| May 13, 2010
| 7:59 AM
Savor the Flavor Contest
Memorial Day May 31st - July 31
Grilled Antipasto with Soprano Sauce
Elizabeth's Tip: This versatile dish can be served as an appetizer or a vegetable side dish. Likewise, the smoky charred vegetables and...
| Jun 18, 2010
| 9:46 AM
Grilled summer vegetables with brown-butter vinaigrette
Total time: About 30 minutes
Note: Adapted from "Mastering the Grill" by Andrew Schloss and David Joachim
2 zucchini, quartered lengthwise
2 yellow squash quartered lengthwise...
| Jun 29, 2010
| 7:58 AM
Bulgur-Stuffed Summer Vegetables
1 1/4 cups chicken broth
1 1/2 cups water
1 cup bulgur wheat
2 bell peppers (1 red, 1 yellow)
2 summer squashes (zucchini and/or yellow summer squash)
2 tablespoons extra virgin olive oil
| Jul 15, 2010
Ratatouille over soft polenta
Total time: 1 hour, 45 minutes, plus draining time for the eggplant
Note: Adapted from a recipe by Teresa Fanucchi in "A Place at the Table." Any leftover polenta can be spread into a square glass baking...
| Oct 1, 2010
| 3:14 PM
For many family farmers, harvest is the busiest time of the year, leaving little time to actually cook what they grow.
Consequently, many of them rely on recipes that are quick, simple and often ready to feed a crowd.
We recently asked busy farmers ...
| Apr 1, 2010
Dear SOS: Would you furnish us with a recipe for the delicious zucchini tea cake served at Huckleberry's in Santa Monica? I know by taste it is not low in fat, but I was told it was baked with only the whites of eggs. It will soon be the season for...
| Mar 23, 2011
A favored uncle gave us our first subscription to Gourmet magazine in our middle-school years. Photographs of luscious vegetable tarts and rich quiches made our mouths water. We saved up for a set of tart pans. Then we practiced and the family offered...
| Dec 31, 2011
This is a simple stir fry that is highly modifiable depending upon your tastes. In addition to fresh basil, fresh oregano, rosemary, and/or thyme can be used.
1 lb. zucchini (about 3 medium)
2 Tbsps. butter
1 Tbsp. olive oil
1 cup thinly sliced...
| Dec 31, 2011
1 med. eggplant, sliced oblong
2 med. zucchini, sliced oblong
1 yellow, 1 red bell pepper, seeded and cut in quarters
1 med. red onion, sliced in 1/4-inch rounds
2 Portobello mushroom caps, de-stemmed and cleaned
3 Roma tomatoes, sliced
| Apr 7, 2011
My Mexican grandfather used to say that salads were for rabbits. My Mexican father thinks a good steak cures any stomach ailment. And a Mexican friend used to joke that a pet pig that lived near my old Westside neighborhood would last approximately two...
| Nov 3, 2010
There's nothing wrong with a side of pasta every once in a while, but with over 200 calories per cup ? even for whole wheat ? pasta can make it nearly impossible to have a low-calorie meal. Get the Skinny with Molly on five pasta swaps that will save...
| Nov 11, 2010
| 1:42 PM
Quick breads, the old-fashioned, fast-rising breads that get their leavening by baking powder or soda are a baker's delight -- a busy cook's dream.
Biscuits, scones, muffins and even pancakes fall into the quick bread category, and we often find the word...