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Russ Parsons

Russ Parsons

Author at Los Angeles Times at Los Angeles Times

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Location
United States
Languages
  • English
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    Recent Articles

    latimes.com

    That’s reality: Jacques Pepin gives Gordon Ramsay a whipping - Los Angeles Times

    Gordon Ramsay is an expert at taking misbehaving cooks to the woodshed. Now, in a new blog post from master chef Jacques Pepin, Ramsay gets a taste of his own medicine. “In the last few years, there have been a flurry of new TV cooking shows, so-called ‘reality’ shows, that portray the restaurant kitchen in a chaotic and negative light, and I believe it is a disservice to our trade and to young people who want to go into this business,” Pepin writes on the Daily Meal website. “The worst offender…
    over 11 years ago
    latimes.com

    California Cook: KettlePizza, customized, turns grill into a pie-ma...

    Lives there a cook whose heart beats so cold that he has not entertained dreams of building a wood-fired pizza oven in his backyard? Not in my house. Just imagine summer evenings with friends gathered around the fire, shoveling in custom pizza after custom pizza, each emerging within a few minutes, blistered and browned on the top and with that perfect leopard-speckled char underneath — crispy, chewy and tender at the same time. But when I broached the subject with my wife, who has already impos…
    over 11 years ago
    latimes.com

    Anne Willan’s movable feast hits L.A. - Los Angeles Times

    ANNE WILLAN is shopping at the Santa Monica Farmers’ Market when out of the blue an attractive young woman comes up to introduce herself. “I met you at a Les Dames [d’Escoffier] dinner,” she says earnestly. “I just wanted to say how glad I am that you joined our market.” Willan, perfectly coiffed and slightly regal in a well-tailored wool suit even at this early hour, thanks her politely, then, after the woman has walked away, turns and asks with a slightly quizzical look: “That was nice, wasn’t…
    over 11 years ago
    latimes.com

    The facts about food and farming - Los Angeles Times

    One of the more pleasing developments of the last decade has been the long-overdue beginning of a national conversation about food -- not just the arcane techniques used to prepare it and the luxurious restaurants in which it is served, but, much more important, how it is grown and produced. The only problem is that so far it hasn’t been much of a conversation. Instead, what we have are two armed camps deeply suspicious of one another shouting past each other (sound familiar?). On the one side,…
    over 11 years ago
    latimes.com

    Oyster Gourmet finally opening at Grand Central Market, in a shell ...

    The next time you visit Grand Central Market, do not be surprised by what looks something like a lost set from a 1950s science fiction movie. Or is it a rocket ship/tiki bar? Whatever, Christophe Happillon’s Oyster Gourmet kiosk has finally landed on the upper deck by Hill Street, and it is something to see. It’s taken 18 months, but Oyster Gourmet will officially begin serving oysters, clams, shrimp and assorted seafood-inspired salads at the market Thursday morning. As cool as that might be, i…
    about 11 years ago
    latimes.com

    Europe suffers olive oil disaster: How you can survive it - Los Ang...

    If you’re a fan of great olive oil — particularly of oils from Tuscany and Umbria — you’d better get ready to start dipping into your wallet. That stuff’s going to get expensive. As a result of what the Italian newspaper La Repubblica is calling “The Black Year of Italian Olive Oil,” the olive harvest through much of Italy has been devastated — down 35% from last year. And though the rest of Europe hasn’t been hit quite that hard, production in most countries is forecast to be far below last yea…
    about 11 years ago
    latimes.com

    'Yucatán,' Barbara Kafka top James Beard book awards - Los Angeles ...

    David Sterling’s “Yucatán: Recipes From a Culinary Expedition,” published by University of Texas Press’ William and Bettye Nowlin Series in Art, History, and Culture, was honored as the best cookbook of the year Friday night at the prestigious James Beard awards in New York. In the lavishly illustrated book, Sterling, who runs a cooking school in Mexico, pulls together the various ethnic and cultural strands that make up Yucatecan cooking -- influences from France, Spain and Portugal, Lebanon an…
    over 10 years ago
    latimes.com

    Why bread gets stale, and why that can be a good thing

    When it comes to bread, staling is one of a cook’s worst enemies.
    over 10 years ago
    latimes.com

    Pea guacamole recipe - Los Angeles Times

    In case you’ve been off of social media for, say, the last 15 minutes, let me tell you that guacamole just happened. Not your everyday guacamole, but a guacamole studded with fresh green peas, presented by the august New York Times, with the endorsement “Trust us.” There are few things that can divide a nation faster than guacamole. Families have split over the question of adding red or white onions — or scallions (white, of course). Lime juice or lemon juice? (Lime.) Spices or not? (Sparingly,…
    over 10 years ago
    latimes.com

    Clifton’s cafeteria is finally reopening, crammed with curiosities ...

    The newly renovated Clifton’s cafeteria downtown, scheduled to open Thursday at 11 a.m., is massive — five stories of cafeterias, bars and restaurants crammed as full as a curiosity cabinet with artifacts. The design theme is set by a giant fake redwood tree four stories tall growing up the center of the building. It’s like a David Lynch fever dream. It takes chef Jason Fullilove a half-hour to just give a highlights tour of the place. And when it opens, he’s expecting to serve 1,500 to 2,000 cu…
    about 10 years ago
    latimes.com

    Waterford, once the capital of crystal, looks beyond its famed fact...

    Visitors to this small city on the southern coast of Ireland often arrive by the bus load, stopping at the futuristic black glass and chrome headquarters of Waterford Crystal and leaving as soon as the tour is done. That’s no surprise; for many people, the famed crystal is the only reason they’ve heard of Waterford. But after spending more than a month here recently with my wife, awaiting the birth of our first grandchild — she was taking her own sweet time arriving (just like a journalist’s gra…
    over 7 years ago