Food

The main course

  • Recipe: Shrimp and basil frittata

    Recipe: Shrimp and basil frittata

    Shrimp and basil frittata Total time: 30 minutes, plus cooling time for the frittata Servings: 6 as appetizer, 4 as main course 2 tablespoons butter 1/2 cup thinly sliced green onions (both green and white parts), about 4 onions 1/2 pound peeled small shrimp (70 to 100 per pound) 6 eggs 1/4 teaspoon...

  • Culinary SOS: Pizzeria Ortica's lamb ragu

    Culinary SOS: Pizzeria Ortica's lamb ragu

      Dear SOS: I have enjoyed the lamb ragu at Pizzeria Ortica in Costa Mesa on several occasions and would love to have the recipe. I always pair it with a Sauvignon Blanc from Paso Robles. Sydney Springer Newport Beach Dear Sydney: Pizzeria Ortica was happy to share its recipe for this rich and...

  • Recipe: Grilled butterflied leg of lamb with olive-fennel tapenade

    Recipe: Grilled butterflied leg of lamb with olive-fennel tapenade

    Grilled butterflied leg of lamb with olive-fennel tapenade Total time: 55 minutes, plus 2 hours marinating time Servings: 6 to 8 Note: Use wine cask chips for this, or oak or cherry. Prepare the tapenade while the meat is marinating. Grilled leg of lamb 1 (2 1/2-pound) butterflied leg of lamb 3...

  • Recipe: Quesadillas stuffed with greens and feta

    Recipe: Quesadillas stuffed with greens and feta

    Quesadillas stuffed with greens and feta Total time: 30 minutes Servings: 4 to 6 Oil 1/3 cup minced onion 1 pound mixed cooking greens, such as kale, mustards and collards 1 teaspoon salt 1/2 teaspoon crushed red pepper 2 teaspoons minced garlic 1 cup diced feta cheese 1/4 pound low-moisture mozzarella,...

  • Recipe: Quesadillas stuffed with mushrooms and goat cheese

    Recipe: Quesadillas stuffed with mushrooms and goat cheese

    Quesadillas stuffed with mushrooms and goat cheese Total time: 30 minutes Servings: 4 to 6 2 tablespoons butter 1 pound sliced or quartered mushrooms 1 teaspoon salt 1/4 cup minced shallots 1 tablespoon chopped fresh mint 1/4 cup fresh goat cheese 1/2 pound low-moisture mozzarella, cut in small...

  • Creme de la custard

    Creme de la custard

    Rich and creamy, with a tender, flaky crust: No wonder quiche is making a comeback.

  • Culinary SOS: Urban Tavern's spice-braised pork ribs

    Culinary SOS: Urban Tavern's spice-braised pork ribs

      Dear SOS: Will the Urban Tavern Restaurant in the Hilton Union Square, San Francisco share with you and all of us? We had "braised baby back ribs" served over a large-grain type of couscous. The ribs have interesting spices, like allspice, and were so tender we were able to eat them with a fork!...

  • Recipe: Puerco con chile negro (pork with dried pasilla chile sauce)

    Recipe: Puerco con chile negro (pork with dried pasilla chile sauce)

      Puerco con chile negro (pork with dried pasilla chile sauce) Total time: 1 hour, plus about 4 hours cooking time Servings: 8 to 12 Note: From Sotera Jaime of Jaime Farms. The flavor improves the day after it is made. 1 (5-pound) bone-in pork butt Kosher salt 4 to 5 ounces dried pasilla chiles...

  • Recipe: Wild rice katsudon with spring vegetables

    Recipe: Wild rice katsudon with spring vegetables

      Wild rice katsudon with spring vegetables Total time: 50 minutes Servings: 4 4 pork cutlets (about 1 pound total) 1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste 3/4 cup pale beer, preferably a lager Juice of 1 lemon 5 eggs, divided Salt and pepper 2 teaspoons olive oil,...

  • Recipe: Roast lamb with fresh mint sauce

    Recipe: Roast lamb with fresh mint sauce

      Roast lamb with fresh mint sauce Total time: About 2 hours Servings: 6 to 8 Note: The mint sauce is also excellent served with lamb chops. 1 (6- to 7-pound) bone-in leg of lamb, trimmed of fat and tied 4 large cloves garlic, slivered Coarse salt Freshly ground pepper 1/4 cup coarse-grain mustard...

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