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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)
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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.
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
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.
ENTERTAINMENT
February 25, 2011 | By Jessica Gelt, Los Angeles Times
When it comes to creating uniquely delicious cocktails, Eric Alperin is one of the best mixologists in town. And this week his bar, the Varnish ? which is located in a warm, wooden speak-easy behind an unmarked door at Cole's in downtown L.A. ? is celebrating its two-year anniversary. Since the Varnish can be a tough room to get into (it's among the best and most exclusive cocktail dens in the city), we thought we'd share one of Alperin's signature cocktail recipes with you so that you can attempt to re-create his boozy magic at home.
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.
FOOD
December 31, 2008
Total time: 15 minutes, plus steeping time for the vermouth Servings: 10 Note: From Philip Ward of Death + Co. Tea-infused sweet vermouth 1 (750 ml) bottle Martini & Rossi vermouth Heaping 1/4 cup loose-leaf cinnamon-spiced tea 1. Pour the vermouth into a pitcher. Add the tea and set aside for 1 1/2 hours, stirring occasionally. 2. Strain the infused vermouth using a fine-mesh strainer lined with cheesecloth and pour the vermouth back into the bottle.
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