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Special to The TimesREVERING la bonne cuisine as they do, many French are still fighting the good fight to hold the line against le fast food. But long gone are the days when the mention of a cheeseburger could earn you a Gallic sneer and protesters drove tractors into a...
Tags: Salads, Onions, France, Hamburgers, Sandwiches
PHIL ROSENTHAL and Monica Horan have had a love affair with Italy and la cucina Italiana ever since they first flew there as couriers for DHL in the early '80s. They are especially enamored of the cooking done in the wood-fired ovens once found outside so...
Tags: Italy, Francis Ford Coppola
EntreeQ: What's the best way to cook a thick pork chop? A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly. Brining was originally used as a means of preserving meats and other perishables. Since...
Tags: Wines, Onions, Peppers, Kosher Salt, Olives
EntreeQ: What's the difference between ragu and ragu bolognese? A: A ragu can be any meat mixture, from anywhere on the Italian peninsula (or elsewhere, I suppose). Ragu bolognese is specific to the city of Bologna in the northern region of Emilia-Romagna,...
Tags: Veal, Onions, Cheese Corn, Greenwich Village, Tomatoes
Channel Guide MagazineGolf Channel's ratings continue to surge, and network executives say it is a combination of live tournament coverage and original programming that is already putting it on pace for its best year ever. In fact, coming off 2012 as the most-watched year in...
EntreeQ: What's the easiest pasta to make without a pasta maker? A: Once you master basic pasta dough, you can make almost any shape. But the simplest and perhaps the most gratifying is pici. There are innumerable tools designed to form pasta into different...
EntreeQ: Making meatballs for dinner. Should I fry, roast, or braise? A: I prefer not to roast, fry or bake. Often, I don't brown my meatballs at all. Instead, I cook them directly in a bubbling sauce for about half an hour until they're soft and succulent....
Tags: Onions, Parsley, Kosher Salt, Cheese Corn, Salt
Two health care professionals — moonlighting as Hagerstown's answer to Emeril Lagasee and Mario Batali — served an Italian-themed meal to ten lucky houseguests on Saturday, Feb. 2. Joseph Ross, president and CEO of Meritus Health, and...
Tags: Auction Service
Channel Guide MagazineIn her nearly 25 years in the restaurant business, Food Network star chef Anne Burrell has seen and done it all — right down to teaching the tricks of the trade at New York's Institute of Culinary Education. That's why, she says, she feels right...
EntreeMario Batali is the award-winning chef behind 24 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo. In the coming year, Mario will use this twice-monthly column to answer questions submitted via social media and...
Tags: Onions, Cheese Corn, Greenwich Village, Tomatoes, Wines
EntreeThis pasta dish is inspired by the region of Abruzzo, among the most mountainous regions in Italy and home of some of the country's most interesting cooking. In the forests of Abruzzo, foraging reigns supreme. And because mushroom season lasts a little...
Jul 23, 2008 |Story| Los Angeles Times
Jun 12, 2008 |Story| Los Angeles Times
Apr 18, 2002 |Story| Los Angeles Times
Mar 20, 2013 |Column| Tribune Media Services
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Feb 19, 2013 |Column| Tribune Media Services
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Feb 5, 2013 |Story| Herald Mail
Jan 30, 2013 | Zap2It
Jan 16, 2013 |Column| Tribune Media Services
Dec 6, 2012 |Column| Tribune Media Services
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