July 1, 2009 |
"When I slurp a bowl of somen noodles it becomes a summer breeze." I am at the Granada Market, the neighborhood mom-and-pop grocery in West Los Angeles where I get my Japanese staples. The fish counter looks cheerful with roses and dahlias from the owner's garden in empty milk bottles. A samurai saga is playing on satellite television. The volume is a tad too high, but I don't complain because it's part of the funky atmosphere here that has comforted me for more than 20 years.
CALIFORNIA | LOCAL
March 8, 2009 |
Bruce Lindsay knew a good bargain when he saw one: For decades, the millionaire ate three square meals a day in the cafeteria of tiny Vanguard University in Costa Mesa, surrounded by students who called him the "campus grandpa." When he passed away last month at 79, the college learned just what a generous tip he had left.
March 30, 2008 |
Q: I peeled 15 garlic cloves, cut up two fennel bulbs and sliced two sweet Meyer lemons into transparent circles and tucked them gently under the skin of two perfect Cornish hens. I served each hen with a tender, organic green salad and toast points of a fresh, rustic loaf of bread. Then, my dinner guest -- a friend for more than 12 years -- pulled the ketchup bottle out of the fridge!
March 28, 2007 |
Colatura, the traditional anchovy sauce of Cetara on the Sorrento Peninsula, is a powerful condiment -- just a few drops will give a dish a rich savor. That's fortunate, because this handmade product is in limited supply. It's mostly sold in one-tenth-liter (3.38-ounce) bottles. Two of the four brands recognized by the Friends of the Anchovy (Amici delle Alici) in Cetara are available online. Nettuno di Giordano is $22 a bottle at www.amazon.com, $25 at www.gustiamo.
February 16, 2007 |
Thousands of years before ketchup, mayonnaise or Grey Poupon, there was the red-hot chile pepper. Researchers have found evidence that farmers in the Americas, stretching from the Bahamas to Panama to Peru, domesticated the spicy fruit about 6,100 years ago, making it perhaps the oldest condiment in the history of cooking.
September 3, 2006 |
Saw the sign while barreling along U.S. Highway 18. "Mustard Museum." Had to turn off and see. Mustard Museum? Color scheme? Yellow, of course. Even down to the highly buffed blond wood floor of the former hardware store. Officially, the Mount Horeb Mustard Museum. Entered the commercial half of the operation, where 450 to 500 types of mustard were on sale along with T-shirts, caps, toilet seats, surgical scrubs, playing cards, sweatshirts and diplomas for Poupon U.