| Jun 6, 2013
| 7:00 AM
Eggs for dinner? Yes. They're not just for breakfast -- eggs work well in so many dishes, and they're so easy to prepare. (And no, you don't have to love "Pink Flamingos" or Edith Massey - the egg-loving mother in the John Waters film - to enjoy them...
| Jun 5, 2013
| 11:02 AM
I once had the delicious assignment to write a story about tarte flambée in Alsace, going around to a number of different places that make the traditional flatbread. I wouldn’t call it Alsatian pizza, really, but it elicits the same kind of fervid...
| Sep 8, 2012
In addition to how pretty they are, the other thing I like about this method of cooking eggs is how close to foolproof it is. Here's how:
1. If you don't have a 9- or 10-inch non-stick skillet, go out and get one. You wouldn't attempt to make cupcakes...
| Apr 6, 2013
40 minutes. Makes about ½ cup pesto.
1 to 2 cloves garlic
1/2 teaspoon kosher salt, divided
3 tablespoons pine nuts
3/4 bunch (12 ounces) dandelion greens, trimmed and chopped
2 tablespoons finely grated Parmigiano-Reggiano cheese
| Sep 8, 2012
Take everything you love about a French fry — that crisp, golden-brown crust enveloping an oh-so-fluffy interior — and flatten it.
In fact, go ahead and smash it.
Lately, I've been frying up smashed potatoes, and they're everything I could...
| Nov 17, 2012
Total time: About 3 hours over 2 days
Servings: 6 to 8
Stuffing "pain perdu"
1/2 cup sour cream (crème fraîche or heavy cream can be substituted)
1/2 cup milk
1 1/2 teaspoons smooth Dijon mustard
3/4 teaspoon kosher salt
| Dec 22, 2012
Panforte's name translates to "strong bread," but it is more confection than cake or bread, barely bound with flour and heavy with preserved fruit and honey that dissolve together as they cook. It's studded with toasted nuts and spiced with black pepper,...
| Aug 25, 2012
Dear SOS: Is there anyway I could get the recipe for the wonderful vegetable lasagna from Cafe Roka in Bisbee, Arizona ? It's the best....
Dear Jana: With layers packed with fresh spinach, portobello mushrooms, artichokes and...
| Dec 3, 2012
| 11:51 AM
Note: Times Test Kitchen Cook Mayi Brady regularly creates recipes for our Quick Fix and Second Helpings columns. When that far-away look in her eye turns to a glimmer, you know she has something good in mind. This spicy, filling soup by Brady was...
| Nov 17, 2012
Total time: 1½ hours
Servings: 4 to 6
1 tablespoon vegetable oil
1/4 pound applewood smoked bacon, cut crosswise into thin strips
1 large onion, diced ¾ inch
2 packed cups leftover turkey meat, diced ¾ inch
1 pound (about 2 medium) baked garnet...
| Dec 15, 2012
Dear SOS: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad — it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough...