Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. He has been writing about food for more than 25 years, including more than 20 years at The Times. He is the author of the cookbooks “How to Read a French Fry” and “How to Pick a Peach.” In 2008, he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking. He left The Times in 2015.
Latest From This Author
From apples to avocados to tomatoes and walnuts, each produce has a ripe time of year. Learn what’s at its best no matter what time of year.
Tiempo total de preparación: 35 minutos | Para 4 personas Nota: Adaptado de “A Year in My Kitchen” por SkyeGyngell.
In covering an industry that has its heroes and villains, author Tom Mueller does a splendid job of sorting out the players and demystifying the product.
You’ll find all kinds of things labeled as carving knives.
MOST of our Thanksgiving menus are so bound by family ritual they could be carved in stone.
THERE are few foods on the holiday table that carry the mystique of gravy.
Russ Parsons answers your important questions about holiday cooking and preparation.
Here is how its done right.
Go soak your bird. It’s the best holiday advice you’ll get.
Tiempo total: 1 hora, más tiempo de enfriamiento para la mantequilla | Sirve 8 personas Nota: Esta mantequilla se puede preparar con un día de anticipación y se puede guardar herméticamente envasada en el refrigerador. - 1/2 taza (1 barra) de mantequilla, suavizada a temperatura ambiente - 3/4 cucharadita de jalapeño picado y sin semillas - 1 cucharadita de cáscara de limón finamente rallada (aproximadamente 4 limones mexicanos) - 1 cucharadita de jugo de limón (aproximadamente 1 limón mexicano) - 1 cucharadita de tequila - 1 cucharada de cilantro picado - 1/2 cucharadita de sal - 8 orejas de maíz sin mazorca PASO 1 Prepara la mantequilla de tequila y limón.