| Mar 7, 2010
Many gardeners don't have the time or energy to start plants indoors — but so many of the vegetables, herbs and flowers they wait to grow as transplants can be sown from seed, and many can be planted in a few weeks.
What's more, if you sow seeds...
| Mar 23, 2010
| 9:51 AM
Braised turnip greens
Total time: 50 minutes
Servings: 6 to 8
6 slices bacon, diced (or salt pork), optional
1 pound turnip greens
1 pound pea tendrils (or Swiss chard)
4 tablespoons butter
3 tablespoons minced garlic
1 cup diced onion
| May 4, 2010
| 3:21 PM
It's that time of year when winter's star vegetables wear out their welcome. Parsnips? Been there. Turnips? Done that. Potatoes, mashed, hashed, roasted or fried?
Check, check, check, yawn.
In short, it's time to start mixing it up a bit in the root...
| Jun 10, 2010
As friends and I step into Patina, the figures of the hostess, manager, bartender, server and sommelier awake from their enchantment. They move forward, murmur a greeting and lead us to a table in the elegant, modernist dining room. Sometimes it feels...
| Dec 28, 2009
| 2:42 PM
Note: Paul Bocuse is probably the world's most famous chef; he's not somebody you associate with hearty, homey dishes. But this recipe proves that a truly great chef can bring something special to even the most rustic fare.
1 sheet caul fat or kitchen...
| Jan 20, 2010
Eating fruits, veggies and seafood when they're in season is healthy for you and the planet.
When produce is ripe off the vine, it has more flavor and nutrition than when it is shipped across continents. Fruits and vegetables are more plentiful in...
| Jan 2, 2010
This should have been Wilhelmina Josephine's first clue that she was a bad cook: Her husband would routinely call the Aliso Viejo stay-at-home mom in the afternoon to ask what she was making for dinner. And then, more often than not, he would tell her...
| Feb 1, 2010
| 11:57 AM
Total time: 30 minutes
Servings: 4 to 6
1 3/4 pounds small Japanese turnips (about 12 small turnips with 1 inch of stems attached)
2 tablespoons butter (1/4 stick)
2 tablespoons minced shallot (1 small shallot)
1 teaspoon salt
1/4 cup chopped...
| Mar 23, 2011
Total time: About 1 hour, 30 minutes
1/4 cup olive oil
2 carrots, diced
1 stalk celery, diced
1 onion, diced
1 turnip, diced
4 cloves garlic, minced
1 pound chopped mixed greens (mustard, kale,
1/2 teaspoon minced...
| Apr 28, 2011
Lunch is the meal of the proletariat. While the leisure class brunches, the worker bees among us grab that much-anticipated moment of down time that comes with the consumption of a hearty sandwich, plate of meat or lightly dressed salad that is known to...
| Oct 21, 2010
Autumn vegetable hash
Total time: 1 hour
Note: Goose and duck fat can be found at select well-stocked markets as well as at many gourmet markets and cooking supply stores
2 tablespoons goose or duck fat, or butter
1 onion, cut into ½-...
| Nov 3, 2010
| 1:09 PM
To most people, turnips and rutabagas are ugly, revolting vegetables that may even have played a role in some dimly remembered childhood vegetable trauma.
Most likely something that began when they were force-fed the mashed roots, overcooked and...