| May 3, 2006
There's nothing more alluring than a nice, close shave.
And it doesn't apply only to a man's face: Vegetables and fruits could use a shave, too. No, they don't get a 5 o'clock shadow. And no, you don't shave them with a Gillette. You use a mandoline....
| Apr 30, 2008
CONSIDERING France is the country that gave the world the expression ménage à trois, it's probably not surprising that cooks there have defined ways to use herbs in multiples too. Three of these brilliant combinations will make cooking more enticing any...
| Jul 23, 2008
Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.
The walk-in refrigerator at...
| Jul 25, 2008
| 3:01 PM
One particularly sauna-ish day a friend mentions he is eating nothing but raw food right now because turning on the stove just feels like too much effort. It sounds a bit extreme, but he could be even more uninspired. He could be doing nothing but...
| Feb 4, 2008
| 9:45 AM
THROUGH FEB. 10
61st Carrot Festival
The root-vegetable celebration brings out amateur chefs and duffers with cookery contests for kids and adults, plus a golf tournament, a parade and midway. A low-key, family vibe prevails at the Feb. 10...
| Jun 10, 2009
Total time: 35 minutes
Note: From the Hot Knives blog. Alex Brown and Evan George recommend serving the salad with Hitachino Nest Beer's Red Rice Ale while playing Al Green's "I've Never Found a Girl." Two tangerines can be substituted for...
| Jul 8, 2009
Every couple of years I feel that siren call to go up and spend some time in Napa Valley. For most of us, this was our first wine country experience, as exotic as anything discovered later in Burgundy or Piedmont. Who can forget the smudged violet of...
| Mar 20, 2009
| 11:51 AM
Asparagus, once a reliable harbinger of spring, is pretty much a year-round presence at Southern California farmers markets these days thanks to a peculiarly mild microclimate outside of Lompoc.
But we still only get fat, juicy jumbo asparagus for a...
| Apr 3, 2009
| 7:30 PM
Active work time: 20 minutes
Total preparation time: 45 minutes
3 tablespoons white balsamic vinegar
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
2 tablespoons minced parsley
| Jul 16, 2013
| 2:39 PM
For some, nothing quite says comfort food more than pasta.
Creamette Pasta announced its Creamette Comfort Food Recipe and Essay Contest in March. Families were invited to submit their favorite comfort-food recipes, using Creamette Pasta, and an essay...
| Jun 12, 2013
This is not a typical spaghetti alla carbonara. The traditional dish is a simple combination: spaghetti tossed with sauteed guanciale (pig's cheek, but often crisped pancetta or bacon are used instead), fresh eggs, Parmesan and Romano cheeses and lots...