Russ Parsons shares his favorite vegetable side dishes, while Jonathan Gold takes on Piero Selvaggio's V-vinbar. Will Clower leaves out food for Santa Claus and sophomore Bronson Chang fights hunger by donating excess USC "dining dollars." Etiquette maven Helena Echlin has advice for surviving New Year's parties, Jennifer Nugent uncorks sparkling wines, and Ted Allen braises succulent pork. The Hot Knives celebrate New Year vegan-style and Laura Avery finds what's in season in the Market Report.
Santa Food; New Year's Eve Party Rules and Sparkling Wines
From this Episode:
USC Dining Dollar Food Drive
University of Southern California sophomore Bronson Chang fights hunger by donating excess USC "dining dollars" through the Dining Dollar Food Drive benefiting the Los...
Surviving Holiday Parties
Chow magazine columnist Helena Echlin has advice for surviving New Year's Eve parties. She shares her thoughts on double-dipping, suggestions for mingling, and dealing with...
Jennifer Nugent, co-owner of Colorado Wine Company , uncorks sparkling wines to celebrate New Year's.
The Market Report
Laura Avery speaks with private chef Dave Rubell, who shares a delicious pasta dish that combines toasted orzo with caramelized onions and wild mushrooms. You'll need 1...
Vegetable Side Dishes
LA Times food editor Russ Parsons shares his favorite vegetable side dishes. His latest book is How to Pick a Peach . Spiced Crown Pork Roast with Glazed Root Vegetables...
Ted Allen talks about slow and low braising for fall and winter seasons. Braising is cooking with moist heat in a covered pot. He explains what meats work well with this...
The Gold Standard: Valentino
Pulitzer Prize-winning critic and LA Weekly columnist Jonathan Gold relaxes at Piero Selvaggio's V-vinbar located inside Valentino in Santa Monica. He recommends the...