| Sep 16, 2010
| 9:33 PM
On the counter in Jill Donenfeld's Malibu kitchen, just across Pacific Coast Highway from David Geffen's sprawling compound: leafy cilantro; wild arugula; portobello, shiitake and cremini mushrooms; a deep purple eggplant; silken organic tofu; gourmet...
| May 19, 2010
| 4:35 PM
Ignoring his aching back, Todd Lininger squatted down on his knees and inched his way around the vegetable field. The yields were up on three arugula plants. A snail crawled in the row of lettuce. And it looked like the onions might be ready for that...
| Jul 22, 2010
| 4:33 PM
This recipe from the L.A. Times Test Kitchen for grilled corn and arugula salad just "says" summer. Enjoy! --Rene Lynch Twitter / renelynch Photo credit: Eric Boyd / Los Angeles Times...
| May 5, 2010
| 9:33 PM
It's time to celebrate your mom again. Not that you ever stopped celebrating her in the first place, just that Mother's Day offers a fresh excuse to say, "Thanks Mom, for cleaning up after my many messes -- both literal......
| Jan 20, 2011
It's Sunday night.
You can go out for Chinese, order in or — radical idea — cook. Some of you might get lucky and have a friend invite you over for homemade Korean barbecue or a paella.
Whatever the plan, Sunday is for relaxing, for sneaking...
| Mar 10, 2011
Ragout of spring vegetables
Total time: 45 minutes
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload...
| Aug 4, 2011
Bulgur salad with arugula, zucchini and pine nuts
Total time: 1 hour, plus soaking time for the bulgur
Servings: 6 to 8
1 cup fine bulgur wheat
1 1/2 cups water
3/4 pound zucchini
1/4 cup minced red onion
2 tablespoons lemon juice
| Nov 3, 2011
Before I reviewed Farmshop in Brentwood, I wanted to wait until chef-owner Jeffrey Cerciello opened for dinner. That took a while, almost a year, in fact, while his application for a beer-and-wine license made its way through the bureaucracy. He could...
| Oct 6, 2011
Total time: 35 minutes
Servings: Four as a starter; two as a main course
5 anchovy fillets (preferably salt-packed), rinsed (backbones removed if salt-packed)
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon...
| May 19, 2011
I've just discovered the magic of fresh bread crumbs. You might say it's about time, after 30 years of cooking. But I would remind you that I said the "magic" of fresh bread crumbs, not the "utility."
Everyone knows about using bread crumbs for coating a...
| May 19, 2011
Spaghetti with arugula and garlic bread crumbs
Total time: 30 minutes
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can...