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    Nov 10, 2012 |Story| Los Angeles Times
  1. Recipe: Potato and mushroom goat cheese gratin en croute

      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. Galette dough 1/2 cup (1 stick) cold butter 1/4...

    Tags: Cheese, Salt, Potatoes, Butter

  2. Sep 29, 2012 |Story| Los Angeles Times
  3. Culinary SOS: Amtrak's lamb shanks with mushrooms

    Los Angeles Times
    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. Kathy McCarthy Redondo Beach Dear Kathy: Amtrak was...

    Tags: Amtrak, Recipes, Tomatoes, Garlic

  4. Aug 25, 2012 |Story| Los Angeles Times
  5. Culinary SOS: Vegetable lasagna from Cafe Roka in Bisbee, Ariz.

    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.... Jana Nash Mesa, Ariz. Dear Jana: With layers packed with fresh spinach, portobello mushrooms, artichokes and...

    Tags: Pasta, Onions, Lifestyle and Leisure, Cheese, Salt

  6. Sep 15, 2012 |Story| Los Angeles Times
  7. Critic's Choice: Remedies for pasta cravings

    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 its most basic. And if there's nothing much in the cupboard, well then that's why <em>aglio olio</em> (garlic and olive oil) was invented. Or for that matter <em>cacio e pepe</em> (Pecorino Romano and lots of black pepper). Here are three places to get that pasta fix.
    Los Angeles Times Restaurant Critic
    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...

    Tags: Pasta, Lifestyle and Leisure, Black Pepper, Tomatoes, Angelini Osteria

  8. Sep 7, 2012 |Story| Los Angeles Times
  9. Market News: Palms launches first farmers market

    As farmers markets have proliferated in the past decade, many communities now consider a local venue to be an essential amenity, for social as well as culinary purposes. Such was the feeling in Palms, where the <a href="http://www.motorassociation.org/">Motor Avenue Improvement Assn.</a>, comprised of business owners and residents, opened a market last Sunday. It's managed by Diana Ionescu, a UCLA graduate student in urban and Latin American studies, who received advice from <a href="http://articles.latimes.com/2012/apr/06/food/la-fo-marketwatch-online-20120406">Pompea Smith</a>, former director of the Hollywood market. Ionescu recruited 20 vendors, evenly split between farmers and prepared foods, and of better than average quality for a new market.
    As farmers markets have proliferated in the past decade, many communities now consider a local venue to be an essential amenity, for social as well as culinary purposes. Such was the feeling in Palms, where the Motor Avenue Improvement Assn., comprised of...

    Tags: Bill Lewis, University of California, Los Angeles, Farms, Apples, Barbara Lee

  10. Aug 17, 2012 |Story| Los Angeles Times
  11. Recipe: Zucchini and porcini risotto

    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 enough for us mortals. Using water instead of broth for some risottos is one trick I learned from the Santinis. It lets the flavor of the other ingredients shine more. You will have to add a little more salt than is normally necessary to make up what is normally absorbed from the broth.
    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...

    Tags: Parsley, Zucchini, Salt, Dried Mushrooms, Tomatoes

  12. Jul 13, 2012 | Los Angeles Times
  13. Test Kitchen tips: Scaling fish (without the mess)

    Daily Dish
    If you've ever tried scaling fish at home, you know what a mess it can be. Scales everywhere, just like confetti. Except they can be even more difficult to clean, since scales seem to stick to everything....
  14. Jul 20, 2012 | Los Angeles Times
  15. Dinner tonight! Yakitori

    Daily Dish
    Can't quite decide what to fix for dinner tonight? Thinking about what to cook for the gang over the weekend? With yakitori, you're options are seemingly endless....
  16. Jul 26, 2012 | Los Angeles Times
  17. Dinner tonight! Mushroom quesadillas

    Daily Dish
    Honestly, could it get any better than quesadillas for dinner? Melt some cheese over a warm tortilla, add an extra filling or two, and you're good to go. For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter...
  18. Aug 11, 2012 |Story| Los Angeles Times
  19. Recipe: Setas con epazote (oyster mushrooms with garlic and epazote)

    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,...

    Tags: Onions, Garlic

  20. Aug 14, 2012 | Los Angeles Times
  21. Italian police follow their noses to Rome's biggest marijuana bust

    World Now
    Italian police out on a routine patrol followed their noses to an underground tunnel containing the biggest marijuana haul ever discovered in Rome. Part of the tunnel was beneath vaults belonging to Italy's central bank....
  22. Jun 30, 2012 |Story| Los Angeles Times
  23. Recipe: Taste of Italy turkey burger

    "There is no better turkey burger than my flavor-packed, juicy, Taste of Italy Turkey Burger. It brings together all of the flavors that we love in Italian cooking and packs it into a burger. Then it's surrounded with even more great tastes from the heart and soul of Mediterranean cooking. Basil, oregano, sun-dried tomatoes, garlic, pecorino Romano cheese, among others fill the patty while I surround it with rich, hearty pasta sauce, provolone cheese, mushrooms and kalamata olives. With each bite you think you're in your favorite Italian restaurant or sitting on a balcony in a villa overlooking the beautiful Mediterranean along the Amalfi coast. Enjoy it with your favorite glass of wine, a little pasta or fresh grilled summer vegetables. <em>Buon appetito!"</em>
    "There is no better turkey burger than my flavor-packed, juicy, Taste of Italy Turkey Burger. It brings together all of the flavors that we love in Italian cooking and packs it into a burger. Then it's surrounded with even more great tastes from the heart...

    Tags: Onions, Cheese, Lifestyle and Leisure, Salt, Hamburgers

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