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PARIS — Easter still makes me think of vinegar. A clear wax crayon, drawn onto the white shell, not able to see the childish designs, hoping for the best. Dipping into the colored, vinegary dye with a flimsy wisp of wire shaped like a stop sign. Who...
Tags: Cilantro, Mayonnaise, Environmental Issues, France, Tomatoes
WGN NewsWini Moranville To purchase a copy of the book: The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day Event: Book Signing Saturday, February 25 2:00 p.m. - 3:00 p.m. The Book Stall in Winnetka 811 Elm Street Winnetka (847-...
Tags: Parsley, Salt, Pickles, Mustard, Pork Chops
Bucktown / Wicker ParkChef Ralph Steinberg shares his recipe for People's skirt steak, based on his "love for carne asada and the classic Polish pairing of beef and pickles."...
Ludo's ham soup Total time: About 2 hours Servings: 6 Note: Adapted from Ludo Lefebvre. He prefers using Madrange brand ham, available through select gourmet markets and online; other boiled hams may be substituted. 11 tablespoons (scant 1 1/2...
Tags: Foods and Beverages, Soups, Salt, Onions, Croutons
Staff reporterGrilled Octopus with Chorizo Vinaigrette & Tartare Sauce Croquette Lockwood Restaurant and Lobby Bar 17 E Monroe Chicago (312) 917-3404 www.lockwoodrestaurant.com Grilled Octopus with Chorizo Vinaigrette & Tartare Sauce Croquette By Chef Phillip Foss...
Tags: Mayonnaise, Peppers, Recipes, Lemons, Mustard
Special to The TimesSEATTLE chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a Delaware recipe to the Pacific crab, and restaurant...
Tags: Cilantro, Onions, Mustard, Connecticut, Lifestyle and Leisure
Total time: 30 minutes Servings: 8 Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. 2 hard-cooked eggs 1 teaspoon coarse mustard 1 tablespoon minced shallot 2...
Tags: Salt, Chives, Mustard, Sour Cream, Shallots
Total time: 10 minutes, plus 30 minutes standing Servings: 12 to 14 Note: Serve this with the roast pork shoulder master recipe. 1/4 cup minced shallots 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/4 cup finely diced cornichons 1...
Los Angeles Times Staff WriterSave money -- eat out. It might sound counterintuitive, and it flies in the face of advice tossed out by penny-pinching "experts" -- but they don't know what we know: where to find the best dining deals in town. Who says it's cheaper to eat in? We...
Los Angeles Times Staff WriterSERVED IN pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant menus, a second wave in L.A.'s charcuterie renaissance....
Times Staff WriterThese days, L.A. is a tough place to be if you're a food-loving Francophile. Oh, sure, there's a creperie every fourth freeway exit and Disneyland-style French food at Morels at the Grove. And, yes, if you're Bill or Melinda Gates, you can buy terrific,...
Total time: 2 hours Servings: 4 as an appetizer or lunch entree 4 duck legs (thighs included, about 2 1/2 pounds) Sea salt and freshly ground black pepper 1/2 teaspoon oil 1 teaspoon dried thyme 4 large garlic cloves, peeled 1 cup dry white wine or...
Tags: Arugula, Mayonnaise, Potatoes, Salt, Chives
Apr 2, 2013 |Story| Aberdeen News
May 28, 2012 |Story| WGNTV-LTV
Jun 29, 2011 | RedEye
May 20, 2010 |Story| Los Angeles Times
Jul 29, 2009 |Story| WGNTV-LTV
Jun 14, 2006 |Story| Los Angeles Times
Jun 14, 2006 |Story| Los Angeles Times
Apr 6, 2009 |Story| Los Angeles Times
Jul 9, 2008 |Story| Los Angeles Times
Aug 13, 2008 |Story| Los Angeles Times
Sep 7, 2006 |Story| Los Angeles Times
Jul 29, 2003 |Story| Los Angeles Times
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