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TRAVEL
March 10, 2012
After taking in the view from the Sydney Tower Eye, we took the elevator to the fifth floor and Food on Five, the food-court floor of the Westfield Sydney Shopping Centre. There were more than 20 specialty and international cuisine store-front restaurants. Dinner for two was less than $15. We ate there two more times with excellent meals. The only caution is that some weekday nights most close at 5:30. Westfield Sydney Shopping Centre, http://www.westfield.com.au/sydney/store-profiles/cafes-restaurants/level5 Alan Johnson Seal Beach
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NEWS
February 20, 2013 | By Russ Parsons
If you read only one food story today (not that I'm advising that), you absolutely must read Andy Greenwald's brilliant piece on food television on Grantland . Not only is it a smart analysis of how the genre has devolved from Julia and Jacques to Rachael and Guy, but it's studded with enough laugh-out-loud lines to make any ordinary writer's year. Emeril Lagasse was “A lumbering, rump roast of a man who cooked like Paul Prudhomme but talked like the Gorton's Fisherman.” (Now he's “a Wookie in winter.”)
NEWS
January 31, 2014 | By Noelle Carter
Planning a Super Bowl party and wondering how to lay out the spread? Get creative and build a stadium out of food! It takes a little planning, but a food stadium can be loads of fun to build, and you can scale it to suit the size of your party. Planning a large crowd? Build a massive stadium with all sorts of snacks, simple main dishes, and even desserts. If you're limiting the gang, have fun stacking a few items around a favorite dip or spread. PHOTOS: Tips for building your own food football stadium In the video at the top, I describe how to build a stadium of snacks for the big game (and deputy Food Editor Betty Hallock walks you through an amazing game day cocktail)
NEWS
June 20, 2013 | By Debra Prinzing
In their new book, "The Beautiful Edible Garden," designers Stefani Bittner and Leslie Bennett urge readers to create a stylish outdoor space using vegetables, fruits and herbs as key landscaping plants. Gardens should be stunning, they say - but also useful and productive. You can have both, assure the authors, co-owners of Star Apple Edible & Fine Gardening in Oakland. You can balance aesthetics with bounty by using Bittner and Bennett's "swap" technique, which involves substituting a productive plant (one that you can harvest for food or flowers)
BUSINESS
November 4, 2013 | By Michael Hiltzik
No one expected Congress to step in and avert the sharp cuts in food stamp benefits that kicked in  Friday. We're beyond expecting anything from this Congress on short notice except for grandstanding and spurts of inaction. But it's proper to remind ourselves of what happened to the one-in-five Americans who still depend on the Supplemental Nutrition Assistance Program for help putting food on the table.  We reported earlier  that on Nov. 1 food stamp benefits were to be cut by $5 billion for this fiscal year.
NEWS
June 28, 2013 | By Paul Thornton
I'll confess a bias: I find little to like about Paula Deen, and the public flap about her use of the "N-word" word (which she seems to think wasn't really all that bad ) makes it more comfortable to be what her ardent fans would call a snob. Like my colleague Alexandra Le Tellier , I find the pancreas-exhausting concoctions Deen charmingly hawks in her cookbooks and on her shows to be only slightly less dangerous than poison. Need an example? Read her recipe for, yes, deep-fried butter balls, and tell me that such a matter-of-fact description of how to destroy your heart doesn't have the same chilling effect as reading a lethal-injection checklist.
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.
NEWS
February 11, 2013 | By Jasmine Elist
In his new memoir, “Fresh Off the Boat” (Spiegel & Grau, $26), Eddie Huang describes life as a first-generation American determined to hold onto his Taiwanese culture. The 30-year-old chef and proprietor of Baohaus, a New York City hangout serving Taiwanese street food, reveals the crucial role food played in not only determining Huang's career but also in establishing his relationship with  his family, his community and American and Taiwanese cultures.   A self-proclaimed weirdo, Huang graduated from law school and also worked as a stand-up comedian and pot dealer.
FOOD
October 7, 2010 | By Betty Hallock, Los Angeles Times
Kate Koyama moved to Los Angeles from Hardin, Mont., to work in film production, but then a year ago a new dream started to take shape: selling Native American fry bread tacos. She already had her own family recipe, passed down from her Aunt Bernice Cook, for the puffy disks of golden fried dough topped with meaty chili, cheese, lettuce, tomatoes and corn (Koyama's own addition). "I barely remember a time when I didn't know how to make them," Koyama says. Thus was born Auntie's Fry Bread Tacos.
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