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 ...

Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; ...

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 ...

Lately you can’t pick up a food magazine without coming across another ode to bacon, which really is one of the most seductive ingredients ever cured. But there’s more to the story than the American ...

1. Cut the root end off the head of frisée, then tear the frisée into small pieces to measure the indicated amount. Place in a large mixing bowl. 2. Separate the leaves of kale from the stems and tear ...

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 ...

Note: Cashel Blue, made near the town of Cashel in County Tipperary in southwestern Ireland, is considered one of the best blue cheeses in the world, but any quality blue cheese will do. Find it at ...

1. Make the Poached Egg: Bring 4 cups water to a boil in a large saucepan over high heat. Add the vinegar and adjust the heat to a brisk simmer. 2. Break the egg into a small bowl and pour it into the ...

The number of lunchtime salads that guests in my restaurants order always increases as the weather warms up in spring. That makes sense. Fresh salad leaves and other vegetables start to appear in some ...

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 ...

There’s a restaurant in my neighborhood that used to offer a “Frisee and Spinach Salad.” The current name of the salad on the menu has reversed the greens: it lists spinach first and then frisee. I ...