| Mar 10, 2011
It was a lazy Sunday afternoon, and I'd just gotten home from the farmers market with, as usual, several bags of vegetables and no firm idea of what I was going to fix for dinner. So I did what I usually do in that situation — started leafing...
| Jan 4, 2010
| 10:26 AM
Note: For our Super Bowl issue nearly a year ago, staff writer Barbara Hansen found a cassoulet so big, as she put it, "we had to bake it in a turkey roaster because no ordinary casserole could handle it." She went on: "It's an incredible dish, rich...
| Oct 21, 2009
Of all the heirloom family recipes tucked away in my converted shoe box (iPhone apps have nothing on 3-by-5 cards), one for monkey bread ranks second only to my great-grandmother's biscuits as the most tattered.
It's not because the Eisenhower-era pull-...
| Sep 2, 2009
Sunny-side-up eggs with flowing yolks and house-made Lebanese beef sausage top the khachapuri at Zaatar Factory in Burbank.
Made to order and served warm from the bakery's oven, the boat-shaped flatbread with high-fluted edges has the look of a chalupa....
| Aug 17, 2012
| 10:21 AM
- Olive oil
- 1 yellow onion, coarsely chopped
- 3 cloves garlic, minced
- Freshly ground pepper
- 1 1/2 pounds eggplant
- 3 sweet red peppers
- 3 small zucchini, to equal 1 pound, ends trimmed and soaked in cold water 30 minutes
- 6 plum...
| Nov 19, 2009
There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout.
In addition to the listings below, check your...
| Dec 30, 2009
| 1:20 PM
Note: One of our most controversial stories this year was Russ Parsons' February cover piece on beans, "To Soak or Not to Soak, It's No Longer a Question." Ignoring conventional wisdom, Parsons ran several cooking experiments and found that dried beans...
| 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...
| Mar 25, 2010
"For now the winter is gone, the rains are over and gone; the blossoms appear in the land," joyfully proclaims the Song of Songs, the biblical book read in synagogues throughout the Jewish world on Passover, the spring festival of freedom. How vividly too...
| 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...
| Dec 23, 2009
| 12:14 PM
Note: From Citrus' Michel Richard
12 pounds lean short ribs
Freshly ground black pepper
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 head garlic, unpeeled, cut in half crosswise
1 onion, coarsely chopped