| Jan 19, 2013
When you talk to Texas expatriates about the food they miss most from home, after a few grumbly sentences about Los Angeles chili, and barbecue, and coffee-shop chicken-fried steak, it comes down to the queso every time. I am not one of those writers...
| Sep 15, 2012
Whenever Italian friends come to stay, I've noticed they can go at most three, maybe four days before they can't stand it anymore: They have to have some pasta. If that means cooking it at a campground or beside the road, so be it. This is comfort food at...
| Sep 29, 2012
Dear SOS: We recently traveled Amtrak's Southwest Chief from L.A. to Chicago. The dining car served the most delicious lamb shanks with mushroom sauce. Could you see if you can get the recipe? Thanks.
Dear Kathy: Amtrak was...
| Dec 22, 2012
The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the world exists for anything but your pleasure. And the newly redesigned Spago, from the moment you toss your keys to the...
| Dec 30, 2012
MOSCOW — On New Year's Eve, dining-room tables across Russia will be covered with a mosaic of glittering red caviar, piroshki, marinated mushrooms, beet salad and herring. Chilled vodka bottles and Champagne flutes will tower over the dishes,...
| Aug 11, 2012
Total time: 20 minutes
Servings: This makes about 3 cups mushrooms
Note: Epazote, an herb, is generally available at Mexican and Latin markets.
2 tablespoons vegetable oil
1 heaping cup chopped white onion
2 cloves garlic
1 pound oyster mushrooms,...
| Aug 17, 2012
| 10:32 AM
This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good...
| Nov 10, 2012
| 8:00 AM
Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen.
"I feel like I forget how to cook a...
| Nov 10, 2012
Total time: 2 hours, 20 minutes, plus chilling time for the dough
Servings: 8 to 10
Note: Adapted from Quinn and Karen Hatfield. This recipe calls for a 3½- to 4-quart oven-safe pan or rondeau.
1/2 cup (1 stick) cold butter
| Apr 28, 2012
Total time: 1 hour, 10 minutes
Servings: Serves 2 as a main dish, 4 as part of a multi-dish meal
Note: Relatively firm-yet-tender tofu, such as Trader Joe's, pan-fries beautifully with minimal splatter. This is not overly saucy. There should be some...
| Aug 25, 2012
Dear SOS: Is there anyway I could get the recipe for the wonderful vegetable lasagna from Cafe Roka in Bisbee, Arizona ? It's the best....
Dear Jana: With layers packed with fresh spinach, portobello mushrooms, artichokes and...