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FOOD
April 11, 1985 | ISAAC CRONIN and PAUL JOHNSON, Cronin and Johnson are co-authors of "The California Seafood Cookbook."
One of the many East Coast fish that has become commonplace on the West Coast is the tilefish, also called tile bass and sometimes, incorrectly, sea bass. Tilefish is most plentiful in winter and spring. It is a beautiful fish with a turquoise blue back fading to yellow, pink and white on the belly, and the entire body is covered with bright yellow spots. Tilefish may reach 50 pounds, although smaller fish, called kitten tiles, commonly are sold whole in some markets.
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NEWS
July 16, 2012 | By Mary MacVean, Los Angeles Times
(Editor's note: Writer Mary MacVean tried out trainer Jackie Warner 's diet plan from her new book “10 Pounds in 10 Days.” Here's her experience. Read the previous days , too.) Day 6 I've been really surprised by the fact that I've not been hungry much. I will admit my measuring has been a little heavy-handed - but we're talking about over-measuring broccoli, for goodness' sake. Anyway, I dutifully ate my lunchtime sandwich today. And when I finished it … I was really hungry.
NEWS
December 12, 2011 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
'Tis the season for all kinds of tasty treats, including marzipan. But the sweet indulgence made from ground almonds and sugar may not always be made from those expensive nuts. Fakes are on the market, and a new test may be able to spot them. Yes, Virginia, counterfeiters have found their way to food, and apparently some items tagged as marzipan may be made with other ingredients, such as ground up peach and apricot pits, soybeans and peas. How to tell the difference? A recent study in the Journal of Agricultural and Food Chemistry used polymerase chain-reaction-based techniques to determine ingredients.
FOOD
October 7, 2010
2009 Panizzi Vernaccia di San Gimignano Tuscany isn't exactly known for its white wines. But San Gimignano, the medieval hilltown bristling with towers, is ground zero for Vernaccia di San Gimignano. The appellation is tiny, just the commune actually, but a few top producers such as Giovanni Panizzi prove that it's possible to make a thrilling white from the indigenous Vernaccia grape. The 2009 Panizzi Vernaccia di San Gimignano is just hitting the shelves now and it's a beauty.
MAGAZINE
October 27, 2002 | DAVID DOWNIE
My mother made the mistake of taking my teenage sister, two brothers and me to an afternoon concert at a popular theater in Rome, where we had moved in the mid-'60s. I can't remember what the orchestra played, but it must have been good. When the music stopped, the audience jumped to its feet shouting "Bis! Bis! Bis!" I, too, shouted "bis," without knowing what it meant. I was the youngest of four and suspended somewhere between California kid English and Roman kid Italian.
FOOD
September 19, 1985
Football season is once again in full swing. With two professional, numerous collegiate and hundreds of high school and amateur teams here in Southern California, fans shouldn't find any shortage of games to attend. For many, part of the fun of going to watch a game is the tailgate picnic enjoyed prior to kickoff. In fact, dedicated tailgaters insist there's a certain magic about celebrating pregame festivities with good friends and delicious food.
NEWS
January 17, 1999 | MIKE DOWNEY
I was in Buffalo, N.Y., and I should have stayed there. (Has anybody ever said this before?) It was snowing. The temperature was subzero. The city of Buffalo was like Siberia, except with restaurants that serve hot chicken wings. It was Fargo without the glitz. Nobody knew if Buffalo's airport would close. Planes were grounded all across America. My connection was in Chicago, but I wasn't sure O'Hare would be open if I could get that far. "Spend the night in Buffalo," suggested a friend.
FOOD
April 27, 1989 | MARJORIE MILLER, Times Staff Writer
Dripping in heavy cream, thick with ham, sausage, almonds and sesame oil, the rich meals consumed by Spanish Colonialists were "fatal," says Mexican chef Victor Nava. Pure calories and carbohydrates. But maybe the viceroys who were sent to Mexico in the 17th Century to represent the Spanish king were "the ones who knew how to live," Nava says with a mischievous grin. And their rich diet "was baroque, part of the splendor of the time." Trying to re-create some of that splendor, Nava served a Viceroy's Dinner last Saturday in the central patio of the Museo de la Ciudad.
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