Author: Russ Parsons
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‘Julie & Julia’ Gets the Story Right
NOTE: RUSS PARSONS IS THE FOOD EDITOR AND COLUMNIST FOR THE LOS ANGELES TIMES.LOS ANGELES • At a certain point in the wonderful new movie “Julie & Julia,” there is a plot twist so shocking the audience gasps. Julia Child does something that seems so totally out of character that even on the way out,…
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Greeks answer call of the wild
These days, when Alexandra Panousis takes her girls to cut weeds for dinner, she stays in the car, directing the action from the front seat of a new Jaguar. Not those, she tells her daughter, Elaine Panousis. You want the type with the yellow flowers. Get the ones with the thinnest stems and the finest…
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Cook tart rhubarb into sweet treats
We put in a new front yard a couple of weeks ago, complete with drought-tolerant plants. Of course, there’s an edible component: four raised beds for growing tomatoes, squash, melons and greens.But the thing I might be most excited about is that with any luck, by this time next year I’ll be cooking from my…