| Nov 19, 2009
There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
In addition to the listings below, check your...
| Sep 26, 2007
Total time: 1 hour, 15 minutes plus resting time for the pasta dough
3/4 cup flour, plus more for dusting
4 teaspoons olive oil
1/2 cup plus 3 tablespoons butter
1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes...
| Feb 6, 2008
Total time: 1 hour, plus 2 1/2 to 3 hours roasting time for the oven-dried tomatoes
Servings: 8 as an appetizer or 4 as a main dish
Note: Adapted from a recipe by Eric Greenspan, chef-owner of the Foundry on Melrose. Idiazabal cheese is a Spanish sheep'...
| Feb 6, 2008
CHOPPED salad is the quintessential Los Angeles salad. After all, it's akin to the Cobb salad, which rose to stardom during the heyday of Hollywood's Brown Derby. And who hasn't been tempted to order one in any of a dozen Italian restaurants that have...
| Feb 18, 2009
Total time: 1 hour and 10 minutes
VIDEO: Click here to watch a video of Times Food editor Russ Parsons making this recipe.
1 (2 1/2 -pound) butternut squash
2 tablespoons butter
1 onion, chopped (about 1 cup)
3 cloves garlic,...
| Jan 9, 2008
WHEN it comes to neighborhood restaurants in L.A., it's all about the micro-climates -- the prevailing winds can be so different in different parts of town, you can't just plant a bistro any old where and have it flourish. The Del, an 8-month-old spot...
| Nov 15, 2006
HALFWAY through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific Ocean, chef Christian Shaffer stands at the stove...
| Sep 28, 2007
| 12:54 PM
2007-09-27 13:00:17.0 Administrator2: Welcome to the Food chat! We'll get started shortly-- submit your questions for Russ now!
2007-09-27 13:01:53.0 Russ Parsons: Yesterday's cover story on lasagna was inspired when I started making fresh pasta again...
| Dec 17, 2003
Total time: 2 hours
Servings: 10 to 12
Note: From executive chef Terry Sheehan at the Ahwahnee hotel.
1 large (4-pound) or 2 medium (2-pound) butternut squash
2 tablespoons, plus 2 teaspoons olive oil, divided
Freshly ground black pepper...
| Oct 1, 2003
Total time: 1 hour
Servings: 12 (kid-size)
Note: From Jean François Meteigner at La Cachette
2 pounds butternut squash
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 medium leek, sliced and washed twice
4 ears corn, shucked and...