| Mar 4, 2012
There's only a one-letter difference between "Vegas" and "vegan," but until recently the two could not have been further apart. For years, the best herbivore option in Sin City has been a nondescript shop on Spring Mountain Road called Ronald's Donuts...
| Apr 18, 2012
| 2:16 PM
There's a new chef at Wildfish, Keith Stich, but the scene is still wild and the menu is still all about fish. It's a rare visit when the bar isn't buzzin', yet the restaurant continues to serve serious food.
The dramatic, ultra-modern décor is...
| Apr 22, 2010
Wild rice katsudon with spring vegetables
Total time: 50 minutes
4 pork cutlets (about 1 pound total)
1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste
3/4 cup pale beer, preferably a lager
Juice of 1 lemon
| Jan 4, 2010
| 12:16 PM
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best?
It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
| Dec 22, 2009
| 12:13 PM
1 cup white and brown rice mix
1/4 cup white wine vinegar
3/4 cup olive oil
1 teaspoon sugar
1 clove garlic, minced
1 cup cilantro leaves
2 cups shredded cooked chicken, chilled
1/2 cup sliced green onions
1 cup diced tomato...
| Apr 8, 2010
Mushroom quenelles with spring vegetables
Total time: 1 1/2 hours
1 pound button mushrooms, brushed free of any dirt or grit
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon salt
1 tablespoon minced shallot...
| Mar 12, 2010
The long ranks of asparagus bunches standing at attention at the Zuckerman stalls at local farmers markets look much the same as in previous years, and the green, herbaceous spears are just as tender and delicious. But according to Roscoe Zuckerman, who...
| Mar 20, 2009
| 11:51 AM
Asparagus, once a reliable harbinger of spring, is pretty much a year-round presence at Southern California farmers markets these days thanks to a peculiarly mild microclimate outside of Lompoc.
But we still only get fat, juicy jumbo asparagus for a...
| May 3, 2006
THERE'S nothing more alluring than a nice, close shave.
And it doesn't apply only to a man's face: Vegetables and fruits could use a shave, too. No, they don't get a 5 o'clock shadow. And no, you don't shave them with a Gillette. You use a mandoline....
| May 20, 2009
Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ingredients just begging for you to buy them at this time of...
| Aug 23, 2007
| 4:38 PM
2007-08-23 13:07:31.0 Russ Parsons: Hey everybody! and you, too, Diddy. With summer at its peak, I thought today might be a good time to talk about tomatoes. I'll be happy to answer as many questions as I can, but I'd also like to know what you think....
| Apr 22, 2010
Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the flavor of the land that fosters it: vegetal and savory, with...