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Sherry Vinegar

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FOOD
August 4, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: There are plenty of good reasons why President andMrs. Obama chose to return to Sweet Life Café in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them? Thanks. Lynne Lipcon Wayland, Mass. Dear Lynne: Puréed cucumbers and grapes form the base of this wonderfully fresh, bright soup, with yogurt and sour cream adding tangy richness, fresh lemon, a nice touch of garlic, sherry vinegar and a dash of hot sauce rounding out the harmony.
ARTICLES BY DATE
FOOD
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
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FOOD
February 23, 1995 | COLMAN ANDREWS
According to some connoisseurs, it's the finest vinegar in the world--a dark, intense, complex, mysterious substance, simultaneously nectarous and sharp. Its particular, haunting flavor and aroma are unmistakable. Its uses are many. In its finest, oldest state, it almost seems too good to use on mere salads; at its best, you can practically drink it straight. Aha! you're probably thinking. Balsamic vinegar! Nope.
FOOD
April 6, 2013 | Noelle Carter
"But they're weeds. " My much better half is not, shall we say, "adventurous" when it comes to greens: A "real" salad is built around a wedge of iceberg or chopped romaine. Stewed collards are fine for New Year's Eve, and sauteed spinach can make an occasional appearance at the dinner table. But that's where the love ends. Forget arugula and radicchio, and don't even think about frisee. So when I pitched dandelion greens for dinner the other night, well, you can probably understand the breathless shock.
FOOD
February 18, 2009
  Total time: 45 minutes, plus 1 1/2 to 2 hours cooking time for the beans Note: Pimentón de la vera, smoked Spanish paprika, is available at select gourmet markets and cooking stores. Servings: 6 to 8 VIDEO: Click here to watch a video of this recipe being made. 3 tablespoons olive oil, divided 1/4 pound diced pancetta or Spanish chorizo 1 onion, diced (about 1 cup) 4 cloves garlic, minced, divided 1 pound dried Great Northern beans 7 cups water Salt 1 pound peeled medium shrimp 1 teaspoon pimentón de la vera 1/4 teaspoon ground cumin 1 bunch dandelion greens, chopped (or Swiss chard, mustard greens or kale)
NEWS
September 24, 2012 | By Noelle Carter
Skewers are fun. Thread something -- almost anything -- on a stick and all of a sudden the food just seems carefree. Even happy. For something on the lighter side, these bread salad skewers with sherry vinaigrette from Matt Armendariz are bright, colorful and oh-so-flavorful. And wonderfully easy, whether you're entertaining a house full of guests or simply serving the usual suspects. 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
March 10, 2012
Total time: 50 minutes, plus cooling time for the squash Servings: 4 to 6 1 pound section of butternut squash, unpeeled (preferably the thinner neck) Olive oil 2 1/2 teaspoons minced garlic (about 2 cloves) 1/2 teaspoon minced fresh thyme Salt 1 ounce grated Parmigiano-Reggiano (about ¼ cup loosely packed) 1 pound kale 1 teaspoon sherry vinegar 1/4 cup chopped toasted walnuts 1. Heat the oven to 400 degrees. Cut the butternut squash lengthwise into quarters, then seed and remove any of the stringy center.
FOOD
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
FOOD
April 6, 2013 | Noelle Carter
"But they're weeds. " My much better half is not, shall we say, "adventurous" when it comes to greens: A "real" salad is built around a wedge of iceberg or chopped romaine. Stewed collards are fine for New Year's Eve, and sauteed spinach can make an occasional appearance at the dinner table. But that's where the love ends. Forget arugula and radicchio, and don't even think about frisee. So when I pitched dandelion greens for dinner the other night, well, you can probably understand the breathless shock.
NEWS
August 14, 2012 | By Noelle Carter
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and easy to assemble -- no cooking required. Click here for 12 recipes for cool summer slaws When you think slaw you might think cabbage, or maybe you've even gone so far as to try slaws made from broccoli or carrots. But there's a big, wide world of slaw possibilities out there, particularly in the summer, when so much produce is at its prime.
NEWS
November 14, 2012 | By Noelle Carter
It's dinner in a skillet: Pan-braised chicken and new potatoes, flavored with tart capers and shallot and brightened with hints of sherry vinegar and lemon. And the whole meal comes together in less than an hour. 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. ALSO: Mac 'n' cheese recipes galore! Go behind the scenes at the Test Kitchen 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.
NEWS
September 24, 2012 | By Noelle Carter
Skewers are fun. Thread something -- almost anything -- on a stick and all of a sudden the food just seems carefree. Even happy. For something on the lighter side, these bread salad skewers with sherry vinaigrette from Matt Armendariz are bright, colorful and oh-so-flavorful. And wonderfully easy, whether you're entertaining a house full of guests or simply serving the usual suspects. 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
August 20, 2012 | By Noelle Carter
For dinner tonight, look no further than our Culinary SOS from a couple of weeks ago , requested by Lynne Lipcon of Wayland, Mass.: "There are plenty of good reasons why President and   Mrs. Obama chose to return to Sweet Life Café in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home.
NEWS
August 14, 2012 | By Noelle Carter
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and easy to assemble -- no cooking required. Click here for 12 recipes for cool summer slaws When you think slaw you might think cabbage, or maybe you've even gone so far as to try slaws made from broccoli or carrots. But there's a big, wide world of slaw possibilities out there, particularly in the summer, when so much produce is at its prime.
NEWS
August 5, 2012 | By Noelle Carter
This week's Culinary SOS request comes from Lynne Lipcon in Wayland, Mass.: There are plenty of good reasons why President and Mrs. Obama chose to return to Sweet Life Cafe in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them?
FOOD
August 4, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: There are plenty of good reasons why President andMrs. Obama chose to return to Sweet Life Café in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them? Thanks. Lynne Lipcon Wayland, Mass. Dear Lynne: Puréed cucumbers and grapes form the base of this wonderfully fresh, bright soup, with yogurt and sour cream adding tangy richness, fresh lemon, a nice touch of garlic, sherry vinegar and a dash of hot sauce rounding out the harmony.
NEWS
November 14, 2012 | By Noelle Carter
It's dinner in a skillet: Pan-braised chicken and new potatoes, flavored with tart capers and shallot and brightened with hints of sherry vinegar and lemon. And the whole meal comes together in less than an hour. 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. ALSO: Mac 'n' cheese recipes galore! Go behind the scenes at the Test Kitchen 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.
NEWS
August 5, 2012 | By Noelle Carter
This week's Culinary SOS request comes from Lynne Lipcon in Wayland, Mass.: There are plenty of good reasons why President and Mrs. Obama chose to return to Sweet Life Cafe in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them?
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.
FOOD
March 10, 2012
Total time: 50 minutes, plus cooling time for the squash Servings: 4 to 6 1 pound section of butternut squash, unpeeled (preferably the thinner neck) Olive oil 2 1/2 teaspoons minced garlic (about 2 cloves) 1/2 teaspoon minced fresh thyme Salt 1 ounce grated Parmigiano-Reggiano (about ¼ cup loosely packed) 1 pound kale 1 teaspoon sherry vinegar 1/4 cup chopped toasted walnuts 1. Heat the oven to 400 degrees. Cut the butternut squash lengthwise into quarters, then seed and remove any of the stringy center.
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