6 results for "Russ Parsons"
Glazing: It's what good vegetables deserve
Wednesday, May 15, 2013 at 12:00 AMSo many home cooks are obsessed with making dishes just like the professionals do.
USDA brings joy to culatello fans
Monday, May 13, 2013 at 1:00 AMThe federal government's decision to allow the import of more Italian cured meats already has food lovers salivating. Ask for particulars, and they will reply almost in unison: "Culatello."
Artichoke possibilities abloom
Wednesday, March 13, 2013 at 12:00 AMI was giving one of my periodic talks at local libraries the other day, and someone asked if I knew a good way to prepare artichokes.
Crab: So simple, so wonderful
Wednesday, January 16, 2013 at 12:00 AMIf you ever needed a reminder of how much good there is in the world – Who doesn't? – just cook a Dungeness crab.
An artistic approach to vegetables
Wednesday, July 18, 2012 at 12:00 AMIn a world overstuffed with weighty, glossy celebrity chef cookbooks, it would be easy to overlook Alain Passard's newly translated "The Art of Cooking With Vegetables" (Frances Lincoln, $29.95, 112 pages). But it would be a mistak...
Macaroons, snickerdoodles pair with fruit (fun to say, too)
Wednesday, June 13, 2012 at 12:00 AMStrolling the Santa Monica farmers market on a recent Saturday, thinking about dinner. Five pounds of that thumb-thick jumbo asparagus from Zuckerman Farms? Of course! I already had carrots and favas from my garden. I'd ordered a leg of lamb...
