| Sep 6, 2010
| 4:36 PM
The vast right-wing conspiracy on "Rubicon" got vast-er Sunday night. How do I know it's right wing, you ask? Aren't they all? This one seems to encompass incredibly rich people, with East Side townhouses and country estates as well as......
| Aug 30, 2010
| 4:35 PM
A doorknob is seen turning, the door opens slightly, and a figure in black leather -- including gloves -- enters the apartment we have come to know as Will Travers' Manhattan studio. As the camera follows the figure slowly walking......
| Mar 25, 2010
Quinoa-stuffed bell peppers
Total time: 2 1/2 to 3 hours
8 bell peppers (yellow, red, orange and green)
1 cup quinoa
3 3/4 cups water, divided
1/4 cup finely chopped fresh mint
1/4 cup finely chopped cilantro
1/4 cup finely chopped...
| Jun 27, 2010
"Everybody knows Kent," Charles Dickens wrote in "The Pickwick Papers," "apples, cherries, hops and women."
Almost 175 years after publication of "Papers," Kent, just 50 miles south of London, is still known as the garden of England and the larder of...
| Dec 9, 2010
Total time: 30 minutes
Servings: 4 to 6
Note: Adapted from "Tartine Bread" by Chad Robertson.
3 cloves garlic
6 olive oil-packed anchovy fillets
1 egg yolk
2 cups olive oil
To make the dressing,...
| Aug 7, 2010
Ten women gathered around a few tables and at a sink one recent Friday afternoon to make soup, rice with vegetables and barbecued fish for a community potluck dinner.
That ordinary act — making a meal, repeated monthly — represents a profound...
| Feb 24, 2011
Italian sausage and kale gratin
Total time: 1 hour, 15 minutes
Servings: 6 to 8
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here...
| Jan 20, 2011
It's Sunday night.
You can go out for Chinese, order in or — radical idea — cook. Some of you might get lucky and have a friend invite you over for homemade Korean barbecue or a paella.
Whatever the plan, Sunday is for relaxing, for sneaking...
| Dec 30, 2010
One of the challenges every working cook faces is weeknight dinner. You want to serve something with real flavor, but you don't have a lot of time. Times Food editor Russ Parsons has one solution: quesadillas. Not the basic melted cheese and flour...
| Apr 21, 2011
Dear SOS: I am addicted to the Tuscan kale salad at Little Dom's in Los Angeles. I love kale no matter how I prepare it, but it never tastes quite as delicious as the Dom's salad.
I am hoping it's 100% guilt free, but maybe there's a sinful ingredient...
| May 1, 2011
The Chicken Chronicles
(The New Press: 208 pp.,$21.95)
You pick up the book and you enter the slow, dazy world of the writer and her chickens. You put the book down to get something to eat and the spell is loosened. You think, "Chickens?...