December 4, 2012 |
The Hanukkah menu revolves around oil -- it's the symbol of the holiday. But that means when you're planning a menu you need to think of a dish that will cut through some of that richness. Something like this light salad of bitter herbs and toasted seeds from cookbook writer Phyllis Glazer. Fresh herb salad with seeds is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
November 21, 2012 |
If you're looking to add a lot of flavor to your salad without the calories and fat you find in most dressings, consider adding fresh herbs to the mix. This salad combines fresh mint, parsley, cilantro and basil leaves, along with salad greens, radishes and crunchy sunflower and sesame seeds. Toss it with a light dressing brightened with orange and lemon juice and sweetened with a little honey, and dinner is served. The whole thing comes together in less than 30 minutes. Enjoy! For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
November 21, 2012 |
If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good idea to start it off with something light, crisp and fairly simple. This salad, from Times Food editor Russ Parsons, made with Fuyu persimmons, is just the thing. The recipe is demonstrated in the video at left by Russ Parsons. Persimmon salad is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
November 11, 2012 |
Blanch Brussels sprout leaves and they become tender enough to use in a salad. Combine them with dried fruit and nuts and dress the salad with a tangy mustard vinaigrette, as in this recipe from La Grande Orange in Pasadena, and you've got a perfect fall first course, as demonstrated in the video above by Test Kitchen manager Noelle Carter. You can find the recipe below. Brussels sprout salad is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook.
CALIFORNIA | LOCAL
November 7, 2012 |
Turn into the winding driveway hidden by foliage and a man in a suit greets you before offering complimentary valet parking. Staff members in lavender polo shirts guide you to a hallway where smoked salmon sandwiches garnished with olives and cucumbers await. Ceramic platters of cookies are plentiful and salads are served in Asian takeout boxes paired with chopsticks. Tiny jars of honey are available to accompany your tea. This is voting, Brentwood-style. "It just makes it an experience," said Erla Perez as she noshed on a salad at the Luxe Sunset Boulevard Hotel, located in one of Los Angeles' most affluent neighborhoods.
November 3, 2012 |
Dear SOS: Wolfe's Market in Claremont Village is a boutique grocery store, wine shop and meat counter, and it also has a remarkable ready-to-eat deli. We are addicted to the lemon pasta salad that includes zucchini, basil, peas and grape tomatoes among other things. Meg Hassenpflug Ontario Dear Meg: Sweet cherry tomatoes and vibrant zucchini strips lend bright colors to this pasta salad, and the fresh lemon zest adds a nice zing. The pasta salad comes together in minutes, the flavors rounded out with fresh chopped basil and rich Parmigiano-Reggiano.
October 29, 2012 |
Ernesto Uchimura is executive chef of Plan Check in West Los Angeles, a burger-and-cocktail sanctuary on Sawtelle Boulevard. You know the drill: cured meats, pickles, specialty drinks, fried chicken, burgers. But Uchimura's aren't ordinary burgers. They're distinguished by components such as ketchup leather (think ketchup in fruit roll-up form), pig candy and dashi cheese. And the fries are fried in beef tallow. What's coming up next on your menu? For the fall and winter, I'm working on brined fish, goat meatballs and more burgers ... special burgers like the truffle-mushroom-Swiss burger, cheeseburger machismo and Dynamite!
October 20, 2012 |
For 10 years, Joe Cordell has been living a life diametrically opposed to that of most Americans: Instead of eating too much, he's deliberately been eating too little. The 54-year-old St. Louis lawyer was inspired by the science that suggests that serious calorie restriction (CR) could significantly lengthen a creature's life span, as well as ward off diseases of old age. We spoke with Cordell about his diet of about 1,900 calories a day. He says he felt "mildly disappointed" but not dissuaded by a recent study that showed calorie restriction didn't prolong the life of monkeys -- although it did seem to help ward off cancer.