The California Cook: A grain salad convert spreads the news on dishes made with quinoa, farro, barley and couscous. Some tips and ideas.
The California Cook: For those of you who are only occasional visitors to farmers markets, here's a primer on how to get the most out of them. And even those of you who are already regulars might pick up a tip or two.
Rice salads are light and full of interesting flavors and textures. And they're almost infinitely flexible. Given a little thought, you can probably make something delicious from whatever ingredients you have on hand right now.
The California Cook: A weekend weeding through shelves of salts, peppers and countless herbs in tins and pouches raises a question: Where did all this stuff come from?
The California Cook: Spiced pork terrine is an easy step into homemade charcuterie, and it's great to have on hand for holiday season guests.
California Cook: Deviled eggs are showing up more on restaurant menus in L.A. and beyond. They're easy to make, and a basic recipe can be adapted to suit your tastes.
California Cook Russ Parsons is asked by a young couple about cooking. Focusing on basic structure rather than recipes, there's room for them to improvise.
Rolled oats are fine for cookies and granola, but for hot cereal, steel-cut oats are best. Times Food Editor Russ Parsons shares his technique, with room for options.
Los Angeles Times Food Editor Russ Parsons tries to track down the origin of his mother's famous cranberry recipe. It's a sweet, tart memory journey.
Los Angeles Times Food Editor Russ Parsons finds, with the help of cookbook writer Yotam Ottolenghi, that the way he'd been making rice for 30 years was just so wrong.
Melons can be more than a sweet dish for summer. Combining watermelon with feta makes a refreshing salad, and cantaloupe with smoked chicken is delicious with a dose of ground pepper.
Alain Passard's' 'The Art of Cooking With Vegetables' shows how simple techniques and ingredients can yield wonderful results: The California Cook.
Two new books can assist people with kitchen aspirations, from a solid steeping in the basics ('How to Boil Water') to next-level practitioners ('Ruhlman's Twenty').
A bruschetta bar can liven your next dinner party with a little work and a lot of combinations. Offer some bread, cheese, herbs and vegetables, and your guests will have a lot to keep them busy and satisfied.
[seo_description] Whole grain salads — with barley, bulgur, quinoa and other grains — can be just about the perfect flavorful summer side dish, or even a main course. Believe it.
This Easter dinner dish with its bold stuffing of bitter greens, salty feta and green olive sauce is really not that complicated, and it will be a hit with your guests.
Scrambled eggs for dinner is not a mistake or a desperate move when the fridge is empty. Just add a few extra ingredients and they become a delicious and sophisticated light main course.
Going a step beyond our tried-and-true brining technique, grilling that Thanksgiving bird is an easy and delicious option. And it leaves the oven free for other duties.
Just a few simple ingredients and a few minutes cooking and resting time, and you've got a wonderful appetizer, dessert or pasta filling.
The farmers market revolution may have been born in farmers markets, but if it is to continue, there will have to be other paths for farmers as well.