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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.
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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
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
June 27, 2013 | By Isabella Alsobrook
A certain member of my family has grumbled about the lack of seafood during my monthlong 100-mile diet. This shortage is in no way related to the restrictive radius -- the Pacific Ocean takes up about a quarter of my range -- but I have been doing the vast majority of the shopping this month and fish is hardly one of my favorite foods. Still, I must pacify my fish-loving family, so I putted up to Ventura for a market selling locally caught fish. Every Saturday, a few fishermen haul in their catch and set up stands behind Andria's Seafood Restaurant and Fish Market in Ventura Harbor Village on Spinnaker Drive.
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
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
July 21, 2011
Shrimp charmoula confit Total time: 50 minutes, plus marinating time Servings: 4 4 cloves garlic, minced 1 tablespoon grated ginger root 1/2 cup chopped parsley 1/3 cup chopped cilantro Zest and juice of 1 lemon 2 teaspoons sweet Spanish paprika Pinch cayenne powder 2 teaspoons ground cumin 1 dried bay leaf, crumbled Pinch saffron, optional 1/4 teaspoon salt ...
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.
IMAGE
November 21, 2010 | By Alene Dawson, Special to the Los Angeles Times
As families sit down at the table Thursday to give thanks for a bountiful feast, we can also give thanks for the bounty of California, where the harvest is diverse and year-round. And ? more thanks ? many of California's abundant crops and natural resources provide more than just good nutrition: They can help in the pursuit of beauty too. Grapes ? anti-aging "Grapes are naturally rich in antioxidants, so they offer incredible health-protective benefits whether eaten or applied topically," says Dr. Howard Murad, a dermatologist and associate clinical professor of medicine at UCLA.
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