CALIFORNIA | LOCAL
November 23, 2000 |
Eleven students from the Foundations School Community, a private school in Van Nuys, prepared and served Thanksgiving dinner this week to women and children at a homeless shelter. "We wouldn't have had a turkey if not for them," said 17-year-old Nancy, who enjoyed the meal with her children--Juan, 2, Jasmine, 2 months--and her disabled mother and 14-year-old sister.
CALIFORNIA | LOCAL
March 22, 1996 |
In all her 11 years of life, Nahal Pirian had never eaten ravioli, let alone cooked it. "I've just made cookies and stuff," the dark-eyed youngster explained after she made the little spinach-stuffed dumplings that have been a staple of Italian cuisine for hundreds of years. The cooking lesson, held at Rosti, a Tuscan eatery in Encino, was part of Lanai Road Elementary School's Kids' Cooking Week, which also included visits to Chevy's restaurant and tours of nearby Ralphs and Mrs.
January 23, 1986 |
Question: Which is the healthiest way to prepare hamburgers: broiled in a conventional oven or cooked on an appropriate rack in a microwave oven? My preference is to skip them entirely but my son doesn't agree with that. I tried microwaving one on a paper napkin on a paper plate, but it looked so greasy that I have not done that again. I do not like to fry them. Answer: Both broiling and microwaving methods, as well as barbecuing, work well as healthier alternatives to frying hamburgers.
June 10, 2012 |
It's going to be a "hell" of a summer. Chef Gordon Ramsay has one, two, three prime-time shows on Fox this season. "MasterChef" and "Hell's Kitchen" will dominate the network's prime-time programming on Mondays and Tuesday. A third show - "Hotel Hell," which features the famously furious chef darkening the doorway of hotels, inns and bed-and-breakfasts in need of a makeover - will be unveiled later in the summer. It all raises the question, though: Can you have too much Gordon Ramsay?
October 6, 1990 |
When Tony Higson throws another shrimp on his barby, he doesn't pollute the air. Charcoal lighter fluid was banned in Australia three years ago--because of safety concerns, not smog--and consumers don't seem to miss it, said Higson, who represents a company that manufactures Blazer, an alcohol-based gel that is squirted onto charcoal. "Products like this are completely safe, odor-free and pollution free. Everyone uses them in Australia," Higson said.
January 7, 1990 |
On PBS, where, let's face it, most food shows have treated food preparation as a quasi-sacramental act, Mike Kalina is the culinary equivalent of a pie-throwing priest. Kalina is the host-cum-standup-comedian of "The Travelin' Gourmet," a new PBS food and travel show that peppers its 30 minutes of practical tips on cooking and back-kitchen visits to famous European eateries with a most untraditional PBS ingredient--fun.
June 16, 1988 |
Harmony McCoy, who became a well-known chef after he had given up a long career as Lionel Hampton's music arranger, often expressed a belief that artistic talent of any kind gave an individual a leg up in the kitchen, too, and that cooking was as much an expression of art as painting or playing the piano. Mr. McCoy, meet Jason Mann.
October 27, 1991 |
Ever wonder why the line of traffic to the carry-out window at In-N-Out Burger or El Pollo Loco seems endless? Or why it's so hard to reserve a table for a candlelight dinner at Chez Denny's? Could be because lots of Southern Californians aren't eating a home-cooked meal tonight. Of 1,586 Southern Californians polled by The Times, 46% said they cook dinner at home every night; 17% do so two nights a week or less. And then there is Joan Berg, 52, of San Diego, who says: "I don't cook."
CALIFORNIA | LOCAL
September 19, 1998 |
There are those who would say a best Spam recipe is an oxymoron, like military justice. Not Sherman Oaks attorney Richard Mikesell. Mikesell won the Best Spam Recipe Contest on Monday at the Los Angeles County Fair. No, he isn't afraid of the pink meat, even if it is the subject of more jokes than Monica Lewinsky. And, yes, he usually has a can of Spam in his pantry, even when he isn't trying to fashion a prize-winning recipe from it.
October 8, 2008 |
VALUE IS a relative concept. Just ask the folks at Lehman Brothers. But when it comes to ingredients and kitchen tools that beckon to the enthusiastic home cook, it's important to the bottom line -- in this case, a great meal -- to take a look at what's really worth your hard-earned cash -- and what isn't. We scrutinized our kitchens and the merchandise. Our thumbs-up, thumbs-down verdicts on a couple of dozen popular or hyped cooking items follow. No apologies -- we're opinionated.