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    Dec 10, 2012 |Story| Los Angeles Times

  1. Dinner tonight! Italian-sausage-and-kale gratin

    Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin. One of the oldest dishes in the comfort-food playbook, the gratin is a celebration of lush creaminess and crisp crust that is often based on the simplest of ingredients.
    Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin. One of the oldest dishes in the comfort-food playbook, the gratin is a celebration of lush...

    Tags: Kale, Butter, Foods and Beverages, Noelle Carter, Recipes

    2. Dec 7, 2012 |Story| Los Angeles Times

  2. Dinner tonight! Caesar salad

    Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how <a href="http://www.latimes.com/features/food/la-fo-sos-caesarsalad-20101021,0,4139250,full.story" target="_blank">Michael Mina does Caesar</a> at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few ingredients, but it can be assembled from start to finish in about an hour. And I must warn you: Try this once and you may want to fix it again another night this week.
    Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how Michael Mina does Caesar at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few...

    Tags: Croutons, Mayonnaise, Foods and Beverages, Noelle Carter, Olives

    3. Dec 6, 2012 |Story| Los Angeles Times

  3. Dinner tonight! Sizzling shrimp with garlic and hot pepper

    Dinner doesn't get much simpler than a nice helping of sizzling shrimp with a touch of garlic and a sprinkling of hot pepper, and it comes together in less than half an hour. That's just enough time to slice a baguette (to soak up all those amazing juices) and pour a couple of glasses of wine before you settle in for the evening.
    Dinner doesn't get much simpler than a nice helping of sizzling shrimp with a touch of garlic and a sprinkling of hot pepper, and it comes together in less than half an hour. That's just enough time to slice a baguette (to soak up all those amazing...

    Tags: Peppers, Breads, Sea Salt, Weather, Noelle Carter

    4. Dec 5, 2012 |Story| Los Angeles Times

  4. Dinner tonight! Chicken, chorizo and green chile hash

    When you're looking for a dinner idea with a little more substance, but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover chicken in the fridge (or pick up a rotisserie chicken from the store on your way home) and cook it up with some cubed potatoes, crumbled chorizo, roasted green chiles and&nbsp; and you can put dinner on the table in less than an hour.
    When you're looking for a dinner idea with a little more substance, but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover chicken in the fridge...

    Tags: Chile, Butter, Onions, Potatoes, Noelle Carter

    5. Dec 4, 2012 |Story| Los Angeles Times

  5. Dinner tonight! Grilled blue cheese and pear sandwich

    For a slight twist on a classic comfort food, wedge crumbled blue cheese between slices of raisin brioche, along with thinly sliced pear. Cook until the bread is golden brown and the cheese is soft and oozing, 3 to 4 minutes on each side. If you have enough self-restraint to keep from eating the sandwich over the stove (I totally understand if you don't), plate your creation, drizzled with a little chestnut honey. Grilled cheese never looked so good.
    For a slight twist on a classic comfort food, wedge crumbled blue cheese between slices of raisin brioche, along with thinly sliced pear. Cook until the bread is golden brown and the cheese is soft and oozing, 3 to 4 minutes on each side. If you have...

    Tags: Sandwiches, Breads, Foods and Beverages, Noelle Carter, Recipes

    6. Dec 15, 2012 |Story| Los Angeles Times

  6. The sweet taste of Christmas

    Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks &mdash; thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year.
    Los Angeles Times
    Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks — thanks for our childhoods, the blessings of...

    Tags: Customs and Tradition, Holidays, Religious Festivals, Noelle Carter, Entertainment Events

    7. Dec 21, 2012 |Story| Los Angeles Times

  7. Dinner tonight! Warszawa's cold borscht

    <a href="http://www.warszawarestaurant.com/" target="_blank">Warszawa</a> is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable. The layering of flavors &mdash; sweet beets, fresh dill, green onions, tangy buttermilk &mdash; makes it one of the best any of us has ever tasted, and one of our Top 10 recipes of 2010.
    Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish...

    Tags: Onions, Sour Cream, Beets, Noelle Carter, Salt

    8. Nov 30, 2012 |Story| Los Angeles Times

  8. Test Kitchen tips: Peeling chestnuts

    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the start of the season).
    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the...

    Tags: Butter, Vanilla, Cinnamon, Chestnuts, Noelle Carter

    9. Dec 20, 2012 |Story| Los Angeles Times

  9. Dinner tonight! Chanterelle-sage bread pudding recipe

    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in about an hour.
    A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in...

    Tags: Butter, Breads, Sage, Black Pepper, Noelle Carter

    10. Dec 20, 2012 |Story| Los Angeles Times

  10. Test Kitchen video tip: Homemade ricotta

    A couple of years ago Food Editor <a href="http://www.latimes.com/features/food/la-fo-california-cook-20100930,0,7506847.story" target="_blank">Russ Parsons wrote</a> about the simplicity of making your own fresh ricotta:
    A couple of years ago Food Editor Russ Parsons wrote about the simplicity of making your own fresh ricotta: "When it comes to most things around the house, I'm about the most unhandy guy you've ever seen. I can't hang a picture straight. But when it...

    Tags: Noelle Carter, Salt, Recipes, Google+

    11. Dec 19, 2012 |Story| Los Angeles Times

  11. Dinner tonight! Creamy mushroom and roasted onion soup

    If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Puree the mushrooms with heavy cream for a smooth, velvety finish, then stir in finely chopped roasted onion at the end. A thin slice of Parmigiano-Reggiano to complete each serving.
    If you're craving a bowl of rich mushroom soup, this recipe delivers. No less than a pound of cremini mushrooms are simmered with garlic, shallots, onion and buttery Chardonnay for an aromatic base. Puree the mushrooms with heavy cream for a smooth,...

    Tags: Dining and Drinking, Chives, Onions, Bars and Clubs, Foods and Beverages

    12. Jul 30, 2012 | Los Angeles Times

  12. Dinner tonight! Grilled salmon salad

    Daily Dish
    This recipe is a perfect way to use up leftover salmon*, and also works well with other leftover fish -- or even chicken -- simply change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red...
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Russ Parsons Photos
Valerie Bertinelli, author of "One Dish at a Time," spo...
(April 21, 2013)
Los Angeles Times Festival of Books 2013
Let California Cook columnist and L.A. Times Food edito...
(March 1, 2013)
English peas
Los Angeles Times Food Editor Russ Parsons teaches Cart...
(January 11, 2013)
Beginner's cooking class
 » All 4 Russ Parsons photos