| 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...
| May 2, 2010
"I was looking for a good place to park my boat" is how Kate Hill, an American woman who grew up in Southern California, explains what brought her to this particular spot in Gascony, a rural region in southwestern France.
Hill had been cruising the...
| Dec 28, 2009
| 12:02 PM
For some reason, people feel compelled to make lists this time of year. Christmas wish lists. Top 10 films of the year. Best new restaurants. Weirdest websites. Things that occurred to us while we waited for the light to change. New Year's resolutions....
| 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...
| 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...
| 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...
| Jan 29, 2010
| 2:15 PM
There are few more alluring -- and satisfying -- dishes than braises, especially now that there's a little chill in the air. Inevitably, they're fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That's why it's hard to resist...
| Apr 28, 2011
Lunch is the meal of the proletariat. While the leisure class brunches, the worker bees among us grab that much-anticipated moment of down time that comes with the consumption of a hearty sandwich, plate of meat or lightly dressed salad that is known to...
| Nov 18, 2010
For something that is the centerpiece of almost every Thanksgiving dinner, the turkey gets surprisingly little attention. At least from most normal people. They tend to stuff it, roast it and forget it. And then they complain about how boring turkey is...
| Jul 8, 2010
The menu at Sattdown Jamaican Grill is instantly intriguing. Scanning its pages past the salmon with garlic-orange zest crust and the shrimp seared in olive oil with jerk seasoning, to the vegetarian curry roti, you quickly realize, we're not in...
| Dec 30, 2010
There's a moment in a cuisine's acculturation when a dish morphs into a movement. In Orange County, that moment belongs now to a multinational influx of Middle Eastern flatbreads.
Like banh mi before them, manakeesh have here become the accepted...