| Aug 19, 2010
Dark chocolate, date and sesame pops
Total time: About 20 minutes, plus freezing time
Servings: Makes about 6 to 8 popsicles, depending on the size of the mold
Our recipes, your kitchen: If you try this or any other recipe from...
| Oct 28, 2010
Dear Culinary SOS: A group of us went to enjoy the draft beers on tap at Mediterraneo Restaurant & Bar in Hermosa Beach earlier this month and were transfixed by the wonderful spicy black bean hummus. If you can get the recipe … spice-loving...
| 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....
| Apr 13, 2011
Most people have a repertoire of about a dozen most often eaten meals. If your mealtime is suffering from a lack of culinary creativity, infuse your favorite recipes with new life. The right topping can change a humdrum dish into a culinary feast fit...
| May 11, 2011
| 9:50 AM
Any cook wanting to expand her horizons (or revel in flavors of her homeland) must go to Patel Brothers, the vast Indian supermarket at 330 Connecticut Ave. in Norwalk. This new outpost in the franchise that operates 50 Indian grocery stores in the United...
| Jun 17, 2011
| 6:25 PM
I don’t know about you, but anything called a tahini chicken salad sandwich piques my curiosity. So I made my way down to the recently opened Tanya’s Lunch Box on Glendale Avenue to try one.
It’s a crispy, flavorful, unique sandwich...
| May 11, 2009
| 8:51 AM
Roti Mediterranean Grill is opening its third location and hosting a benefit for Northern Illinois Food Bank on April 7 in conjunction with a new store opening in Vernon Hills. Everyone who brings in 5 non-perishable food items to the new restaurant on...
| Sep 23, 2008
| 2:46 PM
MAYBE THE evolution of the Israeli food scene over the last 25 years isn't the first thing that crosses your mind when you think about contemporary Israel. Maybe you're not even sure what Israeli cuisine is. But if it piques your interest, especially in...
| Oct 1, 2008
Total time: 35 minutes
Note: Adapted from Jeffrey Price of Skratch Restaurant in Culver City. The restaurant uses La Brea Bakery ciabatta or rustique rolls. Agave nectar and wasabi peas are widely available. White miso is available at...
| Jun 19, 2008
Inspired chefs live by the motto "Been there; done that." Faced with a market basket of fresh, seasonal ingredients, chefs accept the challenge and create something new. Sometimes, however, their creations are so good that restaurant customers don't...
| Sep 2, 2009
Sunny-side-up eggs with flowing yolks and house-made Lebanese beef sausage top the khachapuri at Zaatar Factory in Burbank.
Made to order and served warm from the bakery's oven, the boat-shaped flatbread with high-fluted edges has the look of a chalupa....