October 5, 1995 |
On a cold day in London, businessmen who don't rush home for dinner often pop into a local pub and sip a hard cider before hopping on the tube. Ciders are a fast-growing segment of the drinks market in England, accounting for about 10% of all alcoholic beverages sold in pubs. And now, almost overnight, cider is taking off in the United States--largely without fanfare. Indeed, the word "cider" itself isn't well understood; many people believe that it refers to apple juice.
December 18, 1986 |
No wonder children love Hanukkah. There are eight days of giving and receiving gifts. This year candles will be lighted from Dec. 26 through Jan. 2, a new one added each night; some lucky children will also receive a small gift on each day of the holiday.
CALIFORNIA | LOCAL
October 11, 1998 |
Don't gasp. That bug floating in the soup is the entree. It is, anyway, if Ron Taylor served up the dish. The former UC Irvine entomologist, who gained fame as the Bug Chef for his cookbooks and public appearances promoting the benefits of insect-eating, held a cooking demonstration Saturday at the Fullerton Arboretum, serving his "worm oatmeal cookies" and "insect trail mix" to a largely grossed-out crowd of youngsters and their parents.
CALIFORNIA | LOCAL
August 1, 2012 |
For years, people went looking for Los Angeles Historical-Cultural Monument No. 137: a Dutch-themed hot chocolate shop that was one of Ernest Batchelder's earliest commissions. They came to a worn-looking building on West 6th Street downtown expecting to see the Arts and Crafts master tile-maker's murals of Dutch maidens in wooden clogs. What they found instead was a small, drab arcade, with stalls selling bargain vitamins, perfume, jewelry and hats. Tile was visible on the ceiling and walls, poorly lighted by fluorescent bulbs.
February 5, 2013
In this Filipino take on chicken adobo from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. It's a wonderfully rich yet simple dish, perfect served alongside a simple salad or side -- Guerrero recommends jasmine rice -- and it comes together in only an hour. For more quick-fix dinner ideas, check out our video recipe gallery . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix several dishes in an hour or less.
December 17, 2003 |
Performing, it seems, is great preparation for cooking under pressure. Dweezil Zappa and Lisa Loeb are the coolest of cooks. Neither is the least bit flummoxed that smoke rises from the roasting asparagus or that the new macaroon recipe creates what Zappa calls "alien macaroons." It's almost Hanukkah, which starts at sundown Friday, and Zappa and Loeb have invited a few friends to their Studio City house for brisket and latkes, and a few less traditional surprises.
November 30, 2005 |
DAVID GREMMELS and Cary Bryant could be considered the accidental cheese makers. Three years ago they were scouting for blue cheese to stock a wine bar they planned to open in Oregon when they happened on Rogue Creamery in Central Point, which had been making a Roquefort-style cheese since 1957. They tried it, they liked it and then the 75-year-old owner, Ignacio Vella, dropped a bombshell: "Gentlemen, if you want my cheese, you're going to have to make it yourself. I'm going to close it down."
May 31, 2004 |
The physical therapy pool at a West Los Angeles sports medicine clinic is bustling with people who are rehabbing sore or surgically repaired hips, knees and shoulders. Their faces occasionally wince as they slowly struggle through underwater exercises. Then, a strapping older man with a full head of silvery hair, a bodybuilder's physique and a George Hamilton-like tan and smile struts poolside.
May 26, 2012 |
Shrubs - they're not just for hiding in! Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as "shrubs" are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they're added to soda water as an alternative to mainstream sodas, and sometimes they're mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they're adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.
February 25, 2010
Chicken adobo Total time: 1 hour Servings: 4 Note: Adapted from Andre Guerrero of Marché, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice. 1 (3 1/2 pound) whole chicken 12 whole cloves garlic 1 cup apple cider vinegar 1/2 cup soy sauce 1 tablespoon coarsely ground black pepper 4 dried bay leaves 1. Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half.