| Dec 16, 2010
Dear SOS: The hazelnut red pepper pesto that accompanies the salmon at Thyme restaurant in Santa Monica is addictive. I've made a lot of pestos, but this is different than anything I've tasted — tangy and, well, just scrumptious! Anything you can...
| Jul 22, 2010
I'm writing this in a purple font, the same color as the seventh ray, or so I'm told, which is why the napkins at Inn of the Seventh Ray in Topanga Canyon are violet. So is the bouquet of wispy wildflowers on each table. And years ago (the last time I...
| Mar 3, 2011
Dear Culinary SOS: On our trip to the Russian River earlier this month, we had a lot of amazing food. The dish we can't get out of our heads is the Brussels sprouts at boon eat + drink in Guerneville. Everyone in town sent us in to the restaurant to...
| Feb 17, 2011
Total time: 2 hours
Servings: 8 to 10
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and...
| Feb 10, 2011
Roasted cranberry borscht
Total time: 2 hours
Servings: 8 to 12
Note: Garnish the soup with sour cream stirred with a little prepared horseradish (adjust the amount of horseradish to taste).
Our recipes, your kitchen: If you...
| Feb 3, 2011
In late 2008, Roy Choi and his buddy and partner Mark Manguera dreamed up the Kogi Korean BBQ truck and harnessed Twitter to send out a block-by-block account of the truck's whereabouts. Kogi's short-rib tacos and kimchi quesadillas went viral, the truck'...
| Dec 30, 2010
| 12:41 PM
3 pounds turnip or collard greens, washed and drained
8 cups chicken broth or stock
1/4 to 1/3 pound fatback (salt pork)
Freshly ground pepper
Hot pepper sauce, optional
Remove thick stems from cleaned greens. Rinse several times...
| Apr 21, 2011
Leg of lamb stuffed with greens, feta and pine nuts
Total time: 3 hours, plus resting time
Servings: Serves 6 to 8
Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag;...
| May 19, 2011
Swiss chard with golden raisins and lemon bread crumbs
Total time: 50 minutes
Servings: 4 as main course, 6 as side dish
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we...
| Jun 5, 2011
Remember when it seemed preposterous that a French three-star chef would sign on for a restaurant in Las Vegas? And it turned out that not one but four highly decorated French chefs eventually launched Vegas outposts?
Even in these rocky economic times,...
| Oct 6, 2011
At L'Epicerie Market in Culver City, the escargots arrive in a small heap on the plate, not served in the usual shells but napped in a silky white wine sauce with ribbons of ham and velvety leaves of sautéed spinach. The dish is escargots in the style...