September 15, 2012
Total time: 1 hour Servings: 6 as garnish Note: In the homes of Jews from North Africa, this mixture of browned onions, dried fruit and fried almonds is popular for festive occasions as a garnish for couscous or rice. You can blanch the almonds yourself or buy them from a nut shop. 3/4 cup almonds, preferably blanched (skins removed) 1 tablespoon plus 1 teaspoon vegetable oil such as grapeseed or canola 2 tablespoons extra virgin olive oil 2 large onions (about 1½ pounds)
June 26, 2011 |
Dear Liz: Do you have any advice for a family of six with only $200 a month to spend on food? My wife and I are in dire need of advice, as our bills keep increasing but neither of us has gotten a raise in six years. We have two garnishments on our paychecks that effectively take 50% of what we make. After health insurance and 401(k) loans are deducted, we bring home $2,000 a month. Our rent takes $1,400 of that and utilities take most of the rest. Do you have any miracle advice for us?
June 15, 2010 |
California's political watchdog agency may soon ask state tax officials or a court to seize funds from a state pension board member who has failed to pay two fines for ethics code violations. Garnishing wages or placing a lien on future tax refunds of Priya Mathur, an eight-year veteran of the California Public Employees' Retirement System board, are the next steps the Fair Political Practices Commission would take if she doesn't pay $7,000 in fines, said Roman Porter, the agency's executive director.
March 21, 2007 |
AS we stand at our bar stations for the first drill, I take a final survey of my arsenal -- a four-button soda shooter, half a dozen juices and mixers, glassware and a shelf full of liquor. I'm ready. "Kamikaze!" shouts Dan Mackey, instructor and owner of Pacific Bartending School in Torrance. I pull out a Boston shaker and try to remember what's next. I'm at the school's introductory class to learn cocktail basics, but I'm also here on a personal quest.
May 10, 2006 |
THEY may not be glamorous, but they're irresistible -- big dewy piles of parsley, tender and fragrant cilantro, floppy basil, fuzzy mint. We grab them reflexively, tossing them into shopping cart or market basket. More often than not, we bring them back to our kitchens only to throw them into the bottom drawers of our refrigerators, where they languish until we toss them into a hasty pesto -- if we remember them at all. But there's a world of possibility out there besides pesto.
May 11, 2005 |
WHEN a friend, originally from India, invited me to a "street food" party in Simi Valley, I expected a sort of outdoor fair where I would wander among food booths. Instead, I found a fun party in someone's home where a young caterer, Raunaq Savur, had prepared a buffet of Bombay street snacks. Savur was born in Bombay (now Mumbai), a city famous for the delicious treats offered by street vendors. Street food is everywhere there, from the beaches to the heart of the city.