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Total time: 40 minutes Servings: 6 Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...
Tags: Kosher Salt, Garlic, Salt, Lettuce, Hamburgers
Tomatoes are summer's glamour crop: round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you...
Tags: Lemons, Garlic, Salt, Arugula, Summer Squash
Pink Girl, Indigo Rose, Cherokee Purple, Green Zebra: The names of heirloom tomatoes read almost like an ode to the gastronomic pleasures of late summer in the Midwest. This season's drought hasn't hurt the bounty of the local tomato crop. Quay executive...
Tags: Green Zebra, Soups, Cucumbers, Foods and Beverages, Gnocchi
Los Angeles Times2011 Ameztoi Rosé Getariako Txakolina "Rubentis" This rosé from the Spanish Basque country is something different. Grown on the hillside vineyards above the small fishing town of Getaria, the Ameztoi "Rubentis" is essentially a pink Txakolina made with a...
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...
Tags: Garlic, Salt, Summer Squash, Onions, Zucchini
Total time: 25 minutes Servings: 4 to 6 1/3 cup golden raisins 2 pounds zucchini 1/4 cup olive oil 1 whole clove garlic, peeled Salt 1/3 cup distilled white vinegar 1 1/2 teaspoons sugar 1/4 cup toasted pine nuts 1 salted anchovy...
Tags: Zucchini, Garlic, Salt, Recipes, Summer Squash
Dale Levitski's career arc is like that of most top chefs. In reverse. After running a couple of modest Chicago restaurants, Levitski found himself thrust into the spotlight as the surprise pick to succeed Grant Achatz at four-star Trio, and, just as...
Wolfgang Puck's KitchenAll over the nation, children are beginning to go back to school. And their migration, between now and just after Labor Day a couple of weeks away, signals the end of the official summer grilling season. That doesn't mean, of course, that, come Tuesday,...
Tags: Sushi and Sashimi, Shallots, Kosher Salt, Garlic, Salt
Throwing another chicken breast in the skillet? Slipping a plain fish fillet under the broiler for the thousandth time? After repeated servings of pan-fried, broiled or roasted meats, fish or poultry, you may be looking for anything to change them up. One...
Whichever pronunciation you prefer, I have had a love/hate relationship with this fruit/vegetable since I was a little bitty boy. For example, I love every type of tomato sauce, and I pretty much mean every type from Bolognese sauce, a minced- or...
Open only since the end of May, Of Love & Regret is operating with admirable maturity, confidence and grace. It's a wonderful gathering space for Baltimore, and it's putting out some of the best burgers and good cheer in town. Plain but not spartan,...
Daily DishThe Sawtelle corridor, which was for a while called Little Little Tokyo but is now pretty much known as Little Osaka, has become the epicenter of Japanese noodles in Los Angeles, stand after stand, cheek by jowl, many of them......
May 20, 2013 |Story| Los Angeles Times
Aug 28, 2012 |Story| Los Angeles Times
Aug 23, 2012 |Story| Chicago Tribune
Aug 18, 2012 |Story| Los Angeles Times
Aug 17, 2012 |Story| Los Angeles Times
Aug 17, 2012 |Story| Los Angeles Times
Aug 16, 2012 |Column| Chicago Tribune
Aug 15, 2012 |Story| Tribune Media Services
Aug 15, 2012 |Story| Chicago Tribune
Aug 7, 2012 |Column| Daily American
Aug 6, 2012 |Story| Baltimore Sun
Jul 25, 2012 | Los Angeles Times
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