TRAVEL
October 15, 2011
New Orleans We enjoyed a fabulous meal at Herbsaint in the business district: baked crab cakes with eggplant, creamy corn and rice cakes, okra, sweet potato fries and doughnuts with ice cream. Herbsaint Bar & Restaurant, 701 St. Charles Ave., (504) 524-4114; http://www.herbsaint.com . Open 11:30 a.m.-10 p.m. Mondays-Fridays, 5:30-10 p.m. Saturdays. Small plates from $11; main courses from $26. Cheryl Kohr Redondo Beach
CALIFORNIA | LOCAL
July 5, 2011 | By Corina Knoll, Los Angeles Times
It is a union of glaze and gluttony, of fresh and fried, of fruit and fat. Displayed behind the glass of a humble food stand, it is breakfast, a midday snack, a dessert, a craving. Behold the Donut Man's strawberry doughnut. Photos: The Donut Man's glaze of glory For nearly four decades, this clamshell of fried dough stuffed with a gooey mess of strawberries has kept a small Glendora shop thriving. Weathering tough economies, health fads and breakfast competition from the bagel and Egg McMuffin as well as upscale brethren like croissants and scones, it remains a sought-out gem. Situated on a forgettable strip of old Route 66, the Donut Man is little more than a shanty with a takeout window and four gnarled benches.
NEWS
June 8, 2011 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
The summer of superhero movies is upon us, which means millions will be looking up at the big screen thinking, "Man, those abs are awesome. " So what does it take to get pecs like Thor's, shoulders like the Green Lantern's and a six-pack like Captain America's? Things most mortals can only dream about: a top personal trainer to help you work out every day, tailored meals and Sisyphean determination. Trainer Mike Knight, who owns the Art of Strength gym in West Bloomfield, Mich., was one of the trainers who worked with "Thor" star Chris Hemsworth for six months to get his body into chest-baring shape.
NEWS
June 5, 2011 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
The debate over high-protein, high-fat diets versus high-carb, low-fat diets may never be settled. But the book "Why We Get Fat: And What to Do About It" makes a solid case for upping the protein and excising some carbs, such as starchy vegetables and sugar-laden foods. The book's author, Gary Taubes, talks about his take on diet and nutrition in a live Web chat on Monday at 11 a.m. Pacific Time (1 p.m. Central Time, 2 p.m. Eastern Time). Taubes is a contributing correspondent for the journal Science and a Robert Wood Johnson Foundation Independent Investigator in Health Policy Research at the University of California, Berkeley, School of Public Health.
NATIONAL
February 20, 2011 | By Abby Sewell, Los Angeles Times
There were more witnesses when Jeffrey and Kathryn Elliott renewed their vows in the lobby of a doughnut shop than at their first wedding in Hawaii. This time, instead of family and friends, the ceremony was observed by a ring of delighted tourists snapping pictures on their cellphones while a skinny "voodoo priest" in battered Chuck Taylors and a mask fashioned from a paper bag officiated over their declaration of love. The couple ? she's a technical writer for Microsoft; he's a management consultant ?
FOOD
December 30, 2010
Homemade doughnuts? Yes! And not just any doughnuts, but French crullers. They're made with pâte à choux, the same dough used to make cream puffs and éclairs. So they're crisp on the outside and light and airy on the inside ? both delicate and structured, as L.A. Times Test Kitchen manager Noelle Carter puts it. "After a lot of trial and error (and several dozen eggs)," she came up with a winning recipe. She took a couple of cues from Rose Levy Beranbaum's "The Pie and Pastry Bible," adding additional egg whites and using water instead of milk to increase the crispness.