Chives

Easy dinner recipes: Chicken, chicken ... and more chicken!

2013-05-20 07:00:00

Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...

Recipe: Nancy's burgers

2013-05-20 08:49:00

Total time: 40 minutes Servings: 6 Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...

So many ways to chill

2013-05-13 10:42:00

Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with...

Le Fooding: Chefs, David Lynch's playlist, star sightings and the beans that stole the show

2013-05-02 16:00:00

Paris-based gastro-fest Le Fooding alighted on the courtyard of the Geffen Contemporary at MOCA for two days over the weekend, all strung lights, French DJs and celebrated chefs from the City of Light. It was the first Le Fooding event in Los Angeles,...

Recipe: Oven-Steamed Salmon

2013-04-30 16:40:00

Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a...

Recipe: Braised chicken with capers

2013-05-09 13:14:00

Total time: 55 minutes Servings: 4 1 pound new potatoes 8 skinless, bone-in chicken thighs (6 to 7 ounces each) Salt Freshly ground black pepper 3 tablespoons olive oil 1 shallot, finely chopped 1/4 cup salt-packed capers, rinsed and coarsely...

Dinner tonight! Sauteed chicken with red wine vinegar sauce

2012-12-11 11:00:00

The secret to this crisp but succulent chicken? High heat. After sauteing the chicken briefly in a large skillet, the chicken -- skillet and all -- is placed a 500-degree oven. Finish the dish with a pan sauce made from the drippings. A little red wine...

Dinner tonight! Rice noodles with chives, shrimp and pork

2013-01-21 14:57:00

Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. In this quick noodle recipe, the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly...

Hanukkah recipe: Quick orange lentil soup

2012-12-02 12:46:00

Sweet, but with hints of coriander and cumin, this soup from Israeli cookbook author Phyllis Glazer is distinctly Middle Eastern in its approach. It's perfect for a Hanukkah celebration or any other fall meal, for that matter. Quick orange lentil soup...

Recipe: Joachim Splichal's corn latkes with smoked salmon

2012-12-28 11:37:00

Total time: 40 minutes The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are...

Dinner tonight! Creamy mushroom and roasted onion soup

2012-12-19 11:00:00

If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Puree the mushrooms with heavy cream for a smooth,...

Recipe: Zucchini and porcini risotto

2012-08-17 10:32:00

This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good...

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2013-04-30 00:00:00

Rice noodles with Chinese chives, shrimp and pork.

2013-01-21 14:42:02

Braised stuffed flank steak with porcini tomato sauce Prep: 45 minutes Cook: 1 hour, 15 minutes Servings: 8 Note: You'll want to finely chop the onion and celery for the stuffing so it's easy to work with. Leftover stuffed steak tastes great thinly sliced and served cold on crusty rye bread.

2012-11-14 09:02:00