| Oct 14, 2009
Roasted kabocha squash and celery root soup with maple syrup and brown butter
Total time: About 1 hour, plus roasting time for the vegetables
Servings: 8 to 10
Note: Adapted from "Love Soup" by Anna Thomas.
1 (2 1/2 pound) kabocha squash
| Mar 23, 2010
| 9:51 AM
Braised turnip greens
Total time: 50 minutes
Servings: 6 to 8
6 slices bacon, diced (or salt pork), optional
1 pound turnip greens
1 pound pea tendrils (or Swiss chard)
4 tablespoons butter
3 tablespoons minced garlic
1 cup diced onion
| Feb 1, 2010
| 11:57 AM
Total time: 30 minutes
Servings: 4 to 6
1 3/4 pounds small Japanese turnips (about 12 small turnips with 1 inch of stems attached)
2 tablespoons butter (1/4 stick)
2 tablespoons minced shallot (1 small shallot)
1 teaspoon salt
1/4 cup chopped...
| Dec 28, 2009
| 2:42 PM
Note: Paul Bocuse is probably the world's most famous chef; he's not somebody you associate with hearty, homey dishes. But this recipe proves that a truly great chef can bring something special to even the most rustic fare.
1 sheet caul fat or kitchen...
| 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...
| 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,...
| Dec 17, 2008
Total time: 1 hour, 20 minutes
Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa.
3 cups heavy cream
2 whole star anise
2 pounds turnips
4 pounds potatoes
1 teaspoon salt, divided
| Dec 20, 2006
Total time: 3 hours, 35 minutes, plus 2 1/2 days refrigeration
Note: If you can't find the baby turnips at the farmers market or Japanese turnips (kabu) at a grocery, you can use four large turnips, peeled and cut in thick wedges. The duck...
| 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, 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...