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It started out an ordinary enough morning. I was on vacation in London with girlfriends, and we'd planned our day around where we wanted to eat. For breakfast we went to the Toe Path Cafe, an adorable little place I'd read about, and I did what I always...
Tags: Onions, Foods and Beverages, Pizzas, Butter, Salads
It started out an ordinary enough morning. I was on vacation in London with Ruth Reichl and two other girlfriends, and naturally we'd planned our day around where we wanted to eat. For breakfast, we went to the Toe Path Cafe, an adorable little place I'...
Los Angeles TimesTomatoes are summer's glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can't beat it for versatility. If you've got a perfectly ripened backyard tomato, there are only a few things you...
Tags: Onions, Foods and Beverages, Mustard, Salads, Garlic
Los Angeles Times Restaurant CriticAndoni Luis Aduriz, the chef of Mugaritz, in the countryside outside San Sebastian, Spain, may be the closest thing to a pure artist in the restaurant world today. He encases potatoes in thin coats of ceramic so his customers can experience the...
Tribune NewspapersNothing celebrates summer quite like a fresh pie. It's as if we're taking the best the season has to offer -- vibrantly colored produce practically bursting with flavor and nurtured to ripeness under a hot sun -- and wrapping that bounty in a tender,...
Tags: Almonds, Raspberries, Salt, Apricots, Almond Extract
I’ve come to the conclusion that it’s okay for my son to eat chocolate ice cream for breakfast. We’ve come a long way from the days of begging our kids to eat their food and try new things. I remember a time when my oldest was 3. He...
Scrambled Egg Quesadilla Recipe by: Mary Rapoport, Virginia Egg Council Ingredients: ½ cup shredded Mexican cheese blend (2 oz.) 2 whole wheat OR flour tortillas (7”) 4 slices Canadian-style bacon (2.5 oz.) 4 EGGS, beaten Salsa Directions:...
Tags: Bacon, Cheese, Tortillas, Scrambled Eggs
Daily DishFor this recipe, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat, and and you can put dinner on the table in about an hour....
Los Angeles TimesEvery year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and...
Tags: Los Angeles Times, Google Inc.
Total time: 1 hour, 45 minutes, plus rising times Servings: 12 to 16 Note: The cake can be adapted to any occasion by substituting or eliminating the colored sugars. Colored sugars and plastic king cake babies are generally available at baking supply...
Tags: Salt, Mardi Gras, Butter, Cream Cheese, Apples
Los Angeles Times Restaurant CriticWe all understand what a modernist restaurant is in 2012, from the reverse encapsulations, to the liquid nitrogen, to the skinless chicken breasts as soft as butter. We have been well-versed in the future, even if most of us have never tasted that kind of...
Tags: Asparagus, Foods and Beverages, Wines, Grapefruit, Butter
Los Angeles TimesDear SOS: We've just returned from a trip to Chicago, and I tell you, we were there for just five days, but we were at the Purple Pig three times. My fave is their fried pig's ears with crispy kale. What an amazing dish! Can you see if they are willing to...
Tags: Salt, Fried Eggs, Kale
Oct 2, 2012 |Story| Chicago Tribune
Sep 8, 2012 |Story| Los Angeles Times
Aug 18, 2012 |Story| Los Angeles Times
Jun 22, 2012 |Story| Los Angeles Times
Jul 17, 2012 |Story| Los Angeles Times
Jul 6, 2012 |Column| Petoskey News
Jun 20, 2012 |Story| WDBJ7
Jun 22, 2012 | Los Angeles Times
Apr 7, 2012 |Story| Los Angeles Times
Feb 16, 2012 |Story| Los Angeles Times
Mar 23, 2012 |Story| Los Angeles Times
Jun 16, 2012 |Story| Los Angeles Times
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