December 16, 1986 |
Hold the salt! Even chicken soup isn't sacred. The time-honored home remedy can cause a rare complication called hypernatremia, or abnormally high sodium content in the blood, four San Francisco doctors have reported in The New England Journal of Medicine. It all boils down to too much salt in the soup. Not just chicken soup--any kind. A 75-year-old woman with diabetes was asked to drink "salty broth" when she was taken off a diuretic drug, the doctors report.
December 22, 1985
Was Bud Grant impervious to the cold? It seemed so on those frigid December days at Metropolitan Stadium, but former Minnesota Vikings receiver Ahmad Rashad reveals that the coach is indeed human. "He'd never talk about how cold it was out there, or how cold it was going to be on Sunday; he just ignored it like the cold didn't exist," Rashad told the New York Times. "But he knew how cold it was.
November 26, 2003 |
Really good Mexican food can turn up in unpretentious places like El Huarache Azteca 1, one of the string of small Mexican restaurants and taco trucks along York Boulevard in Highland Park. Its main attraction is the huarache, a long oval of masa shaped vaguely like the sole of a sandal. Served hot off the grill, the huaraches are dressed up like tostadas, with meat, onions, cilantro, crema and finely powdered cheese on top. The tastiest meat is pork in a terrific tangy marinade (carne adobada).
August 11, 2012
Total time: 1 hour, 15 minutes, plus cooling time Servings: 12 tostadas Note: In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here. If you're using a different variety, start with one teaspoon and work your way up. Before serving, soak the thin white onion slices in cold water at least 15 minutes. 1 pound chicken breasts, bone-in, skin removed 1 bay leaf 1 small unpeeled clove garlic, plus 1 clove minced garlic, divided 1/4 small white onion, plus 1 cup chopped white onion, divided, plus thin white onion slices for serving 2 tablespoons vegetable oil 3 tomatoes (about 1 pound)
August 23, 2000 |
Tita's Bakery on Western Avenue near Hollywood sells Central American and Mexican breads on one side and cooked food in the adjacent small restaurant. We picked out sopa de pollo, a light, mildly seasoned chicken and vegetable soup from the steam table. Along with a big serving of chicken, the soup contains zucchini, chayote and carrot plus trace amounts of tomato and celery. All these good things make for a full-flavored broth. Pick up some bolillos or other bread from the bakery to go with it.
April 21, 1994 |
Recently I've been experimenting with vegetable stocks, wanting to end up with one I could use in a variety of dishes, not necessarily just vegetarian. I was looking for three desired qualities: backbone, sweetness and aroma. I realized even before preparing my first batch that there was a difference between making a vegetable soup and a vegetable stock. (When making vegetable stock, I want all the flavors of all the vegetables, not just one.
April 25, 1996 |
Since coming to The Times Test Kitchen, I have taken on the task of making our weekly batch of chicken stock. Admittedly, making stock is not the most glamorous kitchen job, nor is it one that requires any outstanding culinary talent. Nonetheless, I take pride in it. There is nothing like a good pot of stock or broth to start out a recipe right. Some weeks, I start with a whole chicken and make a broth. But when I have only leftover scraps and bones, I make a stock. Stock, broth; broth, stock.