| Jul 27, 2010
Some weeks the grocery list looks the same as all the previous. You know the drill: Skim milk, sandwich bread, cereal, bananas, baby carrots, salad fixings, chicken breasts and cheese sticks. Boring. For the shopper and the cook.
| Aug 23, 2011
There are more than 100 types of cancer out there, including breast, prostate and lung cancer - and although we all want to avoid the BIG C, many of us aren't helping our bodies fight back. Nutritionist Ashley Koff will be here to help you cancer-proof...
| Nov 22, 2011
| 2:44 PM
Eating more vegetables is an easy way to improve health, for both kids and adults, especially with the abundance of fresh vegetables available year-round. Taking advantage of the seasonal availability of fruits and vegetables makes them more affordable....
| Jun 2, 2011
| 12:51 PM
First impression: Unassuming doesn't begin to describe Il Mercato's location in the back of a shopping plaza behind a Publix and next door to a lab test franchise. Order a meal from the internationally inspired menu — with shockingly low prices...
| Oct 25, 2009
| 4:32 PM
When stir fried, they're just as flavorful as larger bok choy but more tender. It's your vegan recipe for the day: Stir-fried baby bok choy. RELATED: More L.A. Times test kitchen recipes for Vegan Month of Food Join us on......
| Feb 6, 2009
| 3:42 PM
Bok choy has made it into the American produce mainstream, but there are other Asian greens and Chinese cabbages that are worth exploring. Two of the most interesting are the vegetables called choy sum and Shanghai, or baby bok choy. These are both...
| Feb 6, 2009
| 3:58 PM
Total time: 10 minutes
Note: From Vicki Fan. Baby bok choy is available at many local farmers markets and Asian markets. Use the smallest baby bok choy you can find, about 2 1/2 inches long if possible; 99 Ranch stores sometimes sell tiny...
| Feb 6, 2009
| 4:39 PM
Active Work Time: 30 minutes Total Preparation Time: 1 hour 40 minutes plus 8 hours chilling
3 chicken breast halves, about 1 1/2 pounds
2 (49 1/2-ounce) cans chicken broth
4 slices ginger, about 1/2-inch thick
1 small onion, quartered
| May 6, 2008
| 7:16 PM
Sesame Bok Choy With Yellow Peppers and Onions
Yield: 6 servings.
|| 2 tablespoons peanut oil 6 heads baby bok choy, each cut in 2-inch pieces 2 yellow bell peppers, cored, cut in strips 1 red onion, sliced || 1/4 cup soy sauce or...
| Jan 27, 2010
Pork belly and greens hot pot
Total time: 30 minutes (plus 1 hour, 15 minutes for the dashi)
Servings: 4 to 6
Note: Adapted from "Japanese Hot Pots" by Tadashi Ono and Harris Salat. Konbu (kelp for stock), dried bonito flakes, usukuchi soy sauce,...
| Jan 29, 2010
| 2:15 PM
There are few more alluring -- and satisfying -- dishes than braises, especially now that there's a little chill in the air. Inevitably, they're fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That's why it's hard to resist...
| Feb 12, 2010
| 10:51 AM
Black Cod Udon By Chef Chris Brown
2ea Black Cod Portions 2ea Udon Noodles 2ea Baby bok choy, ¼ and Blanched ½ cup Sliced Shitakes
For the Broth
1 piece Kombu (seaweed) ½ cup Dashi ½ cup Mushrooms 1bu Green Onions 1 cup Sake 1 gallon...