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Richard Olney

A collection of news and information related to Richard Olney published by this site and its partners.

Top Richard Olney Articles

Displaying items 1-12
  • The California Cook: Seasonal vegetable stew is easy, delicious

    The California Cook: Seasonal vegetable stew is easy, delicious
    It was a lazy Sunday afternoon, and I'd just gotten home from the farmers market with, as usual, several bags of vegetables and no firm idea of what I was going to fix for dinner. So I did what I usually do in that situation — started leafing...
  • Recipe: Lulu's tapenade

    Recipe: Lulu's tapenade
    Lulu's tapenade Total time: 15 minutes Servings: 6 to 8 Note: This recipe is adapted from "Lulu's Provencal Table" by Richard Olney. 1/2 pound large Greek-style black olives, pitted 2 salted anchovies, rinsed and filleted, or 4 fillets 3 tablespoons...
  • The California Cook: Cookbooks that bring comfort

    The California Cook: Cookbooks that bring comfort
    At first glance, the story in the local paper seemed to have been written for me: "Decorating With Books." My house is swamped with cookbooks, they're stacked on just about every horizontal surface and, yes, some are even arranged on shelves. So I thought...
  • Eat Beat: Lulu's Tapenade

    Total time: 15 minutes Servings: 6 to 8 Note: This recipe is adapted from "Lulu's Provencal Table" by Richard Olney. 1/2 pound large Greek-style black olives, pitted 2 salted anchovies, rinsed and filleted, or 4 fillets 3 tablespoons capers 1 garlic...
  • Chat with California Cook columnist Russ Parsons

    2007-07-12 13:00:47.0 Administrator2: Hello! Welcome to the chat with our Food writer Russ Parsons. Russ is here to answer your questions about cooking so dish 'em up! 2007-07-12 13:00:51.0 Rinchen: What are the most under appreciated fruits and veggies?...
  • Creamed fava beans and bacon (Feves au Lard Fume)

    Creamed fava beans and bacon (<i>Feves au Lard Fume</i>)
    Fava beans don't get any richer than this, and they don't get any more delicious, either. This recipe from Richard Olney's "Simple French Food" (Atheneum, 1974) is almost compulsively edible. After all, how bad can bacon, cream and egg yolks be? 5 pounds...
  • Recipe: Cassoulet

    Recipe: Cassoulet
    Note: One of our most controversial stories this year was Russ Parsons' February cover piece on beans, "To Soak or Not to Soak, It's No Longer a Question." Ignoring conventional wisdom, Parsons ran several cooking experiments and found that dried beans...
  • Recipe: Apricot-almond clafoutis

    Recipe: Apricot-almond clafoutis
    Note: After years of trying to make a good clafoutis, Russ Parsons finally figured out a way to get the usually tough pancake-like crust to be more like the ideal he imagined when he first saw a picture of clafoutis, something tender and almost...
  • 30 days of ripe tomatoes

    30 days of ripe tomatoes
    Summer always comes late to Southern California, but that seemed to be particularly true this year, as the cloudy gray days of June gloom stretched well into August for many areas. There was a good side, to be sure, but what we gained by not having to...
  • Gifts for Cooks: 'Canal House Cooking'

     
    There are many wonderful food photographers in the world, but there is no one who captures the art of home cooking like Christopher Hirsheimer. The longtime head of photography at Saveur magazine, she has a way of capturing food —......
  • Here's to love (and lunch)

    Here's to love (and lunch)
    It's a shorter road than one might think from wedding-phobe to frenzied lady with a checklist and dream for that special day. Trust me. I've traveled it. I used to hear about extravagant wedding parties and think, "They're idiots," then reel off things...
  • The age of indulgence gets its own Gourmet

    When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy — the perfect setting for a new Europe, but with better plumbing...