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Special to The TimesWALK into the cookbook section of a good bookstore these days and it's what you don't see that's the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the interchangeable Paula/Rachael/Giadas that have been...
Los Angeles Times Staff WriterPizzeria Mozza isn't just a restaurant. It's an action film, a master class in the art of making pizza, a trip through Italy's wine regions and a magnet for a diverse crowd of hungry diners only Los Angeles could muster. It's the toughest reservation in...
Tags: David Bowie, Tomatoes, Biscotti, Restaurants, Public Employees
Total time: 1 hour, 15 minutes plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting 4 teaspoons olive oil 1 egg 1/2 cup plus 3 tablespoons butter 1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes...
Tags: Lasagna, Black Pepper, Shallots, Sports, Butter
Roasted duck pot pie Total time: About 5 1/2 hours, including roasting and baking time Servings: 10 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,...
Tags: Cheese Corn, Fava Beans, Kale, Tomatoes, Almonds
Total time: 1 hour, 40 minutes Servings: 8 to 10 Note: In October, Russ Parsons shared a quick-searing technique for cooking mushrooms that makes even domestic mushrooms taste wild and woodsy. This standout recipe is drawn from that article. 1 (3 1/2-...
Times Staff WriterIt's the old parlor game: "If you could eat dinner with anyone you wanted, whom would it be?" That may be fun for some, but for those who love to cook, wouldn't a more kitchen-centric twist be even better? Wouldn't you rather fantasize about whom you...
Tags: Cranberry Sauce, Thyme, Cucumbers, Salads, Sports
Times Staff WriterWinter squash can be both intriguing and intimidating. While these big vegetables look attractive, you may not know what to do with them. One idea? Use a kabocha or butternut squash in pasta. In this recipe, the sweetness of the squash offsets the heat...
Tags: Heavy Cream, Sausages, Breads, Onions, Pasta
Special to The TimesWith characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. "With gas, you press a button and it starts. Gas has no flavor! It's not exciting! It's not romantic! It's not love!...
Tags: Zucchini, Vanilla Bean, Belgian Endive, Neck, Pineapple
Special to The TimesThanksgiving is the only day of the year when pie is an out-and-out requirement. Yet a pie can be, even for the experienced baker, an intimidating thing -- especially on a day when a million other things are going on in the kitchen. You can't solve the...
Tags: Vanilla Bean, Thanksgiving, Vanilla Extract, Almonds, Nutmeg
Total time: 25 minutes Servings: 4 to 6 1/3 cup sliced almonds 12 squash blossoms 4 ounces Taleggio, rind removed 2 tablespoons melted butter Freshly ground white pepper 1. Heat the oven to 350 degrees. Lay the almonds in a baking dish and toast...
Times Staff WriterGreen beans that grow a yard long and also come in purple; melons that look like spiny cucumbers and when ripe turn bright orange, with huge pomegranate-red seeds; squash that can be eaten like zucchini when it's young or used as a bath sponge later ...
Times Staff WriterA mound of peppers, tomatoes and eggplants glows scarlet, gold and lavender at the farmers market, a reminder of lingering late summer. At the stand next door, the first sweet winter squash and delicate fresh shelly beans catch early autumn's glimmering...
Tags: Zucchini, Belgian Endive, Kale, Winter Squash, Tomatoes
Dec 19, 2007 |Story| Los Angeles Times
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