CALIFORNIA | LOCAL
December 14, 1993
The city's traditional Christmas tree lighting ceremony honoring men and women who served in the military will be held Wednesday at 4:30 p.m. at City Hall. The 21st annual event was begun to recognize local service personnel who were missing in action or prisoners of war. The event honors those who served in World War II, the Korean War, the Vietnam War and Desert Storm.
May 14, 2003 |
Eric Bordelet is raising cider to a new level at his estate 120 miles west of Paris. The former sommelier at the three-star restaurant Arpege has been applying the philosophy and technique of fine winemaking to cider production, with brilliant results. Everybody knows some of the most complex wines come from old vines. Bordelet's cider comes from old trees, many of them heirloom variety apple or pear trees that are 40 or more years old. Bordelet's cidre doux tastes like the memory of apples.
February 7, 1991 |
DEAR SOS: I was recently taken to Nowhere Cafe, a vegetarian restaurant in Los Angeles that serves a wonderful lentil chili recipe. I hope they're willing to share the recipe. --CAROL DEAR CAROL: Willing and able.
December 17, 1992
1992 PROGRESSIVE DINNER MENU Champagne and First Course House Noah's Ark Theme Hosts: Steve Stautzenbach and Suzanne Dickson Ham and Asparagus Bundles Crispy Fried Won Tons Assorted olives Champagne/sparkling cider Appetizer House All Americas Theme Hosts: Geraldine DeCohen and Godrick J.
February 7, 2001 |
Sometimes the newest trends in cooking aren't necessarily the best. The court bouillon is a French technique so old it has nearly been forgotten, but you can't beat it for adding flavor. A court bouillon is a quickly made stock. If you've had a poached salmon, you're probably familiar with the idea. Taste one fish cooked in water and another poached in a wine-and-herb-enhanced liquid and you'll realize the difference immediately.
October 22, 2008
Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
May 16, 1993 |
Five Times correspondents from around the world describe their favorite picnic spots in (or just outside) the cities they have covered. THERE ARE PRETTIER PLACES IN FRANCE. THERE ARE CERTAINLY more cheerful spots to picnic. But for Americans visiting Europe, there is perhaps no more moving site than the military cemeteries and beaches on the Normandy coast, where the 1st U.S. Army Division launched the Battle of Normandy on June 6, 1944.
September 9, 1998 |
The Food and Drug Administration said manufacturers of unpasteurized apple juice or apple cider now must warn consumers that such beverages could contain illness-causing microbes. All other unprocessed packaged fruit and vegetable juices must carry a warning by Nov. 5, the FDA said. To make it easier for companies to comply with the mandate, the FDA is allowing manufacturers to display warning signs where juices are sold, though they must include the warning on the package within one year.
December 29, 1999 |
DEAR SOS: My husband and I had the pleasure of lunching at the Barnstorm Cafe at the airport in Big Bear City. They had absolutely the best coleslaw we have eaten. It was creamy and had a hint of dill. Do you think you could get them to share the recipe? ANITA L. BANKE Camarillo DEAR ANITA: Barnstorm co-owner Barbara Cunningham said, "I always tell my customers that it's a secret recipe, handed down from my mother in Ohio 1/8true 3/8, but it's so simple I'm embarrassed."
July 21, 2011 |
Dear SOS: Hello! I utterly crave the Green Goddess dressing they make at Dish in La Cañada Flintridge. It has just the right balance of tart and mellow tastes. I would love to be able to make it at home. Thanks, Brooke Alberts La Cañada Dear Brooke: Bright and tangy, this classic dressing is known for its vibrant green shade. Dish was happy to share its take on Green Goddess with us, which we've adapted below. Dish's Green Goddess dressing Total Time: 15 minutes Servings: Makes a generous 3 cups dressing Note: Adapted from Dish restaurant in La Cañada Flintridge.