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LA Times Food Section Roundup: Cooking For Two, Crème Anglaise, and Fast Food

Lia Bulaong Post a comment

Regina Schrambling, on tricks to cooking for two: "The best thing about dinner for two is that you can brave dishes that would be too labor-intensive and time-consuming for a crowd. You can fry up little corn cakes to top with smoked salmon and crème fraîche, or skillet-roast a whole duck cut in half, or sauté two skate wings that can go from skillet to plate without waiting for four or six more to be cooked. But when you want a night to remember, you can pull out more stops and spend a little more money. In polling coupled friends on their ideal menu with wine but no cliché roses, I found the ingredients and dishes always differed, but the... More

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