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.
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.
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.
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."
October 11, 2013 |
The Grand Canyon Railway's annual Pumpkin Patch Train is in full swing again. And for the first time, advance tickets are on sale. After a big turnout on opening weekend, the usual Saturday-Sunday schedules have been expanded to include four weekday dates: Oct. 11, 14, 17 and 18. The train, which runs through October from Williams, Ariz., offers 90-minute trips that let out at a patch where children have 45 minutes to pick the perfect pumpkin....
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.
January 24, 2014 |
In this hyper-fast, crazy-overscheduled, stress-inducing, 24/7 plugged-in reality, baths seem indulgent, even quaint, conjuring images of 19th century paintings of women with their hair swirled high atop their heads in old-timey tubs pouring pails of heated water about them. But a bath may be just what the doctor ordered. "America is a fast-moving society. We have fewer holidays and vacation time than, for example, Europe, and because of technology we're always on the clock," says Ole Henriksen, owner of the eponymous skin care line and West Hollywood spa where he incorporates Japanese bathing rituals.
June 17, 2009 |
Dear SOS: I've recently fallen in love with beet salads of all kinds, but this beet/horseradish antipasti from Pizzeria Mozza takes the cake. This dish on their menu is called marinated beets with horseradish. If you could help me find this recipe, I would be eternally grateful. Lisa Higaki, Rosemead Dear Lisa: Tender roasted beets are tossed with spicy fresh horseradish and lightly dressed with vinegar and Dijon mustard, making a vibrant dish that is assertively flavored and bright with color.
January 19, 2012
Apple chipotle chutney Total time: 1 hour Servings: Makes about 1 quart Note: Adapted from Susan Dumeyer and David Sundeen of Windrose Farm. They write, "It is best to use cider apples for this as they have a nice deep flavor and usually have higher sugars that help break the flesh down. I normally keep the skin on to help add pectin for texture. We make our own chipotles at the farm, so this is based on a dried chipotle we sell, not one packed in adobo sauce.