Silverton, Colorado.
This bowl of goodness is basically an Italian sub in salad form.
Filet Mignon, Horseradish-Olive Tapenade Cannellini Beans, Wilted Spinach & Arugula, Arugula Flowers Welcome back to the Borage & Basil Bistro, this summer’s virtual restaurant where all the menu items feature fresh snipped herbs, exotic ripe fruits, and/or edible flowers from our garden. Tonight’s dinner special is inspired by Chef Nancy Silverton, adapted from a recipe … Continue reading "Filet Mignon à la Nancy Silverton"
Nancy Silverton is an internationally acclaimed American chef, baker, restaurateur, and author who also serves as one of Hilton’s most
With a competitive spirit, Nancy Silverton sets out to make the best versions of classic baked goods.
These chewy, crunchy treats are topped with creamy peanut butter and roasted peanuts for a particularly delicious take on the classic.
The world-famous chef on the kitchen gadgets that are worth it, which aren't, and her favorite cooking-centric gifts to give.
Treated like puff pastry, the dough for these buttery pastries is rolled and folded several times to create multiple flaky layers.
Durango and Silverton Narrow Gauge Railroad,, is a 3 ft narrow-gauge heritage railroad that operates on 45.2 mi between Durango and Silverton
Get a taste of chef Nancy Silverton's affinity for fresh, straightforward Italian flavors with this collection of dishes, including incredible pasta recipes, salads, desserts, and more.
“It’s a very straightforward egg salad,” chef Nancy Silverton writes. “What makes it special is that every element of the salad is done correctly.” While “correctly” is in the eye of the beholder, especially with something as personal as this, I do believe that if you love egg salads, this one will be an especially revelatory experience for you. And if you aren’t so sure about them, this is the one that will convince you. Adapted slightly from Mozza at Home (Knopf, 2016). To read the full story head here and if you need to fix a broken mayonnaise/aioli, just watch this!
Get a taste of chef Nancy Silverton's affinity for fresh, straightforward Italian flavors with this collection of dishes, including incredible pasta recipes, salads, desserts, and more.
Recreate Los Angeles-based chef and restaurateur Nancy Silverton's recipe and learn more about her new cookbook.
Chef Nancy Silverton exclusively told Us Weekly how to make her delicious lemon bars while opening up to chef Judy Joo about her career
Guide to the best kid-friendly activities in Silverton Oregon. Written by a local mom. Includes places, things to do, and local family events.
Nancy's basic focaccia dough Total time: 3½ hours, plus 12 to 24 hours resting time for the sponge Servings: Makes 2 (10-inch) focaccia dough rounds Note: This recipe requires the use of a stand mixer, 2 (10- by 2-inch) round cake pans and a digital kitchen scale.
At her famed Los Angeles steakhouse, Chi Spacca, Nancy Silverton serves up this winning spin on the French bistro salad.
You'll never eat Caesar salad cold again.
Imagine hiking up 8 miles of mountain climbing to elope? These two adventurers did just that, traveling up to the high country of the San Juan Mountains of Colorado to say their vows and get married one of the most gorgeous locations in Colorado.
Recently I had lunch with James Beard Award winner Nancy Silverton at her Chi Spacca restaurant on Melrose. It was an informative afternoon that also included Cheryl Forberg, the nutritionist for t…
I don't think Nancy Silverton has published this particular recipe (I could be wrong), so this is NOT her recipe, but just my interpretation of the version she serves at her restaurant, which is quite different looking from traditional focaccia di Recco.
Chef Silverton to bring her irresistible Italian-inspired recipes to the island’s premier beachfront resort January 12 through 15 (IN SHORT) Four Seasons R
The train stops in several scenic spots so you can photograph the train itself. It is August 16th and the high today is only 50 degrees so I can’t help but think of Fall and my trip to Ouray two Septembers ago. I flew my parents out and my mother and I rode the Durango and Silverton Railroad one way to Silverton. This is another one of those quintessential Colorado experiences. Fall is a great time to ride the train because there are spots of showy aspens all along the route. Dress warmly though if you go this time of year. While the coaches are enclosed, the gondolas are open air and at times I was wearing three layers, gloves, and a warm hat. A thermos of hot chocolate will make the trip even better. Seats are assigned so you have to choose your car before hand. Rocks along the Animas The D&SNGRR, which stands for the Durango & Silverton Narrow Gauge Railroad, was completed in 1882 and was initially used to haul silver and gold out of the mountains. Narrow gauge rails, which are three feet apart, are easier to lay around tight mountain curves. You will see on the route that there are some tight curves indeed! Interestingly, standard rail gauge is 56.5 inches, which was the width of Roman chariots. Now that is a standard worth keeping. And I thought the English foot (12 inches) was a bad measurement! We stayed in Durango the night before our trip and it poured like it is today, which is probably why I am reminiscing. Since the train departs at 8:15 AM, this was not a bad choice. We were fortunate to have my father pick us up in Silverton because at 18 mph, the train trip takes 3.5 hours. Going back would have been too tedious for me. There is a motor coach option at certain times of the year, however, and I would recommend that for the variety if nothing else. It is hard to identify milestones along the route but you can google the animas river since it tracks this pretty well. At times the train is right along side the river bed and at other times it is high above with the Animas rushing through a sculpted gorge below. My favorite photo from the trip. You can sense the change in the seasons between the snow, color, and low hanging clouds. The D&SNGRR is a history lesson, a kitschy tourist trap, and a wonderful way to see some stunning Colorado scenery all rolled into one. For train buffs this is an absolute must. Everyone else should do it too. Just get your tickets well in advance. Prime time fills up quickly.
This week's recipes from the L.A. Times Test Kitchen
See how to make the classic chopped salad from Pizzeria Mozza with chef Nancy Silverton's genius recipe and tips from the chef herself.
In her new cookbook, The Cookie that Changed My Life, Nancy Silverton takes the classic Oreo to a new level with her recipe for the ultimate chocolate cookie.
A cheesy and savory tart, bursting with earthy mushroom flavor.
A classic chopped salad recipe with salami, provolone, pepperoncinis and all your favorite Italian sub ingredients from chef Nancy Silverton at Pizzeria Mozza.
This is the tart that made Julia Child cry. In 1997, Nancy Silverton baked this tart on Baking with Julia , a TV series that featured guest pastry chefs who were—at the time—just emerging as stars. In the half-hour episode, Julia towers over a young Nancy as Nancy shows how to m
Impressive but no more time consuming.
The culinary icon has managed to improve America’s favorite desserts, from banana bread to oatmeal raisin cookies.
