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    Feb 28, 2013 |Story| Los Angeles Times

  1. Test Kitchen video tip: Roasted peppers and chiles 101

    Roasted chiles are great for adding wonderfully rich flavors and depth to a recipe, and they're amazingly easy to prepare. To roast peppers, place whole fresh peppers on a rack over a stove-top burner (if you're roasting large peppers that will fit...

    Tags: Breads, Foods and Beverages, Salt, Mustard, Garlic

    2. Dec 31, 2012 |Story| Los Angeles Times

  2. Black-eyed pea recipes for the new year

    Black-eyed peas are the New Year's tradition -- a Southern tradition, for the most part, brought to the Carolinas and Georgia from West Africa via the West Indies -- believed to bring luck and prosperity. Make them with pork fat, make them <span class="runtimeTopic">vegetarian</span>, make them even luckier by adding greens (which supposedly represent paper money).
    Black-eyed peas are the New Year's tradition -- a Southern tradition, for the most part, brought to the Carolinas and Georgia from West Africa via the West Indies -- believed to bring luck and prosperity. Make them with pork fat, make them vegetarian,...

    Tags: Mushrooms, Bacon, Salt, Mustard, Soups

    3. Jan 19, 2012 |Story| Los Angeles Times

  3. Recipe: Roasted acorn squash and apple salad

    <strong>Roasted acorn squash and apple salad</strong>
    Roasted acorn squash and apple salad Total time: 1 hour Servings: 4 Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They use white acorn squash; you can substitute regular acorn or even delicata squash. Arugula can be substituted...

    Tags: Salads, Hazelnuts, Foods and Beverages, Acorn Squash, Greens

    4. Nov 21, 2011 | Los Angeles Times

  4. Today's Eat Beat: Smoked sausage stuffing

    Daily Dish
    Los Angeles Times Food editor Russ Parsons' recipe for sausage stuffing....
    5. May 5, 2011 |Story| Los Angeles Times

  5. The Review: Lukshon

    It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone from a modest bar with food to an elegant but still casual Asian restaurant, possibly the most anticipated of the season's openings.
    It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone...

    Tags: Ketchup, Coconut, Mustard, Pasta, Dining and Drinking

    6. Jan 1, 2010 |Story| Los Angeles Times

  6. Recipe: Bruschetta with fresh shell bean puree and mixed mustard greens

    &nbsp;
      Note: We believe in using fresh, seasonal ingredients, as do the country's best chefs. Of course, not every chef has the time or space to maintain a home garden. Evan Kleiman, chef-owner of Angeli Caffe on Melrose Avenue, has created a small organic...

    Tags: Salt, Mustard, Alcoholic Beverages, Dining and Drinking, Recipes

    7. Dec 30, 2009 |Story| Los Angeles Times

  7. Recipe: Chameli's saag

    &nbsp;
      Note: The secret of great Indian saag is simmering mustard greens for hours to bring out the full flavor. For her April cover story on Indian vegetarian cooking, Barbara Hansen talked Chameli owner Hari B. Alipuria into giving us this relatively...

    Tags: Chile, Tomatoes, Salt, Mustard, Butter

    8. Dec 28, 2009 |Story| Los Angeles Times

  8. Recipe: Vivana La Place's Lentils and Wild Greens (Lenticchie Con Verdura Selvatica)

    &nbsp;
      Note: To our surprise, we discovered while voting for the top dishes of the year that many of our favorites came from the vegetarian issue we did last fall. This particular dish was a universal favorite--it is quick and simple to prepare yet deeply...

    Tags: Tomatoes, Parsley, Salt, Mustard, Alcoholic Beverages

    9. Jul 8, 2009 |Story| Los Angeles Times

  9. Recipe: Green panini with roasted peppers and Gruyère cheese

    <h2 class="howto_head">Green panini with roasted peppers and Gruy&#232;re cheese</h2>
    Green panini with roasted peppers and Gruyère cheese Total time: 25 minutes Servings: 1 Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. It is one of McFarlin's favorites. This recipe makes more mustard...

    Tags: Breads, Foods and Beverages, Greens, Cheese, Salt

    10. Apr 1, 2009 |Story| Los Angeles Times

  10. For one Greek American family, the hunt for greens is deeply rooted

    These days, when Alexandra Panousis takes her girls out to cut weeds for dinner, she stays in the car, directing the action from the front seat of a new Jaguar. Not those, she tells her daughter, Elaine Panousis. You want the type with the yellow flowers. Get the ones with the thinnest stems and the finest leaves, she tells her granddaughter, Alexia Haidos. And when you clean them, bend the stems so they snap at the most tender part.
    These days, when Alexandra Panousis takes her girls out to cut weeds for dinner, she stays in the car, directing the action from the front seat of a new Jaguar. Not those, she tells her daughter, Elaine Panousis. You want the type with the yellow flowers....

    Tags: Christian Orthodoxy, Ice Cream, Television, Entertainment, Hospitals and Clinics

    11. Nov 1, 2007 |Story| Los Angeles Times

  11. Salad, compose thyself

    COULD it be a conspiracy?
    Los Angeles Times Staff Writer
    COULD it be a conspiracy? Who (or what) is preventing Angelenos from being allowed to enjoy the lunch that better suits us than anything in the world? That lunch would be a salade composee. Think of it: a beautiful main course salad composed of...

    Tags: Blue Cheese, Carrots, Limes, Mustard, Butter

    12. Mar 26, 2008 |Story| Los Angeles Times

  12. When beans meet greens, it's an easy balancing act of flavors, textures, colors.

    BENEATH a thatch of wilted dandelion greens, the Christmas lima beans spill out, earthy and enticing, their pretty speckled markings still faintly visible after a few hours in the pot. This is the brilliant architecture of a taco so tasty that it might just replace carne asada in your dreams.
    Los Angeles Times Staff Writer
    BENEATH a thatch of wilted dandelion greens, the Christmas lima beans spill out, earthy and enticing, their pretty speckled markings still faintly visible after a few hours in the pot. This is the brilliant architecture of a taco so tasty that it might...

    Tags: Entertainment, Bacon, Lima (Peru), Salt, Mustard

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