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Los Angeles Times Food Editor Russ Parsons (left), in his garden with Carter Calhoun (right) and his fiancee Meghan Garvey (middle) at Parsons' Long Beach home picking ingredients. (Gary Friedman / Los Angeles Times / January 6, 2013) |
Fennel seeds
Kosher salt
Almonds
Walnuts
Pantry staples
Olive oil
Vegetable oil
Soy sauce
Vinegars, at least red wine and sherry
Canned beans (white, pinto, garbanzo)
Dried beans (lentils, split peas)
Canned chicken stock
Cornstarch
Raisins
Dried pasta (spaghetti and penne, at least)
Long-grain rice
Canned tomatoes
Produce pantry
Garlic
Brown onions