| Jun 4, 2010
| 7:30 AM
There are pocket parks, even pocket battleships, so why not pocket farmers markets? Such is the model -- small markets targeted for a particular niche -- developed by Howell Tumlin, executive director of the Southland Farmers' Market Assn., which at its...
| Jul 29, 2009
Total time: 20 minutes plus chilling time
Servings: 8 to 10
3 1/2 pounds daikon radish, about 1 large
1 red onion, sliced lengthwise into 1/8 -inch strips
2 pounds cut snow peas, cut crosswise into 1-inch pieces
1/4 cup plus 2 tablespoons sesame oil,...
| Feb 6, 2008
CHOPPED salad is the quintessential Los Angeles salad. After all, it's akin to the Cobb salad, which rose to stardom during the heyday of Hollywood's Brown Derby. And who hasn't been tempted to order one in any of a dozen Italian restaurants that have...
| Feb 5, 2008
| 2:20 PM
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
| Sep 13, 2006
WHETHER it's saving $200 on the price of an airline ticket to the Mayan Riviera or snagging a pair of Christian Louboutin sandals priced to move on the last day of the Barneys Warehouse sale, there's something about finding a great deal that's supremely...
| Mar 25, 2010
Vegetarian chopped liver
Total time: About 1 hour, plus chilling time
Servings: 12 as an appetizer or 6 as a main course lunch salad
Note: Adapted from "The Essential Book of Jewish Festival Cooking" by Phyllis Glazer and Miriyam Glazer
| Dec 28, 2009
| 10:22 AM
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...
| Jul 23, 2008
Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.
The walk-in refrigerator at...
| Dec 23, 2009
| 12:17 PM
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,...
| Dec 30, 2009
Dashi-maki tamago (home-style Japanese omelet)
Total time: 1 hour, 15 minutes
Note: Konbu (dried seaweed), dried bonito flakes and light soy sauce can be found at Japanese markets. Tamago frying pans are available at Japanese markets,...
| Jun 10, 2009
At Street, Susan Feniger's new tribute to global street food, look for the slight woman with the high-wattage smile, in canvas shoes, khaki chef's jacket and baseball cap worn backward. That's Feniger, one-half of the Too Hot Tamales, co-founder of Border...