Garlic chives, similar to plain chives, add their distinctive pungent flavor to many Chinese and Korean dishes. The buds can be sautéed like a vegetable, and the flat leaves can be used like an herb, ...

In a small bowl, stir together all sauce ingredients. Cover and refrigerate at least 1 hour or until serving time. (Makes about 1 ¼ cups sauce). Preheat oven to 400°F. In a medium bowl, combine all ...

In the pristine prep kitchen above Culver City’s Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a ...

ON A RECENT sun-shot June morning in Echo Park, Josef Centeno left home and skateboarded down the hill to Lot 1, the new restaurant on Sunset Boulevard, to demonstrate how to make a baco. It was a ...

This dish is reminiscent of moussaka but it's a more pared-back meal that's not as rich and involves fewer steps.

In a 4-quart saucepan, combine broth, water, milk, soy sauce and garlic. Bring to a simmer. Add asparagus and cook about 6 to 8 minutes, until crisp-tender. Add spinach and cook an additional 3 ...

You’re smart, competent and willing to tackle something new no matter how daunting it seems: Those are introductory words from the publisher of “The Complete Idiot’s Guide to Meals in 30 Minutes or ...

Wild onion/garlic tops freshly gathered, chopped and ready for use in a wide variety of dishes. (MARCUS SCHNECK, mschneck@pennlive.com) While ramps, or wild leeks, are the Kobe beef of the onion ...