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    Mar 21, 2013 |Story| Los Angeles Times

  1. Recipes: 29 ways to pimp your strawberries

    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:
    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

    2. Mar 6, 2013 |Story| Los Angeles Times

  2. Test Kitchen tips: Cleaning and soaking beans

    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.
    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

    3. Mar 5, 2013 |Story| Aberdeen News

  3. Let artichoke possibilities flower

    Despite the fact they look so unquestionably inedible, there is no shortage of ways to cook artichokes.
    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...

    Tags: Parsley, Bacon, Potatoes, Salt, Chives

    4. Feb 15, 2013 |Story| Los Angeles Times

  4. Weekend dinner: Thai coconut chicken

    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 a hint of heat from some fresh Thai chiles? A <a href="http://www.latimes.com/features/food/la-fo-marinadesrec6c-2009may06,0,1328186.story" target="_blank">Thai coconut marinade</a> is simple, and comes together in minutes. The trick is to give the chicken enough time to properly marinate, so the flavor really soaks in -- this may not be dinner <em>tonight</em>, but it's a perfect dish for this weekend. Get the chicken marinating the night before, or first thing in the morning. When dinnertime rolls around, throw the chicken on the grill -- or bake it in the oven -- and serve it alongside a quick salad and dinner is done.
    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

    5. Feb 13, 2013 |Story| Los Angeles Times

  5. Dinner tonight! Shrimp and grits

    It doesn't get much simpler than shrimp and grits, but <a href="http://www.barandkitchenla.com/" target="_blank">Bar / Kitchen</a> 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 Sriracha hot sauce. Spooned atop cheesy stone-ground grits, some might call it dinner. I call it heaven on a plate.
    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

    6. Feb 12, 2013 |Story| Los Angeles Times

  6. Dinner tonight! Savory stuffed French toast

    Who said French toast was just for breakfast? This savory take on the comfort food -- stuffed with bacon, Gruy&egrave;re 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 than an hour.
    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

    7. Feb 11, 2013 |Story| Los Angeles Times

  7. Dinner tonight! Salad with Parmigiano-Reggiano and anchovy dressing

    If you love a good salad, dinner doesn't get much better than this <em>tricolore </em>salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, fris&eacute;e and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano.
    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...

    Tags: Recipes, Foods and Beverages, Arugula, Macaroni and Cheese, Lemons

    8. Feb 8, 2013 |Story| Los Angeles Times

  8. Dinner tonight! Crispy chicken thighs with olives, lemon and fennel

    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 you can find the recipe below.
    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

    9. Feb 7, 2013 |Story| Los Angeles Times

  9. Dinner tonight! Spaghetti with arugula and garlic bread crumbs

    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 amazing (and simple) recipe for <a href="http://www.latimes.com/features/food/la-fo-calcook-breadcrumbs-recipe3-20110519,0,6666353.story" target="_blank">spaghetti with arugula and garlic bread crumbs</a>.
    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...

    Tags: Garlic, Spaghetti, Recipes, Salt, Arugula

    10. Feb 6, 2013 |Story| Los Angeles Times

  10. Dinner tonight! Kuleto's minestrone

    Dinner tonight is a request from a reader, from one of our recent Culinary SOS columns. Elizabeth Reers of La Jolla writes:
    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,...

    Tags: Lifestyle and Leisure, Recipes, Fennel, Foods and Beverages, Salt

    11. Feb 5, 2013 |Story| Los Angeles Times

  11. Dinner tonight! Chicken adobo

    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 chicken before serving. It's a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour.
    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+

    12. Feb 1, 2013 |Story| Los Angeles Times

  12. Dinner tonight! Green pancakes with lime butter

    Who says pancakes are just for breakfast? These savory pancakes from <a href="http://www.ottolenghi.co.uk/">Yotam Ottolenghi</a> 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 and chile flakes, and you can call it a meal any time of the day. The whole dish comes together in less than an hour.
    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

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Russ Parsons Photos
Let California Cook columnist and L.A. Times Food edito...
(June 7, 2013)
Zucchini flowers
Valerie Bertinelli, author of "One Dish at a Time," spo...
(April 21, 2013)
Los Angeles Times Festival of Books 2013
Los Angeles Times Food Editor Russ Parsons teaches Cart...
(January 11, 2013)
Beginner's cooking class
 » All 4 Russ Parsons photos