| Dec 28, 2009
| 2:39 PM
Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains tender and juicy. A local Provencal rose would...
| Jun 10, 2010
As friends and I step into Patina, the figures of the hostess, manager, bartender, server and sommelier awake from their enchantment. They move forward, murmur a greeting and lead us to a table in the elegant, modernist dining room. Sometimes it feels...
| Jun 17, 2010
As soon as a parade of Moroccan-style nibbles at Itz Kosher lands on our table, it's easy to imagine we're sitting in a little cafe in Fez or Marrakech, just outside the central bazaar: a bright carrot salad flecked with spicy harissa, Cabernet-colored...
| Feb 25, 2010
Double chocolate zucchini mini-muffins
Total time: 45 minutes, plus cooling time
Servings: 2 1/2 dozen mini-muffins or 1 dozen standard muffins
3 1/2 ounces bittersweet dark chocolate, coarsely chopped
1/2 cup oil, divided
3/4 cup (3.2 ounces)...
| Jun 18, 2010
| 9:46 AM
Grilled summer vegetables with brown-butter vinaigrette
Total time: About 30 minutes
Note: Adapted from "Mastering the Grill" by Andrew Schloss and David Joachim
2 zucchini, quartered lengthwise
2 yellow squash quartered lengthwise...
| Apr 7, 2011
My Mexican grandfather used to say that salads were for rabbits. My Mexican father thinks a good steak cures any stomach ailment. And a Mexican friend used to joke that a pet pig that lived near my old Westside neighborhood would last approximately two...
| Dec 2, 2010
Dear SOS: I was recently in San Francisco and had brunch at Serpentine in an area called Dogpatch. They made the most incredible savory bread pudding — the bread was combined with summer squash, zucchini and sweet corn among other things. I don't...
| Jun 16, 2011
Dear SOS: Have you tried the roasted veggie burger at Upper West in Santa Monica? If you haven't, you must. It is hands down the best veggie burger on the planet. Would love to see if the Los Angeles Times Test Kitchen can come up with the recipe....
| Aug 5, 2010
Total time: About 1 hour
Servings: Makes a generous 9 cups
Note: Adapted from Kevin West.
3 pounds small zucchini
1 pound white onions
1 pound red and yellow bell peppers
3 tablespoons kosher salt
3 cups cider vinegar
| Aug 7, 2010
Ten women gathered around a few tables and at a sink one recent Friday afternoon to make soup, rice with vegetables and barbecued fish for a community potluck dinner.
That ordinary act — making a meal, repeated monthly — represents a profound...
| Aug 4, 2011
Bulgur salad with arugula, zucchini and pine nuts
Total time: 1 hour, plus soaking time for the bulgur
Servings: 6 to 8
1 cup fine bulgur wheat
1 1/2 cups water
3/4 pound zucchini
1/4 cup minced red onion
2 tablespoons lemon juice