| Jan 7, 2010
| 1:36 PM
You can find all sorts of kale at the market these days, including frilly pastel-colored flowering varieties and rough-edged Russian kale with its red border. But probably the sweetest kale is the one sometimes called Tuscan. Actually, it travels under...
| Feb 24, 2010
| 8:41 AM
Hearty bean and kale soup, served with Parmesan-sesame and poppy seed crisps
Active Work Time: 40 minutes * Total Preparation Time: 3 hours 30 minutes plus 8 hours soaking * Vegetarian
1/2 pound dried Great Northern beans
| 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,...
| 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?...
| 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...
| 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...
| 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...
| 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...
| Jul 14, 2011
Written on the mirror of the women's bathroom at Café Gratitude, a new raw and vegan restaurant, are the words, "I adore myself and everyone else." The sentiment is part of the positivity campaign that the restaurant has been waging since opening on...
| May 12, 2011
Grilled Russian kale with yogurt dressing and toasted hazelnuts
Total time: 25 minutes
Note: Adapted from Travis Lett of Gjelina. Lett suggests Russian kale from Coleman Farm or Flora Bella Farm.