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Highlights

A collection of news and information related to Cornichon published by this site and its partners.

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    Apr 2, 2013 |Story| Aberdeen News

  1. Easter eggs good for salads

    PARIS — Easter still makes me think of vinegar. A clear wax crayon, drawn onto the white shell, not able to see the childish designs, hoping for the best. Dipping into the colored, vinegary dye with a flimsy wisp of wire shaped like a stop sign. Who decided a hexagon was best suited for Easter egg fishing?
    PARIS — Easter still makes me think of vinegar. A clear wax crayon, drawn onto the white shell, not able to see the childish designs, hoping for the best. Dipping into the colored, vinegary dye with a flimsy wisp of wire shaped like a stop sign. Who...

    Tags: Easter, Salads, Cilantro, Foods and Beverages, France

    2. May 28, 2012 |Story| WGNTV-LTV

  2. February 24: Lunchbreak - Pork Chops with Cornichon-Mustard Sauce

    Wini Moranville
    WGN News
    Wini Moranville To purchase a copy of the book: The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day Event: Book Signing Saturday, February 25 2:00 p.m. - 3:00 p.m. The Book Stall in Winnetka 811 Elm Street Winnetka (847-...

    Tags: Butter, Pork Chops, Pickles, Parsley, Mustard

    3. Jun 29, 2011 | RedEye

  3. Cooking with … People Lounge chef Ralph Steinberg

    Bucktown / Wicker Park
    Chef Ralph Steinberg shares his recipe for People's skirt steak, based on his "love for carne asada and the classic Polish pairing of beef and pickles."...
    4. May 20, 2010 |Story| Los Angeles Times

  4. Recipe: Ludo's ham soup

     
      Ludo's ham soup Total time: About 2 hours Servings: 6 Note: Adapted from Ludo Lefebvre. He prefers using Madrange brand ham, available through select gourmet markets and online; other boiled hams may be substituted. 11 tablespoons (scant 1 1/2...

    Tags: Croutons, Garlic, Butter, Radishes, Breads

    5. Jul 29, 2009 |Story| WGNTV-LTV

  5. July 29 - Chef Phillip Foss

    Grilled Octopus with Chorizo Vinaigrette & Tartare Sauce Croquette
    Staff reporter
    Grilled Octopus with Chorizo Vinaigrette & Tartare Sauce Croquette Lockwood Restaurant and Lobby Bar 17 E Monroe Chicago (312) 917-3404 www.lockwoodrestaurant.com Grilled Octopus with Chorizo Vinaigrette & Tartare Sauce Croquette By Chef Phillip Foss...

    Tags: Garlic, Recipes, Kosher Salt, Salt, Peppers

    6. Jun 14, 2006 |Story| Los Angeles Times

  6. Can't resist those crab patties

    SEATTLE chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware recipe to the Pacific crab, and restaurant reviewers could write about nothing else. Now he is so famous for his crab cakes that he has written an entire book about them.
    Special to The Times
    SEATTLE chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware recipe to the Pacific crab, and restaurant...

    Tags: Garlic, Delaware, Cilantro, Kosher Salt, Foods and Beverages

    7. Jun 14, 2006 |Story| Los Angeles Times

  7. Sauce gribiche

    <strong>Total time:</strong> 30 minutes
    Total time: 30 minutes Servings: 8 Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. 2 hard-cooked eggs 1 teaspoon coarse mustard 1 tablespoon minced shallot 2...

    Tags: Chives, Sour Cream, Mustard, Salt, Shallots

    8. Apr 6, 2009 |Story| Los Angeles Times

  8. Recipe: Green sauce for pork

    <b>Total time:</b> 10 minutes, plus 30 minutes standing
    Total time: 10 minutes, plus 30 minutes standing Servings: 12 to 14 Note: Serve this with the roast pork shoulder master recipe. 1/4 cup minced shallots 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/4 cup finely diced cornichons 1...

    Tags: Parsley, Mustard, Shallots

    9. Jul 9, 2008 |Story| Los Angeles Times

  9. Nothing tastes better than a bargain

    Save money -- eat out.
    Los Angeles Times Staff Writer
    Save money -- eat out. It might sound counterintuitive, and it flies in the face of advice tossed out by penny-pinching "experts" -- but they don't know what we know: where to find the best dining deals in town. Who says it's cheaper to eat in? We...

    Tags: Tacos, Hot Dogs, Blue Cheese, Sunset Boulevard, Breads

    10. Aug 13, 2008 |Story| Los Angeles Times

  10. Bring the bistro experience home with savory rillettes

    Los Angeles Times Staff Writer
    SERVED IN pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant menus, a second wave in L.A.'s charcuterie renaissance....

    Tags: Restaurant and Catering Industry, Jams and Jellies, Breads, Los Angeles Times, Los Angeles

    11. Sep 7, 2006 |Story| Los Angeles Times

  11. French for the rest of us

    These days, L.A. is a tough place to be if you're a food-loving Francophile. Oh, sure, there's a creperie every fourth freeway exit and Disneyland-style French food at Morels at the Grove. And, yes, if you're Bill or Melinda Gates, you can buy terrific, well-tended French cheeses at any number of <I>fromageries</I>. Well, maybe not any number. Maybe three. But go out looking for charcuterie, and it's just salumi, salumi, salumi as far as the eye can see. <I>Jambon de </I><I>B</I><I>ayonne</I>? Fuggeddaboudit.
    Times Staff Writer
    These days, L.A. is a tough place to be if you're a food-loving Francophile. Oh, sure, there's a creperie every fourth freeway exit and Disneyland-style French food at Morels at the Grove. And, yes, if you're Bill or Melinda Gates, you can buy terrific,...

    Tags: Fennel, Ceremonies, California, Foods and Beverages, Society

    12. Jul 29, 2003 |Story| Los Angeles Times

  12. Recipe: Duck and potato salad

    Total time: 2 hours
    Total time: 2 hours Servings: 4 as an appetizer or lunch entree 4 duck legs (thighs included, about 2 1/2 pounds) Sea salt and freshly ground black pepper 1/2 teaspoon oil 1 teaspoon dried thyme 4 large garlic cloves, peeled 1 cup dry white wine or...

    Tags: Garlic, Chives, Mayonnaise, Arugula, Mustard

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