FOUR RECIPES FOR CHICKEN BREASTS
IN MY WEEKLY COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY I’VE BEEN TRYING TO TEACH MY STUDENTS BASIC TECHNIQUES. I HAD FOUR KIDS ON WEDNESDAY, SO I BROUGHT WITH [Read More]
More DetailsIN MY WEEKLY COOKING CLASS AT THE L.A. LEADERSHIP ACADEMY I’VE BEEN TRYING TO TEACH MY STUDENTS BASIC TECHNIQUES. I HAD FOUR KIDS ON WEDNESDAY, SO I BROUGHT WITH [Read More]
More DetailsTHIS IS A LOVELY FIRST COURSE. OR, ON A WARM DAY, YOU MIGHT DOUBLE THE RECIPE AND SERVE IT FOR LUNCH WITH A CRUSTY BAGUETTE. SMOKED TROUT, WHICH [Read More]
More DetailsTHERE AREN’T MANY RESTAURANTS WHERE I WOULD EAT TWO DAYS IN A ROW, BUT THE FIRST LUNCH AT LE COUCOU DEMANDED I RETURN TO SAMPLE MORE DISHES ON [Read More]
More DetailsEVEN IN SOMETIME SUNNY CALIFORNIA, FALL’S HARVEST GIVES WAY TO WINTER SQUASHES, KALE, BEETS, JERUSALEM ARTICHOKES, AND ALL MANNER OF ROOT VEGETABLES.
More DetailsFRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN [Read More]
More DetailsTHIS IS AN EASY DISH TO MAKE, EITHER AHEAD OF TIME OR AT THE LAST MINUTE, FOR PARTY OF TWO OR A PARTY. SINCE THE PRIME INGREDIENT IS [Read More]
More DetailsWHEN SANTA BARBARA RED SNAPPER TURNED UP AT McCALL’S, I SNAPPED UP FOUR FILLETS. IT IS NOT AS FLAKEY AS COD, BUT IT HAS A WONDERFUL, RICH YET [Read More]
More DetailsI FIRST LEARNED TO MAKE THIS PROVENÇAL CLASSIC FROM JULIA CHILD WHOSE RECIPE IS A VEGETABLE STEW, COMPOSED OF EGGPLANT, ZUCCHINI, RED PEPPERS, ONIONS, GARLIC, AND TOMATOES, WHICH [Read More]
More DetailsTHIS IS ONE OF THOSE ONE-POT QUICK CHICKEN DISHES MADE WITH THIGHS ONLY, THIGHS HAVE THE MOST DARK MEAT WHICH STANDS UP TO BRAISING AND DOES NOT DRY OUT.
More DetailsFINDING THE FLAVORS WE LOST BY PATRIC KUH IS A FOOD AND TRAVEL BOOK, BUT NOT IN THE CONVENTIONAL SENSE. KUH, THE LEAD RESTAURANT CRITIC FOR L.A. MAGAZINE, [Read More]
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