| May 18, 2008
SHE WAS Boone's girl Katy in "Animal House," and this was enough to cement her in the collective conscience of a certain kind of male. This male was 13 when the National Lampoon comedy was released, in 1978; what he has retained in his mind's eye about...
| Dec 26, 2007
Roasted duck pot pie
Total time: About 5 1/2 hours, including roasting and baking time
Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores,...
| Feb 5, 2008
| 2:22 PM
Total time: About 1 hour
Note: You will need a 13-inch-wide roll of white parchment paper. (White is less brittle than unbleached brown parchment and cooks up to a lovely color.) Squid ink pasta (pictured) can be found at select Italian...
| Oct 14, 2009
Kale salad with cranberries and walnuts
Total time: About 30 minutes
Servings: Serves 4 to 6
Note: Adapted from "Love Soup" by Anna Thomas. Dinosaur kale is also known as black, Tuscan or lacinato kale.
1/2 cup dried cranberries
1/2 pound (1 large...
| Oct 14, 2009
Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home in Ojai. She chooses yellow onions and prune plums,...
| Nov 18, 2009
Total time: About 50 minutes
Servings: 6 to 8
Note: Adapted from "The New England Cookbook" by Brooke Dojny.
2 tablespoons olive oil
1/2 pound sausage, preferably Spanish chorizo, linguiça or kielbasa, thinly sliced
1 large onion,...
| Dec 11, 2009
| 2:26 PM
Of all of winter's hardy greens, none are more popular than the many members of the kale family, and dark green, red-stemmed Russian kale may well be the sweetest of all. The tips of the leaves are tender enough to be eaten raw, but they are infinitely...
| Mar 11, 2009
Yet another small-plates restaurant without any particular hook seems like such a yawn, so you'll forgive me if I didn't rush out to try Saluté Wine Bar in Santa Monica the minute it opened. OK, so the small plates are called piattini ("small plates" in...
| Jan 28, 2004
Some vegetables are born to be stars; others are best suited to ensemble roles. There is no better example of this than winter's hardy cooking greens, a mainstay of farmers markets at this time of year.
While you can cook mustards, chards, collards, kale...
| Jul 15, 2013
| 2:30 PM
Soon you’ll be harvesting basketfuls of produce, happily overrun with tomatoes and sneaking giant zucchini onto unsuspecting neighbors’ porches. Then you’re done, right?
Maybe not. Before you hang up those garden tools, think about...
| Jul 17, 2013
| 7:21 AM
It's almost time to start filling those lunch bags. We're working on some great new ideas in the test kitchen for you. Next week I'll start rolling them out at OrlandoSentinel.com/thedish. In the meantime, let's dish:
Shopping alert. Make way for kale...