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FOOD
January 27, 1994
  LOS ANGELES CITY SCHOOL OLD-FASHIONED CRUMB CAKE (IT'S A SNAP) 2 1/2 cups flour 1 cup brown sugar 1 cup granulated sugar, packed 1 teaspoon salt 1 teaspoon nutmeg 3/4 cup oil 2 teaspoons cinnamon 1 teaspoon baking soda 1 egg 1 cup buttermilk Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove 1/2 cup of mixture from bowl, add 1 teaspoon cinnamon...
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NEWS
August 30, 2012 | By Noelle Carter
A touch of fresh-toasted bread crumbs can literally transform a dish, whether you're sprinkling them over vegetables or gratins, and they even work magic drizzled over desserts. They can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs . For more quick-fix dinner ideas, check out our video recipe gallery . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
FOOD
May 19, 2011
  Swiss chard with golden raisins and lemon bread crumbs Total time: 50 minutes Servings: 4 as main course, 6 as side dish 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. 1/2 cup golden raisins 1 pound Swiss chard 1 onion Olive oil 2 cloves garlic, minced 1 1/2 teaspoons finely chopped lemon zest, divided Pinch crushed red pepper Salt 3/4 cup fresh bread crumbs Freshly ground black pepper 1 tablespoon lemon juice 1 . Place the raisins in a small bowl and cover with warm water to soften.
FOOD
May 19, 2011 | By Russ Parsons, Los Angeles Times Food Editor
I've just discovered the magic of fresh bread crumbs. You might say it's about time, after 30 years of cooking. But I would remind you that I said the "magic" of fresh bread crumbs, not the "utility. " Everyone knows about using bread crumbs for coating a schnitzel or any other fried, baked or broiled thing. Or stuffing a bird or whole fish. Or scattering across the top of a gratin or tian before browning. I've even used them as toppings for fruit desserts, like a less-sweet version of a crisp.
ENTERTAINMENT
November 14, 2010 | By Delia Casadei, Special to the Los Angeles Times
Reporting from Media, Pa. ? Despite having turned 81 less than three weeks ago, American composer George Crumb remains deeply absorbed in his craft. The native of Charleston, W.V., has been nestled in his suburban Philadelphia home for 45 years. Thanks to an Emeritus professorship at the University of Pennsylvania, he can afford to not compose on commission. "I have always been a slow writer," he confesses. Slow he may be, but he is by no means uninspired. He composes every morning and rewards himself with a scotch and water ?
OPINION
November 20, 2012 | By John M. Ackerman
President Obama increased his appeal among Latino voters from 67% to 71% in four years despite the fact that he reneged on his central 2008 campaign promise to "fix our broken immigration system. " This overwhelming support may actually undermine the cause of immigration reform, because it tells the Democrats that the Latino vote is solidly on their side regardless of specific policy stances. This has the dangerous consequence of handing the issue over to the Republicans and their exclusionary, divide-and-conquer approach.
ENTERTAINMENT
February 3, 1989 | KEVIN THOMAS
"Who's Harry Crumb?" (citywide)--he's John Candy as the klutziest detective since Peter Sellers' Inspector Clouseau. In this pleasantly silly private-eye spoof, Crumb is a grand poseur, shamelessly self-important, slow on the uptake yet good of heart and not the complete fool he so often seems. He's in constant battle with objects inanimate and otherwise.
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