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Dedicated to the notion that one of the things that’s wrong with the world is that there aren’t enough waffles in it and everyone should sometimes, not all the time, but sometimes order “one for the table”.

-Amy Ephron

 
 

Pavlova

by James Moore
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strawberry mint pavlova

Strawberry, Lime, and Mint Pavlova with Whipped Cream

After a long winter where even Southern California has had its share of cold temperatures, it’s nice to transition to brighter, fresher, springtime recipes. Pavlova is a perfect example - light, airy, elegant – it’s a whimsical dessert that combines crisp meringue with a “marsmallow-y” center, lightly sweetened whipped cream, and macerated fresh fruit that provides beautiful color and texture.

There’s been a long-running argument between Australia and New Zealand over who invented the pavlova which was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. While Australians and New Zealanders agree on that, there is still no consensus on who invented it.

Regardless of where it was created, this recipe, adapted from Cook’s Illustrated, is easy to make and perfect for spring holidays like Easter and Passover. By following a few simple techniques, the recipe delivers a nearly foolproof showstopper for your spring celebration.

One for the Table's Brisket Extravaganza

by the Editors
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 Kbell's Perfect Brisket

by Joy Horowitz

brisket.jpgMy friend KBell makes socks for a living. But it’s what comes out of her kitchen that’ll really knock your socks off – the world’s most perfect brisket.

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Alan's Mother's Brisket of Beef

Helene Arost's Best Brisket in the World

Thom's Beef Brisket Barbecue

Hallie's Great Brisket Recipe

Texas Barbecue Beef Brisket

K-Bell's Pure Magic Brisket

Wolfgang's Wine-Braised Brisket of Beef

Nora Ephron’s Easiest Ham

by Nora Ephron
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1 8-10 lb ham
cloves
1 12 oz jar apricot jam

Bake ham at 325°F for 3½ hours.  After 3 hours, remove from oven, score fat in a diamond pattern and insert cloves.

While ham is baking melt the jam by placing the open jar in hot water n the stove.  Sieve.  dump half the jam onto the ham and spread it around.  Stick it back in the oven.  After 15 minutes dump the other half and cook for a final fifteen minutes.

Serve with a great mustard.

 

Miss Easter Bunny

by Amy Ephron
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amy_ephron_color.jpgeaster-bunny.jpgMy mother thought organized religion was one of the problems with the world, this extended to the Girl Scouts and the PTA (a somewhat convenient belief for a mother of 4, since you can’t ask someone to go against their beliefs).  She also believed that children shouldn’t be allowed to act.

I have never quite understood how I talked her into letting me enter the Beverly Hills’ Miss Easter Bunny pageant when I was 8 – one of the prizes was a screen-test – but I did.     

I don’t know what I was thinking.  I think I thought it would be fun to ride down Beverly Drive in an old white cadillac with the top down sitting next to the Mayor of Beverly Hills and wave at the throngs of people I imagined would be lining the streets.  I think I thought I was going to win. 

Little did I know, the fix was in. 

One for the Table's Latke Extravaganza

by The Editors
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My recipe is the one my mother and now I have been making for years. I mean years and years. It came from one of my mom’s best friends Roz Katz. Mom and Roz met as co-op nursery school mothers. The Katzs still grate the potatoes by hand using the old fashioned grater that is like a grid. I’m in a hurry so I use a food processor.
– Evan Kleiman

latkeplate.jpg Evan Kleiman's Latkes

Traditional Potato Latkes

Zabar's Latkes

Latkes with Pomegranate Syrup

Melanie Chartoff’s Mother’s Mother’s Latkes

Almost Traditional Potato Pancakes

Amazing Potato Latkes

Amy’s Potato Pancakes

Grandma Sarah’s Latkes

Thin and Crisp Potato Pancakes

Bill's Latkes
 

Chunky Homemade Applesauce

Trisha Yearwood's Home-style French Fries

by Trisha Yearwood
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5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, at room temperature
1½ teaspoons vanilla extract
1/2 cup milk
Pinch of salt

Topping:
1 cup finely chopped pecans
1 cup brown sugar, packed
1/3  cup all-purpose flour
1/4 cup (one half stick) butter

Preheat the oven to 400°F.  Grease a 2 (one half)-quart baking dish with butter.

On a foil-covered baking sheet, bake the sweet potatoes for 1 hour or until they are soft.  When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth.  Add the eggs, sugar, butter, vanilla, milk, and salt.  Combine well with an electric mixer or hand mixer.  Turn the mixture into the baking dish

In a medium bowl, stir together the pecans, brown sugar, flour, and butter, until thoroughly combined.  Spoon the mixture over the sweet potatoes, making an even layer.  Bake the casserole for 30 minutes, or until slightly browned.  Let the casserole sit for 5 minutes before serving. 

 

Courtesy of Trisha Yearwood from “Georgia Cooking in an Oklahoma Kitchen”

 

The Honey Lounge - MA

by David Wolf
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pepperoni-pizza.jpg One of the prostitutes who lived across the hall from my wife and me was the person who introduced us to the Honey Lounge, a working class bar across the street from the Prudential Center in Boston.  She and her pimp had apparently had a small disagreement about money and she hid out in our apartment while he pounded on her door and threatened to kill her.  The following night, their dispute resolved, they brought us a pizza as compensation for our kindness.  The pimp said it was from the Honey Lounge, the best pizza in the city.

12 Father’s Day Lessons About Live Fire Cooking to Live By

by Steve Raichlen
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stevedadIn many families, grilling and barbecue are rites of passage. Son or daughter reaches the age when he or she can handle fire without disaster. Dad passes the tongs and secret family recipes and a new barbecue generation is born.

Well that’s how it works in theory, although in my family, my mother did the grilling and my father kept strangely silent on the subject.

So in honor of Father’s Day, I asked three barbecue masters what their fathers taught them about barbecuing and grilling. Whether you’re teaching or learning this year, Happy Father’s Day! You’ve earned it.

The Best Barbecue

by Laura Johnson
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eating_ribs.jpgI grew up in the deep south, a small town called Hawkinsville, GA, population 3500. Probably the best thing I have ever eaten in my life is the BBQ we had on special occasions on our farm. I know, you can get BBQ everyday. Yes, I have been to those famous BBQ joints in Memphis and those in North Carolina. Not impressed; it's all about the sauce and good BBQ needs little sauce. My dad employed an old man named Clayton since I was a child until he died a few years ago. Great BBQ is an art, like the glass blowers in Murano, Italy or a small farmer in France making cheese. There is no recipe, just talent and experience. 

Pie vs. Cake

by Holly Goldberg Sloan
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The world can be divided into two groups of people:  those who prefer PIE.  And those who prefer CAKE.  Okay, maybe three groups—those who have never seen a pie or a cake need to be mentioned.  But they are not part of this discussion.  They are a footnote in a world where no one footnotes anymore.

 

 

 

A Day at Venice Beach

by Maureen Greer

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Mulled Wine
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mulledwine.jpgWarm yourself from head to toe with a hot drink on a blustery day like today. Mulled wine does that and more. Popularized in Germany and Scandinavia, mulled wine has been a holiday favorite for hundreds of years. Christmas markets in cities and towns all over Europe swell with shoppers who turn to mulled wine when they want to warm up their...

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Summer Quenchers: The Lemonade Variations
by Jessica Harper

Lemonade22240I’ve got this Meyer lemon tree in my yard that is dripping with fruit. With a sudden burst of culinary energy (for some reason I’m channeling Rachael Ray) I am doing a lemon project this week, finally committed to using my harvest for something other than dog toys.

First, of course, I made lemonade. While I have often advised my kids (much to...

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Key Lime Pie and a Memory of Key West
by Marilyn Naron

keywestbridgeThere’s no question my husband loves his daughter, his dog and me – and no question, in that order – but he is not sentimental. He’s got his moments – as in, let’s dump my high school notes, let’s save his 80′s matchbooks – but on the whole, what Greg likes best is the ca-chunk of the recycling bin. Or better yet, the trash.

His today’s-today...

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Cheese & Poetry
by Lisa Dinsmore

grilledcheese.jpg We're not sure who makes these decisions...

April is not only National Grilled Cheese Month, but also National Poetry Month.  In an effort to celebrate both, The Pop Shop in Collingswood, New...

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Grilled Ham and Cheese Sandwich with Caramelized Onion
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hamandcheeseLunches for me have been a mixed bag of sorts, I'm never sure what to eat, and I'm not always satisfied with what I get. But the sandwich shop near my workplace always seems to have the right...

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The Egg Came First
by Ann Nichols

eggs.jpgBoth of my parents worked, and both of my parents cooked. My mother cooked our nightly dinner, cooked elaborately for dinner parties, and cooked traditionally for holidays; my father had a small...

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Coconut Cupcakes for Easter
by Noelle Carter

eastercupcakes.jpgDear SOS: Whenever I get out to L.A., I have to stop at Auntie Em's Kitchen in Eagle Rock for a cupcake fix -- specifically, for a coconut cupcake with coconut cream cheese frosting. It's a...

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My Mom and The Salty Dog Cafe
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by Laura Johnson

saltydog2.jpgThe Salty Dog Cafe in Hilton Head, SC is not your typical place to take Mom for Mother's Day. However, I think all Mothers should eat exactly what they want on their big day and nothing foots the...

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Talk About Cheesy! Greenspan's Grilled Cheese
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by Annie Stein

greenspans1Greenspans is tiny and sandwiched (no pun intended) in between a bar and some tacky Melrose clothing store on the old Tommy Tang strip of Melrose, where Evan Kleiman opened Angeli Cafe all those...

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Cheese Steak Phanatic
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by Emily Fox

steaksign.jpg I am from Philadelphia, and when I meet someone who isn’t from Philadelphia they always say “Oh! You are from Philadelphia. You must love cheese steaks,” because this is the only thing people...

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McCormick & Schmick's
Boston
by Kitty Kaufman

McCormick 3Sometimes you just need a big restaurant in the middle of the city to warm you up on girls night out. We're at McCormick & Schmick's in the Park Plaza Hotel in Back Bay. Everyone is glad to see us...

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