Salad Recipes

A Guide to Our Advertisers

Big Easy Barbecue

Memphis chef Diego Velasco shares his secrets to the perfect backyard summer feast

This Hole-in-the-Wall Life

Greek Chili Billies: Athens West

Meat Juices Down Your Throat!

Savannah Steak and Chop House sizzles

The Costa Mesa of North County

Brea enlists Cedar Creek in war on bland

A Guide to our Advertisers

Brea enlists Cedar Creek in war on bland

Hail, Caesar Salad

Budget's stuck, so Wilson scrambles for egg bill

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 >>

Recipe: Craig Strong's Crab and Melon Salad with Micro Greens and Honey Sherry Vinaigrette

Here's another light, summery one, this time from Craig Strong, the new Executive Chef at Studio, at the Montage Laguna Beach.The recipe serves four and Strong recommends using Dungeness crab.Ingredients½ pound crab2 egg yolksjuice of ½ lemon1 vanilla bean, scraped, reserving seeds½ cup grapeseed ... More >>

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 >>

Green Papayas

markuz @ flickr.com CC BY-NC-ND 2.0​Is there anything that doesn't grow in California (besides sour cherries)? Even the fruits associated more with tropical Mexico or Hawai'i are able to grow here. Papaya trees are suddenly everywhere, looking like palm trees with jagged leaves and clusters of hug ... More >>

Getting Over Bitter in Little Phnom Penh

Bitter is not a flavor generally loved by the American palate. Bitter is a flavor we cover up--with cream and sugar in our coffee, with sweeter, baby bitter greens in our salads. Elsewhere around the globe--and in many an ethnic restaurant in Orange County--bitter is a flavored loved and enjoyed alo ... More >>

Five Things To Do With Leftover Easter Eggs

75491103@N00 @ flickr.com CC BY-ND 2.0​So the kids spent all day Saturday coloring the eggs for the Easter bunny to "hide." The hunt is over now, though, the kids have moved on to the next big thing, and you've got a dozen or more hard-boiled eggs sitting in the fridge. Fear not: here are five ide ... More >>

Five Ways to Redeem a KFC Double Down

As you may know, the Double Down, initially supposed to be a limited run, has been extended. Yes, that's right, they sold enough of these sandwiches to warrant extending the run. I blame the media and our single-minded quest to produce the snarkiest article about this waste of meat. (Look how meta I ... More >>

Bonus Recipe: "Screw You, Corner Bakery" Vinaigrette

Dave LiebermanPlus three for fresh produce, minus several dozen for sticky sweet dressings.​I have a confession to make: I ate lunch at Corner Bakery yesterday. It's near my office, it's usually reasonably quick, and I think they put heroin in their iced tea, because I'm completely addicted to it. ... More >>

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 >>

On The Line: Nathan Coulon of True Food Kitchen, Part Three

Photo by Kevin Lara​For our final part of On The Line with Nathan Coulon of True Food Kitchen, the executive chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward.

On The Line: Azmin Ghahreman of Sapphire, Part Three

Photo Courtesy of Sapphire Laguna​Our final installment with Azmin Ghahreman of Sapphire has our chef sharing a recipe.  If you missed the first or second part of the interview, click here and here.Otherwise, recipe after the jump!

The Slightly Frightening World of Star Wars-Related Foods

Flickr user megpi​Star Wars cupcakes? Oh, please. The Internet is much more creative than that. So powerful is the draw of the Force that nerds the world over are drawn to make a universe of Star Wars-related foods. Some of them are a little more . . . hmm . . . artisanal than others, but when you ... More >>

How to Dress a Green Salad the Italian Way

Flickr user juanpablo-santos​I lived in the Midwest at the end of its culinary Dark Ages, when a green salad in a restaurant often meant a small bowl of wet, chopped iceberg lettuce floating in a sea of dressing. You had two choices for dressing: creamy (ranch or Thousand Island) or sticky sweet ( ... More >>

Drunk After Work: Ra Sushi

Edwin GoeiOnly Saturdays at 3 p.m. is it this empty.​The Place: Ra Sushi, 2401 Park Avenue, Tustin, CA 92782;(714) 566-1700. The Hours: Mon.-Sat., 3-7 p.m. The Deal: $2 hot sake. $3 domestic beers. $4 well drinks, Corona, Sapporo, Stella Artois, and Tsingtao. $5 Kirin, Le Terre Chardonnay, Le Te ... More >>

On the Line: Kevin Nagano of Sage Cafe, Part Three

Photo by Meranda Carter​This week's On the Line concludes with a recipe à la Kevin. Typically a sandwich standard, this chicken salad includes the cafe's favorite herb, two types of vinegar and red cabbage for crunch. Place an order with Veronica Milanko (the other half of Sage Cafe), pack it in ... More >>

On The Line: Joseph Mahon of Burger Parlor, Part Three

Photo by Meranda Carter​Some combinations taste great together; bacon and eggs, coffee and doughnuts, peanut butter and jealousy jelly. Chef Joseph Mahon of downtown Fullerton's Burger Parlor decided to do a mash-up with his pop-up's combination of fried chicken and watermelon....and a salad was b ... More >>

On The Line: Sea Kyeong Kim of Charlie Palmer At Bloomingdales, Part Three

Photo by Meranda Carter​This Charlie Palmer chef takes his craft pretty seriously. After going over the ingredients for the recipe, we must say, this is one intensely flavorful tomato salad! To catch up on what you missed with Chef Kim, links for parts one and two can be found here, and over here. ... More >>

On The Line: Alan Greeley Of The Golden Truffle, Part Three

Photo by Meranda Carter​Hot and cold, yin and yang, soup and salad; balance is important when it comes to flavor, and Alan Greeley not only hands over a couple of solid recipes, he includes yet another for prepping the protein. If you'd like to backtrack, here are the links for parts one and two.A ... More >>