6 results for "Russ Parsons"
So many home cooks are obsessed with making dishes just like the professionals do.
The 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."
I 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.
If you ever needed a reminder of how much good there is in the world Who doesn't? just cook a Dungeness crab.
In 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...
Strolling 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...