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    Dec 21, 2012 |Story| Los Angeles Times

  1. Dinner tonight! Warszawa's cold borscht

    <a href="http://www.warszawarestaurant.com/" target="_blank">Warszawa</a> is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable. The layering of flavors &mdash; sweet beets, fresh dill, green onions, tangy buttermilk &mdash; makes it one of the best any of us has ever tasted, and one of our Top 10 recipes of 2010.
    Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish...

    Tags: Salt, Recipes, Beets, Parsley, Google+

    2. Nov 30, 2012 |Story| Los Angeles Times

  2. Test Kitchen tips: Peeling chestnuts

    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the start of the season).
    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the...

    Tags: Baking Powder, Salt, Cinnamon, Chestnuts, Egg Whites

    3. Dec 20, 2012 |Story| Los Angeles Times

  3. Dinner tonight! Chanterelle-sage bread pudding recipe

    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in about an hour.
    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in...

    Tags: Sage, Kosher Salt, White Bread, Mushrooms, Breads

    4. Dec 20, 2012 |Story| Los Angeles Times

  4. Test Kitchen video tip: Homemade ricotta

    A couple of years ago Food Editor <a href="http://www.latimes.com/features/food/la-fo-california-cook-20100930,0,7506847.story" target="_blank">Russ Parsons wrote</a> about the simplicity of making your own fresh ricotta:
    A couple of years ago Food Editor Russ Parsons wrote about the simplicity of making your own fresh ricotta: "When it comes to most things around the house, I'm about the most unhandy guy you've ever seen. I can't hang a picture straight. But when it...

    Tags: Salt, Recipes, Google+, Russ Parsons

    5. Dec 19, 2012 |Story| Los Angeles Times

  5. Dinner tonight! Creamy mushroom and roasted onion soup

    If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Puree the mushrooms with heavy cream for a smooth, velvety finish, then stir in finely chopped roasted onion at the end. A thin slice of Parmigiano-Reggiano to complete each serving.
    If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Puree the mushrooms with heavy cream for a smooth,...

    Tags: Cremini Mushrooms, Soups, Mushrooms, Google+, Bars and Clubs

    6. Nov 22, 2012 |Story| Los Angeles Times

  6. Thanksgiving recipe: How to carve a turkey

    Happy Thanksgiving everyone!
    Happy Thanksgiving everyone! If you've ever wondered how to carve a turkey -- yes, we've all been there! -- check out this video from Food editor Russ Parsons. He'll show you how to tackle that big bird, and how to plate it when you're done. And check...

    Tags: Hanukkah, Los Angeles Times, Google+, Holidays, Russ Parsons

    7. Nov 21, 2012 |Story| Los Angeles Times

  7. Thanksgiving recipe: Persimmon salad

    If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good idea to start it off with something light, crisp and fairly simple. This salad, from Times Food editor Russ Parsons, made with Fuyu persimmons, is just the thing. The recipe is demonstrated in the video at left by Russ Parsons.
    If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good idea to start it off with something light, crisp and fairly simple. This salad, from Times Food editor Russ Parsons, made with Fuyu...

    Tags: Limes, Los Angeles Times, Google+, Holidays, Lifestyle and Leisure

    8. Jul 30, 2012 | Los Angeles Times

  8. Dinner tonight! Grilled salmon salad

    Daily Dish
    This recipe is a perfect way to use up leftover salmon*, and also works well with other leftover fish -- or even chicken -- simply change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red...
    9. Nov 19, 2012 |Story| Los Angeles Times

  9. Dinner tonight! Creamy scrambled eggs with fines herbes

    Eggs aren't just for breakfast. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs, and serve alongside some toasted baguette slices. It makes for a perfectly light main course, as Food editor Russ Parsons shows with <a href="http://www.latimes.com/features/food/la-fo-calcook-rec2-scrambled-eggs-20110331,0,4651938.story" target="_blank">this simple recipe</a>.
    Eggs aren't just for breakfast. Gently cook them to a soft scramble, sprinkle over some chopped fresh herbs, and serve alongside some toasted baguette slices. It makes for a perfectly light main course, as Food editor Russ Parsons shows with this simple...

    Tags: Macaroni and Cheese, Salt, Punishment, Recipes, Black Pepper

    10. Nov 17, 2012 |Story| Los Angeles Times

  10. Culinary SOS: Butternut squash soup from Flavor Del Mar

    Los Angeles Times
    Dear SOS: On our anniversary we had dinner at Flavor del Mar in San Diego County. I had an amazing butternut squash soup. I asked our waiter what the spices were. He said the chef did not give out information and recipes. I am wondering whether you can...

    Tags: Salt, Cinnamon, Foods and Beverages, Butternut Squash, Nutmeg

    11. Oct 6, 2012 |Story| Los Angeles Times

  11. Culinary SOS: Rib City Grill's pecan pie

    Los Angeles Times
    Dear SOS: We were on a cross-country drive and had the pleasure of eating at the Rib City Grill in Rifle, Colo. The real prize was the pecan pie the restaurant served. It is by far the best pecan pie I have ever had! Servers said it was prepared locally....

    Tags: Pecan Pie, Pecans, Pies and Tarts, Los Angeles Times, Restaurants

    12. Sep 22, 2012 |Story| Los Angeles Times

  12. Culinary SOS: Hog's Breath Inn's artichoke soup

    Los Angeles Times
    Dear SOS: We recently visited the Hog's Breath Inn at Carmel by the Sea, Calif. Our party particularly enjoyed what surely must be its signature soup, made from artichokes. It was so delicious that I'd be surprised if you hadn't already obtained the...

    Tags: Clint Eastwood, Salt, Hotel and Accommodation Industry, Foods and Beverages, Soups

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