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Green Onions

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October 15, 2003 | From Times Wire Reports
Green onions are believed to be the source of hepatitis A outbreaks that sickened more than 280 people in Georgia and Tennessee last month, health officials said. The U.S. Food and Drug Administration still trying to determine where the onions originated, said Richard Quartarone, a spokesman for the Georgia Division of Public Health. Georgia typically sees about 50 cases of the infection each month, but 210 people who ate at restaurants in the Atlanta area were sickened in September.
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FOOD
November 14, 2001 | MARY ELLEN RAE, SPECIAL TO THE TIMES
Most people love the day after Thanksgiving for shopping or football games, but I love it for turkey sandwiches. This version of turkey salad is easy enough; just toast some nuts, chop some celery and green onions, mix it with leftover turkey and mayonnaise, and you've got a spread for rolls or sliced bread. If you'd like, use any leftover cranberry sauce on the sandwiches as well. To limit your time in the kitchen the day after, use nuts you've toasted ahead of time.
FOOD
November 12, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: Many years ago, a Japanese restaurant in Gardena (which has since closed) made a very tasty flank-steak dish called negimaki (beef with onions). It was thin slices of flank steak rolled around green onions with a tempura-style sauce. I have not been able to find it anywhere else, and my Japanese friends can't find it in their cookbooks. Sally Friedfeld Rancho Palos Verdes Dear Sally: Timing is everything.
FOOD
May 11, 2013
  1 hour. Serves 4 to 6 as an appetizer 1 cup bulgur, medium (No. 2) or fine (No. 1) (about 5.5 ounces) Salt 1 cup hot water 3 small green onions 5 tablespoons fruity extra-virgin olive oil, or more to taste, divided 1 brown onion (about 8 ounces), chopped (about 1 2/3 cups) 2 red bell peppers (about 1 pound), finely diced (about 2 2/3 cups) 1 teaspoon ground cumin 1 1/2 tablespoons Turkish-style pepper paste, preferably hot, or to taste 3 to 4 tablespoons lemon juice, or to taste, divided Freshly ground pepper Pinch of red pepper flakes, or to taste (optional)
FOOD
August 4, 2011
Farro salad with mushrooms, dill and feta Total time: 1 hour, 40 minutes Servings: 4 to 6 1 cup farro 3 cups water Salt 8 ounces mushrooms 1 tablespoon oil 1 clove garlic, minced 3 tablespoons chopped dill, divided 1/2 cup chopped toasted walnuts 1/3 cup chopped green onions 1 teaspoon red wine vinegar 1/3 cup slivered bottled red bell peppers 1/4 cup crumbled...
FOOD
September 24, 1987 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles.
A recent Cornell University report revealed that potatoes could be lethal. Storing potatoes at high temperatures encourages toxins to flourish, putting a whole population of noshers at risk. I prefer peace of mind with my potatoes, so it's good to know that green signals the presence of toxins. No color means the spud is safe, and a healthful source of vitamins A and C, complex carbohydrates, fiber and flavor.
FOOD
June 8, 1989
In Madras Turkey with New Delhi Rice, meaty turkey drumsticks are simmered until tender, then the meat is stripped from the bones and added to a creamy curry sauce. The assertive flavor of curry powder, a mixture of turmeric, cumin, coriander and cayenne pepper, works wonderfully with the subtly flavored turkey. Serve with a cardamom-scented rice sweetened with currants. MADRAS TURKEY WITH NEW DELHI RICE 3 pounds turkey drumsticks 2 green apples, peeled and chopped 2 stalks celery, chopped 1 onion, sliced 2 tablespoons butter or margarine 3 tablespoons curry powder 1 cup chicken broth 1 cup whipping cream or half and half Salt, pepper 3 green onions, chopped New Delhi Rice Poach turkey in enough water to cover, 1 1/2 hours or until tender.
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