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FOOD
April 5, 2014 | By Noelle Carter
Dear SOS: At Mendocino Farms, they make this incredible cold couscous salad that's out-of-this-world yummy. I don't usually like couscous, but there is something great about this cold yet tangy summer salad. If possible, could you track it down? Doris Perl Sherman Oaks Dear Doris: Even if we haven't formally hit summer just yet, this brightly colorful and refreshing couscous salad from Mendocino Farms is a perfect way to celebrate the warmer weather we've been experiencing lately.
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FOOD
April 5, 2014 | By Noelle Carter
Dear SOS: At Mendocino Farms, they make this incredible cold couscous salad that's out-of-this-world yummy. I don't usually like couscous, but there is something great about this cold yet tangy summer salad. If possible, could you track it down? Doris Perl Sherman Oaks Dear Doris: Even if we haven't formally hit summer just yet, this brightly colorful and refreshing couscous salad from Mendocino Farms is a perfect way to celebrate the warmer weather we've been experiencing lately.
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FOOD
July 8, 2010
  Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a "chip-like" shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1. Fill a medium pot, preferably cast iron, with enough oil to come up the sides 2 to 3 inches. Heat the oil over medium high heat until a thermometer inserted reads 325 degrees.
NEWS
March 17, 2014 | By Betty Hallock
Alain Passard, the chef and owner of l'Arpège in Paris, known for his cuisine a la vegetable , will be in Los Angeles to cook at the All-Star Chef Classic, which takes place this weekend at L.A. Live. Passard's l'Arpège received three Michelin stars in 1996 and has maintained the distinction every year since then. There are now three gardens in three regions of France that provide the restaurant with organic seasonal vegetables: in the Sarthe for carrots, asparagus and leeks especially; in the Eure for celeriac and cabbage; and herbs from the Manche.
FOOD
April 26, 2013
  Carrot cake ice cream Total time: 1 hour, plus chilling and freezing time Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. Servings: Makes 1 quart Spiced pecans 1 cup pecan halves 1 tablespoon butter, melted 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons dark brown sugar 1/8 teaspoon salt 1. Heat the oven to 350 degrees.
FOOD
May 5, 2004
Total time: 20 minutes Servings: 4 Note: This works best with thicker rather than spindly carrots. 4 bunches baby carrots, trimmed and scrubbed or peeled 2 tablespoons unsalted butter 1 teaspoon sugar 1 teaspoon sea salt 1 tablespoon lemon juice 1 1/2tablespoons heavy cream White pepper to taste 1 small bunch chives, chopped 1. Place the carrots in...
FOOD
June 9, 2011
  Carrots with honey, lemon zest and thyme Total time: 35 minutes Servings: 4 Note: Adapted from "A Year in My Kitchen" by Skye Gyngell Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 8 carrots 1 1/2 tablespoons honey 1/4 cup butter 6 thyme sprigs Salt and freshly ground black pepper Grated zest and juice of ½ lemon 1. Peel the carrots and cut them into chunky slices on the diagonal.
NEWS
November 23, 2010 | By Melissa Healy, Los Angeles Times
As you gaze across the bountiful Thanksgiving offerings on your table this year, be grateful for the life-extending benefits of orange. Orange as in alpha-carotene. Orange as in pumpkin, carrots and squash, the foods richest in this phytonutrient. A study published this week found that people whose blood levels measured highest for alpha-carotene were least likely to die of cancer, cardiovascular disease, or indeed of any cause, during an 18-year period. Levels of alpha-carotene are likely a surrogate measure for high consumption of fruits and vegetables, generally, since, in addition to the orange foods, dark green vegetables (such as broccoli, green beans, peas, spinach, kale, collard greens and lettuce)
NEWS
June 20, 2013 | By Isabella Alsobrook
I have always considered myself food-conscious. I read books about basic agriculture, understand seasonal cooking, and know not all waffles originate from a toaster. But a monthlong 100-mile diet has shown me how much I have yet to learn and instilled in me a deeper respect for food. My approach to cooking has been heading to the store, armed with a recipe for fish with a cilantro dressing. I buy the cilantro, use only half a bunch in the dish, and chuck the leftover stalks in the refrigerator's nether regions, only to toss it, wilted, into the garbage a week later.
FOOD
April 21, 2011 | By Noelle Carter, Los Angeles Times
  Dear SOS: I am addicted to the Tuscan kale salad at Little Dom's in Los Angeles. I love kale no matter how I prepare it, but it never tastes quite as delicious as the Dom's salad. I am hoping it's 100% guilt free, but maybe there's a sinful ingredient in there somewhere? Any chance you can look into this for me? Elise Barclay Atwater Village Dear Elise: Because of its rather tough texture, greens like kale are often cooked to tenderize them before serving.
NEWS
October 15, 2013 | By Jeff Spurrier
At nearly every community garden in Los Angeles, and at every school garden too, someone is probably growing carrots. Sweet, crunchy and familiar, a freshly uprooted carrot is a fun surprise, like unwrapping a present, wrapped in earth. But even though the domesticated carrot ( Daucus carota subspecies sativus ) is so common, it can be surprisingly difficult to grow. There are three key tricks to growing carrots successfully, but before we dive into that, know that carrots don't flower until the second year.
ENTERTAINMENT
August 26, 2013 | By Jessica Gelt
This is the first in a series of Streamland blog posts on Show Tracker examining TV shows and shorts made exclusively for a streaming audience. As more and more viewers watch programming on smartphones, tablets and laptops, Streamland will work to highlight interesting and unique offerings from all corners of the digital universe. It's only 1 minute and 57 seconds long, but the Nickelodeon animated original short "Carrot and Stick" is noteworthy in part because it was co-created by longtime "SpongeBob SquarePants" writer Derek Iversen and fellow animation writer and collaborator Miles Hindman.
NEWS
June 20, 2013 | By Isabella Alsobrook
I have always considered myself food-conscious. I read books about basic agriculture, understand seasonal cooking, and know not all waffles originate from a toaster. But a monthlong 100-mile diet has shown me how much I have yet to learn and instilled in me a deeper respect for food. My approach to cooking has been heading to the store, armed with a recipe for fish with a cilantro dressing. I buy the cilantro, use only half a bunch in the dish, and chuck the leftover stalks in the refrigerator's nether regions, only to toss it, wilted, into the garbage a week later.
NEWS
April 30, 2013 | By Jonathan Gold
Sometimes you'll be at a food event - a good food event, like Le Fooding at MOCA this past weekend - where one Parisian chef has figured out how to trick out a shot glass of oregano and lovingly extracted tomato water to taste like carnival pizza, and another to make a bowl of beans with brown butter taste like the most delicious thing you've ever encountered. And then you realize that there are more than a hundred people lined up to get a taste of carrots at the Trois Mec concession, and you'd had those carrots just a few evenings before, at which point you may find yourself nosing your car east across the river once again, in search of the tacos that fortify the Eastside night.
FOOD
April 26, 2013
  Carrot cake ice cream Total time: 1 hour, plus chilling and freezing time Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. Servings: Makes 1 quart Spiced pecans 1 cup pecan halves 1 tablespoon butter, melted 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons dark brown sugar 1/8 teaspoon salt 1. Heat the oven to 350 degrees.
WORLD
February 26, 2013 | By Paul Richter, Los Angeles Times
WASHINGTON - Six world powers floated a modestly improved proposal to Iran on Tuesday as talks on Tehran's disputed nuclear program resumed after an eight-month hiatus, with little expectation of a breakthrough. Opening a two-day session in Almaty, Kazakhstan, the so-called P5-plus-1 group offered to slightly ease economic sanctions if Tehran halts production of near-weapons-grade uranium fuel. The powers - China, Russia, France, Britain, Germany and the United States - fear Iran is seeking the ability to make bombs, an intent it denies.
CALIFORNIA | LOCAL
December 19, 2006
Dec. 19, 1913: "Old Walter Tolley, an ancient of the Lankershim hills," was killed as he heated his afternoon coffee in his cabin, The Times reported under the headline "Modern Device Kills Recluse." Tolley, "whose interests were centered in his old horse 'Abe,' " and in raising the fattest carrots in the San Fernando Valley, died alone in his cabin. He was burned to death in an explosion of a gasoline stove," the newspaper said.
WORLD
January 19, 2013 | By Lauren Frayer, Los Angeles Times
MADRID - Ever had such a great vacation abroad that you wished you could overstay your tourist visa and settle there for good? Spain is weighing a plan that would let you do just that - for a price. The Spanish government is considering offering residency to foreigners who buy property worth about $200,000 or more. With discounts as deep as 50% along the Mediterranean, a 1,100-square-foot three-bedroom beachfront apartment in Alicante goes for $130,000. Or how about a 1,200-square-foot four-bedroom with a view of Barcelona's skyline for $175,000?
FOOD
December 14, 2012 | By David Karp
The great advantage of Southern California farmers markets - year-round availability of fresh, local produce - can sometimes backfire by obscuring the seasonal rhythm of crops and growing areas. For example, carrots, grapefruits, nuts and avocados are always available from somewhere but not always at their best; it's up to shoppers to learn the difference. Grown from the Mexico to the Oregon borders, carrots often look good but are starchy and vegetal in summer; the tenderest, crispest, sweetest ones come in winter, when the roots naturally accumulate nutrients.
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