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    Mar 1, 2013 |Story| Aberdeen News

  1. Column: People love tartar sauce

     Over the past week, I've learned that many people love tartar sauce, and that a lot of people make their own.  Lois Fischer, for instance, believes that fish has no taste. “It's all in the tartar sauce,” she wrote in an email.  She used...

    Tags: Mayonnaise, McDonald's, Pickle Relish, Pickles

    2. Mar 9, 2013 |Story| Los Angeles Times

  2. Mix your own juice, try a blend or hang out at a cafe

    If you want ideas for what to put in your juice at home, there are plenty of cookbooks — Amazon lists dozens — and websites. Even Williams Sonoma sells a book on fresh juices. And BlendedRecipes.com features juicing videos set in a retro-...

    Tags: Kale

    3. Dec 15, 2012 |Story| Los Angeles Times

  3. Culinary SOS: La Grande Orange Cafe's kale and quinoa salad

    Los Angeles Times
    Dear SOS: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad — it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough...

    Tags: Shallots, Lifestyle and Leisure, Grapes, Kale, Restaurants

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

  4. 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: Arugula, Lifestyle and Leisure, Belgian Endive, Noelle Carter, Foods and Beverages

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

  5. 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: Olives, Peppers, Noelle Carter, Onions, Fennel

    6. Feb 6, 2013 |Story| Chicago Tribune

  6. Roast chicken to warm the soul

    The No. 1 trick to roasting chicken: Heat. For perfectly golden skin, turn on the convection setting on the oven, if you have one, or fully heat the oven to 400 degrees. For moistness, let the chicken swim first in a briny solution of water, sugar and salt for a few hours before roasting.
    The No. 1 trick to roasting chicken: Heat. For perfectly golden skin, turn on the convection setting on the oven, if you have one, or fully heat the oven to 400 degrees. For moistness, let the chicken swim first in a briny solution of water, sugar and...

    Tags: Cherries, Chicken, Lifestyle and Leisure, Baking Soda, Cilantro

    7. Feb 15, 2013 |Story| Glendale News Press

  7. Small Wonders: A miracle burrows into their hearts

    Three miracles happen each day: the sunrise, the sunset and a third you need to discover in between. Each day offers the chance to see something rare and beautiful. Usually, you have to seek it out. But sometimes, if you are lucky, it visits you.
    Three miracles happen each day: the sunrise, the sunset and a third you need to discover in between. Each day offers the chance to see something rare and beautiful. Usually, you have to seek it out. But sometimes, if you are lucky, it visits you. I'm...

    Tags: Harry Potter (fictional character), Google Inc.

    8. Jan 16, 2013 |Story| Los Angeles Times

  8. Dinner tonight! Chickpea salad with chorizo

    Whether you call them chickpeas or garbanzo beans, if you're a fan, they don't get much better than this refreshingly bright salad, one of our Top 10 Recipes from 2011. Marinate chickpeas in a blend of lemon juice, olive oil and salt, then toss them with some Spanish chorizo, tomatoes and a little garlic, green onion, parsley and bell pepper. Marinate the beans first thing in the morning, then assemble the salad in the last few minutes before you sit down to eat. It makes a colorful side, or a perfect light meal.
    Whether you call them chickpeas or garbanzo beans, if you're a fan, they don't get much better than this refreshingly bright salad, one of our Top 10 Recipes from 2011. Marinate chickpeas in a blend of lemon juice, olive oil and salt, then toss them...

    Tags: Garbanzo Beans, Olives, Lifestyle and Leisure, Tomatoes, Noelle Carter

    9. Feb 15, 2013 |Column| Herald Mail

  9. Lemonade cake recipe is a refreshing end

    I wanted to give readers a recipe that would be nice finish to any meal. This lemonade cake was something I ran across more than 10 years ago, which I've adapted. You can add an additional egg white and cut back on eggs to two, it also really makes a...

    Tags: Milk, Butter, Marketing, Vanilla Extract, Egg Whites

    10. Dec 18, 2012 |Story| Los Angeles Times

  10. Dinner tonight! Kale-and-quinoa salad

    Today's "Dinner Tonight" suggestion is also our current Culinary SOS, a request from Carrie for the kale-and-quinoa salad from La Grande Orange Cafe in Pasadena:
    Today's "Dinner Tonight" suggestion is also our current Culinary SOS, a request from Carrie for the kale-and-quinoa salad from La Grande Orange Cafe in Pasadena: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely...

    Tags: Lifestyle and Leisure, Grapes, Kale, Restaurants, Noelle Carter

    11. Feb 5, 2013 |Story| Baltimore Sun

  11. Great Baltimore cocktails, the Daisy Duke at Cowboys and Rednecks

    While the craft cocktail may be the mainstay for a quiet firelit evening at a jazz club, there comes a time in every establishment's life when patron volumes and desires trump the ability to slowly put together housemade infusions, bitters and tinctures in favor of something that can be put together quickly, efficiently, and above all else, uh, tastily.
    While the craft cocktail may be the mainstay for a quiet firelit evening at a jazz club, there comes a time in every establishment's life when patron volumes and desires trump the ability to slowly put together housemade infusions, bitters and tinctures...

    Tags: Lifestyle and Leisure, Bars and Clubs, Dining and Drinking

    12. Feb 16, 2013 |Story| Los Angeles Times

  12. Destination Cocktail: The good-for-you Satsuma smash

    Feed Body &amp; Soul is a new hyper-health-conscious restaurant and bar in Venice that isn't afraid to color outside the lines when it comes to indulgence. That's why it brought in barman extraordinaire Marcos Tello to concoct an all-organic list of cocktails. So you can wash down a plate of raw kale and cucumber salad with a Meyer lemon gimlet, or perhaps a savory dish of rotisserie pork loin with roasted squash sauce and wild rice with our favorite seasonal cocktail: the Satsuma whiskey smash. Muddled Satsuma wedges (a sweet, typically seedless citrus) play footsie with fresh mint, organic wheat whiskey and tart lemon. The mixture is mellowed with a dash of yac&oacute;n syrup (yac&oacute;n is kind of like jicama, only sweeter).
    Los Angeles Times
    Feed Body & Soul is a new hyper-health-conscious restaurant and bar in Venice that isn't afraid to color outside the lines when it comes to indulgence. That's why it brought in barman extraordinaire Marcos Tello to concoct an all-organic list of...
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