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Salt And Pepper

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FOOD
March 18, 1998 | CHARLES PERRY
These friendly aliens are just here to dispense salt and pepper on your food. Karen Donleavy Alien Salt and Pepper Shakers, $46, Freehand, Los Angeles.
ARTICLES BY DATE
FOOD
August 10, 2013 | Noelle Carter
Hal Russell of Corona del Mar wrote to Culinary SOS looking for a recipe for the crispy flattened chicken chef Mark Peel used to cook at Campanile. Dear Hal: Campanile, which opened in 1989, helped to shape the culinary landscape of Los Angeles, influencing so many of today's chefs (many of whom passed through its kitchen). The landmark restaurant closed last fall, but Mark Peel was happy to share his recipe for this signature Campanile dish, originally published in "The Food of Campanile" in 1997.
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FOOD
April 28, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I get to Denver a few times a year, and at Elway's restaurant in the Ritz-Carlton, they serve a terrific charred roasted red pepper soup. Can you get the recipe? Dave Wohl Sudbury, Mass. Dear Dave: Elway's was happy to share its recipe for this flavorful (and completely vegan) charred red pepper soup. I liked adding a little crumbled fresh cheese for garnish (which makes it not vegan but still vegetarian), but you can top it however you wish.
NEWS
December 7, 2012
Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how Michael Mina does Caesar at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few ingredients, but it can be assembled from start to finish in about an hour. And I must warn you: Try this once and you may want to fix it again another night this week. 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.
FOOD
October 13, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I had the most fantastic and flavorful summer salad at the Hungry Cat in Hollywood recently. It was an heirloom tomato salad with chunks of watermelon and some feta and herbs. I would love it if you might be able to obtain the recipe, as this is definitely one I would like to have again and again. Andrea Bardack Los Angeles Dear Andrea: Take everything you love about summer and arrange it beautifully on a plate. Juicy heirloom tomato wedges and bright chunks of cool watermelon come together perfectly in this salad, punctuated with the light spice of arugula and floral notes of fresh basil and mint.
FOOD
January 19, 2012
Roasted acorn squash and apple salad Total time: 1 hour Servings: 4 Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted for the spicy mustard greens, and another firm white cheese (such as manchego) can be substituted for the Rinconada Tomme. 1 medium to large acorn squash, seeded and cut into wedges Cooking oil Salt and pepper to taste 1/4 cup Banyuls vinegar 3/4 cup grapeseed oil 2 large tart apples, such as White Pearmain or Hauer Pippin Splash of lemon juice 1 pound mixed spicy baby mustard greens, such as Golden Frill, Red Streak or Suehlihung 1/2 cup toasted hazelnuts, roughly chopped 1/4 pound Rinconada Tomme cheese 1. Heat the oven to 425 degrees.
NEWS
August 17, 2012 | By Noelle Carter
This popular French dish incorporates some of the best produce summer has to offer in a simple, yet bright and colorful medley of flavors. Eggplant, tomatoes, bell peppers and zucchini are combined with onion, garlic, herbs and a touch of balsamic vinegar in a robust dish that can be served as a main course (with rice or pasta, or toasted crostini) or as a side or appetizer. Serve the ratatouille warm, or make it ahead of time and serve it cold or at room temperature. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
FOOD
July 25, 1985
"This is a recipe I developed for my husband who from time to time has digestion problems," Suzanne Carr writes. "It is very low in fat, easy on the digestion and smells heavenly while simmering in wine and juices. The dish is excellent with boiled parsley potatoes and steamed broccoli and cauliflower. All together, this makes a very colorful meal with lots of eye appeal, which is so important when you are working with lower calories."
NEWS
December 7, 2012
Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how Michael Mina does Caesar at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few ingredients, but it can be assembled from start to finish in about an hour. And I must warn you: Try this once and you may want to fix it again another night this week. 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.
FOOD
August 10, 2013 | Noelle Carter
Hal Russell of Corona del Mar wrote to Culinary SOS looking for a recipe for the crispy flattened chicken chef Mark Peel used to cook at Campanile. Dear Hal: Campanile, which opened in 1989, helped to shape the culinary landscape of Los Angeles, influencing so many of today's chefs (many of whom passed through its kitchen). The landmark restaurant closed last fall, but Mark Peel was happy to share his recipe for this signature Campanile dish, originally published in "The Food of Campanile" in 1997.
FOOD
November 17, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: On our anniversary we had dinner at Flavor del Mar in San Diego County. I had an amazing butternut squash soup. I asked our waiter what the spices were. He said the chef did not give out information and recipes. I am wondering whether you can get me the recipe. I have tried various ones and cannot duplicate the flavors. My mouth waters just thinking about the soup. Lynn Whitehouse San Diego Dear Lynn: A perfect fall dish, roasted butternut squash is combined with onion and garlic and finished with rich cream in this soup, a touch of fragrant nutmeg and cinnamon rounding out the flavors.
NEWS
October 19, 2012 | By Noelle Carter
Take everything you love about summer and arrange it beautifully on a plate. Juicy heirloom tomato wedges and bright chunks of cool watermelon come together perfectly in this salad from The Hungry Cat , punctuated with the light spice of arugula and floral notes of fresh basil and mint. Crumbled feta adds a nice hint of richness, and the tangy watermelon vinaigrette brings it all together. 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.
NEWS
September 21, 2012 | By Noelle Carter
Looking to do a little outdoor cooking tonight, or sometime this weekend? Have we got a burger for you, courtesy of Nancy Silverton. Best of all, you can make the toppings ahead of time, then just grill up the burgers to order. You can find the recipe here. 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 whip up a dozen dishes in an hour or less. ALSO: Go behind the scenes at the Test Kitchen 134 recipes for your favorite restaurant dishes Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com . Nancy's burgers Total time: 40 minutes Servings: 6 Note: From Nancy Silverton.
NEWS
August 17, 2012 | By Noelle Carter
This popular French dish incorporates some of the best produce summer has to offer in a simple, yet bright and colorful medley of flavors. Eggplant, tomatoes, bell peppers and zucchini are combined with onion, garlic, herbs and a touch of balsamic vinegar in a robust dish that can be served as a main course (with rice or pasta, or toasted crostini) or as a side or appetizer. Serve the ratatouille warm, or make it ahead of time and serve it cold or at room temperature. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
FOOD
July 21, 2012
Total time: About 1 hour, plus cooling and chilling times Servings: 4 Note: You can find semi-hot Aleppo red pepper and labneh, Middle Eastern strained yogurt, usually labeled kefir cheese, at Middle Eastern markets. When pomegranate seeds are in season, they are a popular garnish for this type of dip. 1 1/4 pounds small Mexican zucchini (also called Mexican squash or white squash) (6 squash), unpeeled, divided 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided, plus additional olive oil for drizzling if desired Salt and freshly ground pepper to taste Paprika (for sprinkling)
FOOD
May 26, 2012
Dear SOS: Recently, my boyfriend and I went to try Zengo in Santa Monica Place, and I ordered its Thai chicken empanadas. It was amazing, and I ordered another round. I was so tempted to ask the chef for the recipe, but I was, like, "Why would he give away his recipe to his customers?" If you guys can manage to get the recipe from the chef, that would be fantastic. Joseph Gallana Van Nuys Dear Joseph: It's so hard to eat just one of these. The little Thai chicken empanadas are a project but are well worth the time and effort, and they make a perfect appetizer for a party or gathering.
FOOD
July 21, 2012
Total time: About 1 hour, plus cooling and chilling times Servings: 4 Note: You can find semi-hot Aleppo red pepper and labneh, Middle Eastern strained yogurt, usually labeled kefir cheese, at Middle Eastern markets. When pomegranate seeds are in season, they are a popular garnish for this type of dip. 1 1/4 pounds small Mexican zucchini (also called Mexican squash or white squash) (6 squash), unpeeled, divided 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided, plus additional olive oil for drizzling if desired Salt and freshly ground pepper to taste Paprika (for sprinkling)
FOOD
April 28, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I get to Denver a few times a year, and at Elway's restaurant in the Ritz-Carlton, they serve a terrific charred roasted red pepper soup. Can you get the recipe? Dave Wohl Sudbury, Mass. Dear Dave: Elway's was happy to share its recipe for this flavorful (and completely vegan) charred red pepper soup. I liked adding a little crumbled fresh cheese for garnish (which makes it not vegan but still vegetarian), but you can top it however you wish.
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