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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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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.
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.
CALIFORNIA | LOCAL
September 29, 1993
An item in your Sunday Ventura County Week section was headlined "Women Win Suit." The article stated that 100 women won $575,000 in a wage discrimination suit against the Oxnard Lemon Co. The article went on to say that the lawyers for the women received an additional $675,000 for their services. Unstated was the fee for the lemon company lawyers. Shouldn't you have headlined the article "Lawyers Win Again"? MARVIN MILLER Oxnard
NEWS
June 9, 1985 | ROBIN TUCKER
We have no quarrel with strawberry daiquiris, no complaint with pina coladas . Harvey Wallbangers and margaritas have their place. But when the order of the evening is elegance, it's time to call upon the classics. From left: the refreshing combination of bourbon and mint in a frosty Mint Julep; a Gin Rickey with its crisp tang of lime; a crystal-clear Gibson; a cool, citrusy Orange Blossom; a topaz-colored Manhattan, and the sweet secret of a fizzy Champagne Cocktail.
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.
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
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
February 24, 2011
  Baby artichoke gratin Total time: 50 minutes Servings: 8 to 10 Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. 4 pounds baby artichokes 1 lemon, divided, plus lemon wedges for garnish Salt 2 egg yolks White pepper 1 tablespoon water 2 garlic cloves, minced 1/2 cup canola oil 1/2 cup olive oil 1 cup heavy cream, whipped 3/4 cup finely grated Parmigiano-Reggiano 1. Trim the artichokes: Fill a large bowl with a couple of quarts of cold water, and squeeze in the juice of one-half of a lemon (drop in the cut lemon half too)
SPORTS
July 20, 1991
Who is the Dodgers' biggest free-agent lemon over the past 15 years? Is it Don Stanhouse, Dave Goltz or Darryl Strawberry? At least Stanhouse and Goltz tried to contribute. On the other hand, Strawberry left his bat and love for the game in the Big Apple. THOMAS LITTLEFAIR Long Beach
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