Food

Russ Parsons: The California Cook

Russ Parsons: The California Cook

  • The California Cook: Let artichoke possibilities flower

    The California Cook: Let artichoke possibilities flower

    I was giving one of my periodic talks at local libraries the other day, and someone asked if I knew a good way to prepare artichokes. It stopped me cold. "A" good way? Only one? Which one? Do you want artichokes by themselves? Do you want artichokes as an ingredient? Do you want them cooked or...

  • The California Cook: Easier polenta, inspired weekends

    The California Cook: Easier polenta, inspired weekends

    In most cases, I'm a terribly traditional cook. If there is a longer, slower, more manual way to do something, almost invariably I will prefer it. But even I push tradition aside when I find an alternative that is not only easier but also tastes as good or better. Which brings me to polenta, a...

  • The California Cook: Elevating the lowly lentil

    The California Cook: Elevating the lowly lentil

    As culinary fashion continues to wind inexorably lower on the luxury scale — from tournedos to beef cheeks, from foie gras to pork belly — it was probably inevitable that we would eventually come to lentils. Representing the lowest and plainest possible food denominator since biblical times, when...

  • The California Cook: Basic dishes a couple can build on

    The California Cook: Basic dishes a couple can build on

    Teaching structures rather than recipes for roast chicken, vegetable pasta and salad leaves room for a couple to improvise, as they'll surely have to.

  • The California Cook: Dungeness crab purist gives grilling it a go

    The California Cook: Dungeness crab purist gives grilling it a go

    For him, here was only one way to cook Dungeness crab — until he tried it grilled at Russell Moore's Camino restaurant in Oakland. Now he's grilling it at home.

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