HOME & GARDEN
April 17, 2003 |
I'd WAITED LONG ENOUGH. After more than 10 years in my current house, I finally made the leap: I bought a hood vent for my stove. Now I find myself wandering out into the kitchen at night, stroking its satiny housing and marveling at the way the street lights reflect off the stainless steel. Sometimes I'll even turn it on, even if I haven't cooked anything. Most of you are probably wondering what could be so special about a fan.
May 15, 2002 |
You can put together an easy, fast meal by shopping the deli section of the new Alef Market in Los Angeles. For the main course, there's freshly cooked rotisserie chicken that is certified kosher by Rabbi Yehudah Bukspan. Salads and side dishes include a creamy potato salad mixed with dill, carrot and pickles. In contrast the Shirazi salad, a combination of finely chopped cucumber, red and yellow bell peppers, parsley, tomato and green onion, has no dressing.
December 26, 2001 |
Be thrifty the next time you roast a chicken or buy a roasted one at the grocery store. How? In the past I've given lots of recipes for leftover chicken, but here is a recipe that uses the carcass itself for a nourishing, Jewish-style chicken noodle soup. Keep yourself busy around the house while the stock is simmering--this isn't a pot that needs to be watched. Enjoy the homey aromas and the comforting pleasures of a simple homemade soup.
February 10, 1999 |
Chimichangas--crisp-fried tortilla bundles of tender chicken with cheese and sour cream--are ridiculously easy to make when you have leftover roast chicken. Kids love them, grown-ups love them and, if you feel like rewarding yourself for making dinner on a hectic weeknight, they are terrific with margaritas.
April 9, 1998 |
Bistros are making a big comeback at the moment. Barsac Brasserie, however, has never left. Don't be misled by the name. A brasserie is usually sort of a bistro decorated with lots of polished brass (which Barsac Brasserie doesn't have). The popular hangout has long been one of the Valley's most reliable places to dine on French and California dishes. Personally, I'd go back just to nibble on the superb homemade potato chips, served piping hot.
October 22, 1997 |
The scent is a heady blend of rosemary, thyme and olive oil. There's a sizzling sound as chicken skin renders its fat. And you're unwinding, reading a book. This scenario does not come from a microwave meal. And it certainly isn't something you're going to experience when you open a carryout bag. As for relaxation, how enjoyable can standing in line at your local roast rooster joint really be? You're more likely to achieve dinner-time serenity by preparing an oven-cooked meal.
April 2, 1997 |
Chicago's Mango restaurant has the best roast chicken I've experienced in my travels, including a recent trip to France. Steven Chiappetti, owner-chef of Mango, has devised a chicken that is deeply flavored and exceptionally moist. The meat is sauced with the pan juices, lemon juice, chicken stock, roasted potatoes and rosemary, all cooked to a thick consistency. Of course, the chicken's 40 cloves of garlic have something to do with the bird's rich flavor.