| Nov 3, 2009
| 4:32 PM
Though the weather feels more like June than November, Thanksgiving -- and the rest of the holiday season -- are nearly upon us. If slaving over a stove in this 80-degree weather doesn't sound appetizing, here are some local restaurants......
| Nov 3, 2008
| 4:54 PM
Servings: About 6 cups stuffing, enough for 8- to 10-pound turkey, or 8 servings.
1 cup minced onion
1/2 cup julienned sweet red pepper strips
1 cup sliced celery
1 clove garlic, minced
1/4 cup butter
1/4 cup minced fresh sage leaves
| Nov 3, 2008
| 9:10 PM
Total time: About 1 hour
Servings: 9 to 12
Note: This is best served the day it is made, but any leftovers make an excellent stuffing.
1 cup coarse yellow cornmeal
1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking...
| Nov 6, 2008
| 3:10 PM
Total Time: About 1 hour, 10 minutes, plus 20 minutes cooling time and 30 minutes to bake extra stuffing as pudding.
Note: The cornbread is best made a day in advance. This recipe makes more stuffing than the average turkey can take, but the extra can...
| Jun 11, 2008
IT'S ONLY natural that after 62 years, a restaurant might be in need of, if not an extreme makeover, something along the lines of a face lift. Gus's Barbecue in South Pasadena has been dishing out hearty comfort food to residents since 1946, the year...
| Nov 17, 2009
| 2:46 PM
Total time: About 1 1/2 hours, plus cooling time for the corn bread
Servings: 6 to 8
Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine.
Toasted cubed corn...
| 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...
| Dec 16, 2009
Corn bread dressing
Total time: 45 minutes plus chilling time
Servings: Makes about 6 cups
Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen." He writes, "Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we...
| Aug 12, 2009
They say that life is a journey and not a destination. That sentiment must surely include cooking, where the twists and turns of one memorable culinary adventure brought my husband and I right back home.
Many years ago, we hosted a book party for an out-...
| Dec 30, 2009
| 1:09 PM
Note: The secret of great Indian saag is simmering mustard greens for hours to bring out the full flavor. For her April cover story on Indian vegetarian cooking, Barbara Hansen talked Chameli owner Hari B. Alipuria into giving us this relatively...
| Feb 4, 2010
Dear SOS: I had the most wonderful corn bread at the Hotel Condon in Condon, Ore. Is it possible to get the recipe?
Gold Beach, Ore.
Dear Bea: This corn bread is packed with flavor. It is made with cheese and chopped chiles and is finished...