Come See Us at the Garden Show

Join us at the Los Angeles Times Cooking Pavilion as some of Southern California’s best chefs and the staff of The Times Food section give cooking demonstrations and talks each of the five days of the Los Angeles Garden Show, Wednesday through Oct. 27. The site is the Arboretum of Los Angeles County, 301 N. Baldwin Ave., Arcadia. For information, call (818) 447-8207. Garden Show admission: $8; children 11 and younger, free.

WEDNESDAY

10 a.m. to 11 a.m.

EXOTIC HERBS

Parsley, sage, rosemary and thyme . . . Who needs ‘em? Adventurous gardeners these days are moving on to things like Thai and Vietnamese basils, curry plant and rau ram. Times staff food writer Barbara Hansen shows how to cook with these really exotic herbs.

11:30 to 12:30 p.m.

STAMP OUT BOILED VEGETABLES!

Boiling and steaming make vegetables pallid. The dry heat of grilling and roasting intensifies the flavors, making vegetables that can stand on their own. Times Deputy Food Editor Russ Parsons demonstrates how zucchini, eggplant, onions, tomatoes and winter squash adapt beautifully to the heat treatment. Don’t go near the water.

1:30 p.m. to 2:30 p.m.

GARDEN FRIED RICE

Fried rice, Chinese-style, is heavenly. Eaten as a meal or side dish, it is light, versatile and addictive. It can be used with a variety of fresh vegetables and herbs from the garden, even leftovers. All it needs is cold rice, a hot wok, some imagination. Times staff food writer Margaret Sheridan demonstrates how to plan combinations, the basic steps in cooking and a couple of variations.

3 p.m. to 4 p.m.

SKINNY GARDEN

If you’re looking for ways to cut fat from your diet, the vegetable garden can be your best friend. Times Test Kitchen Director Donna Deane demonstrates vegetable cooking that’s so good you won’t miss the butter.

OCT. 24

10 a.m. to 11 a.m.

EXOTIC HERBS

Parsley, sage, rosemary and thyme . . . Who needs ‘em? Adventurous gardeners these days are moving on to things like Thai and Vietnamese basils, curry plant and rau ram. Times staff food writer Barbara Hansen shows how to cook with these really exotic herbs.

11:30 to 12:30 p.m.

FOOD LOVERS’ GARDEN PROJECTS

Times Food Section art director Tracy Crowe demonstrates cooks’ projects from the garden: an herb wreath, tabletop arrangements and other tricks for entertaining.

1:30 p.m. to 2:30 p.m.

SOS: FRESH AND SWEET

Times Culinary SOS columnist Rose Dosti previews her upcoming sequel to “Dear SOS: Thirty Years of Recipe Requests,” this one on desserts. She will demonstrate recipes from the new book that are ideal for home-grown fruit.

3 p.m. to 4 p.m.

HUGO MOLINA’S PARKWAY GRILL RECIPES

Pasadena’s Parkway Grill is one of only a few California restaurants with its own garden. Chef Hugo Molina shows how he creates exciting, fresh flavors with the herbs and vegetables picked daily for his restaurant.

OCT. 25

10 a.m. to 11 a.m.

SOS: FRESH AND SWEET

Times Culinary SOS columnist Rose Dosti previews her upcoming sequel to “Dear SOS: Thirty Years of Recipe Requests,” this one on desserts. She will demonstrate recipes from the new book that are ideal for home-grown fruit.

11:30 to 12:30 p.m.

FOOD LOVERS’ GARDEN PROJECTS

Times Food Section art director Tracy Crowe demonstrates cooks’ projects from the garden: an herb wreath, tabletop arrangements and other tricks for entertaining.

1:30 p.m. to 2:30 p.m.

BEHIND THE SCENES OF THE TIMES TEST KITCHEN

Times Test Kitchen Director Donna Deane, Times Food Section art director Tracy Crowe and Times photographer Kirk McKoy team with Times Food Editor Laurie Ochoa to give a behind-the-scenes slide show presentation of The Times Test Kitchen.

3 p.m. to 4 p.m.

SKINNY GARDEN

If you’re looking for ways to cut fat from your diet, the vegetable garden can be your best friend. Times Test Kitchen Director Donna Deane demonstrates vegetable cooking that’s so good you won’t miss the butter.

OCT. 26

10 a.m. to 11 a.m.

SOS: FRESH AND SWEET

Times Culinary SOS columnist Rose Dosti previews her upcoming sequel to “Dear SOS: Thirty Years of Recipe Requests,” this one on desserts. She will demonstrate recipes from the new book that are ideal for home-grown fruit.

11:30 to 12:30 p.m.

FRED ERIC’S SEASONAL COOKING FROM VIDA

Fred Eric is one of the few chefs in Southern California who goes to the farmers market himself each week to buy the produce for his Los Feliz restaurant. This gives him a hands-on perspective on what’s really fresh. He demonstrates some of his seasonal recipes.

1:30 p.m. to 2:30 p.m.

EVAN KLEIMAN’S CALIFORNIA GARDEN COOKING

The chef-founder of Angeli Caffe demonstrates recipes inspired by the herbs, fruits and vegetables grown in her home garden. Introduced by Times Food Editor Laurie Ochoa.

3 p.m. to 4 p.m.

STAMP OUT BOILED VEGETABLES!

Boiling and steaming make vegetables pallid. The dry heat of grilling and roasting intensifies the flavors, making vegetables that can stand on their own. Times Deputy Food Editor Russ Parsons demonstrates how zucchini, eggplant, onions, tomatoes and winter squash adapt beautifully to the heat treatment. Don’t go near the water.

OCT. 27

10 a.m. to 11 a.m.

THE EGGPLANT AND I

A personal tribute by Times staff food writer Charles Perry to what Middle Easterners call the Lord of Vegetables--with food history and recipes. One Turkish city boasts 35 traditional eggplant recipes, but given a climate spectacularly adapted to eggplant, we Southlanders should know at least that many ourselves.

11:30 to 12:30 p.m.

FRED ERIC’S SEASONAL COOKING FROM VIDA

Fred Eric is one of the few chefs in Southern California who goes to the farmers market himself each week to buy the produce for his Los Feliz restaurant. This gives him a hands-on perspective on what’s really fresh. He demonstrates some of his seasonal recipes.

1:30 p.m. to 2:30 p.m.

EVAN KLEIMAN’S CALIFORNIA GARDEN COOKING

The chef-founder of Melrose Avenue’s Angeli Caffe demonstrates recipes inspired by the herbs, fruits and vegetables grown in her home garden. Introduced by Times Food Editor Laurie Ochoa.

3 p.m. to 4 p.m.

BEYOND EARLY GIRLS AND SILVER QUEENS

In a question-and-answer session, seed experts from the Santa Barbara Heirloom Nursery discuss unusual varieties that cooks can grow that aren’t the same old thing. Joining the discussion will be Angeli chef Evan Kleiman.