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With strawberries showing up in the market now, how do you know what to look for? Here are some tips on choosing, storing and using berries, courtesy of Food Editor Russ Parsons: - Choose the best berries by aroma, not color or size. The flavor of...
Tags: Pies and Tarts, Google+, Noelle Carter
Whether you purchase your dried beans in a bag or loose out of a bin, always be sure to check them over and clean them before using. You can sometimes find stones or debris with dried beans, and a quick sort can save you from the trauma of a cracked...
Tags: Parsley, Garlic, Black Pepper, Recipes, Shrimp
Despite the fact they look so unquestionably inedible, there is no shortage of ways to cook artichokes. That may sound strange. The vast majority of artichokes are consumed only one way: boiled or steamed and served with drawn butter or flavored...
Chicken doesn't have to be boring. Show it a little love with a flavorful marinade and chicken can be downright amazing. Why not dress up your chicken with bright, fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and...
Tags: Limes, Recipes, Coconut Milk, Coconut, Macaroni and Cheese
It doesn't get much simpler than shrimp and grits, but Bar / Kitchen at the O Hotel takes this classic comfort food to new heights. Large Mexican shrimp are cooked in a rich creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of...
Tags: Recipes, Shrimp, Salt, Macaroni and Cheese, Onions
Who said French toast was just for breakfast? This savory take on the comfort food -- stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. And dinner is served in less...
Tags: Bacon, Parmesan Cheese, Recipes, Black Pepper, French Toast
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, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped...
A recipe adapted from Thomas Keller's "Ad Hoc at Home," these crisp, braised chicken thighs are rich yet bright with a great harmony of flavors, including olives, lemon zest and thinly sliced fennel. The whole dish comes together in just over an hour, and...
Tags: Parsley, Recipes, Fennel, Macaroni and Cheese, Lemons
A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And they can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this...
Dinner tonight is a request from a reader, from one of our recent Culinary SOS columns. Elizabeth Reers of La Jolla writes: "I was at Kuleto's in San Francisco recently, and we had the best minestrone soup. It was fabulous. I have called and emailed,...
In this Filipino take on chicken adobo from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the...
Tags: Garlic, Recipes, Black Pepper, Macaroni and Cheese, Google+
Who says pancakes are just for breakfast? These savory pancakes from Yotam Ottolenghi get their flavor from a colorful blend of spinach, green onions, cumin and serrano chile. Round out the harmony with a pat of lime butter spiced with cilantro, garlic...
Tags: Garlic, Recipes, Foods and Beverages, Onions, Noelle Carter
Mar 21, 2013 |Story| Los Angeles Times
Mar 6, 2013 |Story| Los Angeles Times
Mar 5, 2013 |Story| Aberdeen News
Feb 15, 2013 |Story| Los Angeles Times
Feb 13, 2013 |Story| Los Angeles Times
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Feb 1, 2013 |Story| Los Angeles Times
Original site for Russ Parsons topic gallery.