Articles by Russ Parsons Page 2

WHERE have all the pickles gone? Read more

FOR Thomas Keller, opening his new Bouchon bistro in Beverly Hills is more than just starting a new restaurant, it’s a return to a place where he spent a couple of the toughest years of his life. Read more

Just in Fresh figs: One of the nicest surprises to come out of farmers markets in the last decade has been the explosion in availability of summer’s fresh figs. Read more

Southern California food lovers wanting a taste of chef Thomas Keller’s food will no longer have to travel to Las Vegas, New York or the Napa Valley. Read more

Peak season Bermuda onions: Spring is the time for fresh sweet onions. Read more

Just in Persian mulberries: Quite frankly, they often don’t look like a fruit so sought-after that farmers have to hide them behind the counter. Read more

THEY seem to be everywhere I look these days. Read more

Just in Zucchini flowers: Though female zucchini flowers with the little squash still attached are cute, the best ones for cooking are the boys, which have nothing but stem. Read more

ALMOST offhandedly, Tommy Pearson points across the ocean toward the horizon: “Look at all those birds, must be some dolphins coming.” Read more