Recipes to celebrate the arrival of spring

With Passover now underway, Easter just a week away and temperatures staying above 72 degrees these days, it’s starting to officially feel like spring in L.A. To kick it off, I created an Easter-ish menu that celebrates the ingredients that remind me of the season and holiday: lamb, new potatoes, mint and coconut. Like most seasonally-minded cooks in Southern California, I note the different seasons not by the calendar month but by which ingredients are in the market. In anticipation of all the new green things and non-citrus fruits appearing in the market, I’m taking screenshots of recipes, dog-earing pages in cookbooks and having chats with fellow cooks to collect recipes to use with all the goods.

For new baby artichokes, I turn to Bavel’s treatment of

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6 New Passover Recipes From Chefs Who Celebrate

When I picture my extended family, we’re all seated around a seder table that’s covered in matzo crumbs and Manischewitz. My dad strums “Ma Nishtanah” on the guitar while I snack on salt-slicked parsley and lock eyes with my sister, silently asking when the prayers end and the meal begins.

Each spring Jewish families gather to recount the biblical tale of Exodus, when the Israelites escaped bondage in Egypt via locust swarms and parted seas. Passover is a festival of stories and song, ritual and resistance. And because we’re Jews, it’s symbolized with food. At the center of the table, a decorative platter—the seder plate—displays the foods that have guided the night’s ceremony for generations: matzo, roast shankbone, bitter herbs, spring vegetables, and charoset studded with nuts and fruit. And for eight days (or seven, if you’re in Israel), we go without the usual bagels and pita, cleansing our homes

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7 fresh recipe ideas to celebrate the start of spring

Spring starts tomorrow and the new season brings with it more sunshine, more opportunities to spend time outdoors and of course plenty of bountiful produce. Whether you’re an expert home chef or more of a dabbler, spring is the perfect time to visit a farmers market and try out a new recipe that incorporates healthy and colorful food into your menu. After a winter of comfort foods (which we needed a lot of!) and hearty stews it’s time to start thinking fresh and light when it comes to home cooking. Here are seven recipes that will help you celebrate the start of spring — pair them with a beautiful glass of rosé or some fresh limeade to toast to a happy and healthy season.

Grilled Asparagus

Grilled asparagus

Samantha Okazaki / TODAY

Asparagus is one of those healthy greens that’s so easy to cook with just a little EVOO, salt and pepper.

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Soul good: 6 recipes that celebrate soul food | Food and cooking

Soul Food

Smothered Pork Chops with mashed potatoes.

Photo by Colter Peterson, [email protected]

1½ teaspoons onion powder

1½ teaspoons garlic powder

½ teaspoon cayenne pepper

1 teaspoon seasoning salt

½ teaspoon fresh cracked black pepper

2 teaspoons plus 2 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 large onion, thinly sliced

1 teaspoon fresh chopped thyme, or ¼ teaspoon dried thyme

¾ cup buttermilk or heavy cream

Chopped fresh flat-leaf parsley, for garnish

1. Pat the pork chops dry with paper towels to remove any moisture. Season with onion powder, garlic powder, cayenne, seasoning salt, pepper and 2 teaspoons of the olive oil.

2. Dredge each chop in the flour; shake off the excess and keep the remaining flour.

3. Heat the remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a skillet or pan over medium heat. When hot, fry the pork chops in a

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