| Nov 4, 2009
Waldorf salad with curried mayonnaise dressing
Total time: 25 minutes
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
| Nov 25, 2009
Appetizers? Before Thanksgiving dinner?
Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?").
The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...
| 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...
| Jul 1, 2009
Total time: 1 hour, 45 minutes, plus chilling time for the chicken
Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use. You can also omit these...
| 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,...
| Jul 29, 2009
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and easy to assemble -- no...
| Mar 16, 2009
| 3:52 PM
Markets are aswarm with radishes these days -- and for a very good reason: they're among the fastest growing of all of the vegetables (as any veteran of elementary school science fairs can surely attest).
Radishes can go from seed to production in just...
| Mar 19, 2009
| 11:31 AM
Total time: About 30 minutes
Servings: 6 to 8
Note: Adapted from "The Santa Monica Farmers Market Cookbook" by Amelia Saltsman. "Coleman Family Farm in Carpinteria and Rutiz Farms in Arroyo Grande specialize in Persian herbs, including cool mint (na'...
| Jun 2, 2004
The change of ownership notice in the window looked ominous. Oh no, I thought, we're not going to lose Jar, are we? Not in a year when Nouveau Cafe Blanc, 5 Dudley and Chianti all shut their doors. Not this reliably excellent and very civilized Los...
| Mar 2, 1995
So how do you cook red amaranth? We love its leaves, with their spinach/pot-herb flavor, in clear broth with shreds of chicken or pork and rings of scallions. The red glow in the leaves seeps into the broth, turning it deep rose. I pick the leaves, also...
| Jul 9, 2013
| 9:37 PM
Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.
What’s even better,...