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Apple Cider

FOOD
February 7, 1991 | ROSE DOSTI, TIMES STAFF WRITER
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.
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FOOD
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.
MAGAZINE
May 16, 1993 | Rone Tempest, Paris bureau
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.
FOOD
February 7, 2001 | THOMAS KELLER and MICHAEL RUHLMAN, SPECIAL TO THE TIMES
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.
NEWS
October 11, 2013 | By Chris Erskine
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....
FOOD
December 29, 1999 | ROSE DOSTI
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."
FOOD
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)
BUSINESS
September 9, 1998 | Bloomberg News
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.
FOOD
July 21, 2011 | Noelle Carter, Los Angeles Times
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.
FOOD
June 17, 2009 | By Noelle Carter
  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.
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