| Mar 13, 2008
| 12:02 PM
Total time: 2 hours, 45 minutes
Servings: 6 to 8
1 pound fresh cremini mushrooms
1 1/2 ounces dried shiitake mushrooms
1/4 cup sliced leek (white part only)
2 cloves garlic, cut in half
2 sprigs thyme
1. Clean the...
| Apr 29, 2009
Dear SOS: I recently dined at Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica. I had the root vegetable shepherd's pie with butternut squash purée main course. It was wonderful.
Jacqueline Shubitowski Sherman Oaks
Dear Jacqueline: This is just...
| Dec 17, 2008
Total time: 1 hour, 20 minutes
Note: Adapted from Craig Strong, chef de cuisine at the Langham, Huntington Hotel & Spa.
3 cups heavy cream
2 whole star anise
2 pounds turnips
4 pounds potatoes
1 teaspoon salt, divided
| Jan 28, 2009
One of the best dinners that you can make with the vegetables you probably already have on hand doesn't even require a pot of boiling water. Just a pot of simmering water.
It's rustic, beautiful vegetable soup, and if you think that means a pull-out-...
| Jul 5, 2007
First impressions: Jockey Wok 'n' Rolls, located in a homely Hoffman Estates strip mall, has perhaps the most unfortunate name for a local Asian restaurant alongside Ukrainian Village's Takie Outit and Lakeview's Ping Pong. Kitschy name aside, it has...
| Nov 6, 2008
| 4:48 PM
Total time: 30 minutes, plus 10 minutes standing time
Note: From Christian Shaffer.
2or 3 medium turnips, peeled
2or 3 medium rutabagas, peeled
1/2 medium red onion, quartered
2 tablespoons lemon juice
1 teaspoon salt
| May 7, 2008
IN SOUTHERN California, where we enjoy lively, vibrant farmers markets year-round, on every day of the week, in almost every neighborhood, deciding what's for dinner can, perhaps even should, be less about careful planning than serendipity. Maybe...
| Dec 26, 2007
Roasted duck pot pie
Total time: About 5 1/2 hours, including roasting and baking time
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,...
| Jan 2, 2008
Total time: 50 minutes, plus cooling time
2 tablespoons plus 1/4 -cup good-quality olive oil, divided
2 shallots, sliced
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon celery seed
1/8 teaspoon black pepper
| Jan 22, 2008
| 6:01 PM
A variation on classic French pot-au-feu, this hearty dish appealed to Times restaurant critic S. Irene Virbila when she dined at Lou, a new wine bar on Vine Street in Los Angeles.
"It's sort of a Jewish-French hybrid," owner Lou Amdur says, pig's foot...
| Sep 16, 2009
Total time: 15 minutes plus wilting time for the vegetables and chilling time for the salad
Note: Adapted from Got Kosher? Provisions.
1 small red bell pepper
1 tablespoon plus 3/4 teaspoon salt, divided, more to taste
| Oct 1, 2009
Address: 3896 Northlake Blvd. (Northlake Commons Plaza with Home Depot)
Hours: 8 a.m. to 9 p.m. Monday-Thursday, 8 a.m. to 11 p.m. Friday-Saturday and 11 a.m. to 9 p.m.
Type food: Middle...