Tender shredded chicken tossed in a smoky tomato and ancho chile sauce flavored with garlic, cumin and Mexican oregano. Served in crisp butter lettuce leaves with fresh cilantro, onion, lime and hot sauce, these make a flavorful alternative to traditional tacos.
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| Shredded Chicken Tacos |
Tender Dutch Yellow Peewee potatoes are browned in olive oil and butter with onion, chile powder and cumin, then finished with sweet red bell pepper. This simple skillet side dish is crisp and golden on the outside and creamy inside, with a mild Southwestern flavor.
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| Peewee Potatoes |
A classic French potato dish made by layering thinly sliced potatoes with clarified butter, salt and pepper, then baking them under pressure until they form a compact cake with a deeply browned, crisp exterior and tender, buttery layers inside. A heavy cast-iron skillet is an excellent choice because even heat is essential to developing the crust.
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| Pommes Anna |
A traditional French country pâté made with ground pork layered with strips of ham, veal and salt pork that have been marinated in Madeira, Cognac, shallot and herbs. The pâté is wrapped in bacon, gently baked in a water bath and pressed as it cools to create its characteristic firm, sliceable texture. Serve chilled with cornichons or other pickles.
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| Pates de Campagne |
A crunchy, colorful coleslaw from Gulliver’s Restaurant, combining red and green cabbage, celery, green onions and roasted peanuts with a slightly sweet and tangy Italian dressing. This is an old favorite from the Los Angeles Times California Cookbook.
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| Gulliver’s Nutty Coleslaw |
A simple, refreshing homemade iced tea made with freshly brewed tea, cold water and a squeeze of lemon. An easy pitcher of tea that’s especially good served well chilled over plenty of ice.
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| Lorraine’s Ice Tea |
A refreshing summer iced tea combining peach and mint teas with fresh peaches, honey and a squeeze of lime. The fresh fruit adds even more peach flavor as the tea chills.
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| Meghan’s Sweet Peach Tea |