Curly endive has long been one of the uglier ducklings in the lettuce lineup, its scraggly, scratchy, dark-green leaves looking about as fun to eat as a Brillo pad. But lately, this homely green's ...

ANY meal can be the ideal Hollywood Bowl meal. It’s just that some suppers are more ideal for certain evenings than others. A tuna sandwich and a beer work for a night when you’ve made a last-minute ...

Preheat oven to 375°F. Place mushrooms in large bowl. Toss with 4 tablespoons oil. Scatter mushrooms on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring ...

It’s not the sort of meal you make and serve with a casual shrug: Preparing a whole duck for dinner is an occasion — and a gesture of generosity and serious sentiment. Duck is my dad’s favorite thing ...

Sometimes you just have to have lettuce. Usually, it’s a salad. And these early fall days, as farmers markets fill up with gorgeous, leafy heads -- many too tender to flourish in high summer’s heat -- ...

Curly endive has long been one of the uglier ducklings in the lettuce lineup, its scraggly, scratchy, dark-green leaves looking about as fun to eat as a Brillo pad. But lately, this homely green's ...

A good salad strikes a perfect balance of textures and flavors, but it’s easy to overdo it with rich ingredients, especially when striving to add savory elements. For a vegetarian salad that hits all ...

Katy Sparks likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a beef tenderloin, which not only adds a subtle smoky flavor to the fish but also keeps it moist.Plus: More ...

Cook's notes: Look for guava paste and guava nectar in the international or Latin foods section of large supermarkets, or a specialty foods store. Sherry vinegar is often available in the same places, ...

Getting your Trinity Audio player ready... “Bitterness is the most satisfying flavor,” a famous Spanish chef once remarked. As I get older, I find myself agreeing with this sentiment. With every year, ...

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes ...

Suffice it to say that I eat out more than the general population, unless, of course, the general population can catalogue more than 450 restaurant meals in a year — which is about the number of ...