| Jun 19, 2012
| 4:33 PM
Mild yet refreshing, this chilled soup comes together in about 20 minutes, combining cucumbers with tangy yogurt, a little garlic and bright vinegar. Make it first thing in the morning, then chill until ready to serve for dinner. Garnish with slivered...
| Jul 29, 2010
On an overcast Saturday morning, Christopher Nyerges — the head of Eagle Rock's School of Self-Reliance — gingerly skirts a feral clump of bright green weeds.
"Always watch where you're stepping 'cause you might be stepping on our lunch,"...
| Jan 19, 2012
It's ironic, in a rosemary-infused sort of way, that in today's farm-to-table restaurant era few chef-and-farmer relationships have evolved into the true collaborations those farm-specific menus often suggest. Their lives tend to exist in parallel worlds,...
| May 20, 2010
Ludo's ham soup
Total time: About 2 hours
Note: Adapted from Ludo Lefebvre. He prefers using Madrange brand ham, available through select gourmet markets and online; other boiled hams may be substituted.
11 tablespoons (scant 1 1/2...
| Jun 9, 2011
Restaurants with a view usually come in two varieties: landscape or cityscape. The new Ray's and Stark Bar at the Los Angeles County Museum of Art have a view. But it's not the ocean or the city lights spread on a starry carpet below. Instead, the new...
| Feb 16, 2012
Total time: 3 hours
Servings: 4 to 6
1 1/2 pounds stewing beef, cut into large chunks
Salt and pepper
2 tablespoons olive oil
1 onion, coarsely chopped, plus ½ cup minced onion, divided
1/4 cup brandy
6 cups water
3 large beef bones (any kind will...
| Nov 25, 2010
Fresh herb salad with seeds
Total time: 25 minutes
1/2 cup fresh mint leaves
1 1/2 cups Italian parsley leaves
1 cup cilantro leaves
3/4 cup basil leaves, preferably purple basil, torn into pieces
4 cups chilled baby salad leaves
| Mar 1, 2012
Vegan vegetable and sesame feast
Total time: 1 hour, 15 minutes
Servings: 4 or 5 appetizer or 3 main course servings
4 fresh shiitake mushrooms, stemmed, and cut into ¼-inch-thick slices, or 4 to 6 ounces button or cremini mushrooms, cut into ¼-inch-...
| Apr 14, 2012
Dear SOS: I am eagerly and desperately looking to replicate the most delicious, amazing salad I have ever had. My fiancé and I are regulars at the Tender Greens in Culver City, and we finally tried its best dish on meatless Monday: the happy vegan. It...
| Sep 1, 2011
Dear SOS: I'd love to get the recipe for the couscous at Hillstone (formerly Houston's) in Santa Monica.
Dear Meghan: We loved the fresh flavors and bright colors in this couscous, which makes for a great summer...
| Sep 10, 2010
Cameron Slocum pulls up to the Atwater Village farmers market in the Tomatomobile, a 1980s Volvo station wagon with crude icons of tomatoes, blue on the right side, pink on the left, scrawled everywhere including the windows, along with a plug for "The...