FOOD
March 22, 2006 | Barbara Hansen, Times Staff Writer
Dear SOS: My sister and I were in Santa Barbara recently. When we stopped at the Chase Restaurant & Lounge, they served a bean appetizer for happy hour. My sister loved it and ate two helpings. They said it was an old family recipe. S. ACKERMAN Capistrano Beach Dear S. Ackerman: Sonia Rosinka, owner of the Chase Restaurant & Lounge, says these beans are a Romany (gypsy) dish from the former Yugoslavia, traditionally served during Lent as well as during a three-day fast in December that honors Saint Nicholas.
HEALTH
November 3, 2008 | Karen Ravn
Some good buys for your health and your pocketbook: Buy fresh fruits and vegetables in season. Buy frozen otherwise. Frozen is cheaper and may even be better for you than fresh. That's because produce is usually frozen at its ripest, which is usually when it maxes out in nutrient content too. Some nutrients do break down or leach out in the freezing process, but most make it through.
FOOD
December 1, 2011 | By Betty Hallock, Los Angeles Times
Four students are standing over a hot stove in the creamery of the Institute of Domestic Technology on a late-October Sunday at the Zane Grey Estate in Altadena. Each one is manning a hand-cranked Whirley-Pop popcorn popper filled not with popcorn but green coffee beans from Costa Rica. The raw coffee beans turn golden, then brown, then start to expand and crackle. A moment or two later, as the beans sizzle: "You hear that? That's second crack!" says instructor Ian Riley, explaining the point at which the coffee's woody cell walls fracture and its sugars continue to caramelize.
HEALTH
July 26, 2010
This recipe from registered dietitian Lisa Gibson provides protein, fiber, iron and vitamin C, and can be easily added to the couple's culinary repertoire: Note: this recipe has not been tested. Swiss chard with cannellini beans (Serves four) 2 tablespoons extra virgin olive oil 1 to 2 medium onions, sliced thin 4 cloves garlic, crushed 1/2 cup vegetable broth 8 cups chopped Swiss chard leaves (remove and discard the long center stem before chopping)
FOOD
December 2, 2009 | By Noelle Carter
Dear SOS: Last week I had the epicurean adventure of a lifetime at the Yard House at L.A. Live. The ribs and creamed corn were excellent, but the barbecued beans were heavenly. Could you please provide the recipe for these fabulous beans? Betsy Stoeven Angelino Heights Dear Betsy: These beans are a great side dish to have on hand as the weather cools. The recipe is relatively simple but rich with flavor, with the beans neither too sweet nor too spicy. Enjoy! Yard House BBQ beans Total time: 40 minutes Servings: 6 to 8 as a side dish Note: Adapted from the Yard House.
FOOD
August 15, 2007
Total time: About 1 hour, 25 minutes Servings: 6 to 8 as an appetizer or side dish 1/4 pound pancetta, in 1 slice about 1/2 -inch thick 3 tablespoons olive oil 1 1/4 cups chopped onions, about 1 medium 3 cloves garlic, thinly sliced 1 1/2 pounds Romano beans, stems removed and cut into bite-sized pieces 1 teaspoon salt 1/2 pound cherry tomatoes, cut in half 1 tablespoon minced fresh...