| May 20, 2009
Dear SOS: Some 40 years ago while in Paris, four of us made a late night trip to the Halles [produce] market. The workers were huddled around this stand that was selling onion soup and we ordered some to warm us up. It was fantastic! I hit upon Comme Ça...
| Oct 25, 2007
| 2:47 PM
Total time: 10 minutes
Servings: 4 to 6
Note: This can also be served as a dip for grissini or raw vegetables.
1 (6-ounce) can imported tuna in olive oil, drained
12 anchovies, drained, rinsed and dried well
2 tablespoons capers, drained, rinsed...
| Jul 22, 2009
As soon as you place your order at Pita Pockets in Northridge, a cook slaps a soft round of dough onto the wall of a blazing tandoor-like oven. After a few moments, a bubbly disk of laffa, catacombed with air pockets and rich with yeasty char, is ready to...
| Aug 19, 2009
Bo De Tinh Tam Chay is so serene it can transport you to a meditative state. The sound of trickling water flows through the dining room, a peaceful backing-track that blocks out the occasional clangs and whirs that erupt from the kitchen. A forest of fake...
| Jan 4, 2010
| 10:26 AM
Note: For our Super Bowl issue nearly a year ago, staff writer Barbara Hansen found a cassoulet so big, as she put it, "we had to bake it in a turkey roaster because no ordinary casserole could handle it." She went on: "It's an incredible dish, rich...
| Feb 16, 2010
| 8:15 AM
Total time: About 4 hours
Note: Bayou Magic Cajun Seasoning, gumbo file and Old Bay Seasoning (a spice mix) can be found in the spice aisle of most supermarkets. Serve with white rice and French bread.
1 pound (31 to 40) Louisiana...
| Dec 19, 2009
| 3:40 PM
4 cups sliced onions
3 cloves garlic, minced
1/4 cup butter or margarine
2 (14 1/2-ounce) cans clear beef broth
1 (14 1/2-ounce) can clear chicken broth
1/4 cup dry Sherry
12 small slices French bread
Grated Parmesan cheese
| Dec 16, 2009
Andouille smoked sausage dressing
Total time: 50 minutes, plus chilling time
Servings: Makes about 6 cups
Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen."
1/4 cup olive oil
4 cups chopped onions, divided
2 cups chopped celery,...
| Oct 29, 2008
Total time: 2 1/2 hours
Servings: 6 to 8
Note: Adapted from Omar Lezcas. This recipe makes twice the mole you'll need; save the extra for tamales or freeze in an airtight freezer-proof bag. For a spicier mole, add several dried arbol chiles.
| Feb 7, 2007
THE maxim "no pain, no gain" doesn't resound in the kitchen the way that it does in the gym. Except maybe when it comes to stinging nettles, a common weed that looks like mint, cooks up like spinach, has a distinctively bright herbal flavor — and...
| Feb 7, 2007
Total time: About 30 minutes
Servings: Makes 10 crostini
Note: From Water Grill executive chef David LeFevre. Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full...