Lettuce

UCLA students dig into the physics of food

2013-05-23 07:00:00

The three undergrads looked warily at the pulverized apples in their bowl. The would-be pastry chefs had planned to drop dollops of the mixture into a chemical bath, creating fruity spheres with a filmy skin and an oozing interior. Their early...

Restaurant recipes: The Luggage Room Pizzeria chopped salad

2013-05-18 00:00:00

Dear SOS: My husband and I are completely in love with the LGO Chopped Salad at the Luggage Room in Pasadena. We moved an hour away from the restaurant and dream about it. Is there anyway you could get the recipe? Karim Wasson Corona Dear Karim: A...

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...

The perfect burger

2013-05-20 08:49:00

A word of advice. Never use the phrase "just a burger" with Nancy Silverton. I did and was promptly challenged on every aspect of burger-making, starting with where to buy the meat, what grind, size of patty, how to cook it, what to serve with it, what...

Easy dinner recipes: Chaya's chopped salad and more

2013-05-16 07:24:00

Honestly, could it get any better than salad sometimes? Big, beautiful, colorful -- and so often simple -- salads are a perfect choice when you're planning dinner in a pinch. Tailor the components just so to please picky dinner guests, or fix one as a...

Farmers Markets: The family behind Maggie's and Kenter Canyon farms

2013-04-20 00:00:00

For many years, Maggie's Farm, based in Agoura Hills, has sold top-quality salad greens and herbs exclusively at farmers markets. Kenter Canyon Farms offers a wider range of similar produce, at a few farmers markets, but mostly wholesale and on a much...

Talking organic gardening, compost (and rats!) with Christy Wilhelmi

2013-04-11 18:33:00

In my Spreecast with organic gardener Christy Wilhelmi, author of the new book "Gardening for Geeks," I learned a lot: that white mildew can be treated with lactic acid, that you should never buy tall vegetable seedlings at the nursery and that...

22 recipes: Use up those extra Easter eggs!

2013-03-27 09:57:00

It's a situation many of us face each Easter night: The Easter Bunny has come and gone, the egg hunt is over and the kids have overdosed on chocolate and jelly beans. You're cleaning up the last of the festivities when suddenly, reality in every shade...

Recipe: Haroset with Bible land fruits

2013-03-23 00:00:00

� Total time: 30 minutes Servings: 10 servings of � cup (makes about 2� cups) Note: Sweet red wine is traditional in haroset, but you can use any wine you like or substitute grape juice. 1 cup almonds (about 5 ounces) 1 cup walnuts (about 3.5...

Recipe: Tangerine, butter lettuce and goat cheese salad

2013-03-16 00:00:00

� Total time: 30 minutes Servings: 4 1/3 cup hazelnuts 2 tablespoons tarragon vinegar Salt 2 teaspoons minced shallots 3 tablespoons hazelnut oil 3 tablespoons vegetable oil 1/2 pound tangerines, peeled, broken into segments and stripped...

Risotto rides to the rescue

2013-02-24 12:46:00

My misadventures in the garden have been pretty well chronicled. But every once in a while, I do something right -- even if it's by accident. Take my tat soi, for example. I probably should have harvested the last of it about two or three weeks ago, but...

Dinner tonight! Salad with Parmigiano-Reggiano and anchovy dressing

2013-02-11 11:44:00

If you love a good salad, dinner doesn't get much better than this tricolore salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, fris�e and endive), the salad is tossed with a homemade anchovy dressing and topped...

Butter lettuce with bacon, cheese and egg

2013-05-13 17:00:34

Tangerine, butter lettuce and goat cheese salad

2013-05-13 15:56:39

1 Using a small bowl, whisk together mayonnaise, chili sauce and Sriracha, cover and refrigerate until needed. Line a plate with paper towels, set aside. 2 Place cornstarch in a shallow bowl or plate. Season with salt and pepper, to taste. Toss shrimp in cornstarch, shaking off excess.

2013-04-15 00:00:00