| Jul 21, 2012
Total time: About 1¼ hours, plus chilling time
Servings: 4 to 6
Note: Serve this dip with fresh pita bread or other Middle Eastern flatbread. You can find tahini paste and Aleppo red pepper at Middle Eastern markets.
2 globe eggplants (about 2 pounds)...
| Feb 6, 2012
Mediterranean Eating with Jane Monzures
Being of Greek decent, the daughter of a one-time diner owner, and from a family that revolves around meal time, it’s no wonder I love to eat and I am a terrific cook. When the crew at LHC takes it into...
| Aug 14, 2012
| 2:22 PM
Editor's note: This is part of an occasional series on children eating vegetables. The series explores ways to highlight a vegetable's flavor and appearance as a way to work around the resistance some picky eaters have to trying unfamiliar vegetables....
| Mar 1, 2012
You may know that Queen Esther is the heroine of the joyful holiday of Purim, which begins Wednesday evening. She was the beautiful Jewish woman selected by the King of Persia to be his wife. After she became queen, she begged the king to save her...
| Apr 23, 2012
| 5:19 AM
- 3 medium-sized eggplants
- 1/2 Cup (130g) Tahini (roasted sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon smoked Paprika
- 1 tablespoon olive...
| Dec 1, 2012
Let's say that a correspondent has asked if you have been to the new Wuhan restaurant in San Gabriel, and let's say that you answer him, to save face, with the Internet equivalent of a smile and a nod. It is easy enough to find this restaurant — a...
| Aug 3, 2011
| 4:39 PM
COOK'S GUIDE TO RADISHES AMOUNT: For radishes served as a relish, serve two or three per person. COOKING METHODS: Radishes are generally served raw but they lend themselves nicely to stir-fry mixtures. They can be steamed like carrots or pickled....
| Aug 24, 2010
| 4:33 AM
I foolishly went to Target on Sunday, the eve of the (dreaded?) first day of school. Â Trying to navigate the aisles was a nightmare. Carts were overflowing with fresh notebooks, boxes of pens and new binders. And there were kids of all ages running...
| May 18, 2010
| 9:25 AM
Recipes from the House of Kabob.
(Garbanzo Bean Dip)
2 cups garbanzo beans
3 T. Tahini
¼ - ½ c. Lemon juice
1 clove garlic
1/8 t. cumin
½ t. salt
Finely chopped parsley and / or pomegranate seeds for garnish. Simmaq, optional...
| Feb 25, 2010
Purim is a holiday of sweetness and joy, a time when Jews reflect on the power of an individual and the victory of the Jewish nation in the face of destruction. One of the exciting elements of Purim is the obligatory giving of gifts of food to friends and...
| Mar 23, 2011
Jessica Harper is an actress, writer, singer, songwriter and now the author of a new cookbook for people who don't always experience the joy of cooking.
With more than 100 simple recipes as well as comical recollections of the frustrations of cooking...
| Mar 27, 2011
The chickpea, a hardy perennial, grows in a sturdy pod called a tin. The standard cultivar matures at 15 to 151/2 ounces.
The dwarf variety tops out at 10 ounces. Crack open either can to reveal the same interior: a cluster of creamy, pale, round nubs....