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Dishes

NEWS
November 13, 1991 | PAUL JACOBS, TIMES STAFF WRITER
In an action likely to raise concerns around dinner tables throughout California, the state attorney general joined an environmental group Tuesday in suing 10 major dishware manufacturers for failure to warn consumers of potentially dangerous amounts of lead that can leach into food from household cups, plates and bowls. The legal action by Atty. Gen.
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FOOD
January 10, 2014 | By S. Irene Virbila
Wanted: a restaurant perfect for dinner for two. It could be a first date, blind even. Or a night out without the kids. Or an evening spent taking a friendship or love affair to another level over a marquee chef's tasting menu. We've all been in that tight spot, casting about for the right restaurant to suit the anticipated evening. Acabar Acabar (the former Dar Maghreb) could be the most romantic restaurant in L.A., a sleek fantasy of Morocco complete with intricately carved bar and lounge.
NEWS
June 22, 2013 | By Russ Parsons
It doesn't matter how sunny it might be right now, it takes a month or so of that much heat to get most tomatoes to that perfect, juice-dripping ripeness we all crave. But until then, look for little grape or cherry tomatoes. They're smaller, so they ripen earlier and they are bred to be high in sugar. Late-summer flavor without a long wait. How to choose: Tomatoes should be vibrantly colored with taut, shiny skin. There should be no soft or wrinkly spots. How to store: Never refrigerate tomatoes -- it kills the flavor.
NEWS
November 23, 2013 | By Noelle Carter
There are a number of things I've learned hosting my own Thanksgiving and holiday potlucks. Whether you're planning for a large gathering or small, indoors or outdoors, I hope some of these tips are helpful to you this holiday season: Invitations--Send online invitations so people can respond at a common site, such as Evite, Pingg or Crusher, and indicate which dish they'll be bringing. This is a great way for both you and your guests to keep a running tally of what you will have and what is still needed.
FOOD
January 10, 2007
FOR native Angelenos of my vintage (ancient), Welsh rabbit ["Clever Rabbit Tricks," by Charles Perry, Jan. 3] and the old Cock N' Bull restaurant on Sunset will be forever intertwined. There, Welsh rabbit was the standard first course. In my younger days I used to make the Cock N' Bull Welsh rabbit at home from a recipe printed in a small cookbook devoted to the famous dishes of old-line L.A. restaurants. That recipe has long vanished into the mysterious abyss where lie cookbooks that were only used for one dish.
NEWS
December 10, 2012 | By Noelle Carter
With the holiday season in full swing, more than a few of us will be hosting a festive dinner party, buffet or potluck. Following are a few helpful tips and tricks I've learned from hosting my own gatherings over the years: LISTEN: Noelle talks buffet psychology with "The Splendid Table" host Lynne Rossetto Kasper BUFFET PSYCHOLOGY 101: As pleasant as any holiday event may be, it seems like the moment someone rings the dinner...
ENTERTAINMENT
November 27, 1988 | Compiled by Kathie Jenkins
When you feel like turning the tables back to the past. DAN TANA'S, 9071 Santa Monica Blvd., West Hollywood. (213) 275-9444. $15-$35 per person. Style: Old Hollywood hangout serving substantial Italian food. Decor: Red and white checks; tan celebs. Recommended dishes: Spaghetti with meatballs; cannelloni; steak. KING DRAGON, 170 N. La Cienega Blvd., Beverly Hills. (213) 652-4187. $20-$40 per person. Style: Chinese chow from the 50's updated 80's style. Decor: Dark.
FOOD
April 10, 1986 | BONNIE McCULLOUGH
Some people have trouble with washing dishes; others do not. Take a careful look at these two groups of people. Their work patterns show some subtle differences. Because food preparation is the largest work process in most homes, these seemingly insignificant details are greatly magnified. One woman stopped to chat at a recent workshop. "I can't figure out why I have a problem. I live by myself. I am divorced and my four children are raised. For 20 years, my children washed the dishes.
FOOD
January 27, 2011 | By Betty Hallock, Los Angeles Times
It's lunchtime on the last Thursday of 2010, and JoAnn "Jo" Stougaard is holding court at her usual corner table at Jitlada on Sunset Boulevard in Hollywood, as she has nearly every week since March. But this is a momentous occasion. Today, Stougaard will eat her 148th, 149th and 150th dishes from among the restaurant's about 300 mostly southern Thai specialties ? the halfway point toward her goal of working her way through the entire menu, curry by curry, pad see ew by pad Thai, miang khun shrimp by yala tiger prawn.
FOOD
October 14, 2009
Wat Dong Moon Lek LOCATION 4356 Fountain Ave., Los Angeles; (323) 666-5993. PRICE Small plates, $4.59 to $7.99; small and large noodle dishes, $3.99 to $6.99; main dishes, $5.99 to $10.95; desserts, $3 to $5.99. BEST DISHES Chile peppercorn over rice, larb tod , rambutan salad, tom yum udon, desserts. DETAILS Open daily, 11 a.m. to 10 p.m. Cash only (in the process of getting credit card access). Lot and street parking. No alcohol.
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