So much of my cooking revolves around the seasons and the fresh vegetables and fruits my team and I find at farmers' markets. We frequent so many of them, from those practically in my backyard, like the renowned Santa Monica Farmers' Market, to the stand on the northern San Diego County family farm run by three generations of the Chinos, who ...Read more
We have now reached the meat of the wine competition season, with several majors -- Sunset Magazine, Los Angeles International, Critics Challenge and San Francisco International -- on the horizon in the coming weeks.
Thousands of wines will be put before wine professionals for evaluation, and thousands will be honored with some type of award....Read more
Canned foods -- fruits, vegetables and beans -- are the ultimate convenience foods; they're nutritious, available year-round and economical. Yet, surveys show they are misunderstood and not considered healthful choices.
Historically, canning was developed to preserve ...Read more
James Briscione's new book, "The Great Cook" (Oxmoor House, 2015), has a clever way of delivering recipes. Each one is a basic with a photo of all the ingredients needed. Once that is mastered, the cook can elevate the same dish with different sauces and spices. This is a book for a beginner who can build confidence with trying each new recipe ...Read more
This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes and herbs.
Quick Chicken Cacciatore
Makes 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
1/4 cup all-purpose flour
2 8-ounce boneless, ...Read more
Bags of organic arugula at the store always tempt me. "Buy me!" they say, "Eat salad for a week; it'll be great!" Of course, after three or four days, the bag is half full and the contents start to look rather wilted and sad. Then comes regret. Why did I buy that bag in the first ...Read more
I struggled for years with cooking a simple pot of rice. Even after culinary school, where teachers practically drilled the water-to-rice ratio into our brains, mine still came out crispy, crunchy, mushy or burnt. Thankfully, a friend pointed me to Alton Brown's recipe for red beans and rice...Read more
Pea shoots, a newer ingredient showing up in farmers' markets across America, have long been prominent in other cultures, like Asian cuisine. With tendrils in the shape of curly-cues and leaves soft like potherbs, watery-stemmed pea shoots ensure the promise of spring peas to come.
Offering the flavor of peas, their edible shoots are almost ...Read more
Oh, but Wait! You CAN Maintain Your Weight!
Tips for preventing the yo-yo dieting cycle
You’ve lost a nice chunk of weight. Congratulations! Trouble is most folks just gain it back – and then some. There are tasty ways to prevent weight gain. Make a few minor adjustments and you’re on your way to maintaining your weight loss...Read more
Jim Angleton, who put his stamp on some of South Florida's best-loved homespun restaurants like Jimmy's Eastside Diner, The Ranch House, Smitty's and Neighbors, wanted to share a variation on tsoureki, the Greek Easter bread that I recently featured.
The recipe I use calls for mahlepi, a spice with citrusy flavor. Angleton, however, flavors his...Read more
TOASTING TASTY TOASTS
Jill Donenfeld loves toast so much she wrote "Better on Toast: Happiness on a Slice of Bread -- 70 Irresistible Recipes" (William Morrow, $27.50). It's a whimsical love story packed with sweet, savory, spicy ideas. Toasts range from simple to substantial. She tops ricotta with fresh strawberries and balsamic reduction (or ...Read more
SOME CRUMBY NEWS
Mr. Tidbit hadn't thought of it this way before, but our nation's supermarket shoppers might be divided, theoretically, into two groups: those who know that there are seven kinds of Shake 'N Bake, and those who know what panko is. And now those two great streams of humanity are joined in one amazing product: Seasoned Panko ...Read more
Patty Wolfe of Boise, Idaho, was in search of a recipe for a chili like the one her mother made for dinner when she was growing up in Indiana. She thinks her mother got the recipe from an aunt who lived in Texas and recalled that it had elbow macaroni, cheese, kidney beans and chili powder in it -- more like a cross between chili and macaroni ...Read more
True story: I was treating my wife's 20-something nieces to dinner one night in an expensive restaurant, where the wine list started at $30 and went up like a rocket. The young women were up to drinking some wine in the happy family setting, and I could see they knew little about it and were not going to pay much attention to what they drank.
Usually entrees are not only the stars of meals, but of leftovers the next day, too. Don't shun your sides, though. In fact, they often can do double-duty and easily transform into the centerpiece of an entirely new meal.
When you are dealing with vegetable-based side dishes, the news gets even better. You can energize a main dish with the ...Read more
Plenty of myths surround soy, from causing breast cancer to feminizing men. But what does the science say? Since 1990, more than 10,000 peer-reviewed studies have been conducted on soy, a food consumed worldwide in many forms over the centuries. The evidence indicates ...Read more
You hear a lot of talk from chefs, restaurant chains, food writers and food stores these days about the importance of cooking and serving fresh, seasonal ingredients. But walk through most supermarkets and you might think that there's only one perpetual season. Thanks to modern shipping and advanced agricultural techniques, you can find almost ...Read more
The power of suggestion is not to be dismissed as a reason to zero in on a specific type of wine.
Wine merchants frequently use POS to enhance their point-of-sale promotions. Such was the case recently as I meandered through the wine section of a gourmet grocery in my neighborhood. There I discovered a stunning display of rose wines, from ...Read more
Springtime signals the peak season for fresh peas. I love to use them in dishes that show off their unique taste. Pasta is a perfect backdrop that allows the delicate, slightly sweet flavor to shine through.
If you can find fresh peas already, shelled that's the way to go. If they aren't available you can also use frozen petit pois, one of the ...Read more
Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.
Makes: 6 servings
Active Time: 30 minutes
Total Time: 30 minutes
8 large eggs
1 1/2 teaspoons dried dill
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin ...Read more