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Waldorf salad with curried mayonnaise dressing Total time: 25 minutes Servings: 6 Note: Adapted from "New Classic Family Dinners" by Mark Peel with Martha Rose Shulman. 1/2 to 2/3 cup mayonnaise, to taste 3/4 teaspoon curry powder 1/4 teaspoon...
Tags: Belgian Endive, Fennel, Salads, Lemons, Foods and Beverages
Note: Basically, Piemonte's bagna cauda is a "hot bath" of olive oil, anchovies and plenty of garlic in a terra cotta pot warmed over embers (or a chafing-dish arrangement) in the center of the table. This recipe, from wine maker Giacomo Bologna,...
Tags: Cabbage, Turnips, Salt, Alcoholic Beverages, Beets
Romaine salad with blue cheese, bacon and radishes Total time: 30 minutes Servings: 6 Blue cheese dressing 1 tablespoon minced shallots 2 teaspoons red wine vinegar 1/2 cup mayonnaise 3/4 cup crumbled blue cheese 2 to 3 tablespoons heavy...
Note: Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it's worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is...
Tags: Sandwiches, Peppers, Foods and Beverages, Salt, Lettuce
1 pound yellow or red potatoes, cooked, peeled and diced 2 cups finely diced peeled celeriac, parboiled until tender-crisp 4 cups cubed cooked chicken 1/2 cup chopped sweet pickles 1/4 cup sweet pickle juice 1 cup mayonnaise 1 cup julienned...
Tags: Potatoes, Salads, Recipes, Onions, Foods and Beverages
Chilled asparagus with vinaigrette and eggs mimosa Total time: 1 hour, 15 minutes plus chilling time Servings: 4 Note: Adapted from Thomas Keller's "Bouchon." House vinaigrette 1/4 cup Dijon mustard 1/2 cup red wine vinegar 11/2 cups canola oil...
Tags: Mustard, Kosher Salt, Salt, Weather, Alcoholic Beverages
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,"...
Special to The TimesSummer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally...
Tags: Mustard, Beef Brisket, Kosher Salt, Foods and Beverages, Salt
Los Angeles Times Staff WriterSTONEHILL TAVERN, the new restaurant at the St. Regis Resort Monarch Beach, is a kind of miracle. It's got just about everything: a great room, crisp service, inspired modern American cooking and an impressive wine program. But that's not the miracle,...
Los Angeles Times Staff WriterTotal time: 30 minutes What do you face at Thanksgiving? A table overflowing with richness -- roast turkey, a brimming gravy boat, buttery mashed or scalloped potatoes, mounds of stuffing studded with sausage -- and often sugary side dishes as well,...
Tags: Almonds, Plymouth, Foods and Beverages, Olives, Fennel
SEVEN years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called "crudo" -- Italian-style sliced raw fish. It was inspired by the carpaccio di pesce (sometimes referred to...
Total time: 45 minutes Servings: 4 to 6 Note: From test kitchen director Donna Deane 2 skinless, boneless chicken breast halves 2 teaspoons olive oil 1 clove minced garlic 1/2 teaspoon salt Freshly ground black pepper, to taste 1/2 lime 1/2...
Tags: Cabbage, Foods and Beverages, Salt, Cucumbers, Limes
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