February 8, 2013 |
We're introducing a series of posts on food photography , sharing some of the tips and tricks to food styling and photography we use here at The Times. We received a number of great questions and interesting challenges from readers, which we will answer in upcoming posts. One query involved shooting at twilight. In the photo gallery above, we include both formal and behind-the-scenes photos from a story we did on the evening ritual of aperitifs. This was one story we couldn't shoot in the studio -- the natural glow of twilight can be so hard to re-create with artificial lighting.
August 2, 2012
As everyone who follows my colleague Steve Lopez's columns surely knows by now, the term “firehouse chef” no longer means what it used to. If you're thinking industrial-size portions of lasagna or pot roast and mashed potatoes, welcome to the 21 st century. But if you really wanted to know just how far we've come, you should have been at The Times on Thursday morning when eight local firehouse chefs visited the building at Lopez's invitation to vie for a shot at cooking at this year's Taste festival on Labor Day weekend.
May 20, 2012 |
The Man Who Changed the Way We Eat Thomas McNamee Free Press, 339 pp., $27 Ask your average Food Network viewer or Yelp poster about Craig Claiborne and you're likely to be met with a blank look and a "Who?" How fleeting is fame in the food world. Claiborne is one of the giants of this modern age, even if today - less than 20 years after his passing - he is largely forgotten. People remember James Beard because of the foundation that keeps his name alive. Julia Child lives on in television reruns (even if some fans now believe she looked just like Meryl Streep)
November 17, 2011 |
If you could plan your dream Thanksgiving menu, what would be on it? That's the question we in the Food section have been pondering this fall. So we decided to print out every holiday recipe we've published over the last 10 years and take a vote. Some dishes were pretty easy to decide. Noelle Carter's stuffing with cornbread, chorizo and pumpkinseeds, for example, was so splendid it was voted one of the 10 best recipes of 2008. The same was true of Regina Schrambling's marvelous slow-rising pumpkin-thyme dinner rolls from 2002.
November 13, 2011
Penn State: An article in the Nov. 12 Sports section about Friday's scene at Penn State University in the wake of the school's child sexual abuse scandal gave the wrong name for a website that has been set up to support victims of sexual abuse. The correct website is proudtobeapennstater.com . Pulquerías: In the Nov. 10 Food section, an article and two photographs about the growing popularity of Mexico City's pulquerías should have been credited to Nicholas Gilman, not Nicholas Gill.
March 10, 2011 |
Hello, Noelle. I live in the Inland Empire, and I love this restaurant in Loma Linda called Napoli . The food and the service are always wonderful. Everything on the menu is usually very good, however my favorite is the capellini al gamberetti. I have tried to make it at home, but, alas, something/everything is missing. Could you please try to get the recipe? Maria Wallace Highland Dear Maria: Napoli was happy to share its recipe for capellini al gamberetti, which we've adapted below.