Advertisement
YOU ARE HERE: LAT HomeCollectionsHomemade
IN THE NEWS

Homemade

FOOD
June 11, 1987 | JOAN DRAKE, Times Staff Writer
Question: Do you have any suggestions on what to use for beef and chicken stocks other than making them from scratch? In recipes calling for stock or water, I'd like to use stock without having to make it from scratch. Answer: Canned varieties of these stocks, as well as bouillon cubes and granules, which are reconstituted with boiling water, are available in supermarket soup sections.
Advertisement
OPINION
May 26, 2008 | Barbara Slavin, Barbara Slavin is a senior fellow at the U.S. Institute of Peace and the author of "Bitter Friends, Bosom Enemies: Iran, the U.S. and the Twisted Path to Confrontation."
You know something interesting is happening in the Middle East when a major peace agreement is brokered by Qatar.
SPORTS
April 23, 2007 | Mike DiGiovanna, Times Staff Writer
Maybe the Angels can fit Ervin Santana with a pair of 3-D goggles that, when worn on the road, create the optical illusion the right-hander is standing on the mound in Angel Stadium. Or, they could go to a 5 1/2 -man rotation, with Santana starting at home and Dustin Moseley filling his spot on the road.
FOOD
May 23, 1985 | ROSE DOSTI, Times Staff Writer
Dear SOS: I'm absolutely flabbergasted that you don't know how to make halvah. Even I, practically a non-cook, know how. I've used this recipe for years as holiday gifts for friends. It's simple. --MARGI Dear Margi: Sorry, but it isn't making halvah that is the problem. It's matching the commercial type that is difficult. We tried your recipe and while it, too, does not remotely resemble the commercial halvah candy, it is, however, a good confection. (And why not, with all that good stuff in it?
CALIFORNIA | LOCAL
April 19, 1992 | MAYERENE BARKER, TIMES STAFF WRITER
E. Hamilton Lee, who was flying planes just 13 years after the Wright Brothers took flight at Kitty Hawk, celebrated his 100th birthday Saturday by flying as co-pilot on a DC-3 from Ontario to Van Nuys Airport. "Good, good, good," but "a little rough," said Lee, known in aviation circles as the dean of airline pilots, as he emerged from the plane, his trademark cigar dangling from his mouth. Lee, the first civilian pilot to fly the U.S.
NEWS
January 26, 1998 | ANNE-MARIE O'CONNOR, TIMES STAFF WRITER
Alberto Limon Padilla started with a shabby clapboard store in a working-class neighborhood. He went on to build Tijuana's first shopping mall and today presides over a business empire. Aurora Pelayo came to Tijuana a penniless single mother to work in a factory. Today she is secretary-general of the Baja California Democratic Revolutionary Party. Justina and Rafael Brambila opened a street-side taco stand, La Especial, on Avenida Revolucion when they came from Jalisco in 1948.
NEWS
March 15, 2013 | By Noelle Carter
Take some milk, add a little acid and give the mixture time to do its thing - who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I'd read about, cheese making sounded as if it were better suited to a chemistry lab than to my tiny kitchen. That is, until I tried quark. I know. Hear the word "quark" and you may conjure up images of dancing physics particles or "Star Trek" characters. Or of wending your way through "Finnegans Wake.
NEWS
January 25, 2013 | By Noelle Carter
There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade. And, believe it or not, they're really not hard to make. You can whip up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning.
NEWS
March 6, 2003 | S. Irene Virbila, Times Staff Writer
Beverly Boulevard between La Brea and Fairfax avenues is fast becoming a regular restaurant row. El Coyote gets a constant, clamorous crowd, of course, but now, joining Jar, Angelini Osteria and Opaline, a new American bistro has moved into the neighborhood, taking over the space vacated by the long-suffering Atlantic. That restaurant-club couldn't survive on its sole claim to fame: that it was designed by Madonna's brother, Christopher Ciccone.
Los Angeles Times Articles
|