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Daily DishLooking 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......
Crisp-skinned salmon with lentils, bacon and dandelion greens Total time: 1 hour, 35 minutes Servings: 6 to 8 -------------------- Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to...
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...
Tags: Onions, Garlic, Foods and Beverages, Sausages, Salt
Daily DishLos Angeles Times Food editor Russ Parsons' recipe for sausage stuffing....
It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone...
Tags: Shrimp, Foods and Beverages, Mustard Greens, Hamburgers, Ketchup
Savory stuffed French toast Total time: 50 minutes Servings: 2 to 4 Note: The sandwiches are great served alongside a light, tart salad or bowl of soup. -------------------- Our recipes, your kitchen: If you try any of the L.A. Times Test...
Daily DishMany 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......
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...
Every chef dreams about opening his or her own restaurant — someday. For Paul Shoemaker, that day jumped closer when he arrived for work at Bastide one morning in 2008 to find out that owner Joe Pytka had abruptly decided to close it down, just...
Tags: Pistachios, Sports, Tomatoes, Squash, Breads
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...
Tags: Mustard Greens, Tomatoes, Chile, Breads, Lifestyle and Leisure
Note: To our surprise, we discovered while voting for the top dishes of the year that many of our favorites came from the vegetarian issue we did last fall. This particular dish was a universal favorite--it is quick and simple to prepare yet deeply...
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...
Tags: Sandwiches, Garlic, Foods and Beverages, Salt, Mustard
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