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.
January 28, 2013 |
A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins, they even work magic drizzled over desserts. And 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 several dishes in an hour or less.
May 19, 2011 |
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.
November 14, 2010 |
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 ?
February 3, 1989 |
"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.
November 20, 2012 |
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.
November 3, 1998 |
The concept seemed charming: a suite called "Mundus Canis" (A World of Dogs) and based on personal experiences of five of the composer's pets. At its West Coast premiere at the Claremont Colleges Sunday night, George Crumb's recent work, subtitled Five Humoresques for Guitar and Percussion, turned out to be charming enough. But much more than that: These are serious mood-pictures genuinely probing into the character of each animal.
April 20, 1996
Lynn O'Donnell, 43, producer of the 1995 award-winning documentary "Crumb." A native of Berkeley, O'Donnell studied filmmaking at San Francisco State. Her work included a documentary about Argentinecrooner, composer and actor Carlos Gardel titled "Voices of the Tango" and one about Nobel Prize-winning writer Czeslaw Milosz called "The Poet Remembers."
December 18, 1994 |
Delectable desserts topped with sweet pastry crumbs called streusel are popular in much of eastern Europe. The crumbs add an irresistible touch to all sorts of pastries and cakes, from sweet Russian yeast breads and German cheesecakes to Czech apple pies and Polish plum cakes. The classic streusel preparation is a mixture of butter, sugar and flour rubbed together by hand to form crumbs. They traditionally are used to add pizzazz to plain yeast cakes.