| Aug 26, 2010
Lentils with turkey sausage
Total time: About 1 hour
Servings: 8 to 10 (1/2 cup) servings
Note: Adapted from Cook for America / The s'Cool Food Initiative
1 1/2 tablespoons vegetable oil
3/4 pound fresh turkey sausage, uncased
1/2 cup finely...
| Sep 28, 2010
| 10:43 AM
Basil tofu and vegetable sandwich
1/2 (12-ounce) carton extra-firm tofu
1 tablespoon minced basil
3 tablespoons minced green onions
2 cloves garlic, minced
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
| May 6, 2010
Dear SOS: Will the Urban Tavern Restaurant in the Hilton Union Square, San Francisco share with you and all of us? We had "braised baby back ribs" served over a large-grain type of couscous. The ribs have interesting spices, like allspice, and were...
| Oct 6, 2011
At L'Epicerie Market in Culver City, the escargots arrive in a small heap on the plate, not served in the usual shells but napped in a silky white wine sauce with ribbons of ham and velvety leaves of sautéed spinach. The dish is escargots in the style...
| Mar 10, 2011
It was a lazy Sunday afternoon, and I'd just gotten home from the farmers market with, as usual, several bags of vegetables and no firm idea of what I was going to fix for dinner. So I did what I usually do in that situation — started leafing...
| Dec 15, 2011
Quick orange lentil soup
Total time: 45 minutes
Servings: 8 to 10
2 cups red lentils
1 sweet potato (about 10 ounces), peeled
1 large carrot
2 cloves garlic, pressed
2 quarts water
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric
| Oct 27, 2011
Crisp-skinned duck breasts on white beans with dandelion greens
Total time: 1 hour, 20 minutes plus about 2 hours baking time for the beans
Note: This can also be made without the duck breast by increasing the garlic sausage to 3/4 pound or...
| Mar 10, 2011
Keep the fat lady waiting in the wings. It's not over yet. Fine dining, I mean, and the new Royce at the Langham Huntington is proof.
The Pasadena hotel could have chosen to turn the Dining Room where Craig Strong (and briefly, Michael Voltaggio) once...
| Nov 10, 2011
Total time: 1 hour, 40 minutes
Servings: 6 to 8
Note: The best dried shrimp are plump and rosy and about 2 inches long. These may be harder to find in the States; just look for shrimp that have some color and don't seem too dried out.
| Jul 8, 2010
It's farmers market day in Santa Monica and I have tempura on my mind.
The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the dipping sauce; it's like a...
| Dec 8, 2011
Total time: About 1 hour, 15 minutes.
Servings: This makes about 3 quarts of Bolognese sauce.
3 tablespoons butter, divided
4 ounces prosciutto, finely diced
2 onions, finely diced
2 stalks celery, finely diced
2 carrots, finely...