Subject:

Recipes

  • Blogs

    April 12, 2012

    On the Line: Ryan O'Melveny Wilson of Five Crowns and SideDoor, Part Three

    The new spring menu at Five Crowns debuted last week, so chef Ryan O'Melveny Wilson's recipe was seasonally appropriate for our interview. We pointed out his usage of metric measurements (and the notion that some readers might have a problem with it), and Wilson had this to say, "I mean, if they do, ... More >>

  • Blogs

    March 7, 2012

    Recipe of the Week: Koshari, the Egyptian Lasagna!

    ​There's that old saying about doing as the Romans do when in Rome. But when you're in Cairo, don't mimic the Egyptians like you would the Romans--at least when it comes to eating street food. The number of food carts in the country's capital is as many as the warnings you'll receive from fellow E ... More >>

  • Blogs

    November 17, 2011

    On the Line: Gretchen Beaumarchais of Honda Center, Part Three

    Photo by Meranda Carter​The beauty of ravioli is the promise of yummy filling inside each pasta pocket. While typical options may include rich cheese or meat, chef Beaumarchais opts for something a little different. Enjoy a meatless Monday with the following ravioli recipe, and take the time to re ... More >>

  • Blogs

    October 6, 2011

    On the Line: Erin Whitcomb of Front Porch Pops, Part Three

    ​ For the recipe portion of our interview, Erin modified hers to accommodate for home cooks who don't possess a cold-storage refrigeration micro-computer temperature controller (It makes more sense when you read part two). Hit the nearest craft store, roll up those sleeves, and let's get poppin'!W ... More >>

  • Blogs

    September 22, 2011

    On the Line: Josef Lageder of the First Cabin Restaurant, Part Three

    Photo by Meranda Carter​How can you go wrong with fried food? Seriously. Chef Josef Lageder even gives you a meat alternative, if the thought of veal makes you squeamish. (It shouldn't. In fact, it tastes even better.) He serves up a few words of cooking wisdom on the side, deeming this recipe use ... More >>

  • Blogs

    August 18, 2011

    On The Line: Jon Blackford of A Restaurant, Part Three

    Photo by Meranda Carter​To conclude our interview with Jon Blackford, he shared a simple, yet flavorful bowlful of soup. Flavored with onion and garnished with rich lobster, don't have too much, or else it might spoil your appetite. Start off by (re)reading parts one and two before you feast on th ... More >>

  • Blogs

    June 30, 2011

    On The Line: Hung Tram of La Creperie Cafe, Part Three

    Photo by Laila Derakhshanian​We conclude our On The Line segment with chef Hung Tram on a sweet note. Invite your friends over, because this recipe merits a get-together. Chocolate wasted, anyone? To view parts one and two, click here and here.

  • Blogs

    June 23, 2011

    On the Line: James D'Aquila of the Wild Artichoke, Part Three

    Photo by Laila Derakhshanian​A dish with its own introduction? Sounds very personable, just like the Wild Artichoke's James D'Aquila. If the bagna cauda's origins, the recommended way to enjoy it and the wine pairing don't convince you, maybe it's time to drive to Yorba Linda to try it yourself. T ... More >>

  • Blogs

    May 5, 2011

    On The Line: Manuel Gonzalez Of TAPS Fish House & Brewery, Part Three

    Photo by Kevin Lara​Our last installment of On The Line with Chef Gonzalez finds him cooking some seasonal seafood. The addition of fresh peas and corn make for a bright dish, both in color and flavor. If you haven't already done so, be sure to check out parts one and two of our interview.

  • Blogs

    April 14, 2011

    What to Do With Beets: Casunziei

    ​Beets get little love. Ask people to name a dish with beets, and the first thing 90% of people will say is borscht, which in the United States is an bland, smooth, violently red-purple potage, as though a toddler with fingerpaints tried to make vichyssoise even more insipid than it already is. (B ... More >>

  • Blogs

    April 7, 2011

    On the Line: Owner Daniel Woo and Chef Greg Ong of Sushilicious, Part Three

    Kevin LaraChef Greg Ong​To conclude our time with Daniel Woo and Greg Ong of Sushilicious, today the two gents share a recipe.  If you missed the interviews, click here to read owner Daniel Woo's answers from yesterday, and click here for Chef Greg Ong's from the day before.

  • Blogs

    March 30, 2011

    Recipe of the Week: Manakeesh bi Za'atar

    ​Yesterday, Newt Gingrich warned parishioners at a church in Texas that by the time his granddaughters are his age, America will be ruled by the secular atheists and dominated by radical Islam. Leaving aside the obvious logical fallacy there (try suggesting to a radical Muslim that he become a sec ... More >>

  • Blogs

    January 12, 2011

    Not Lasagna and Not Cannelloni: Lasagna Rolls

    Dave Lieberman​Cannelloni are Italian crepes wrapped around savory fillings such as meat purée or spiced cheese, then laid in a pan and baked with sauce; lasagna is a casserole built like stacked enchiladas, with layers of meat and cheese.Combine them, and you have lasagna rolls, David Zinczenko ... More >>

  • Blogs

    November 23, 2010

    Thanksgiving Yams: Marshmallows Need Not Apply

    Dave LiebermanThese are the sweet potatoes you are looking for.​Canned yams glopped into a bowl, mashed around, then slopped into a baking dish, covered with corn syrup-laden candy and baked. This is a side dish? No. This is a scandal. It's very easy to make this side dish from scratch, and the ta ... More >>

  • Blogs

    November 10, 2010

    Salade Lyonnaise: Yes, It Contains Bacon

    Dave Lieberman​The original salade lyonnaise started off as a way to hide what are euphemistically called "variety cuts" (snout o' cow, ear o' hog, that sort of thing) in a tangy dressing with some vegetables for camouflage. What salade lyonnaise is now is greens with vinaigrette, blocks of bacon, ... More >>

  • Blogs

    November 4, 2010

    On The Line: Derek Venutolo of The Capital Grille, Part Three

    Photo by Todd Barnes​ For our final installment of On The Line with Derek Venutolo of Capital Grille, our featured chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward.

  • Blogs

    September 30, 2010

    Shelly Register of A Restaurant and Market, Part Three

    Photo by Todd Barnes​Today, we conclude our series with a recipe for Chef Shelly's Peanut Butter Cookies. If you missed it, read Part One and Part Two of this week's interview.If you watched last night's Top Chef: Just Desserts, you know that one chef made a brilliant cookie and another made a com ... More >>

  • Blogs

    September 23, 2010

    Gabbi Patrick of Gabbi's Mexican Kitchen, Part Three

    Photo by Todd Barnes​Today we feature a recipe for Gabbi's Achiote Chicken. Here is part one and part two of our Q & A.

  • Blogs

    August 5, 2010

    Joshua Miller of 320 Main, Part Three

    Photo by Meg Strouse​For our final installment of On The Line with Chef Joshua Miller of Seal Beach's 320 Main, the man shares a recipe. Missed the first or second part of our interview? Click here and here. Otherwise, read on.

  • Blogs

    July 14, 2010

    Mama Said Eat Your Flowers: Squash Blossom Quesadillas

    Ask a European what to do with squash blossoms and the answer will be nearly invariable: stuff them with cheese, batter them and deep fry them.Ask a chilango--a denizen of Mexico's capital region--and the answer will be just as invariable, but different: quesadillas de flor de calabaza, squash bloss ... More >>

  • Blogs

    June 17, 2010

    At the Farmers' Market: Plums and Pluots and Apriums, Oh My!

    Dave LiebermanApriums (yellow) and pluots (red-purple)​Fruit season is heavily upon us, with all the stone fruit flooding the market. You'll see the end of the season's apricots and a whole host of plums, pluots, plumcots and apriums, all of which are tasty witness to the fact that all stone fruit ... More >>

  • Blogs

    June 17, 2010

    Ugo Allesina of Prego, Part Three

    Kimberly Valenzuela​The interview is done, the questions over; it's time to get cooking with Executive Chef and Partner Ugo Allesina of Prego Ristorante. (If you're looking for said interview, you can find it here and here.) This week, your chef-approved dish is abbacchio al senape, suckling lamb ... More >>

  • Blogs

    June 16, 2010

    Cook! COOK! Where's my Hasenpfeffer?

    Flickr user janelleSadly, I don't have any rabbits to cook, so you get a stock photo. I have made this dish many, many times.​It's wabbit season in Mission Viejo, where the City Council last week allowed the hunting of rabbits with air-powered pellet guns. Should you hear the pop-pop-pop of a gun, ... More >>

  • Blogs

    June 9, 2010

    When Cooking French is Actually Easier: Cherry Tart

    Willy Blackmore​If there were ever a good argument for classic Americana foods being fussier, more difficult to make than their French counterparts, it would involve a showdown between the Yankee's pie and the Gaul's tart. Both involve a baked crust, full of butter or maybe even lard, filled with ... More >>

  • Blogs

    May 26, 2010

    Learning to Trust Hannibal Lecter: Fresh Fava Bean Puree

    Dave Lieberman heralded the arrival of fava beans at local farmers' markets back in April, and the somewhat elephantine pods are still being found in stacks as the spring and early-summer legume continues its season. Favas aren't the easiest vegetable to prepare--and not because you need to score so ... More >>

  • Blogs

    May 6, 2010

    Jonathan Munsayac of Tranquil Tea Lounge, Part 3

    Photo by Kimberly Valenzuela​Today Jonathan Munsayac of Tranquil Tea Lounge shares a recipe with y'all. And I bet you can't guess what it is a recipe for. Here's a hint: not coffee.  Learn what it is after the jump! But not before you read Part 1 and Part 2 of our interview.

  • Blogs

    April 28, 2010

    Mussels with Tomatoes and Fennel

    Willy BlackmoreMussels with Tomatoes and Fennel​As seafood goes, mussels have to be one of the simplest things to cook. They're quick to prepare, almost always delicious and take well to a wide variety of flavors. Mussels like booze--wine, beer, any anise-flavored liquor, even Calvados. They pair ... More >>

  • Blogs

    March 25, 2010

    Sam Gupta of Traditions, Part 2

    Photo by Kimberly Valenzuela​Yesterday we heard from Sam Gupta, proprietor of Traditions in Tustin. Today, he shares a recipe. Not just any recipe: their recipe for chicken tikka masala, which according to food lore is purportedly more English than Indian. It's still delicious no matter ... More >>

  • Blogs

    March 24, 2010

    Recipe of the Week: Poires Belle Hélène

    Make-ahead desserts are the savior of many a dinner party; cakes, pies and cookies can all be made ahead and served at the appropriate time with a minimum of fuss. It's hard to make a cake look beautiful on a plate, though. As delicious as it might be, it's still a wedge of sweet bready cake on a pl ... More >>

  • Blogs

    March 18, 2010

    Dee Nguyen of Break of Dawn, Part 3

    Photo by Kimberly Valenzuela​Stick a Fork In It asked Chef Dee Nguyen of Laguna Hills' Break of Dawn if he would be willing to share a recipe; he responded with this amazing-sounding recipe for an egg casserole: tomato- and Thai basil-braised eggs with spring vegetables and mozzarella cheese and g ... More >>

  • Blogs

    February 10, 2010

    Recipe of the Week: Chiles Rellenos de Picadillo

    El Pato sauce... is there anything it can't do? It turns plain old ground turkey into delicious picadillo, which gets stuffed; add it to your favorite taco filling; use it as a base for queso dip.This week's recipe, which features this wunder-sauce, is not a classic chile relleno (it isn't battered ... More >>

  • Blogs

    February 3, 2010

    Recipe of The Week: Not Quite David Chang's Brussels Sprouts

    So about those fucking Brussels sprouts. David Chang's advice that you "can't fuck them up. Cook the shit out of them; just don't turn them to charcoal," is the most basic and probably best of recipes for the vegetable. Just add salt. But for self-avowed 'sprout haters, such a purist approach can be ... More >>

  • Blogs

    January 27, 2010

    Recipe of the Week: Gougères

    21202718@N00 @ flickr.com CC BY-NC-SA 2.0​Gougères (pronounced "goo ZHERR") are French cheese puffs. They're made with pâte à choux, the sticky dough that, when sugar is added, makes éclairs, profiteroles and cream puffs. In this case, there is no sugar; salt and grated cheese are added.In the ... More >>

  • Blogs

    January 20, 2010

    Recipe of the Week: Talk Dirty to Me, Cookbook(blog)

    Recipes can be so damn genteel sometimes, especially in the food porn-heavy cookbooks of recent years, where every egg is photographed as if from a golden goose and each step, each direction reeks of timidity. Batters are folded gently. Greens are dressed lightly. Soups are simmered slowly. Even Gor ... More >>

  • Blogs

    December 23, 2009

    Recipe: Eggnog Chiffon Pie

    librarykitty @ flickr.com CC BY-NC-SA 2.0<​"Oh, just bring a dessert," they said, "don't go to too much trouble."But what if you don't want to bring another Ralphs apple pie, but you don't have time to make a full-on pastry chef's delight? Eggnog chiffon pie to the rescue: so easy anyone can do ... More >>

  • Blogs

    December 2, 2009

    Recipe of The Week: Celery Root and Sweet Potato Cakes

    Cooking locally and in-season can be difficult at times. At the mercy of the sometimes work-conflicting schedules of area farmers' markets or faced with lots of label-reading at the grocery store in order to discern between what was grown in California versus some far away place--C ... More >>

  • Blogs

    November 25, 2009

    Recipe of the Week: Cranberry-Orange Relish

    cobalt @ flickr.com CC BY-NC 2.0​There are two kinds of people in the world: people who serve cranberry sauce slipped out of the can and sliced with the ridges still in evidence, and people who serve cranberry relish. If you're a fan of the former, it's the easiest dish to prepare for Thanksgiving ... More >>

  • Blogs

    November 18, 2009

    Recipe of The Week: Butternut Squash Soup

    The hard-skinned, knobby squashes of fall and winter can be a bit confusing to shop for. A variety of names--the exotic-sounding delicata and kabocha, the more tame and familiar butternut and acorn--different colors and various molted patterns make it seem like cooking each variety ... More >>

  • Blogs

    October 28, 2009

    Recipe of the Week: Crème Brûlée in Apples

    Dave Lieberman​Quick, what's better than crème brûlée?How about crème brûlée in an edible bowl?The Catalans, those famously free-thinking denizens of northeastern Spain, Andorra and the adjacent part of France, claim to have pioneered crème brûlée. In a burst of national pride, they call ... More >>

  • Blogs

    October 14, 2009

    Recipe of the Week: Chicken Cacciatore

    ​Stick a Fork In It always runs its recipes on a Wednesday, and sometimes that coincides with a yummy national food day. Today, however, is an exception: October 14 is National Chocolate-Covered Insects Day. Yikes!But instead of sharing my favorite recipe for cucarachas con chocolate, I'm bringing ... More >>

  • Blogs

    September 30, 2009

    Recipe of the Week: Zimzala's Farro Salad With Garden Vegetables and Red Wine Vinaigrette

    ​Courtesy of Vincent Muraco and Joyce Goldstein at Huntington Beach's Zimzala restaurant (within the Shorebreak Hotel), this is a gorgeous, easy-to-assemble salad that you can get away with for another month or so, while the weather's still warm enough. Apparently also known as emmer wheat (althou ... More >>

  • Blogs

    September 16, 2009

    Recipe of the Week: Guacamole (In Honor of National Guac Day!)

    ​Yes, today really is National Guacamole Day!And where better to get an authentic recipe for the dip than the California Avocado Commission?The voiceover for the atmospheric video clip on the website's home page actually ends with the clichéd phrase: "Insist on California avocados."This version i ... More >>

  • Blogs

    August 26, 2009

    Recipe of the Week: Mojito Chicken

    ​Warning: This recipe is from Guy Fieri. That sentence alone may lose half of you. But this dish sounds so good I'm going to try it tonight. After all, as the recent return to hot weather confirms, it is still summer. The white pants are staying on for now!The ingredients should be easy to get hol ... More >>

  • Blogs

    August 5, 2009

    Recipe of the Week: Cat's Slaw

    ​This side dish is available at the Cat Cora BBQ counter at Macy's Signature Kitchen, South Coast Plaza. Broccoli slaw, sold in bags at Trader Joe's, isn't everyone's go-to choice, granted, but once combined with the dressing (adapted from Cora's grandma's recipe), it makes this tasty--not ... More >>

  • Blogs

    July 15, 2009

    Recipe: The Winery's Zinfandel Braised Bone-In Prime Beef Short Ribs, Carrot Pearl Couscous and Roasted Asparagus

    Here's a recipe that's more elaborate than others we've featured recently. It's from the Winery Restaurant & Wine Bar in Tustin (where Yvon Goetz is Executive Chef and Partner), so it should come as no surprise that a whole bottle of the drink of the gods is a key ingredient. And if you can get ... More >>

  • Blogs

    July 1, 2009

    Recipe: Taps' Seafood Ceviche Cocktail

    This is another light, summery, easy-to-prepare dish, courtesy of chefs Tom Hope and Manny Gonzalez at Taps Fish House & Brewery, Brea. The following quantities serve six as an appetizer. And if you're really too lazy to try making it yourself, go to the restaurant for the real deal, where it's ... More >>

  • Blogs

    June 17, 2009

    Light, Summery Recipe: Wolfgang Puck's Chinois Chicken Salad

    I've had this dish a few times at the Wolfgang Puck Bistro inside Macy's at South Coast Plaza. At Chinois on Main, Puck's restaurant in Santa Monica, it's been on the menu for over 25 years, such is its popularity. It even includes Colman's mustard, which I blogged about yesterday.Cooking a chicken ... More >>

  • Blogs

    May 22, 2009

    Seasonal Recipe From Sage

    While fast food chains, on the whole, seem to be weathering the recessionary storm, some upscale eateries are having to bite the bullet and cut back their hours. Sage on the Coast is one recent casualty, shelving its lunchtime service on Mondays and Tuesdays.  It's a shame, but thankfully its t ... More >>

  • Blogs

    March 18, 2009

    Dangerously Good Desserts At Pizzeria Ortica

    It's not often that hubby and I nearly come to blows over dessert (or anything else, I hasten to add), but we had a very close call during a recent meal at Pizzeria Ortica in Costa Mesa. (For Edwin's review of the sleek eaterie, CLICK HERE).Our bellies already filled with pies, we thought we were be ... More >>

  • News

    May 18, 2000

    Its Food, Stupid!

    Lapin a la OC Weekly

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