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And now for something completely unpolitical: beets
Dining@LargeOK, OK, you want nothing but food. I offer a favorite recipe. It happens to involve beets, but any resemblance to topical subjects, including presidential root-vegetable bias, is purely coincidental.I used to have the same opinion of beets as a......Tags: Beets, Oranges, Feta Cheese, Fennel, Foods and Beverages
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No longer just a fad, quinoa here to stay
EntreeBy Susan Russo for Oneforthetable.com When I first wrote about quinoa some years ago, many of you empathized. You too had gone to a supermarket and asked someone where you could find the kwi-NO-ah. Not anymore. Quinoa (pronounced keen-WAH) is no...Tags: Pistachios, Recipes, Foods and Beverages, Cinnamon, Apricots
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Learn how to build a basic muffuletta
In the first version of this sandwich, I gave you the basics. Now it's time to "Make it Happen" as I say in the kitchen. We are going to start with the basics but change up the olive salad a bit to give it a little different flavor. Then we will...Tags: Foods and Beverages, Olives, Cheese, Sandwiches, Breads
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Pasta dish that packs in a lot of veggies, flavor
With the onset of spring comes fresh, new ingredients as the ground awakens from winter and gets ready for the summer harvest. By incorporating skim milk, chicken base (found in 1 pound tub of concentrated chicken in powder or solid form) and...Tags: Mushrooms, Cheese Corn, Recipes, Pasta, Foods and Beverages
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Fettuccine and clams a pleasing pair
This is a quick, easy recipe that will make plenty of pasta for a crowd or can be cut in half for a simple romantic dinner for two. Make sure to reserve the liquid from the canned or fresh clams or you will need to purchase additional clam juice....Tags: Pasta, Foods and Beverages, Lifestyle and Leisure, Salt, Marketing
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Timing a tenderloin
Q: I have been cooking beef tenderloin with Madeira sauce from the Dec. 3, 2003, Trib for several years. My question is: Could I make it up to the point where I make the sauce then refrigerate it? Then, prior to serving, bring to room temp and finish it...
Tags: Cheese Corn, Bill Daley, Parsley, U.S. Department of Agriculture, Food Industry
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Learning to like liver
Adults like strange things — smelly cheese, strong drinks, dull movies. They like liver. Despite the obvious: It's awful. As kids we accepted such odd tastes. One day, we too would be drawn to smelly cheese, dull movies and liver. And while our...
Tags: Parsley, Cheese, Garlic, Breads, Salt
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Wow family, friends with easy Steak Diane recipe
This month is about budget-conscious meals. The next several recipes will focus on seven ingredients or fewer — not including the basics that every kitchen should have such as water, salt and pepper, butter and the like. This recipe is an easy...Tags: Recipes, Steaks, Foods and Beverages, Lifestyle and Leisure, Salt
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IRS must release lien before short sale can proceed
Real Estate MattersQ: If my bank approves a short sell for my house but I have a federal tax lien for underpayment of taxes in 2008 and 2009, can I sell the home and then separately continue to pay the IRS monthly payments? I have an agreement in place with them to make...Tags: Services and Shopping, Electronics, Real Estate, Internal Revenue Service, Real Estate Buyers
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Crustless quiche
Nora Ephron knew good. She celebrated, ever so cleverly, the pleasures of the balanced vinaigrette, key-lime pie, pastrami sandwich and true — if unexpected — love.
She had her prejudices too. No patience for disheveled hair or, strangely,...Tags: Leah Eskin, Cheddar Cheese, Heavy Cream, Nora Ephron, Nutmeg
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Add a little kick to your squash soup
The summer fun continues with this delicious summer creation, blending two summer squash to bring out the best in both. The secret to this dish? Make sure your cumin and curry powder are fresh. Anything older than six months needs to be tossed out....Tags: Foods and Beverages, Summer Squash, Soups, Salt, Lifestyle and Leisure
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American spring is here
Occupy is a popular theme on many a street corner and park bench.
I've been trying to churn up interest in this idea in my own home, without success.
Fifty percent of our local census, 100 percent of those younger than working age, remain resistant....Tags: Leah Eskin, French Bread, Chicago Tribune Columnists, Parsley, Garlic
Mar 23, 2010
|Blog| Baltimore Sun
Mar 20, 2013
|Column| Tribune Media Services
Mar 28, 2013
|Column| Herald Mail
Mar 20, 2013
|Column| Herald Mail
Mar 8, 2013
|Column| Herald Mail
Dec 11, 2012
|Column| Chicago Tribune
Sep 30, 2012
|Column| Chicago Tribune
Sep 7, 2012
|Column| Herald Mail
Sep 2, 2012
|Column| Tribune Media Services
Aug 26, 2012
|Column| Chicago Tribune
Jul 13, 2012
|Column| Herald Mail
Apr 8, 2012
|Column| Chicago Tribune
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