Breakfast-Lunch-Dinner Soup
A hearty and delicious vegetable soup with a good chicken broth as a base (you'll want to eat it for…
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The best ways to cook vegetables, according to the new Kismet cookbook
Call them the vegetable whisperers. Sarah Hymanson and Sara Kramer are the two produce-obsessed chefs behind Kismet restaurant in Los…
Chicken Bread Recipe – Los Angeles Times
Panes con pollo, the Salvadoran version of a chicken sandwich, are a wonderful way to celebrate a party, birthday, holiday,…
Zaytinya Cold Yogurt Soup Recipe
Yogurt, in all its forms, is an essential element of Eastern Mediterranean cuisine. Soups made with yogurt are a particular…
Buttery Shrimp with Dill Recipe (Garides Me Ánitho)
Season the shrimp with salt and add them to the pan in one layer. Increase the heat to medium and…
Joan Nathan's Easter Lemon and Walnut Tart Recipe with Lemon Curd Filling
Many years ago, in Jerusalem, I was given the recipe for a lemon almond cake. I loved the acidity of…
Ann Arbor Schnecken (Sticky Nut Rolls) Recipe by Joan Nathan
Sticky pecan rolls, cut into concentric circles and toasted on a buttered griddle, were the irresistible draw of Ann Arbor's…
French Onion Ramen Recipe – Los Angeles Times
This recipe is special. And not in the way a mother says, “Oh, ALL my children are special!” You're lying,…
Okra gumbo recipe – Los Angeles Times
This okra gumbo puts a vegetal twist on the classic Southern dish. With the addition of matzo balls (see matzo…
Sungold Soupy Shrimp and Tomato Meatballs Recipe
Meanwhile, heat oil in a large pot over medium-low heat. Add onion and ½ teaspoon salt; cook until softened, stirring…