Peel and thinly slice the onion into rings, then cut the rings in half to form crescent-shaped pieces. Set aside. Place the wine, water, dill weed and bay leaves in a 12-inch extra-deep skillet with a ...

Our desperate fish philosophy is to buy and cook fresh fish on the same day to ensure peak flavor. So when we saw the huge salmon fillet for such a great price at our local warehouse club store, we ...

Kebabs are fun to make and easy to cook, as long as you do not mix ingredients with different cooking times on the same skewer. When in doubt, use separate skewers for each item. To make sauce: ...

1. Preheat oven to 450 degrees. Season salmon with salt and pepper to taste. Heat a large, heavy, nonstick oven-proof skillet over medium-high heat. Coat skillet with a little oil. 2. Add salmon and ...

This week we have a recipe for JL in Harbor City, who was looking for bread pudding. Susan in Hawthorne sent us this recipe, direct from a cooking school in New Orleans. Thank you, Susan. We also ...

My Noni and her husband Fred saw the world together, guided by great food. He was born in Yugoslavia and she, Berlin. Their families fled the Holocaust and landed in Ecuador, where they eventually met ...

To my mind, dill is the forgotten herb. I mean that literally. Whenever we plant it in the garden, I forget all about it until it bolts and has to be cut down. I don’t know why this is. I like dill.

So how does a food like koprova omacka fit in Pilsen? Especially since the neighborhood is known more these days for its savory Mexican moles than it is for this tangy dill gravy from Czechoslovakia.