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FOOD
February 23, 2013 | By David Karp
The Irvine Saturday farmers market is the largest and best in Orange County, but it's a mixed bag. It has some worthy local small farmers who come in person, along with more commercial farms, and even a few who have been sanctioned previously for cheating by agricultural authorities or other managers. Orange County Produce, owned by the family of the previous California agriculture secretary, A.G. Kawamura, farms on remnants of undeveloped local land, a bittersweet reminder of the county's past agricultural glory.
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WORLD
May 28, 2010 | By Edmund Sanders, Los Angeles Times
If Willy Wonka had a farm, it would fit right in here in Israel. Want a lemon-scented tomato or a chocolate-colored persimmon? How about some miniaturized garlic cloves for the home chef who doesn't have time to chop, or a purple potato that tastes buttery when cooked? There are no chocolate rivers or edible teacup flowers on Israeli farms, but you will find carrots shaped like potatoes, strawberries shaped like carrots, star-shaped zucchini and "watermelon" tomatoes — dark green on the outside with a juicy red flesh.
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
July 14, 2011 | Noelle Carter
Dear SOS: I adore the gazpacho at the Urth Caffe. My recipe is so bland compared to theirs. I would love to know what they use to get such a wonderful flavor. Lee Axelrod Santa Monica Dear Lee: With a medley of fresh and bright flavors, gazpacho is the perfect dish for a hot summer day. Urth Caffe was happy to share its secret with us, and we've adapted its recipe to share with you. -- Urth Caffe's gazpacho Total time: 30 minutes, plus chilling time for the gazpacho Servings: 6 Note: Adapted from Urth Caffe.
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)
FOOD
December 9, 2010
  Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from "Tartine Bread" by Chad Robertson. Caesar dressing 2 lemons 3 cloves garlic 6 olive oil-packed anchovy fillets 1 egg yolk Salt 2 cups olive oil To make the dressing, grate the zest from 1 lemon. Cut both lemons in half. Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste.
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
October 3, 2007
  Honey-poached pear with Greek yogurt and toasted walnuts Total time: 50 minutes, plus cooling time Servings: 4 1/4 cup plus 4 teaspoons honey, divided 2 cups sugar 1/2 slice lemon 3 black peppercorns 1/2 vanilla bean, split lengthwise 2 large Bartlett pears 1/2 lemon 1/2 cup Greek yogurt 1/2 cup toasted walnut pieces 1/2 teaspoon melted butter Fleur de...
FOOD
June 16, 2011
  Aunt Mary's yalanchi (stuffed grape leaves) Total time: 2 hours, plus cooling time Servings: About 5 dozen yalanchi Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 (16-ounce) jar of grape leaves (counts can vary by brand and season, but a jar should contain about 60 grape leaves)
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