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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.
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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)
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
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
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
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)
FOOD
January 7, 2009
Total time: 20 minutes, plus overnight weighting time Servings: 6 Note: This recipe works best with a crusty French baguette. 1 baguette 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 1 cup black olives 4 tablespoons capers 1 clove garlic, minced 12 ounces Italian tuna in olive oil, drained...
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
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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