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Strawberry Smoosh

Recipes / Recipes by Zola /

I was one of seven children. I was fifth in line, so I was sort of buried in the middle of the gang.

When I was a little kid, our dental appointments were prompted by our birthday. If you turned a year older, it meant it was time for a dental appointment.

I can vaguely remember that when I was six, the family dentist died about 2 weeks before ...Read more

Recipe Finder: Fried hard crabs, courtesy of 1960 Evening Sun

Recipes / Healthy Recipes /

Mary Garwood of Glen Burnie, Md., was looking for a copy of a little cookbook called "Fun with Seafood" that she said was published sometime in the 1960s by The Evening Sun. In particular, she wanted the recipe for fried hard crabs.

Several readers sent me the crab recipe from the booklet but none were willing to part with their personal copies...Read more

Fruity, smooth tempranillo perfect for easygoing summer

Recipes / All About Wine /

Mention the grape called "tempranillo" and the savvy American wine fan will smile. The word conjures up images of easy-drinking Spanish red wines, nicely priced for their quality.

The fan will picture tempranillo's most famous regions -- Rioja, a 2,000-square mile area 150 miles northeast of Madrid, and Ribera del Duero, 50 square miles ...Read more

Summertime grilling: This recipe will help you stay swimsuit-ready

Recipes / Wolfgang Puck /


The start of the grilling season kicks off on Memorial Day. Although we cook a lot of main-dish meats, poultry and seafood year-round over a live fire at my restaurants, at home I can't wait to head to my patio to fire up the grill for family meals.

At this time of year, though, like many people, my wife ...Read more

Grilling-Season Rules

The grilling season is upon us, exciting the imagination with visions of a smoking hot barbecue covered with fresh salmon, savory bratwurst, thick steaks and foil-covered corn on the cob. So it must be time for the annual "Wine Talk" Grilling Rules.

Rule Number 1: The grillmeister, usually moi, must have the proper tools for the task. These ...Read more

Environmental Nutrition: Dietary Relief from GERD

Recipes / Variety Menu /

Environmental Nutrition

The burning sensation of heartburn in your chest, caused by stomach contents flowing back up into your esophagus (food pipe), can be agonizing. If you experience this more than twice a week for a few weeks, you may have GERD (gastroesophageal reflux disease). GERD ...Read more

Seriously Simple: Pesto stuffed chicken breasts signal summer's arrival

Recipes / Variety Menu /

Layering flavors is a cooking technique that infuses the food with a particular flavor in successive steps. This chicken is first marinated with a pesto base and then stuffed with pesto-flavored breadcrumbs. Finally, cream and pesto are blended together for a smooth sauce that is poured over the hot, crispy chicken. A triple taste of pesto may ...Read more

EatingWell: One-pan cod dish doesn't skimp on flavor

Recipes / Variety Menu /

Using just one skillet, this easy fish recipe cooks cod right on top of fresh green beans and uses the same pan to make a flavorful sauce. The result is perfectly flaky fish, tender-crisp vegetables, a savory pan sauce and very little cleanup.

Poached Cod & Green Beans with Pesto

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

1 ...Read more

One for the Table: Summer's coming! Get your grilling groove on

Recipes / Variety Menu /

One of the perks of living in a condo is that you reap all of the benefits of grilling without all the hassle: The gas tank on the grill is always full. The grill is so big I could cook a whole pig on it if I wanted to (I don't, but it's nice to know that I could). And, best of all,...Read more

The Kitchn: Sardine snack packs a flavorful punch

Recipes / Variety Menu /

Fact: Canned sardines are polarizing. You either love 'em or hate 'em. If you're in the "love 'em" camp, here's an easy snack (or even a light lunch!) that celebrates canned sardines and pairs them with tangy pickled onions, zesty Dijon mustard and nutty crispbreads.

I find canned sardines ...Read more

The Kitchn: You can have an omelet in two minutes or less!

Recipes / Variety Menu /

Just because weekday mornings are rushed doesn't mean you don't have time for an omelet for breakfast. It's the kind of meal that shouldn't be reserved for weekends only. This version of a western omelet is served in a mug and cooks up in less than two minutes.

Just as you'd expect if it ...Read more

Try this trendy meal in a bowl

Recipes / Quick Fix /

It's a meal in a bowl and it's not breakfast. It's the latest trend and offered at many restaurants. This dinner in a bowl is easy, healthy and quick to make. This one features avocado, black beans, corn, tomato and brown rice.

Avocado lends a nutty flavor. Look for an avocado that gives slightly to pressure. To ripen an avocado, place it in a ...Read more

Crush the Culinary Competition with Crushed Red Pepper

Recipes / After-Work Gourmet /

What instantly brings back the memories of the best pizza parlors, whether they are in your own neighborhood, or even pizza meccas like Boston, Chicago or New York City? In addition to the sawdust often found almost ankle deep on some authentic joints' floors, it's the flavor of the rust and gold flecks of crushed red pepper. Besides often ...Read more

9 wines for a Memorial Day picnic

Recipes / All About Wine /

Don't grill out on Memorial Day.

Be different. Have a picnic. A proper one, with wicker basket, checkered table cloth, real silverware, at least your second-best china and glasses made of, y'know, glass.

Find a nice park. Go to the nearest woods. To the beach. To a bluff overlooking an ocean. To a riverbank. Aboard a boat. In the back seat of ...Read more

Shape up! Start the morning right with a healthy, delicious 'green drink'

Recipes / Wolfgang Puck /

With Memorial Day, summer's unofficial start, a couple of weeks away, and real summer arriving a few weeks later, shaping up for the coming season's outdoor activities is on a lot of people's minds. So you probably wouldn't be surprised by how often I get requests in my restaurants for "something light."

Of course, there are so ...Read more

Watching Bordeaux Prices

The following is an excerpt from an email sent from a fellow Bordeaux collector to like-minded friends, many of whom are dismayed by the news that prices for the very good 2015 vintage, those being sold on the en primeur market, have gone up an average of 15 percent (from 2014 prices).

"Earlier this month, in anticipation of our middle child'...Read more

Environmental Nutrition: Waste not

Recipes / Variety Menu /

Environmental Nutrition

Most people assume landfills are stuffed mostly with plastic packaging, spent furniture and garage sale leftovers, but what is really causing them to burst at the seams are items that could have made up a nutritious salad.

Every day a staggering amount of food is ...Read more

Seriously Simple: A taste memory that stands up to time

Recipes / Variety Menu /

On a recent visit to Hawaii's Mauna Kea Beach Hotel I was reminded of what makes a resort so special. Spending a few days at this romantic Hawaiian property was as close to nirvana as I can imagine. White sand beaches, a blue-tiled swimming pool overlooking the sea and paths to walk near the ocean offer up memories galore.

My morning began with...Read more

EatingWell: Cooking with classic Thai ingredients

Recipes / Variety Menu /

This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy lime juice and plenty of fresh basil. Have all the ingredients prepared and ready to add to the wok before you turn on the heat. Serve with brown rice.

Thai Chicken Stir-Fry with Basil and Cashews

Serves 4

Active Time: 30 ...Read more

One for the Table: Artichoke stems make a delicious salad

Recipes / Variety Menu /

People say we don't have seasons in Los Angeles. Oh, but we do, my friends. We do. For example, now is Artichoke Season, a time when (if you're lucky) you can find a farmer harvesting huge heavy artichokes with a long stem still attached.

The artichoke head that we eat is the bud ...Read more