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    171 Recipes

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    These cookies, which consist of a tart dough with a spicy filling, are served in large quantities at various Northern California Portuguese festas, such as Dia de Portugal. This recipe was published in the San Francisco Chronicle; but adapted from "Foods of the Azores Islands", by Deolinda Maria Avila. (Moonlith Press, 1977).

    Recipe #395901

    Need an appetizer recipe that is both delicious and easy to make? This shui mai recipe uses packaged won ton skins: and the stuffed shui mais are boiled. You can even have the pork butt ground for you while shopping for the won ton wrappers. One note, the mustard-soy vinaigrette should be made an hour in advance to allow the flavors to blend. Roy Yamaguchi made these for a special event and they really went over well. The recipe was published in the LA Times, reader request column.

    Recipe #393182

    El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan.

    Recipe #392610

    The Century Plaza Hotel is an upscale hotel located in the Century City area of Los Angeles. Their chef has concocted this dressing recipe for patrons who want a creamy salad dressing that is not too high in calories. The hotel claims it's about 10 calories per tablespoon. The recipe was published several years ago in the reader request column of the Los Angeles Times.

    Recipe #390940

    I've been making this dressing for about 20 years now; it's especially good on tostada salads or just a simple green dinner salad. The recipe is from the El Torito Restaurant in Los Angeles and was published in the LA Times reader request column.

    Recipe #390312

    This recipe is an old time favorite at El Torito; and a delicious soup that we have really enjoyed. The restaurant, when submitting this recipe to the LA Times for their reader request column, also suggested that this can be made into a whole meal soup by adding hominy, corn or other grains. They also serve this at their weekend brunch.

    Recipe #389777

    These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn cake to garnish their entree dishes. This recipe was provided by the restaurant to the Los Angeles Times for publication in their reader request column. The recipe was also published in the book: "Dear SOS: Favorite Restaurant Recipes from the Los Angeles Times."

    Recipe #385028

    Salbutes are delicious little snacks which typify Mayan and Yucatecan cooking. They can be made with a variety of toppings, I've listed the most popular ones. Salbutes can also be served as part of a luncheon menu. Before making these, note that the pickled red onions (so famous in Yucatan cooking) do require a standing time of several hours. It's best to make them a day in advance, they keep for about a week in the refrigerator. For a great casual lunch, try serving salbutes with a bowl of bean soup and a fresh fruit salad. It's a popular combination served at the Mayan Beach Garden in Yucatan where this recipe comes from.

    Recipe #376246

    This now classic soup was created in the early 1970's when Tex-Mex was becoming popular. It's still a favorite nation wide. Note: This is a good make ahead soup, however if you are making it for future use, do not add the cream, cheese or tortilla chips until just before serving. Store soup in the frig or freezer and add the omitted ingredients before serving.

    Recipe #371842

    Helen Corbitt, Neimans first chef, developed this recipe back in the 50's; and it's still as good as ever. The secret is to ice the cookies when they have completely cooled; you can spread a thicker layer of icing that sets up well and won't smear. The recipe was adapted from the book, Neiman Marcus Taste.

    Recipe #368624

    It's important to use plenty of raisins for this recipe, use more if you like. I really enjoy the texture of these cookies; their especially good with a glass of milk.

    Recipe #367703

    This recipe supports the Mae West theory which esposes that: "too much of a good thing can be wonderful". The recipe is from one of my favorite books, the Neiman Marcus cookbook. They are just the thing to have with a tall glass of lemonade on a hot summer day.

    Recipe #367327

    This recipe is used as a condiment on Neiman's Portobello Mushroom Sandwich. It's good on other sandwiches and a filler for omelets. The marmalsde should be allowed to stand in the refrigerator for a few days for the flavors to develop.

    Recipe #367119

    Some dishes, such as fish and chips, call for fried potatoes; but deep frying is not the healthiest way to cook the humble tuber; and not my favorite task to do. With oven baking, much less oil is used and the potatoes are crispy--- just be sure to serve them immediately. This very simple, basic recipe from "Neiman Marcus Taste", is the best of the ones that I've tried.

    Recipe #366615

    This is a popular side dish, typically served with sandwiches, at various Neiman Marcus restaurants. It also makes a great corn salsa with a little less sugar, but a finely chopped jalapeno and/or a dash of tapatio sauce added to the relish. Recipe from Neiman Marcus Taste.

    Recipe #366356

    Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries.

    Recipe #365860

    This is a simple, easy to prepare potato salad from Ina's book: "The Barefoot Contessa at Home". It's easy to make because you don't have to peel the potatoes; and it's the one she made for the 18 years that she owned the Barefoot Contessa Store.

    Recipe #365727

    This cookie recipe with white chocolate and cranberries comes from Neiman Marcus' Zodiac Room and is a Dallas Classic Dessert. The dried cranberries called for in the recipe are also called craisins.

    Recipe #365272

    Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column.

    Recipe #362049

    If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times.

    Recipe #361235

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