Advertisement
YOU ARE HERE: LAT HomeCollectionsCooking
IN THE NEWS

Cooking

FEATURED ARTICLES
FOOD
January 31, 2007 | Russ Parsons, Times Staff Writer
THANKS to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there's not that much to it. The most important thing you have to know is that squid is almost pure muscle, with little fat. That means it cooks very quickly and overcooks almost as fast. If you've ever had calamari with the texture of rubber bands, it was because someone wasn't paying attention and let it cook a minute or two too long.
ARTICLES BY DATE
FOOD
April 18, 2014 | By Russ Parsons
Cooking and eating more sustainably doesn't require that you rethink your entire life. Here are some simple things you can do to get started. Start canning some of your own pickles and jams when fruits and vegetables are at the peak of season. It will be cheaper than buying store-bought, and likely the quality will be better as well. Grow your own - either plant vegetables in raised beds in the yard or even just put some herbs in pots on a sunny kitchen windowsill. Eat lower on the food chain - take advantage of the whole animal by using off-cuts of meat that others might pass up, such as beef shanks or lamb's necks, and try cooking the less popular small, oily fish, such as mackerel and sardines that don't extract such an environmental cost compared with high-end fish such as salmon.
Advertisement
CALIFORNIA | LOCAL
April 24, 1997 | KIMBERLY BROWER
Pots were boiling, pastries were baking and bodies were moving Wednesday as students at Aliso Niguel High School prepared a special luncheon to announce the start of an internship program to teach students the restaurant business. Students spend 15 hours a week working at local restaurants as part of their Culinary Arts Department curriculum. They also may receive community college credit.
FOOD
April 18, 2014 | By Russ Parsons
Call it the Great Easter Egg Smackdown of 2014. Every time I write about hard-boiled eggs, I seem to get a flood of mail telling me, essentially, "You're an idiot, and you're doing it all wrong. " So this year I threw down the gauntlet. On our Daily Dish blog and on social media, I posted a challenge to all those hard-boiled naysayers: You tell me how you do it, and we'll give it a try. Not to get all smug, but my method won out again. Though I did pick up a couple of refinements along the way. (None of which is to say, however, that I am not an idiot; just that I can boil an egg.)
FOOD
April 7, 2012 | By Russ Parsons, Los Angeles Times
Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and mealy and, even worse, surrounded by that sulfur-green ring of shame. Cooking hard-boiled eggs is easy; cooking them right is not. Unless you know what you're doing. Then it's as close to a foolproof no-brainer as you can get in the kitchen.
FOOD
May 4, 2013 | By Russ Parsons, Los Angeles Times
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours preparing elaborately composed dishes from "The French Laundry Cookbook" or "Eleven Madison Park. " But a lot of them have never even heard of one of the most basic techniques of cooking, one that requires no special equipment or expensive ingredients. In fact, you can probably do it in just a few minutes with what you have in your kitchen right now. It's called glazing vegetables, and it's as fundamental to a cook's repertoire as roasting a chicken.
FOOD
April 29, 2009 | Michael Ruhlman, Ruhlman is the author of "Ratio: The Simple Codes Behind the Craft of Everyday Cooking."
I didn't wake up one morning wanting to be a scale evangelist, honest. The urge grew gradually. But now, as America's kitchens fill with useless gadgets -- mango slicers, slider molds, cherry pitters, egg separators (what happened to hands?!) -- but still no scale in sight, I'm compelled to put on my Ernest Angley wig and spread the word. It began when I set out to write a book about ratios -- that is, learning to cook using proportions of ingredients rather than set amounts.
ENTERTAINMENT
December 1, 1985 | David Fox
When Ma Maison shuttered the doors to its Astroturf- and umbrella-strewn dining room the other day, management facetiously suggested that until a proposed new Ma Maison is built, customers should check out Pink's, Ontra Cafeteria or the Apple Pan. That's fine for customers. But where does that leave the play "Tamara," which has served a Ma Maison-catered buffet at each intermission since the show opened in May, 1984? A spokesman for the decadent Italian melodrama wasn't shedding tears.
FOOD
November 12, 1992
Your article on the dinner co-op ("Dinner on Your Doorstep," Sept. 3) was so inspiring that some of us at our children's nursery school have started our own co-op. It has turned out to be a wonderful experience. There are three families involved for a total of 12 people. It is great to have these wonderful dinners delivered; it's fun to get to try out new recipes for more than just your own family; we all get a great feeling being able to do something so totally nice for each other.
NEWS
April 28, 2011 | By Terry Gardner, Special to the Los Angeles Times
If you’ve wondered whether life would be simpler if you carried a spear instead of a cellphone, set sail for Go Native at the Polynesian Cultural Center on the Hawaiian island of Oahu . When guests begged to put foot to bark after watching locals demonstrate coconut tree climbing with bare hands and feet, the center's operators decided they should get a chance to do it. Besides tree-climbing Samoan style, seven other native activities...
BUSINESS
April 13, 2014 | By Stuart Pfeifer
Jack, the round-headed fictional chief executive in Jack-in-the-Box commercials, is not only a hit on television. He's also popular on Wall Street. In the last year, investors have driven the company's stock price up more than 80% - and industry analysts are bullish about the company's future. Jack in the Box Inc.'s profit was up sharply in its recently completed fiscal first quarter, as sales increased at its flagship restaurants and at the company's other brand, Qdoba Mexican Grill.
NEWS
April 8, 2014 | By Jay Jones
Got a great recipe for which garlic is a key ingredient? It could earn you a spot in a popular cook-off during this summer's Gilroy Garlic Festival in Central California. Each July, people flock to the festival in Gilroy, about 80 miles southeast of San Francisco, to fill up on foods featuring the pungent perennial. The strong aroma of garlic will be impossible to escape during the July 25-27 festival. Each year, visitors consume more than 2 tons of garlic grown at the local Christopher Ranch . The Great Garlic Cook-off, a contest among amateur chefs, is one of the highlights of the annual festival.
ENTERTAINMENT
April 5, 2014 | By Nardine Saad
Haylie Duff has cooked up something exciting and it's no joke: She and boyfriend Matt Rosenberg are engaged. The actress-turned-cookbook-author announced the news on her food blog, the Real Girl's Kitchen, on Thursday, noting that the proposal took place on April Fools Day. "This week has seriously just become the best week of my life!" the self-taught cook wrote. "As if announcing The Real Girl's Kitchen tv show wasn't enough, Matt just took me by total surprise and proposed…on April Fool's Day of all days!
NEWS
March 31, 2014 | By S. Irene Virbila
On a recent Sunday, I was invited to a friend's house for barbecue -- and mac 'n' cheese. Not just any mac 'n' cheese, but Cowgirl Creamery's oozing, rich version from its new book, “ Cowgirl Creamery Cooks ” (Chronicle Books, $35). Forget the ribs: That mac n' cheese is killer. Cowgirls Sue Conley and Peggy Smith make it with their own Wagon Wheel cheese and the wheel-shaped pasta called rotelle . It's a showstopper when it comes to the table:  bubbling, with tomato slices and buttered bread crumbs on top. A delight through and through, the new cookbook is unpretentious, sensible and full of both classic and quirky recipes.
NEWS
March 28, 2014 | By a Times staff writer
Air New Zealand makes it easier to get to the Cook Islands in the South Pacific with a round-trip LAX-Rarotonga fare of $850, including all taxes and fees. It is subject to availability. The Cook Islands, a self-governing territory associated with New Zealand, are in the South Pacific. The territory is made up of only 15 islands, but they stretch out in an area of 770,000 square miles. You must stay in the islands at least six days but not longer than 20. Nonstop flights are available for Sunday departures and Saturday returns.
CALIFORNIA | LOCAL
March 22, 2014 | By Elaine Woo
When the offbeat BBC cooking show "Two Fat Ladies" was given a green light in 1996, costar Clarissa Dickson Wright did not have the highest hopes. "I found it very hard to believe," she later wrote, "and thought perhaps it might be a cult series with a moderate but good audience. We had no idea. " It quickly became an immense hit - on both sides of the Atlantic. In the U.S., where it made its debut in 1997, "Two Fat Ladies" helped grease Food Network's ascent to a cable TV powerhouse, earning top prime-time ratings that made Dickson Wright and co-host Jennifer Paterson bona fide, if improbable, celebrities.
ENTERTAINMENT
October 12, 2009 | S. IRENE VIRBILA, RESTAURANT CRITIC
After Mark Gold left Leatherby's Café Rouge in Costa Mesa, where he earned three stars for the Patina Group restaurant in the Orange County Performing Arts Center, he started looking for a space to open his own place. Not easy. I heard he was scouring the Westside, looking here, there, everywhere. But then he got lucky. Karen and Quinn Hatfield of Hatfield's in L.A. decided they wanted a larger space and nabbed the former Red Pearl restaurant, (i.e., the original Citrus) on Melrose Avenue.
BUSINESS
December 3, 1994
Broadway Stores Inc. and the California Culinary Academy Inc. on Friday said they are combining their efforts and will open cooking schools in Broadway department stores throughout the state. The first will be at the Crystal Court store in Costa Mesa. It is set to open in the fall of 1995. The centers will offer courses in cooking for both professionals and consumers.
BUSINESS
March 19, 2014 | By Salvador Rodriguez
Apple CEO Tim Cook has gone out of his way to call a new book, which is focused on the state of his company since the death of Steve Jobs, "nonsense. " Wall Street Journal technology reporter Yukari Iwatani Kane released the book this week. It is called "Haunted Empire: Apple After Steve Jobs. " "Steve Jobs's death raised one of the most pressing questions in the tech and business worlds: Could Apple stay great without its iconic leader?" the book's description reads. VIDEO: Unboxing the Holy Gra i l, a bulletproof smartphone screen Needless to say, Cook is not a fan of Kane's work, and he voiced his displeasure in a statement sent to CNBC . "This nonsense belongs with some of the other books I've read about Apple," Cook said.
ENTERTAINMENT
March 7, 2014 | By Nardine Saad
Reese Witherspoon and Cameron Diaz joined gal pal Drew Barrymore and others for a "girls trip" in Napa Valley this week that's giving us major culinary envy. The A-listers headed up to the Northern California wine country on Wednesday for what Witherspoon, 37, dubbed #girlstrip2014 , or what we want to refer to as "Charlie's Angels" meets "Eat Pray Love" with a dash of "Julie and Julia" and some "Legally Blonde" mixed in for good measure. The leading ladies took a cooking class at the Culinary Institute of America in St. Helena , just north of Napa, at the majestic Greystone property.
Los Angeles Times Articles
|