| Jan 19, 2012
Roasted acorn squash and apple salad
Total time: 1 hour
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...
| Oct 27, 2011
Total time: 1 hour, 20 minutes plus about 2 hours baking time for the beans
Note: This can also be made without the duck breast by increasing the garlic sausage to 3/4 pound or more.
1/4 pound fresh garlic sausage, crumbled...
| Nov 21, 2011
| 9:33 PM
Los Angeles Times Food editor Russ Parsons' recipe for sausage stuffing....
| Feb 16, 2012
| 4:33 PM
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......
| Jan 29, 2011
| 4:33 PM
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......
| Feb 19, 2008
| 6:04 PM
Cured pork tenderloin with rosemary, bay laurel and roasted shallot broth
Total time: 1 1/2 hours, plus brining
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...
| Nov 29, 2006
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...
| Jul 8, 2009
Green panini with roasted peppers and Gruyère cheese
Total time: 25 minutes
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...
| Jan 1, 2010
| 11:25 PM
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...
| 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...
| Dec 28, 2009
| 10:11 AM
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...