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Dr. Richard Olney, an internationally renowned researcher who dedicated his life to finding a cure for Lou Gehrig's disease, has died after his own eight-year battle with the disease. He was 64. Olney died Friday at his Marin County home, UC San...
Los Angeles TimesAt first glance, the story in the local paper seemed to have been written for me: "Decorating With Books." My house is swamped with cookbooks, they're stacked on just about every horizontal surface and, yes, some are even arranged on shelves. So I thought...
Lulu's tapenade Total time: 15 minutes Servings: 6 to 8 Note: This recipe is adapted from "Lulu's Provencal Table" by Richard Olney. 1/2 pound large Greek-style black olives, pitted 2 salted anchovies, rinsed and filleted, or 4 fillets 3 tablespoons...
It was a lazy Sunday afternoon, and I'd just gotten home from the farmers market with, as usual, several bags of vegetables and no firm idea of what I was going to fix for dinner. So I did what I usually do in that situation — started leafing...
Tags: Elizabeth David, Potatoes, Human Interest, Butter, Onions
Summer always comes late to Southern California, but that seemed to be particularly true this year, as the cloudy gray days of June gloom stretched well into August for many areas. There was a good side, to be sure, but what we gained by not having to...
Tags: Pasta, Arugula, Canned Tuna, Anchovies, Lasagna
Daily DishThere are many wonderful food photographers in the world, but there is no one who captures the art of home cooking like Christopher Hirsheimer. The longtime head of photography at Saveur magazine, she has a way of capturing food â......
Note: One of our most controversial stories this year was Russ Parsons' February cover piece on beans, "To Soak or Not to Soak, It's No Longer a Question." Ignoring conventional wisdom, Parsons ran several cooking experiments and found that dried beans...
Tags: Sausages, Salt, Cheese Corn, Foods and Beverages, Garlic
Note: After years of trying to make a good clafoutis, Russ Parsons finally figured out a way to get the usually tough pancake-like crust to be more like the ideal he imagined when he first saw a picture of clafoutis, something tender and almost...
Tags: Almond Extract, Apricots, Pies and Tarts, Almonds
Deborah Madison has a new cookbook out called "Seasonal Fruit Desserts," and I think it might be her best one yet. Of course, I think everything she does is terrific, but then I'm prejudiced. We've been friends for 25 years. It all started at a late-...
Times Staff Writer2007-07-12 13:00:47.0 Administrator2: Hello! Welcome to the chat with our Food writer Russ Parsons. Russ is here to answer your questions about cooking so dish 'em up! 2007-07-12 13:00:51.0 Rinchen: What are the most under appreciated fruits and veggies?...
Tags: Seafood, Homes, Breads, Vegan Diet, Foods and Beverages
Times Staff WriterIt's a shorter road than one might think from wedding-phobe to frenzied lady with a checklist and dream for that special day. Trust me. I've traveled it. -------------------- For the record: Champagne name -- An article about a wedding lunch in...
Los Angeles Times Staff WriterFava beans don't get any richer than this, and they don't get any more delicious, either. This recipe from Richard Olney's "Simple French Food" (Atheneum, 1974) is almost compulsively edible. After all, how bad can bacon, cream and egg yolks be? 5 pounds...
Tags: Parsley, Butter, Fava Beans, Salt, Bacon
Feb 1, 2012 |Story| AP Member Choice Complete
Jan 12, 2012 |Story| Los Angeles Times
Sep 22, 2011 |Story| Los Angeles Times
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Dec 31, 2009 |Story| Los Angeles Times
May 20, 2010 |Story| Los Angeles Times
Jul 12, 2007 |Story| Los Angeles Times
Jul 16, 2007 |Story| Los Angeles Times
May 13, 2009 |Story| Los Angeles Times
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