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Lemon

FOOD
February 4, 2010
  Lentil chili with merguez Total time: 1 hour, 20 minutes Servings: Makes 16 to 20 (1-cup) servings Note: Merguez sausage can generally be found at gourmet and cooking supply stores. Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. 3 tablespoons olive oil 1 large onion, thinly sliced lengthwise 2 teaspoons chopped ginger 1 teaspoon chopped garlic Zest of 2 lemons 2 sticks cinnamon 4 teaspoons cumin 4 teaspoons smoked paprika 1 tablespoon turmeric 1 teaspoon cardamom 1/4 cup tomato paste Juice of 1 lemon, more to taste 3 (14.5-ounce)
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FOOD
December 23, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: The lemon pasta at Angelini Osteria on Beverly Boulevard seems remarkably simple. My attempts at re-creating it have been remarkably underwhelming. Can you get the exact measurements and ingredients for this memorable comfort dish? The restaurant describes it as "Tagliolini al Limone with Lemon, Cream, Parmigiano-Reggiano and Basil. " However, there is obviously a specific method as to how the kitchen gets it to come out so balanced and tasteful. Thank you. Janie Orenstein Pacific Palisades Dear Janie: We loved the wonderful simplicity to this dish: Fresh basil and a touch of lemon are infused with a little heavy cream, which is cooked down just until it thickens, and is poured over pasta.
FOOD
November 25, 2010 | By Jenn Garbee, Special to the Los Angeles Times
It's easy enough to freehand your way into a decent bottle of limoncello . All you need is a generous handful of lemon zest, a neutral spirit, some sugar and a couple of days of infusing patience. But to Ventura Limoncello's co-owner James Carling, decent is hardly the same as delizioso , at least in the eyes of his Italian in-laws. "You have to watch each lemon, step by step," says his mother-in-law, Rossana Zaretti, in Italian-soaked English as she runs a citrus peeler from the top to the bottom of a locally grown Eureka lemon.
FOOD
May 23, 1985 | BEATRICE H. COMAS, The Christian Science Monitor
If you're ambivalent about fresh asparagus, you will probably prepare dishes where it is not the star but the stand-in. You may hide or partially disguise it in a casserole, souffle or quiche. But many people prefer fresh asparagus on its own--boiled or steamed al dente and served simply with a butter-lemon sauce.
NEWS
October 11, 2012 | By S. Irene Virbila
For years I faithfully made Marcella Hazan's roast chicken, which basically involved roasting the bird with a lemon in its cavity. But once I tried Simon Hopkinson's recipe from his quite wonderful cookbook “Roast Chicken and Other Stories,” there was no going back. I absolutely crave this chicken and could eat it once a week, no problem. What's the difference? Well, butter. Hopkinson was famously the chef of Sir Terence Conran's restaurant Bibendum in London and since those heady days has gone on to write a regular column for the Telegraph in London.
TRAVEL
February 21, 2010 | By Susan Spano
The glass case at Maria Grammatico's Pasticceria del Convento in the hilltop town of Erice displays treasures worthy of a Swiss bank. Cannoli, filled with fresh ricotta, is just the best known variety. When you make a closer study, you discover a world of confections as beautiful to look at as they are sweet to eat: green cassata cakes made of almond, sugar, vanilla, buttermilk curd and candied fruit; perfectly formed marzipan prickly pears and tomatoes; lemon-flavored cuscinetti (small fried pastries)
FOOD
November 25, 2009 | By Noelle Carter, Betty Hallock, Russ Parsons and S. Irene Virbila
  Appetizers? Before Thanksgiving dinner? Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?"). The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner special -- to say nothing of keeping your hungry guests occupied while you're putting the finishing touches on the real food. With so much of the Thanksgiving menu scripted in stone, this is your opportunity to put something on the table that's unexpected: wedges of Fuyu persimmon wrapped in prosciutto; servings of avocado mousse topped with crème fraîche, caviar and a little pistachio oil; or olives warmed with crushed red pepper, fennel seeds, lemon peel and garlic.
FOOD
May 5, 1999
Loquats are chiefly eaten fresh, but the Chinese sometimes stew them with meat and chicken or pickle them. In northern India, where loquats are often called May apples, cooks prepare them in a spiced chutney. In Sicily, loquats are grown in Trabia, near Palermo, where loquat-blossom honey is highly esteemed, and confectioners make marzipan nespole, artfully painted to look blemished like the real thing.
FOOD
March 11, 2009
  Total time: 12 minutes, plus cooking and drying time for the candied ginger and syrup Servings: 2 cocktails Note: Canton Ginger Liqueur and Charbay Vodka can be found at good liqueur stores. The candied ginger recipe yields more powdered candied ginger than is required for the recipe. Store the powder in a sealable plastic bag in a cool, dry place; it should keep for several weeks. The recipe also yields more candied ginger than is needed for the recipe; the syrup will keep, covered and refrigerated, for up to 2 weeks.
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