The main course

  • Recipe: Lamb tagine with layered onions

    Recipe: Lamb tagine with layered onions

    Moroccan recipe from Paula Wolfert.

  • Recipe: Pumpkin risotto

    Recipe: Pumpkin risotto

    Pumpkin risotto Total time: 30 minutes Servings: 6 to 8 2 tablespoons butter 2 tablespoons olive oil 1 onion, cut into 1/4-inch dice 1 large garlic clove, minced 1 1/2 cups Vialone Nano or Arborio rice 1/3 cup dry white wine 1 1/2 teaspoons minced rosemary 1 cup pumpkin puree 3 1/2 to 4 cups vegetable...

  • Recipe: Coq au vin

    Recipe: Coq au vin

    Coq au vin Total time: 1 1/2 hours Servings: 6 to 8 3/4 cup diced bacon 4 pounds chicken thighs and drumsticks 1 1/2 teaspoons salt, divided 3/4 teaspoon pepper, divided 2 sliced onions (halved lengthwise and thinly sliced lengthwise) 3/4 teaspoon thyme 3 cloves garlic, crushed 1 bay leaf 1/2 cup...

  • Recipe: Tuscan chicken stew

    Recipe: Tuscan chicken stew

    Tuscan chicken stew Total time: About 1 hour Servings: 4 Note: Adapted from Food Network Kitchens' "How to Boil Water." 1 onion 4 cloves garlic 1 (15-ounce) can cannellini or Great Northern beans 8 bone-in skinless chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper 3 tablespoons...

  • Sous-vide recipe: Sole

    Sous-vide recipe: Sole

    Sole Total time: 40 minutes Servings: 1 fish fillet Note: I love fish. It is so versatile, yet its delicacy provides a great test of a cook's skills. However, by cooking fish sous-vide, you avoid the greatest risk: overcooking. The recipe below is a plain technique that will give you a perfectly...

  • Sous-vide recipe: Steak

    Sous-vide recipe: Steak

    Home approach to sous vide: Steak Total time: About 1 hour Servings: 1 steak Note: Here we've used New York strip steak, but all manner of cuts can be prepared in this fashion. Once you've mastered the technique, it's a great resource for entertaining. You can serve perfectly done steaks and still...

  • Sous-vide recipe: Duck breast

    Sous-vide recipe: Duck breast

    Duck breast Total time: About 45 minutes Servings: 1 duck breast Note: Duck provides an excellent example of the virtue of "au point" cooking. With the thinness of the breast, it is a challenge to cook duck to medium-rare without creating a chewy, overdone exterior. Here the meat is uniformly cooked,...

  • Sous-vide recipe: Chicken breast

    Sous-vide recipe: Chicken breast

    Chicken breast Total time: About 1 hour Servings: 1 chicken breast Note: Chicken breast, so often overcooked and dry, is a wonderful ingredient for this sort of precision cooking. Here the breast is presented plain, but in the restaurant we frequently remove the tenderloin and roll a mousse or...

  • Culinary SOS: Old Venice's Greek lemon chicken

    Culinary SOS: Old Venice's Greek lemon chicken

    Dear SOS: Old Venice in Manhattan Beach makes excellent Greek and Italian food, but its lemon chicken, from the Greek side of the menu, is especially wonderful. I can still taste the delicious sauce. Any chance of getting the recipe? I'd love to make it for my foreign dinner group. Phyllis Ruderman...

  • Culinary SOS: Wild game meatloaf at Wildcat Willies

    Culinary SOS: Wild game meatloaf at Wildcat Willies

    The Springdale, Utah, restaurant serves up a very meaty meatloaf.

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