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Greens

A collection of news and information related to Greens published by this site and its partners.

Top Greens Articles

Displaying items 12-22
  • The Find: Kentro Greek Kitchen

    The Find: Kentro Greek Kitchen
    The menu at Kentro Greek Kitchen might as well be a manifesto. The downtown Fullerton restaurant is practically revolutionary, a stereotype-smashing example of what a Greek restaurant can and should be. Here there are no azure murals of the Aegean, no...
  • Recipe: Roasted acorn squash and apple salad

    Recipe: Roasted acorn squash and apple salad
    Roasted acorn squash and apple salad Total time: 1 hour Servings: 4 Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted...
  • Crisp-skinned duck breasts on white beans with dandelion greens

    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 Servings: 6 Note: This can also be made without the duck breast by increasing the garlic sausage to 3/4 pound or more. White beans 1/4 pound fresh garlic sausage, crumbled...
  • Today's Eat Beat: Smoked sausage stuffing

     
    Los Angeles Times Food editor Russ Parsons' recipe for sausage stuffing....
  • Eat Beat: Duck breasts on white beans with dandelion greens

     
    Looking for a comforting dish for a cold evening? In this Eat Beat, Food editor Russ Parsons demonstrates how to make crisp duck breasts on creamy white beans with dandelion greens. You can find the recipe here. Catch our televised......
  • Video: White bean and shrimp stew with dandelion greens

     
    Many cooks reach for the salt when they should be reaching for an acid -- as in lemon, vinegar or red wine. So says this recent column by Times Food editor Russ Parsons. You can see how it all comes......
  • A spice-rubbed pork for dinner

    Cured pork tenderloin with rosemary, bay laurel and roasted shallot broth Total time: 1 1/2 hours, plus brining Servings: 8 Note: From Echo Brined pork 1 1/2 pounds pork tenderloin 1/4 cup salt 1/2 cup sugar 1 quart lukewarm water 1. Trim the...
  • The sweet side of bitter greens

    LOOK at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there's something about them that's just begging to be tamed. It's a bit of a paradox. These greens...
  • Recipe: Green panini with roasted peppers and Gruyère cheese

    Recipe: Green panini with roasted peppers and Gruyère cheese
    Green panini with roasted peppers and Gruyère cheese Total time: 25 minutes Servings: 1 Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. It is one of McFarlin's favorites. This recipe makes more mustard...
  • Recipe: Bruschetta with fresh shell bean puree and mixed mustard greens

    Recipe: Bruschetta with fresh shell bean puree and mixed mustard greens
      Note: We believe in using fresh, seasonal ingredients, as do the country's best chefs. Of course, not every chef has the time or space to maintain a home garden. Evan Kleiman, chef-owner of Angeli Caffe on Melrose Avenue, has created a small organic...
  • Recipe: Chameli's saag

    Recipe: Chameli's saag
      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...