| Apr 29, 2009
Dear SOS: I recently dined at Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica. I had the root vegetable shepherd's pie with butternut squash purée main course. It was wonderful.
Jacqueline Shubitowski Sherman Oaks
Dear Jacqueline: This is just...
| Nov 19, 2008
At most of the following establishments you'll receive a par-cooked turkey that will require about an hour or two in the oven when you get it home. Some, such as Sapphire and Blue on Blue, are also serving Thanksgiving dinner in the restaurant --...
| Nov 19, 2008
Whenever I read one of those Thanksgiving stories about how wonderful it is to cook a fabulous meal for a huge crowd of friends and family, the first thing I think is, "How heartwarming! How generous!"
And then I wonder, "Don't those people have jobs?"...
| Nov 18, 2008
| 4:28 PM
Total time: 1 hour, 35 minutes
2 pounds parsnips
2 tablespoons butter
1 onion, chopped
1 carrot, peeled and chopped
1 boiling potato, peeled and cubed
1/2 cup dry white wine
2 cups chicken or vegetable broth
4 cups water
| Dec 23, 2008
| 10:41 PM
My mother has a thing for the Getty. She loves to get together a few of her friends and any relatives she can cajole and head up there for an afternoon. She doesn't spend all that much time inside the museum, mind you, usually just enough to pop in and...
| Jan 13, 2009
| 2:48 PM
Total time: 1 hour, 20 minutes
Note: Adapted from "Barefoot Contessa Back to Basics" by Ina Garten
2 cups diced butternut squash, cut into 1/2 -inch cubes (from about half of a peeled and seeded squash)
2 cups peeled and diced Yukon Gold...
| Nov 3, 2008
| 6:54 PM
Total time: 1 hour
Servings: 6 to 8
Note: From Donna Deane
1 1/2 pounds baby parsnips, peeled; root ends trimmed
2 tablespoons thyme leaves
1 tablespoon chopped marjoram leaves
3 tablespoons olive oil
Freshly ground white pepper
| Nov 19, 2009
There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
In addition to the listings below, check your...
| Dec 11, 2009
| 2:25 PM
Why is it that people go crazy for carrots but ignore parsnips? They're among the sweetest of the root vegetables, particularly after they've gone through the first frost. With the first deep chill, enzymes in the root begin converting stored starches...
| Aug 12, 2009
Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup. I ordered a bowl, and when my husband tasted it he ordered one for himself.
Dear Carol: This recipe marries sweet summer corn...
| Dec 23, 2009
| 12:18 PM
Note: This stew, from chefs Susan Feniger and Mary Sue Milliken, would be a great dish to serve to friends who scoff at meatless meals. It is so hearty and delicious -- and the grapefruit and chile added at the end is such an inspired touch--that...