| Dec 30, 2010
The L.A. Times Food section published almost 300 recipes in 2010 — more than most cookbooks. All of them were thoroughly reviewed in our test kitchen, often several times, before they ever saw print. We test and test and test until we're sure the...
| Aug 4, 2011
Confession time here: For years I avoided cooking with whole grains. There was just such a tinge of sacrifice I associated with them. They seemed like food for penance, not pleasure. "Eat them, they're good for you."
Sure, I'd occasionally add some pearl...
| Apr 21, 2011
Leg of lamb stuffed with greens, feta and pine nuts
Total time: 3 hours, plus resting time
Servings: Serves 6 to 8
Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag;...
| Apr 21, 2011
I'm a high-payback kind of cook. What I mean by that is that any effort I expend in the kitchen, I expect to have repaid several times over on the plate.
You can put that down to philosophy if you want — that whole California thing of choosing good...
| Jun 2, 2011
Herb-marinated feta cheese with za'tar-toasted pita triangles
Total time: 30 minutes
Servings: 4 to 6 as an appetizer
Note: Za'tar is a Middle Eastern spice blend commonly consisting of thyme, toasted sesame seeds, marjoram and sumac. It is...
| Aug 4, 2011
Farro salad with mushrooms, dill and feta
Total time: 1 hour, 40 minutes
Servings: 4 to 6
1 cup farro
3 cups water
8 ounces mushrooms
1 tablespoon oil
1 clove garlic, minced
3 tablespoons chopped dill, divided
1/2 cup chopped toasted...
| Nov 25, 2010
There'll be no potato latkes on my Hanukkah table this year. Yes, I know they're traditional — my mother made them every Hanukkah when I was growing up. I've also prepared them for my children in years gone by, along with sufganiyot, an...
| Oct 7, 2010
| 1:35 PM
Some foods, like soups and stews seem to taste better when they are reheated, while others foods like pasta salads and dips seem to benefit from time spent in the refrigerator overnight. When flavors "marry" over time, the results are delicious....
| Jan 26, 2012
| 4:32 PM
Here's another dispatch from a Florida resort with a Valentine's offer: Hyatt Regency Bonaventure Conference Center and Spa, in Weston, welcomes lovers with two diverse menus at the Banyan Restaurant and the AAA Four Diamond-rated Ireland’s...
| Oct 21, 2011
| 4:24 PM
An eatery named NorFay Cafe has opened at 47 S. Main St., Nazareth. The eatery serves breakfast and lunch dishes such as omelets, sandwiches, wraps, burgers and salads. The cafe notes that it specializes in Mediterranean cuisine, which includes Grilled...
| Oct 15, 2011
| 4:22 PM
How did I go this long without realizing that my favorite bar, Matisse, has the BEST Thursday night drink special. HALF PRICE DRINKS! Well & call cocktails, beer and sangria. Let me tell you that their sangria is amazing too! Wednesdays are usually...
| Oct 1, 2011
| 4:33 PM
This week's Culinary SOS comes to us from Leslie Di Mattia in Sherman Oaks: Palomino Restaurant has the yummiest tomato-basil-olive-feta-garlic topping for bread. Could you wrangle the recipe? I have searched and Googled repeatedly. Palomino was happy...