| Dec 31, 2009
| 10:44 AM
Note: Most winter squash look more like instruments of self-defense than like something to eat. But winter squash is not only delicious, it's also easy to cook. One of the easiest methods is also among the best-tasting.
There are two ways to get...
| Apr 8, 2010
Mushroom quenelles with spring vegetables
Total time: 1 1/2 hours
1 pound button mushrooms, brushed free of any dirt or grit
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon minced shallot...
| Mar 11, 2010
Dear SOS: Pizzeria Mozza has fabulous pizza. But their chicken liver bruschetta is out of this world. I'd love to have the recipe.
Dear Lorri: We love the rustic texture of this chicken liver pate, which is coarsely chopped by...
| Aug 30, 2006
Total time: 50 minutes, plus 1 hour resting time
4 Chinese eggplants
1 tablespoon kosher salt
4 tablespoons olive oil, divided
4 cloves garlic, minced
2 shallots, minced
4 cups chopped black kale (lacinto) shallots, minced
| Mar 4, 2010
Alder-smoked scallops with fennel salad
Total time: 45 minutes
Note: When buying scallops, look for "diver" or "dry-packed" scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter. This recipe...
| Jul 18, 2007
CAESAR salad — romaine, croutons, Parmesan, egg, anchovies, olive oil, lemon juice. Aficionados have always debated whether to include the anchovies, whether to serve the leaves whole or chopped and whether to coddle the egg — but what about...
| Jul 18, 2007
Total time: About 1 hour
Note: Adapted from Opus executive chef Josef Centeno. This recipe makes 1 3/4 cups tarragon aioli, more than is needed for the salad. The extra aioli will keep for 1 week, refrigerated, and is great for sandwiches....
| Mar 11, 2010
| 1:27 PM
Just because St. Patrick's Day falls midweek doesn't mean you can't cook up something to celebrate, even if you have a busy schedule.
Instead of slow-cooking corned beef, pick up sliced corned beef and Swiss cheese from the deli and make these quick...
| Sep 9, 2009
Summer always comes late to Southern California, but that seemed to be particularly true this year, as the cloudy gray days of June gloom stretched well into August for many areas. There was a good side, to be sure, but what we gained by not having to...
| Sep 6, 2009
| 7:40 PM
Total time: 1 hour, 15 minutes
Servings: 4 to 6
Note: This looks best with tomatoes of different colors.
2 shallots, sliced moderately thin
3 tablespoons red wine vinegar
1 tablespoon minced garlic
1/2 cup olive oil, divided
1/4 pound fresh goat...
| Dec 29, 2009
| 11:05 AM
Note: From northeast Thailand, yums are hearty, volcanic salads of meat or seafood in a bracing, herb-laced chile-lime dressing. They're served at room temperature with drinks and, unlike most savory Thai dishes, they're not eaten with rice. This yum...