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Lime Juice

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NEWS
September 11, 1992 | AMERICAN HEALTH MAGAZINE SERVICE
Prefer your drinks with a twist of lime? Make sure the juice goes in the glass and not on your skin. When lime-soaked skin is exposed to the sun, a condition called lime dermatitis, which shows up as brownish areas, may develop, says Dr. Bruce Katz, an assistant clinical professor of dermatology at Columbia University's College of Physicians and Surgeons. The spots sometimes fade with time, but if they don't you may need medical treatment. If treated early, the spots can be removed.
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NEWS
February 26, 2014 | By Noelle Carter
It's Gluten-Free Wednesday. If you're like so many who crave pasta but need to stay away from wheat, fret no more. Check out these ideas: Rice noodle bowl with stir-fried beef: You can't go wrong here when you're craving a great noodle bowl. A fresh, crunchy salad is topped with a mound of noodles and richly flavored stir-fried beef. Garnish with fried shallots and peanuts and serve alongside a dipping sauce for a simple one-dish meal that comes together in about an hour.  Cashew cream fettuccine Alfredo: With its rich flavor, you might not guess this dish is both gluten-free and vegan!
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FOOD
September 7, 2013 | By Jessica Gelt
There are times when hard liquor feels too, well, hard, but beer or wine just won't do. That's when it's best to get creative. Take, for example, an interesting little tipple created by mixologist Dave Fernie (Harvard & Stone, Pour Vous) for chef Phillip Lee's new Scratch Bar on La Cienega Boulevard's restaurant row. Nigori sake serves as the base of this light refresher, which is pepped up by the addition of fresh pineapple and lime juices and a touch of simple syrup. The final, pleasing twist is delivered via a pinch of salt.
NEWS
November 19, 2013 | By Noelle Carter
Thanksgiving is little more than a week away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I are demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from Russ, made with Fuyu persimmons, is just the thing. Russ demonstrates the recipe in the video above.
FOOD
March 2, 2013 | By Jessica Gelt, Los Angeles Times
Echo Park has a new fancy cocktail den in Allumette. In the old Allston Yacht Club space next door to the neighborhood liquor store House of Spirits Allumette is the new restaurant by Vagrancy Project chef Miles Thompson. To complement his intricate small plates, including raviolo of liquefied blood pudding with scallop carpaccio and caramelized anchovy; and fried oyster with kimchi ranch dressing, Asian pear mignonette and sea spinach, he's brought on former Pour Vous and Harvard & Stone mixologist Serena Herrick.
FOOD
September 22, 2011
Total time: 25 minutes Servings: 6 to 8 Note: The best way to make this dessert is with a mandoline or a very sharp knife, in order to slice the fruit as thinly as possible. It can be served on individual serving plates or from one large central plate. Use the fruit options given below for the carpaccio, or substitute with fruit that can be sliced thinly without falling apart, or any fruit that will make a lovely, colorful, contrasted plate. 2 ripe but firm peaches, cut into paper-thin slices 4 fresh figs, cut in quarters 1/2 pineapple, peeled and cut into paper-thin slices 1 mango, cut into paper-thin slices 1 ripe but firm kiwi, peeled and cut into paper-thin slices 1 carambola (Chinese star fruit)
FOOD
August 4, 2012
Watermelon salad with feta, mint and cumin-lime dressing Total time: 20 minutes Servings: 4 to 6 2 pounds watermelon cubes 1 pound feta, cut in cubes 1 jalapeño pepper, seeded and minced 1 1/2 teaspoons cumin seeds 3 tablespoons lime juice Salt 1 1/2 tablespoons oil 1/4 cup chopped fresh mint 1. Combine watermelon, feta and jalapeño in serving bowl....
FOOD
February 9, 2013 | Noelle Carter
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
FOOD
March 25, 2010 | By Noelle Carter
  Dear SOS: We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer. Amanda Saxe Encino Dear Amanda: Las Ventanas al Paraiso was happy to share their recipe for this bright and simple dish.
NEWS
June 7, 2013 | By Noelle Carter
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
FOOD
September 7, 2013 | By Jessica Gelt
There are times when hard liquor feels too, well, hard, but beer or wine just won't do. That's when it's best to get creative. Take, for example, an interesting little tipple created by mixologist Dave Fernie (Harvard & Stone, Pour Vous) for chef Phillip Lee's new Scratch Bar on La Cienega Boulevard's restaurant row. Nigori sake serves as the base of this light refresher, which is pepped up by the addition of fresh pineapple and lime juices and a touch of simple syrup. The final, pleasing twist is delivered via a pinch of salt.
NEWS
July 24, 2013 | By Noelle Carter
National Tequila Day 2013? That's today. And we have 22 ways to help celebrate -- with refreshing cocktails as well as creative food ideas. If you love a classic margarita, we've got you covered -- it's only one of a dozen margarita variations we found. Or maybe you're thinking something more substantial, like chipotle roasted salmon? Or grilled corn with tequila-lime butter? Perhaps tequila fettuccine? Whether you raise a glass, or a fork, remember to enjoy responsibly. Cheers!
NEWS
June 7, 2013 | By Noelle Carter
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
FOOD
June 5, 2013
Total time: 40 minutes Servings: 8 Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. 2 pounds Fuyu persimmons Juice of 1 lime 1/2 teaspoon ground cumin 1/2 serrano chile, seeded and minced Salt 1 tablespoon walnut oil 1/4 cup pomegranate seeds (about 1/4 pomegranate) 3 tablespoons chopped walnuts, toasted 2 tablespoons chopped cilantro 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
FOOD
March 16, 2013 | By Jessica Gelt, Los Angeles Times
In a city that could be considered the melting pot of the world, it's only fitting that our pick for a St. Patrick's Day cocktail is Mexican. Created by mixologist Gilbert Marquez for Santa Monica's nouveau Mexican restaurant Mercado, the drink is called the Irish Poet. The spicy libation is fueled by the smoky flavor of mezcal, the heat of seeded poblano peppers, the zing of fresh lime juice and a lick of chipotle pepper-infused salt. Inspiration for the drink struck Marquez after a riotous tequila-drinking session with a loquacious Irishman in Mexico.
HEALTH
March 9, 2013 | By Kavita Daswani
Not so long ago, people made juice by squeezing oranges on a little cone-shaped tool. How quaint, compared with the machines and shops and ingredients that are part of the world of juicing. "It's becoming part of the culture," said Dr. Frank Lipman, who incorporates holistic medicine in his New York practice. "Juicing is a quick way to get a boost. " That might sound odd to the millions of people who have a glass of fruit juice each morning with their cereal or toast. But the sorts of juices that are gaining cachet these days are distant relatives to the cartons of apple or orange juice on many supermarket shelves.
ENTERTAINMENT
January 13, 2012
Drink like a Golden Globes nominee, or at least like someone invited to Soho House's pre-awards party on Friday, by making this celebratory sparkling drink. It's called the Grey Goose Le Fizz and it's a simple combination of smooth vodka, fresh lime juice and soda water mixed with the floral freshness of elderflower liqueur. After a few of these you'll be writing your own acceptance speech, you know, just in case George Clooney doesn't win and you're needed in a pinch. -- Grey Goose Le Fizz by Soho House 2 parts Grey Goose vodka 1 part Elderflower liqueur 1 part freshly squeezed lime juice Soda water Shake and strain into a champagne flute, top with soda water.
NEWS
September 5, 2012 | By Noelle Carter
Tonight's dinner recipe is a Culinary SOS request from Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make. Could it be that easy? Would they be willing to share the recipe? It would be a great way to impress my friends this summer.
FOOD
March 2, 2013 | By Jessica Gelt, Los Angeles Times
Echo Park has a new fancy cocktail den in Allumette. In the old Allston Yacht Club space next door to the neighborhood liquor store House of Spirits Allumette is the new restaurant by Vagrancy Project chef Miles Thompson. To complement his intricate small plates, including raviolo of liquefied blood pudding with scallop carpaccio and caramelized anchovy; and fried oyster with kimchi ranch dressing, Asian pear mignonette and sea spinach, he's brought on former Pour Vous and Harvard & Stone mixologist Serena Herrick.
NEWS
February 17, 2013 | By Noelle Carter
This week's Culinary SOS request comes from Mindy Friess in Torrance: "A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach , and she loved the avocado vinaigrette salad dressing - so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia peach very happy. " Anything to keep a Georgia peach happy!
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