Vegetarian & vegan fare
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Fresh corn, edamame, roasted bell peppers, green beans, avocado and cashews are paired with a slightly tangy dressing.
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Total time: 1 hour, 15 minutes Servings: 8 to 10 Note: Merkén can be found at select cooking stores and gourmet markets, as well as online. 1 cup dry white beans 1 tablespoon olive oil 1 clove garlic, peeled and smashed 1 onion, finely chopped 1 cup diced zucchini, chopped into small cubes 1 cup diced yellow or crookneck squash, chopped into small cubes 3 tomatoes, chopped 1 to 1½ cups corn 1 green bell pepper, chopped 1 tablespoon oregano Salt and pepper 1 to 2 tablespoons merkén 2 cups green beans, chopped into roughly 2-inch pieces if the beans are very large 1.
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Tofu with kimchi (Dubu kimchi) Total time: 40 minutes Servings: 4 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Semolina-filled puff pastry purses Total time: 1 hour Servings: About 2 to 2½ dozen purses Note: Puff pastry sheet sizes vary by brand.
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Goat cheese and basil-stuffed filo parcels Total time: 40 minutes Servings: About 1½ dozen Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Dear SOS: Have you tried the roasted veggie burger at Upper West in Santa Monica?
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White lotus dumplings Total time: 1½ hours, plus chilling time Servings: Makes about 3 dozen dumplings Note: Snow pea leaves can be found at select Asian markets.
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Vegan ‘clam’ chowder Total time: 1 hour, 35 minutes, plus overnight soaking time for the cashews Servings: 12 Note: This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted.
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Carrot cake Total time: 2 hours, plus cooling and chilling times Servings: 9 to 12 Note: Adapted from a recipe by pastry chef Kimberly Valdez of SW Steakhouse at Wynn in Las Vegas.
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Grilled Russian kale with yogurt dressing and toasted hazelnuts Total time: 25 minutes Servings: 4 Note: Adapted from Travis Lett of Gjelina.
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Total time: 40 minutes (plus 1 month if making homemade preserved lemons) Servings: 4 Note: Adapted from Travis Lett of Gjelina.
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Zetas with garlic and Pasilla chiles Total time: 20 minutes Servings: 4 to 6 Note: Pasilla chiles are available in Latin markets as well as the Latin section of many well-stocked grocery stores.
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Mexican lasagna Total time: 1 hour, 20 minutes Servings: 8 to 12 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Huitlacoche quesadillas Total time: 25 minutes Servings: 4 Note: Huitlacoche can be found at select Latin markets; call ahead to make sure.
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Walnut- and herb-stuffed eggplant rolls Total time: 1 hour Servings: Makes 18 rolls Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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The recipe is adapted from a dish served at Nani’s Cucina Italiana in Jackson Hole, Wyo.
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The hearty vegetarian soup is from a cafe in Dublin, Ireland.
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Baby artichoke gratin Total time: 50 minutes Servings: 8 to 10 Our recipes, your kitchen: If you try any of the L.A.
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Roasted buckwheat polenta with sage cream sauce recipe
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Ragout of spring vegetables Total time: 45 minutes Servings: 6 Our recipes, your kitchen: If you try any of the L.A.
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Spring vegetables baked in parchment Total time: 1 hour, 25 minutes Servings: 4 Our recipes, your kitchen: If you try any of the L.A.
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Chickpea and noodle soup with Persian herbs Total time: 3 1/2 hours Servings: 4 Note: Kashk, a flavorful Persian yogurt-like dairy product, is widely available at Middle Eastern markets and can be substituted with labneh (strained yogurt).
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Broiled eggplant salad with sautéed onions, garlic and tomatoes Total time: 1 1/4 hours Servings: 4 Note: This delicious appetizer might be called a salad, spread or dip.
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The curried slaw at Napa’s Mustards Grill restaurant is a simple recipe that pops with bold flavors.
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One of the challenges every working cook faces is weeknight dinner.
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Everyday moong dal Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “At Home With Madhur Jaffrey.”
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Lentil and barley stew Total time: 50 minutes Servings: 4 Note: This recipe is adapted from a 1971 edition of “ The New York Times Natural Foods Cookbook” by Jean Hewitt.
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Fresh herb salad with seeds Total time: 25 minutes Servings: 4 1/2 cup fresh mint leaves 1 1/2 cups Italian parsley leaves 1 cup cilantro leaves 3/4 cup basil leaves, preferably purple basil, torn into pieces 4 cups chilled baby salad leaves 2-3 radishes, thinly sliced 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil Juice of half lemon Juice of half orange 1 teaspoon honey 1 teaspoon red wine vinegar 1/4 teaspoon salt Black pepper to taste 1.
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Bulgur latkes with pomegranate sauce Total time: 45 minutes, plus soaking time for the bulgar Servings: 6 to 8 Note: Bulgur can be found at cooking supply stores, as well as select well-stocked markets.
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Dear Culinary SOS: A group of us went to enjoy the draft beers on tap at Mediterraneo Restaurant & Bar in Hermosa Beach earlier this month and were transfixed by the wonderful spicy black bean hummus.
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Dear SOS: Little Dom’s in Los Feliz makes an amazing fruit focaccia.
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Queen and Diva’s mac ‘n’ cheese Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Sebrena Smith and Sean Swayze.
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Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.
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Avis Hatheway’s wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis’ son, Ron.
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Johnny’s spinach balls Total time: 45 minutes, plus chilling time for the spinach mixture Servings: Makes about 4 dozen spinach balls.
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Dear SOS: My husband and I have been regulars at Warszawa in Santa Monica for years.
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Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1.
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Roasted peppers stuffed with homemade ricotta Total time: 40 minutes Servings: 4 to 6 4 red or yellow bell peppers, preferably a combination 1 cup homemade ricotta 2 tablespoons capers, chopped 1 tablespoon olive oil, plus more for finishing Pinch crushed red pepper Salt and freshly ground black pepper to taste 1 tablespoon minced chives 1.
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Basil tofu and vegetable sandwich 1/2 (12-ounce) carton extra-firm tofu 1 tablespoon minced basil 3 tablespoons minced green onions 2 cloves garlic, minced 2 teaspoons lemon juice 1/2 teaspoon salt 1/8 teaspoon crushed black pepper 12 slices whole wheat bread 12 slices tomato 6 slices red onion 3 cups shredded carrot 12 romaine leaves 3 cups alfalfa sprouts Drain tofu and pat dry with paper towel.
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Dear SOS: One of my favorite dishes at M Café de Chaya is the curried cauliflower salad.
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Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil.
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Quinoa lentil salad with tomatoes Total time: 50 minutes, plus cooling and chilling times Servings: 6 1 cup French green or brown lentils, sorted and rinsed Salt and pepper 1/4 cup white wine vinegar or cider vinegar, plus more for drizzling 1 cup quinoa, rinsed and strained 1/2 cup olive oil, plus more for drizzling 1 large garlic clove, minced 1/4 cup chopped fresh mint 1/4 cup fresh parsley 2 cups cherry or other little tomatoes, halved 1.
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Kuzina’s butterflied roasted eggplant salad Total time: 30 minutes, plus 2 hours steeping time for the aromatic olive oil Servings: 2 Note: The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.
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Grilled eggplant with walnut-cilantro pesto Total time: 35 minutes Servings: 6 Note: By Russ Parsons. 1/2 teaspoon dried red pepper flakes 2 teaspoons minced garlic, divided 1 1/4 cups olive oil, divided 1 cup walnut pieces 1/4 teaspoon salt, plus up to 1/4 teaspoon additional 1 teaspoon paprika 3 tablespoons chopped cilantro 2 tablespoons lemon juice 1 1/2 pounds long thin eggplant 1.
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Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1.
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Potato salad with celery and red onion Total time: 45 minutes, plus cooling time Servings: 6 2 pounds waxy potatoes, unpeeled Salt 2 1/2 teaspoons shallots 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/3 cup oil 1 cup chopped celery (about 4 stalks) 1/3 cup diced red onion 3 tablespoons coarsely chopped parsley 1.
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Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a “chip-like” shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1.
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Shishito peppers tempura Total time: 30 minutes Servings: 4 Note: You can serve the shishito peppers with salt or with a tempura dipping sauce.
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Kabocha squash kimpura Note: This is a flavorful batter that benefits from the nutty flavor of the buckwheat.
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Quinoa-stuffed bell peppers Total time: 2 1/2 to 3 hours Servings: 8 8 bell peppers (yellow, red, orange and green) 1 cup quinoa 3 3/4 cups water, divided 1/4 cup finely chopped fresh mint 1/4 cup finely chopped cilantro 1/4 cup finely chopped fresh basil 4 green onions, chopped 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/3 cup chopped dried figs 1/3 cup chopped pitted dates 1/4 cup dried cranberries 1/2 cup toasted pistachios or pine nuts Salt and pepper 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 1 garlic clove, minced 2 (14 1/2-ounce) cans whole tomatoes, pulverized 2 tablespoons honey 1/4 cup dry red wine 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 tablespoon paprika 1.
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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, cut in small dice 12 corn tortillas 1.
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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 dice 2 teaspoons oil 12 corn tortillas 1.
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Vegetarian chopped liver Total time: About 1 hour, plus chilling time Servings: 12 as an appetizer or 6 as a main course lunch salad Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer and Miriyam Glazer 1 pound green beans, ends trimmed 1/3 cup light olive oil or vegetable oil 3 onions, coarsely chopped 6 hard-cooked eggs, quartered 1 1/2 cups walnuts Salt, white and black pepper Red loose-leaf lettuce, escarole, chicory or arugula leaves, and cherry tomatoes or radish slices for garnish 1.
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Wrinkly potatoes (papas arrugadas) Total time: 25 minutes Servings: 4 Note: Use small (1 1/2 to 2 inch), waxy potatoes.
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Mushroom quenelles with spring vegetables Total time: 1 1/2 hours Servings: 6 Mushroom duxelles: 1 pound button mushrooms, brushed free of any dirt or grit 1 tablespoon olive oil 1 tablespoon butter 1/4 teaspoon salt 1 tablespoon minced shallot 1/2 cup dry white wine 1.
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Chilled asparagus with vinaigrette and eggs mimosa Total time: 1 hour, 15 minutes plus chilling time Servings: 4 Note: Adapted from Thomas Keller’s “Bouchon.”
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Steamed asparagus with brown butter sauce Total time: 40 minutes Servings: 6 3 pounds asparagus, thickest you can find 6 tablespoons butter Juice of 1 lemon 2 tablespoons minced chervil mixed with 1 tablespoon minced parsley, or 3 tablespoons minced parsley Sea salt 1.
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Basic wild rice Total time: About 1 hour Servings: Makes 4 cups cooked rice 1 cup wild rice 4 cups water 1/2 teaspoon salt 1.
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Stuffed summer squash Total time: 1 hour, 10 minutes Servings: 10 to 12 Note: Adapted from Sotera Jaime.
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These potatoes have all the ingredients of the well-known Irish dish champ--potatoes with cabbage added for hearty flavor.
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Total time: 1 hour, 10 minutes, plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting Olive oil 1 egg 1 pound zucchini, about 3 medium Salt 1/2 cup diced onion 3 tablespoons white wine 1 clove garlic, minced 1/4 teaspoon fresh thyme leaves 1 cup heavy cream 6 sprigs fresh thyme Grated zest of 1/2 lemon 1/4 cup grated Parmigiano-Reggiano 3/4 cup whole-milk ricotta cheese 1/2 teaspoon minced garlic 1 tablespoon minced parsley 1.
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Total time: 1 hour, 15 minutes plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting 4 teaspoons olive oil 1 egg 1/2 cup plus 3 tablespoons butter 1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes 1 1/2 teaspoons chopped rosemary, divided 1 1/2 teaspoons minced shallots, divided 1/4 teaspoon salt plus more to taste, divided 1/2 cup dry white wine Freshly ground black pepper Grated nutmeg 1 cup whole-milk ricotta Grated Parmigiano-Reggiano 1.
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Total time: 1 hour, 25 minutes Servings: 4 Note: In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes. 3/4 cup flour, plus more for dusting 1/2 cup plus 4 teaspoons olive oil, divided 1 egg 1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each Salt Freshly ground black pepper 1 cup whole-milk ricotta cheese 2 cloves garlic, plus 1/2 teaspoon minced garlic, divided 1 tablespoon minced parsley 2 cups basil leaves 2 tablespoons toasted pine nuts 1/4 cup grated pecorino Romano cheese 1.
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Total time: 30 minutes Servings: 4 to 6 1 3/4 pounds small Japanese turnips (about 12 small turnips with 1 inch of stems attached) 2 tablespoons butter (1/4 stick) 2 tablespoons minced shallot (1 small shallot) 1 teaspoon salt 1/4 cup chopped walnuts 1 tablespoon sherry vinegar 1.
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Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1.
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Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only) Olive oil for frying Yogurt or sour cream, garnish 1.
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Dear SOS: I am utterly obsessed with the curried chickpeas at Joan’s on Third.
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Total time: About 1 hour Servings: 8 Note: Adapted from Got Kosher?
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Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad Servings: 8 Note: Adapted from Got Kosher?
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Total time: 50 minutes Servings: 4 1/4 pound zucchini, cut in 1/2 -inch dice 1 1/2 teaspoons salt, divided, plus more to taste 1 cup lentils 3 tablespoons finely chopped chives 1 clove garlic, minced 2 tablespoons olive oil, plus more as needed 1/8 teaspoon freshly ground black pepper, plus more to taste 1/2 pound cherry tomatoes, cut in half Juice of 1/2 lemon 1/2 cup torn arugula leaves 2 tablespoons toasted pine nuts 1.
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Total time: 45 minutes 1 pound cherry tomatoes, quartered 2 cloves garlic, minced 2 teaspoons red wine vinegar 1 tablespoon extra-virgin olive oil Salt 1/2 pound dried pasta, preferably rigatoni or penne 1 tablespoon butter 2 tablespoons torn basil In non-reactive mixing bowl, combine tomatoes, garlic, vinegar, oil and salt to taste.
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Olive oil 1 yellow onion, coarsely chopped 3 cloves garlic, minced SaltFreshly ground pepper1 1/2 pounds eggplant 3 sweet red peppers 3 small zucchini, to equal 1 pound, ends trimmed and soaked in cold water 30 minutes 6 plum tomatoes, peeled, seeded and chopped 1 tablespoon balsamic vinegar 3 tablespoons assorted fresh herbs (parsley, thyme, basil, marjoram and oregano)Heat 1 tablespoon olive oil in medium non-stick saute pan over medium-high heat.
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Total time: 30 minutes plus 20 minutes soaking time Servings: 6 to 8 2 ears corn 1/2 clove garlic 1/3 cup finely diced red onion 1/2 pound red and yellow miniature tomatoes, cut in half 4 teaspoons lemon juice 1/4 cup olive oil 3/4 teaspoon salt 1/2 pound arugula 1 ounce Parmigiano-Reggiano 1.
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Total time: 30 minutes Servings: 6 Note: Use the best-tasting tomatoes you can find, whether they’re heirlooms, cherry tomatoes or any other type. 1/3 pound stale ciabatta, or other artisan-style bread 1 pound tomatoes 1 teaspoon salt Freshly ground black pepper 3 tablespoons red wine vinegar 1/2 cup olive oil 3/4 cup diced red onion 3 tablespoons toasted pine nuts 3 ounces arugula (about 5 or 6 good handfuls) 1.
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Total time: 1 hour, 25 minutes Servings: 4 Note: In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes. 3/4 cup flour, plus more for dusting 1/2 cup plus 4 teaspoons olive oil, divided 1 egg 1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each Salt Freshly ground black pepper 1 cup whole-milk ricotta cheese 2 cloves garlic, plus 1/2 teaspoon minced garlic, divided 1 tablespoon minced parsley 2 cups basil leaves 2 tablespoons toasted pine nuts 1/4 cup grated pecorino Romano cheese 1.
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Total time: 1 hour, 15 minutes Servings: 10 Note: From Preet Kamble of Bombay Bite.
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Total time: 35 minutes plus chilling time Servings: 6 to 8 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to taste Zest of 1 lemon 1 clove garlic, minced 1/4 cup olive oil 1 tablespoon agave syrup or honey, or to taste 1 teaspoon salt, or to taste 1/2 teaspoon chipotle or New Mexico chile powder, or to taste 1/4 cup chopped cilantro 1.
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Total time: 25 minutes Servings: 6 to 8 2 pounds zucchini (about 6 small or 3 to 4 medium) 4 plum tomatoes, seeded and diced into 1/4 -inch pieces 1 teaspoon minced garlic 1/4 cup sherry vinegar, or to taste 2 tablespoons best-quality olive oil, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon pepper, or to taste 8 large basil leaves thinly sliced 1/2 cup toasted pine nuts Shaved Parmigiano-Reggiano for garnish 1.
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Total time: 20 minutes plus chilling time Servings: 8 to 10 3 1/2 pounds daikon radish, about 1 large 1 red onion, sliced lengthwise into 1/8 -inch strips 2 pounds cut snow peas, cut crosswise into 1-inch pieces 1/4 cup plus 2 tablespoons sesame oil, or to taste 1/2 cup plus 2 tablespoons rice vinegar, or to taste 2 teaspoons sugar, or to taste 2 teaspoons salt, or to taste 2 tablespoons black sesame seeds 1.
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Total time: 20 minutes Servings: 6 to 8 Note: Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw.
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Total time: 1 hour Servings: 6 Note: Flatbreads are available at Trader Joe’s and Middle Eastern markets. 1 pound fresh Black Mission figs (about 20 small) 1/2 cup port wine 1/4cup balsamic vinegar 3 tablespoons brown sugar 2 tablespoons chopped fresh rosemary 3 tablespoons minced shallots 1/4 teaspoon salt 2 ounces (6 slices) prosciutto 6 (6-inch) flatbreads 4 ounces (1 cup) mild blue cheese, crumbled 1.
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From California Cook, “Shades of Summer” by Russ Parsons and Leslie Brenner, Aug. 10, 2005 Total time: 1 hour, 15 minutes Servings: 6 Note: Salted anchovies are available at Nicole’s in South Pasadena, Bay Cities in Santa Monica, Market Gourmet in Venice and Surfas in Culver City.
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Total time: 15 minutes Servings: 5 (3-ounce cup) custards Note: Adapted from Sona’s Kuniko Yagi and Meiji Tofu.
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Total time: 25 minutes Servings: 4 appetizer portions Note: If you can’t find fried tofu, use the firmest fresh tofu you can get.
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Total time: 1 hour, plus cooling time for the sauce Servings: 6 Note: This can be served for lunch or as an appetizer.
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Total time: 30 minutes plus soaking time for the cashews and draining time for the beets Servings: 2 Note: From Stephen Hauptführ at Mooi.
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Total time: 35 minutes Servings: 2 Note: From the Hot Knives blog.
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Dear SOS: I recently dined at Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica.
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Total time: About 2 hours Servings: 12 tamales Note: This is adapted from “Mesa Mexicana” by Mary Sue Milliken and Susan Feniger, with Helene Siegel.
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Dear SOS: I grew up loving the chiles rellenos from El Cholo.
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Total time: About 1 1/2 hours Servings: 4 to 6 Note: Dried ancho chiles are available at Latino markets and in the Latino food sections of grocery stores.
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Total time: 30 minutes Servings: 4 as a side dish; 2 as a main dish 1 3/4 pounds medium or 2 1/4 pounds baby artichokes 1 tablespoon minced garlic Dash red pepper flakes Dash saffron 1/2 teaspoon orange zest 1/2 teaspoon salt 1/4 cup olive oil 1/2 cup water 1 tablespoon orange juice 2 tablespoons chopped black olives 1 tablespoon slivered almonds 1 tablespoon minced parsley 1.
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Active work time: 30 minutes Total preparation time: 1 hour 10 minutes Note: Save time by using a ready-made refrigerated pie crust (not the ones found in tins).
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Dear SOS: La Grande Orange Café in the historic Santa Fe train depot in Pasadena has the most incredible Brussels sprout salad.
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Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch slices 2 zucchini, cut in 1/2 -inch slices 2 potatoes, peeled and cut in 1/2 -inch slices 6 carrots, peeled and cut in 1/2 -inch slices 1 (16-ounce) package frozen lima beans 1/4 cup chopped Italian parsley 1/4 teaspoon pepper 1.
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Total time: About 1 1/2 hours Servings: 4 to 5 Note: You can substitute asparagus for the artichoke: Use 1 1/2 pounds of asparagus, trimmed and blanched; omit the garlic and otherwise follow the artichoke recipe. 6 extra-large or 8 large artichokes Juice of 2 large lemons, divided Salt 2 tablespoons butter plus extra for the pan 2 to 3 stalks green garlic, trimmed and thinly sliced 2 tablespoons flour 3/4 cup whole milk 1/2 cup heavy cream 1 tablespoon Dijon mustard Freshly ground black pepper to taste 2 tablespoons panko 1 teaspoon chopped flat-leaf parsley 1/4 cup freshly grated Parmigiano-Reggiano 1.
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Total time: 40 minutes, plus overnight chilling and resting time Servings: Makes enough dough for 4 (10- to 12-inch) pizzas 1 3/4 cups lukewarm water 2 teaspoons sugar or honey 4 cups (19 ounces) bread flour, divided, plus more for kneading 1 package active-dry yeast 3 tablespoons olive oil 2 teaspoons salt 1.
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Total time: 35 minutes, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The tomato sauce recipe makes 3 cups sauce, more than is needed for the two pizzas here.
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Total time: 1 hour, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The white sauce recipe makes 3 cups sauce, more than is needed for this recipe.
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Total time: 30 minutes Servings: 8 Note: From “Local Flavors” by Deborah Madison.
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Total time: About 30 minutes Servings: 6 to 8 Note: Adapted from “The Santa Monica Farmers Market Cookbook” by Amelia Saltsman.
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Total time: 2 hours, 15 minutes Servings: 3 cups each kushary and sauce Note: While the tomatoes are cooking, start preparing the kushary.
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Active Work Time: 10 minutes Total Preparation Time: 35 minutes 2 boiling potatoes, such as red potatoes, cut into quarters then crosswise into thirds 1/2 small green cabbage, cut into 4 wedges 1 teaspoon caraway seeds Nonstick cooking spray 1 teaspoon grated onion 1 clove garlic, minced 3/4 teaspoon salt 1 cup plain yogurt Place the potatoes in a steamer basket set over simmering water.
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Dear SOS: Last winter, my sweetheart and I went to AOC early in the evening on a gloomy, chilly day.
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Total time: 35 minutes Servings: 4 to 8 Note: Adapted from “Spice: Flavors of the Eastern Mediterranean” by Ana Sortun.
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Total time: 30 minutes Servings: 4 as a first course or appetizer Note: Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly. 1 teaspoon fennel seeds 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon apple cider vinegar 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup thinly sliced Meyer lemons plus 3 tablespoons juice, from about 2 lemons 1 large bulb fennel, thinly sliced (about 2 cups), plus 1 tablespoon coarsely chopped fennel fronds 1 tart apple, such as Granny Smith, cored and sliced lengthwise into one-fourth-inch-thick sticks (do not peel the apple) 2 tablespoons coarsely chopped fresh tarragon 3/4 cup finely grated Parmigiano-Reggiano cheese Olive oil for brushing the parchment paper 1.
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Total time: 1 hour Servings: 6 Note: The chicharrones de queso are adapted from Jimmy Shaw, chef-owner of Lotería Grill, who serves them with warm tortillas, guacamole and salsa verde.
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Total time: 1 hour and 20 minutes Servings: 8 1 cup whole-wheat flour 1 1/4 cups all-purpose flour Sea salt Freshly ground black pepper 1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes 1/2 teaspoon cider vinegar 1 egg, separated Ice water 3 large bunches dandelion greens, rinsed 1 1/2 cups finely chopped onion, about 1 onion 1 cup finely sliced leek, about 1 leek 1/4 cup olive oil 3 cloves garlic, finely minced 1/8 teaspoon red pepper flakes 1/4 teaspoon cayenne 11 ounces goat cheese 1/2 cup grated Pecorino Romano Coarse sea salt 1.
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Total time: 40 minutes Servings: 4 to 6 Note: This recipe calls for a wok.
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There are few combinations in cooking more natural and flexible than beans and greens.
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Total time: 55 minutes Servings: 4 Note: Adapted from “Beyond the Great Wall.”
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Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa.
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Total time: 1 hour, 20 minutes Servings: 12 Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa. 3 cups heavy cream 2 whole star anise 2 pounds turnips 4 pounds potatoes 1 teaspoon salt, divided 1/4 teaspoon pepper, divided 1.
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Total time: 50 minutes Servings: 8 to 12 (makes 2 to 2 1/2 dozen latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer. 2 pounds boiling potatoes, peeled 2 large onions (1 pound), halved crosswise 4 eggs, beaten 2 teaspoons salt 1 cup matzo meal 1/2 teaspoon pepper 1/2 cup vegetable or olive oil, or a blend of the two, divided 1.
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Total time: 35 minutes Servings: 6 (12 to 14 latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer.
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Total time: 25 minutes Servings: 8 (about 16 latkes) Note: This is an unusual latke that truly celebrates the olive. 3/4 cup olive oil, divided 2 cups chopped onion 1/4 cup chopped garlic 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons salt 2 teaspoons cumin 4 eggs, beaten 4 cups finely chopped pitted green or black brined olives, thoroughly drained 2 to 4 tablespoons water (optional) 1.
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Total time: 45 minutes Servings: 6 (about 12 latkes) Note: Serve the latkes with sour cream or rich yogurt and snipped chives for garnish. 3 pounds beets 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander seed 1/2 cup chopped Italian parsley or cilantro 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 teaspoon baking powder 4 eggs, lightly beaten 1/2 cup flour 1/2 to 3/4 cup olive oil, for frying 1.
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Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table.
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Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling Servings: 8 to 10 Note: From “Doña Tomás” by Thomas Schnetz and Dona Savitsky Butter for pan 3 cups fresh corn kernels (3 to 4 ears) 1 1/2 cups zucchini cut into 1/4-inch dice (3 to 4 slender zucchini) 1/3 cup flour 3 eggs 3 egg yolks 3 cups heavy cream 2 teaspoons kosher salt 1.
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Total time: 1 hour, 20 minutes Servings: 6 to 8 Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound.
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Total time:1 1/2 hours Servings: 8 to 10 Note: When looking for Tuscan kale, keep in mind that it goes by many names -- lacinato, dinosaur kale and black cabbage among them.
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Total time: About 1 hour, 15 minutes, plus cooling time for the vegetables Servings: 8 to 10 10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin) 3 cups red pearl onions, peeled and trimmed 6 tablespoons olive oil, divided 1 1/8 teaspoons salt, divided Freshly ground black pepper 3/4 teaspoon minced rosemary 1 teaspoon minced thyme 6 slices bacon, cut crosswise into 1/4 -inch strips 1 medium leek, trimmed (root end and tough outer greens), halved lengthwise and cut crosswise into 1/4 -inch strips 1 teaspoon minced garlic 1/4 cup dry white wine 1/4 cup plus 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup walnut oil 1 cup walnut halves 2 heads frisée, leaves separated from the root 6 cups lightly packed mesclun mix or mixed greens 1.
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Total time: 1 1/2 hours Servings: 8 to 10 Note: For the best flavor, use tart apples such as Gala, Winesap or Arkansas Black.
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Total time: 1 3/4 hours (includes 45 minutes baking time) Servings: 12 to 16 Note: This recipe can be halved to feed a smaller crowd. 7 tablespoons olive oil, divided 3 tablespoons sherry vinegar 4 cloves garlic, chopped 1 large red onion, cut in half lengthwise then sliced into 1/4 -inch slices Kosher salt Freshly ground black pepper 12 large basil leaves, torn into pieces (1 cup, loosely packed) 4 large tomatoes, cored, seeded and chopped into 1 1/2 -inch pieces 3 ears corn, husked, kernels cut off (about 4 cups) 3 1/2 pounds summer squash (zucchini, yellow squash, patty pan squash, etc.), seeded and chopped into 1 1/2 -inch pieces 3 cups coarse, fresh breadcrumbs, preferably whole wheat 1/4 cup fresh lemon juice, divided 3 tablespoons melted butter 2 tablespoons chopped mixed herbs (such as thyme, rosemary and flat-leaf parsley) 1 cup shredded Gruyère cheese 1/2 cup sour cream or plain Greek-style yogurt 1.
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Total time: 30 minutes Servings: 4 to 6 1/4 cup best-quality olive oil, divided 1/2 medium yellow onion, thinly sliced 3/4 pound zucchini (about 1 large), shredded 8 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 to 6 basil leaves, torn into pieces. 1.
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Total time: 40 minutes Servings: 6 Note: From “The Greens Cookbook.”
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Total time: 35 minutes Servings: 4 Note: Adapted from Jeffrey Price of Skratch Restaurant in Culver City.
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Arroz con chile poblano Total time: 50 minutes Servings: 4 to 6 Note: Adapted from “Doña Tomás: Discovering Authentic Mexican Cooking” by Thomas Schnetz and Dona Savitsky with Mike Wille.
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Total time: 45 minutes, plus overnight chilling and 2 hours resting time Servings: 8 Note: Buckwheat and unbleached bread flours are available at well-stocked supermarkets, and cooking and baking supply stores.
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Total time: 1 hour, 15 minutes, plus rising time Servings: 12 to 14 Note: Whole-wheat flour raised with yeast lends a depth of flavor that is well worth the wait for the batter to rise.
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Total time: 30 minutes Servings: 8 to 12 Note: Reserve half of the bean and wine mixture in Step 3 for use in the green chile and chicken stew, or add all of the bean mixture to the broccoli rabe, if preferred.
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Dear SOS: I recently checked out Amaranta Cocina Mexicana at the Westfield Shopping Center in Woodland Hills.
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Total time: 1 hour, 10 minutes Servings: 4 Note: Mâche can be found at Whole Foods, Trader Joe’s, farmers markets and well-stocked supermarkets. 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 2/3 cup) 1 clove garlic, minced Scant 1 cup (6 ounces) dried black-eyed peas 1 small dried bay leaf 2 small sprigs fresh thyme Salt 6 ounces bacon, preferably apple wood-smoked, cut crosswise into strips about 1 inch by 1/4 inch 1 large bunch mustard greens, washed, stems removed and very roughly cut (about 12 cups loosely packed) 2 tablespoons sherry vinegar, preferably aged 4 slices of good-quality country white bread 2 cups mâche 1.
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Total time: 55 minutes Servings: 8 Note: When making this recipe, use leftover roasted carrots and shallots from the yogurt-rubbed roasted chicken.
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Total time: About 45 minutes Servings: 4 1/3 cup sliced almonds Salt 1 1/2 cups shelled fava beans (from about 1 1/2 pounds fresh pods) 1/2 cup long-grain rice, preferably basmati or jasmine 1 tablespoon Dijon mustard 1 tablespoon tarragon vinegar 3 tablespoons peanut or canola oil 2 teaspoons chopped chives 1 teaspoon finely chopped chervil 1 teaspoon finely chopped flat-leaf parsley 1 teaspoon finely chopped tarragon Freshly ground black pepper to taste 1/4 cup finely diced red pepper 1/4 cup finely diced fennel 1.
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Time: 1 hour Servings: 8 (about 40 dumplings) Note: This is adapted from https://www.tarladalal.com.
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Total time: About 1 1/2 hours Servings: 8 (makes 32 dumplings) 6 dried shiitake mushrooms 1 large bunch fresh spinach, stems removed 2 large eggs Salt and pepper to taste 2 teaspoons hot sesame oil 1 cup finely diced firm tofu 6 green onions, white and green parts, finely chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon tamari or soy sauce About 32 round dumpling wrappers Peanut oil if frying 1.
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Total time: 35 minutes Servings: 6 to 8 Note: Adapted from Sandi Romero.
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Total time: About 1 hour Servings: 6 to 8 Butter for pan 2 stalks green garlic, trimmed and finely chopped 1 1/2 pounds new potatoes, scrubbed 2 cups coarsely chopped dandelion greens Salt Freshly ground white pepper to taste 1 cup crème fraîche 1/3 cup whole milk 1 1/2 cups grated aged Gruyère 1.
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Total time: About 2 hours Servings: 4 Note: From executive chef Samir Mohajer at Rustic Canyon Wine Bar and Seasonal Kitchen.
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Total time: 1 hour, 10 minutes Servings: 6 Note: This Turkish recipe is from Paula Wolfert’s upcoming book, “The Slow Mediterranean Kitchen,” which will be published in October by Wiley.
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Total time: 1 hour, 55 minutes Servings: 12 Note: From Michel Richard 1 to 3 heads Savoy cabbage (enough for 12 large leaves) 1 tablespoon hazelnut oil (or olive oil) 2 pounds mixed mushrooms (button, shiitake and portabello), finely chopped 1 teaspoon curry powder Salt Pepper Olive oil 1 onion, minced 2 cloves garlic, chopped 2 cups chicken stock 1.
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DEAR SOS: To me, the green corn tamales served at El Cholo in Los Angeles render other tamales inedible.
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