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    May 20, 2013 |Story| Los Angeles Times

  1. Recipe: Nancy's burgers

    <b>Total time:</b> 40 minutes
    Total time: 40 minutes Servings: 6 Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...

    Tags: Tomatoes, Bacon, Black Pepper, Ketchup, Lifestyle and Leisure

    2. May 20, 2013 |Story| Los Angeles Times

  2. Recipe: Our office burger

      Total time: 1 hour, 5 minutes Servings: 4 Caramelized onions 4 slices applewood-smoked bacon 2 onions, sliced (about 4 cups) 1 teaspoon sugar 2 tablespoons balsamic vinegar 1 teaspoon ketchup 2 teaspoons Worcestershire sauce 2-3 drops liquid...

    Tags: Bacon, Salt, Arugula, Ketchup, Steaks

    3. May 20, 2013 |Story| Los Angeles Times

  3. The perfect burger

    Los Angeles Times Staff Writer
    A word of advice. Never use the phrase "just a burger" with Nancy Silverton. I did and was promptly challenged on every aspect of burger-making, starting with where to buy the meat, what grind, size of patty, how to cook it, what to serve with it, what...

    Tags: Bacon, Tomatoes, Foods and Beverages, Recipes, Lettuce

    4. Dec 20, 2012 |Story| Los Angeles Times

  4. Dinner tonight! Chanterelle-sage bread pudding recipe

    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in about an hour.
    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in...

    Tags: Black Pepper, Russ Parsons, Recipes, Mushrooms, Noelle Carter

    5. Sep 8, 2012 |Story| Los Angeles Times

  5. Onion, potato and bacon topping

    Onion, potato and bacon topping Total time: 45 minutes Servings: 1 to 2 Note: The toppings should be warmed before being added to the frittata. 1/2 cup thinly sliced red onion 2 teaspoons butter 3 fingerling potatoes 3 slices thickly sliced...

    Tags: Bacon, Onions, Potatoes

    6. Jul 24, 2012 | Los Angeles Times

  6. From the recipe archive: Zucchini bread

    Daily Dish
    Perhaps you're wondering what to do with all the zucchini turning up in the markets about now. 'Tis the season for zucchini, and a great way to make use of it is to add it to breads and other baked goods....
    7. Jun 30, 2012 |Story| Los Angeles Times

  7. Recipe: The Howie burger

    "Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it's a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a 'grilling family.' My Uncle Howie was on the forefront &mdash; it was a passion of his. I have fond memories of him even out in the rain standing his post at the grill. He would create some great meals &mdash; all simple and clean in nature, and yet you would think there were 15 ingredients in each item. The Howie Burger was by far his best invention; he had a great love of Dijon mustard and onions. So I took it a step further and made a gastrique of red onions and a homemade recipe for Dijonnaise. The Howie Burger is sweet, tart, tangy, and it appeals to many different palates. It's also appealing because of the ease in making it and the explosion of flavor. The red onions are what does it. Slow cooked in red wine vinegar, sugar, salt and pepper, they take on the complex flavor of the vinegar and finish with a subtle sweetness. The Gruyere cheese is the perfect accompaniment, as it can stand up to the Dijonnaise and red onions. Howie may no longer be with us in the backyard at the barbecue, but I'll always remember him for his famous burger and want to share it with as many people as I can."
    "Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it's a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a 'grilling family.' My Uncle Howie was on the forefront...

    Tags: Wines, Salt, Lifestyle and Leisure, Foods and Beverages, Hamburgers

    8. Jun 30, 2012 | Los Angeles Times

  8. Battle of the Burgers: The Howie burger

    Daily Dish
    Grilling in the summer is a pastime for all to enjoy. Anyone can do it, and it’s a great way to bring friends and family together with a simple, easy meal. As long as I can remember, we were a ‘grilling family.’...
    9. Aug 11, 2011 |Story| Los Angeles Times

  9. Culinary SOS: Jeremy's on the Hill artichoke and potato au gratin

    <b>Dear SOS:</b> A large group of us descended from the higher elevations of the Cuyamaca Mountains in San Diego County, a little grungy from camping and hiking. No matter: We received excellent service during lunch at <a href="http://www.jeremysonthehill.com/">Jeremy's on the Hill</a>, just a few miles outside of Julian. Everyone, from the professional chef/fancy hotel executive to the foodies to the children who ate off the kids' menu, thoroughly enjoyed their meals. I, however, had the wise sense to order the waitress' favorite, the artichoke-potato au gratin, which came with broccolini and a house salad with balsamic reduction.
    Los Angeles Times
    Dear SOS: A large group of us descended from the higher elevations of the Cuyamaca Mountains in San Diego County, a little grungy from camping and hiking. No matter: We received excellent service during lunch at Jeremy's on the Hill, just a few miles...

    Tags: Heavy Cream, Salt, Weather, Recipes, Butter

    10. Apr 4, 2012 | Los Angeles Times

  10. Easter (brioche) bunnies at Proof Bakery

    Daily Dish
    Brioche bunnies show up at Proof Bakery in Atwater Village....
    11. Apr 24, 2012 | Los Angeles Times

  11. Test Kitchen tips: Smooth fondue and cheese sauce

    Daily Dish
    Want to know how to keep your fondue from clumping and becoming stringy? Try adding a little acid....
    12. Jan 4, 2010 |Story| Los Angeles Times

  12. A luscious year's top 10

    LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin? OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...

    Tags: Bacon, Tomatoes, Recipes, Lettuce, Cheddar Cheese

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Gruyere Photos
Another recipe from the same grilled cheese story, the...
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