| Jan 28, 2009
Total time: 1 hour
Note: The chicharrones de queso are adapted from Jimmy Shaw, chef-owner of Lotería Grill, who serves them with warm tortillas, guacamole and salsa verde. Make the salsa one day ahead to allow the flavors to blend. You...
| Mar 19, 2009
| 11:31 AM
Total time: About 30 minutes
Servings: 6 to 8
Note: Adapted from "The Santa Monica Farmers Market Cookbook" by Amelia Saltsman. "Coleman Family Farm in Carpinteria and Rutiz Farms in Arroyo Grande specialize in Persian herbs, including cool mint (na'...
| Mar 16, 2009
| 3:52 PM
Markets are aswarm with radishes these days -- and for a very good reason: they're among the fastest growing of all of the vegetables (as any veteran of elementary school science fairs can surely attest).
Radishes can go from seed to production in just...
| Sep 3, 2008
Walk into E-Hwa Jang, a restaurant in the heart of Koreatown, and you are transported to another place. It isn't just the old-school menu, the kitschy '70s-style decor or the hostess in colorful traditional dress. The space doubles as a museum-cum-...
| Apr 1, 2010
Chilled asparagus with vinaigrette and eggs mimosa
Total time: 1 hour, 15 minutes plus chilling time
Note: Adapted from Thomas Keller's "Bouchon."
1/4 cup Dijon mustard
1/2 cup red wine vinegar
11/2 cups canola oil...
| Aug 22, 2007
SEVEN years ago, when chefs Mario Batali and David Pasternack opened their New York restaurant Esca, they introduced Manhattan to what they called "crudo" -- Italian-style sliced raw fish. It was inspired by the carpaccio di pesce (sometimes referred to...
| Jan 27, 2010
Romaine salad with blue cheese, bacon and radishes
Total time: 30 minutes
Blue cheese dressing
1 tablespoon minced shallots
2 teaspoons red wine vinegar
1/2 cup mayonnaise
3/4 cup crumbled blue cheese
2 to 3 tablespoons heavy...
| Jul 1, 2009
Total time: 1 hour, 45 minutes, plus chilling time for the chicken
Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use. You can also omit these...
| Jul 29, 2009
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and easy to assemble -- no...
| Nov 4, 2009
Waldorf salad with curried mayonnaise dressing
Total time: 25 minutes
Note: Adapted from "New Classic Family Dinners" by Mark Peel with Martha Rose Shulman.
1/2 to 2/3 cup mayonnaise, to taste
3/4 teaspoon curry powder
| Jun 10, 2009
At Street, Susan Feniger's new tribute to global street food, look for the slight woman with the high-wattage smile, in canvas shoes, khaki chef's jacket and baseball cap worn backward. That's Feniger, one-half of the Too Hot Tamales, co-founder of Border...
| Nov 25, 2009
Appetizers? Before Thanksgiving dinner?
Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?").
The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...