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NEWS
March 21, 1998 | MAGGIE FARLEY, TIMES STAFF WRITER
From his sprawling stone house atop a hill near Java's southern coast, Parmin, a farmer, can see the neglected green brambles of his clove trees half a mile away. The groves are untended and wild, the boughs of his spice trees laden with unharvested cloves. Since the president's son took control of the industry eight years ago, Parmin's clove harvest has brought him less than what he paid his workers to pick the buds. Finally, he gave up.
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NEWS
December 26, 1985 | DENNIS McLELLAN
View has revisited some of the people and places it reported on in the last several months. Among them: --Hollywood's Masquers Club, which because of declining funds sold its building and moved. --Jimmy and Ricky Sperry, blinded in an accident 11 years ago, who received cornea transplants in August. --Balu Natarajan, who triumphed over 167 other youngsters to win the National Spelling Bee in June.
BUSINESS
July 3, 2000 | RODRIQUE NGOWI, ASSOCIATED PRESS
Intensely fragrant and flavored, cloves were the riches that drew the dhows and clippers of the colonial era to Zanzibar, giving the tiny Indian Ocean archipelago economic influence and resonance far beyond its size. Once upon a time, the wizened, never-opened buds of the stunted evergreens were worth more than their weight in gold. European powers went to war over them in the 17th century; Zanzibari rulers made smuggling them punishable by death.
WORLD
November 24, 2005 | Edmund Sanders, Times Staff Writer
It's springtime on this green, hilly island, and the pungent, sweet smell of cloves spices the air. Zaharan Salim's father, who crossed the turquoise water from Oman to settle here nearly 100 years ago, taught him as a boy that the annual bouquet signaled harvest time. His father planted a small grove of clove trees to support the family, and Salim expanded the plantation into one of Pemba's largest, with more than 2,000 of the tall evergreens sprouting from the fertile soil.
HEALTH
December 4, 2000 | ROSIE MESTEL
I'll never forget the time a temporary crown fell out of my mouth on a weeklong trip 3,000 miles from home. Ah, memories: the gross feeling against my tongue of the little stump of tooth; the jolting pain whenever I forgot for a moment and chugged back an ice-cool gulp of water; my futile attempts to push the crown back into place in the hope that this time, this time, it'd stay put--even though it had instantly fallen back out the prior 25 times. . . .
NEWS
March 1, 2013 | By Noelle Carter
SouNo matter how hard you try, you can never be prepared for everything that might go on in a kitchen. And when something takes you by surprise, you have to think quickly. We've compiled a few random quick tips that might help you out if you find yourself in a bind. Please feel free to share your tips with us in the comments below. We'd love to learn more! Need to cover a pot or pan fast but can't find the lid? Use a baking sheet or cookie pan (the "lid of choice" in most restaurant kitchens)
FOOD
July 10, 2013
Total time: 25 minutes Servings: 6 1 head broccoli (about 3/4 pound) 2 links fresh Italian sausage ( 1/4 to 1/2 pound) 2 tablespoons olive oil VIDEO: Click here to see a video of this recipe being made. 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti Salt, pepper 1 ounce pecorino Romano cheese 1. Bring a large pot of liberally salted water to a boil.
FOOD
February 24, 1994 | RUSS PARSONS, TIMES FOOD MANAGING EDITOR
Almost every recipe in every cookbook you've ever read says you must soak dried beans before you cook them. In almost every case that advice is wrong. Letting dried beans sit overnight in a bowl of cold water does nothing to improve their flavor or their texture. In fact, it does quite the opposite. While soaking shortens the unattended cooking time of beans somewhat, the time saved is marginal and there are no other labor-saving benefits.
FOOD
March 3, 2011 | By Noelle Carter, Los Angeles Times
  Dear Culinary SOS: On our trip to the Russian River earlier this month, we had a lot of amazing food. The dish we can't get out of our heads is the Brussels sprouts at boon eat + drink in Guerneville. Everyone in town sent us in to the restaurant to try these out, and now we know why. We still can't get over the incredible flavor and texture; they were outrageous. Please help us get the recipe for this. It would be perfect for holiday meals. Rebecca Sommer Pasadena Dear Rebecca: Delicately crisp on the outside and tender on the inside, boon's Brussels sprouts are served warm, tossed in a simple dressing with bright notes of lemon and just a touch of heat from red chile flakes.
FOOD
January 5, 2012
Sometimes it takes somebody new to make you fall in love again with an old friend. In this case, it was British author Yotam Ottolenghi's twist on the familiar Moroccan carrot salad from his wonderful new book "Plenty. " Spiced with serrano chiles and perfumed with an exotic blend of cloves, ginger, coriander, cinnamon, paprika and cumin, the salad is finished with what seems to be an impossible amount of chopped cilantro — 2½ cups. Impossible, that is, until you taste it. Spicy Moroccan carrot salad Total time: 45 minutes, plus cooling time Servings: 4 Note: Adapted from "Plenty" by Yotam Ottolenghi 2 pounds carrots 1/3 cup olive oil, plus extra to finish 1 onion, finely chopped 1 teaspoon sugar 3 garlic cloves, crushed 1 serrano chile, finely chopped (and seeded, if you want less heat)
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