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NEWS
August 5, 2012 | By Noelle Carter
This week's Culinary SOS request comes from Lynne Lipcon in Wayland, Mass.: There are plenty of good reasons why President and Mrs. Obama chose to return to Sweet Life Cafe in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them?
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FOOD
July 20, 2013 | By Russ Parsons
How many ways can you stuff an egg? It seems like today's chefs are determined to find yet one more way. Here are a few favorites from L.A. area restaurants: Clementine: Radishes and chives. Freddy Small's: "Buffalo deviled eggs" - blue cheese and hot sauce, garnished with crisp chicken skin and micro-celery. Haven Gastropub: Smoked salt, bacon, pickles and chives. Jar: Homemade aioli, mustard, Tabasco and topped with crab, chives and Spanish paprika Josie: Crispy bacon, pickled beets and scallions.
NEWS
November 2, 2012 | By Jenn Harris
Pull up a chair and settle in for our 50 Shades of Food series, where we introduce you to mouthwatering, shiver-inducing, hot, sexy food porn. It's safe-for-work browsing, sure to get your heart racing and your palms a little sweaty , and the only drawback is a possible hunger pang or two after viewing. Sometimes you just need a burger. It can creep up on you, unexpectedly, and when it does, the thought of having a big, juicy piece of meat between a soft bun with all the fixings consumes you. Whether you're a melted cheese fan, like to top it off with crispy, salty bacon, plain ketchup or all of the above, there's nothing like the feeling you get biting into your favorite burger.
FOOD
December 1, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: We ate at Bar/Kitchen on Flower Street in L.A. after a theater matinee. Plenty of great dishes, but the shrimp and grits was amazing - shrimp laid on top of grits that must have been flavored with a shrimp stock and speckled with the addition of crispy bits of chorizo sausage. If L.A. were not such a long drive, I would be going there to eat this dish often. Could you please ask them for the recipe? Janet Wingert Dana Point Dear Janet: It doesn't get much simpler than shrimp and grits, but Bar / Kitchen at the O Hotel takes this classic comfort food to new heights, with large Mexican shrimp cooked in a rich creamy sauce spiced with minced Spanish Bilbao chorizo and a helping of Sriracha hot sauce.
CALIFORNIA | LOCAL
February 27, 2014
Join Times staff writer Frank Shyong for an L.A. Now Live discussion at 12:30 p.m. Thursday on the hot sauce that makes many people's taste buds dance, and others' blood boil: Sriracha.  Residents who live near the Sriracha factory in Irwindale have complained of burning eyes, headaches and scratchy throats caused by a powerful, painful odor they say is a result of the hot sauce production. In October, the city of Irwindale filed a lawsuit against the company, claiming the odor was a public nuisance.
NEWS
February 24, 2013 | By Noelle Carter
This week's Culinary SOS request comes from Keith Johnson in Rancho Palos Verdes: "Last summer, my girlfriend and I spent our vacation on Florida's Amelia Island. We stopped by a lovely, quaint Spanish restaurant in Fernandina Beach called España . Its gambas Mozambique (shrimp Mozambique style) was extraordinary. I'd love the recipe so we could enjoy this fabulous dish more than just once a year. " If I didn't know how easy this dish was to make, I'd be planning a cross-country trip to Amelia Island too. Large shrimp are poached in a rich sauce flavored with garlic and spice, fresh lemon, coconut milk and a few dashes of hot sauce.
NEWS
December 11, 2012 | By Jenn Harris
Bar Amá, the newest restaurant venture from critically acclaimed chef Josef Centeno is slated to open Saturday downtown. Centeno, whose restaurant Bäco Mercat was recently named one of Bon Apetit's best new restaurants of 2012, will focus on Tex-Mex flavors and tequila and mezcal in the bar at Bar Amá. Centeno drew from family recipes when creating some of the dishes on the menu with items such as Grandma's menudo (served Saturdays and Sundays only) ($12); Mom's chile verde ($11)
BUSINESS
February 27, 1993 | Associated Press
If jalapeno peppers and hot sauce leave you cold, researchers have something that will set your taste buds on fire and make them beg for mercy. They have developed a new cayenne pepper "more than 20 times hotter than a jalapeno pepper" and two to three times hotter than peppers used in hot sauce, said Philip D. Dukes, a plant pathologist with the Agricultural Research Service.
FOOD
March 24, 1999 | CHARLES PERRY
Mo Hotta Mo Betta, the hot sauce mail-order outfit, kept getting complaints from habanero-guzzling parents whose children wanted to eat hot sauce like Mom and Dad but whose palates were too tender. The company tested dozens of sauces on 100 children aged 4 to 16 and came up with four that were widely liked, ranging from Cool Baby (a slightly spicy ketchup) through Wild Child (a barbecue sauce) and Crazy Kid (chipotle-based) to Screaming Teen (a jalapeno sauce).
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