| Nov 6, 2008
| 4:48 PM
Total time: 30 minutes, plus 10 minutes standing time
Note: From Christian Shaffer.
2or 3 medium turnips, peeled
2or 3 medium rutabagas, peeled
1/2 medium red onion, quartered
2 tablespoons lemon juice
1 teaspoon salt
| May 7, 2008
IN SOUTHERN California, where we enjoy lively, vibrant farmers markets year-round, on every day of the week, in almost every neighborhood, deciding what's for dinner can, perhaps even should, be less about careful planning than serendipity. Maybe...
| Dec 26, 2007
Roasted duck pot pie
Total time: About 5 1/2 hours, including roasting and baking time
Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores,...
| Jan 2, 2008
Total time: 50 minutes, plus cooling time
2 tablespoons plus 1/4 -cup good-quality olive oil, divided
2 shallots, sliced
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon celery seed
1/8 teaspoon black pepper
| Jan 22, 2008
| 6:01 PM
A variation on classic French pot-au-feu, this hearty dish appealed to Times restaurant critic S. Irene Virbila when she dined at Lou, a new wine bar on Vine Street in Los Angeles.
"It's sort of a Jewish-French hybrid," owner Lou Amdur says, pig's foot...
| Mar 13, 2008
| 12:02 PM
Total time: 2 hours, 45 minutes
Servings: 6 to 8
1 pound fresh cremini mushrooms
1 1/2 ounces dried shiitake mushrooms
1/4 cup sliced leek (white part only)
2 cloves garlic, cut in half
2 sprigs thyme
1. Clean the...
| Apr 1, 2009
| 2:31 PM
Total time: About 1 hour, 40 minutes, plus 4 hours roasting time, plus 24 hours marinating time
Servings: 8 to 10
Note: Adapted from "The Cafe Boulud Cookbook" by Daniel Boulud
1 (4- to 5-pound) brisket
2 cups white wine
1/2 cup packed light brown...
| Mar 13, 2009
| 12:09 PM
Active Work Time: 25 minutes
Total Preparation Time: 3 1/2 hours
CABBAGE AND VEGETABLES
1 head cabbage, washed, cored and cut into 6 wedges
4 large shallots, peeled
4 carrots, cut into thirds, or 20 baby carrots
4 small turnips, peeled and...
| Dec 23, 2009
| 12:17 PM
Note: Basically, Piemonte's bagna cauda is a "hot bath" of olive oil, anchovies and plenty of garlic in a terra cotta pot warmed over embers (or a chafing-dish arrangement) in the center of the table. This recipe, from wine maker Giacomo Bologna,...
| Dec 23, 2009
| 12:18 PM
Note: This stew, from chefs Susan Feniger and Mary Sue Milliken, would be a great dish to serve to friends who scoff at meatless meals. It is so hearty and delicious -- and the grapefruit and chile added at the end is such an inspired touch--that...
| Sep 16, 2009
Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad
Note: Adapted from Got Kosher? Provisions.
1 small red bell pepper
1 tablespoon plus 3/4 teaspoon salt, divided, more to taste