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Russ Parsons

A collection of news and information related to Russ Parsons published by this site and its partners.

Top Russ Parsons Articles

Displaying items 13-24
  • Thanksgiving Day turkey by the numbers

    Thanksgiving Day turkey by the numbers
    Happy Thanksgiving, turkey eaters. In honor of the holiday, we're sharing an infographic with Thanksgiving trivia -- primarily, turkey-consumption tidbits that will make vegans squirm.  The chart, from Statista, reveals the location of the turkey-...
  • 38 pies and tarts that end a meal with joy

    38 pies and tarts that end a meal with joy
    A perfect pie on the dinner table ends a meal on a cheery note and sends us off into the night with not just the satisfaction of endurance, but with joy. Who doesn't want to make a spectacular pie? Or a tart, or a lovely mini, double-crust pie or a hand...
  • Easy dinner recipes: Soup, salad and more ideas for winter squash

    Easy dinner recipes: Soup, salad and more ideas for winter squash
    Wondering what to do with all the winter squash showing up in the markets now? Despite their name, these squash are ready to be harvested in the fall, as Food editor Russ Parsons explains. Their tough skins meant the squash could be stored over long...
  • Aiming for Julia's glory?

    Aiming for Julia's glory?
    Julia Child had a problem in 1960. After spending much of the previous decade wrestling a book of French recipes for Americans into shape, she was stuck on what to call it. Suggestions, 45 or so, came and went without a winner. Finally, Judith Jones,...
  • Father's Day Google Doodle kicks off a day of feasting

    Father's Day Google Doodle kicks off a day of feasting
    Father's Day is the one day a year set aside to honor the most influential man in our lives — that would be dad — but sometimes Father's Day is an avalanche of not-so-awesome gifts. Bad ties. Socks. Cheap cologne. Or a grilling doodad. That'...
  • Los Angeles Times' food event the Taste highlights top L.A. chefs

    Los Angeles Times' food event the Taste highlights top L.A. chefs
    Three of Southern California’s finest chefs and one of its founding mixologists will be serving as co-hosts at the Taste, the Los Angeles Times’ third annual celebration of food and wine, to be held Aug. 30 to Sept. 1 on the back lot of...
  • Dutch babies, summer produce and more: This week's recipes

    Dutch babies, summer produce and more: This week's recipes
    Wondering what to do with your summer produce? This week, Food editor Russ Parsons shares 4 ways to cook 5 different types of summer produce, including tomatoes, eggplant, peppers, zucchini and corn. Corn salad? Check. Eggplant appetizer? Check....
  • 8 blueberry recipes bursting with true blue sweetness

    8 blueberry recipes bursting with true blue sweetness
    Blueberries abound. They're spilling over at every market, inviting you to just grab them by the handful and pop them into your mouth. Maybe that's not surprising. July is National Blueberry Month, don't you know. So what to make with all those...
  • Chowder, biscuits and more: This week's recipes

    Chowder, biscuits and more: This week's recipes
    Cheryl Creek of Anaheim Hills loved the fish chowder she had while cruising in Canada: "I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty...
  • Battle of the Burgers 2013 finalists: The Steakhouse burger

    Battle of the Burgers 2013 finalists: The Steakhouse burger
    Our fourth of five finalists is Christopher Lucchese of Echo Park. With his steakhouse burger, "you can have your steak dinner served on a delicious soft bun." He writes: “There is nothing better than a great rib-eye steak. It is probably my...
  • Battle of the Burgers 2013 finalists: STG (Save The Gravy) burger

    Battle of the Burgers 2013 finalists: STG (Save The Gravy) burger
    Our third of five finalists is James Pike of Los Angeles. Needless to say, it's a glorious mess of a burger. He writes: “We believe that the true spirit of burgerism is a personal devotion to one’s ideals. The ideal burger has a juicy,...
  • Grilled eggplant, salsa verde and cocktails: This week's recipes

    Food editor Russ Parsons loves his anchovies: "Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies — the ones that have...