| Jan 16, 2008
IF Cézanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they're...
| 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 26, 2009
Lawns, flower beds, vegetable patches and herb gardens. The segregation of these regions in our yards baffles landscape designer Sean Knibb.
"Why can't all these things live together, more naturally, like you see in a meadow?" he asks.
In three of his...
| 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-...
| 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...
| Aug 18, 2009
When the chickens arrived, clucking and pecking, in the rush of Saturday dinner hour -- Witch, Bootsy and five layers to be named later -- they transformed Pizzaiolo restaurant into the latest outpost on food's frontier.
Many urban eateries boast their...
| 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....
| Mar 11, 2009
Total time: 1 1/2 hours
Note: The beauty of this weekday, no-frills dinner recipe is that an herb-spice paste made at the beginning becomes a wagon train of flavor that carries through every element of the dish.
2 cloves garlic, chopped...
| Mar 11, 2009
As outdoor herb gardens perk up with spring, resist the temptation to rush out to harvest the new leaves. Let your garden grow. Instead, take a moment to revisit cooking with dried herbs.
Contrary to conventional wisdom, fresh isn't always better.
| 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
| 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....