December 26, 1985 |
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.
July 3, 2000 |
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.
November 24, 2005 |
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.
January 6, 2010
Neapolitan-style ragu Total time: About 6 hours Servings: 6 to 8 Note: From Russ Parsons. The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately. 2 pounds boneless pork butt, in 1 piece 2 teaspoons salt, divided, more to taste Pepper 2 tablespoons finely minced parsley 1 pound onions, chopped 4 cloves garlic 1/3 cup chopped pancetta 1/4 cup chopped prosciutto 1/4 cup olive oil 2 cups dry red wine 1 (6-ounce)
December 4, 2000 |
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. . . .
March 3, 2011 |
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.
April 14, 2010
Green cilantro sauce (mojo verde) Total time: 10 minutes Servings: Makes a generous half cup of sauce 2 cloves garlic 1 jalapeño pepper, or to taste 1/2 teaspoon ground cumin 1 teaspoon oregano 2 tablespoons chopped parsley 1/2 cup loosely packed cilantro leaves 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon salt 1/4 cup water Place all ingredients in a blender container...
November 29, 2000 |
For those of us who love food and study its history, one of the most vexing questions is how an ingredient of humble origins suddenly becomes a sought-after delicacy that appears on fancy tables from L.A. to London. As often as not, the ingredient's original purpose is forgotten because chefs don't bother to find out how it is used in its native land.
March 1, 2013 |
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)
June 9, 2011
Spicy Moroccan carrot salad Total time: 45 minutes, plus cooling time Servings: 4 Note: Adapted from "Plenty" by Yotam Ottolenghi. 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. 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)