August 20, 2003 |
Limes are the unsung summer fruit. They seem about as seasonal as onions, sitting there patiently in the produce aisle month after month as the calendar pages turn. But this time of year they look different. They're bigger, they're greener, they feel juicier when you grab them. Most telling, they're priced to sell . All those are classic symptoms of prime condition and peak supplies, and they're exactly why my refrigerator has a drawer filled with limes right now.
April 27, 2003 |
A few years back, I was sitting in a restaurant-bar in Playas de Tijuana, a newer neighborhood in that town with my Mexican half-sister, Iridia, when I first heard the word that would subsequently change my alcohol-consuming life. "Una Corona para mi hermana," she said to the waiter, ordering for her American half-sister. "Y para mi, una michelada." MEEEEEE-chay-la-thah.
July 17, 2002 |
Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That's why I was thrilled to find bottled ponzu in the supermarket--there's no trick to opening a bottle. Take five minutes to add a few ingredients to the ponzu and you've got a great glaze for chicken. Serve this with stir-fried bok choy and steamed jasmine rice, and you've got a meal. The glaze also would work well on grilled shrimp or fish.
June 26, 2002 |
DEAR SOS: I'm looking for a recipe for the Chocolate Chewies at Torrance Bakery in Torrance. They are the best chocolate cookies I have ever had! They are similar to a brownie and are loaded with walnuts. I would forever be in your debt if you could get the recipe. JODI MORIOKA Torrance DEAR JODI: Let's not get carried away. Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. Torrance Bakery Chocolate Chewies Active Work Time: 30 minutes Total Preparation Time: 1 hour Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets.
June 13, 2002 |
"Today's bars are all about time," laments Bob Casey. "Everything's pre-made: Just add ice." Casey would know. He's worked in more than half a dozen watering holes, from North Carolina to Florida. But these days--make that nights--Casey's behind the bar at Cinnabar in Glendale, one of a handful of places around town, from Trader Vic's to Michael's Room, where things are done the old-fashioned way.
December 5, 1996 |
Continuity is an important ingredient in a quality dinner menu. That's what Christine Hartnett Denney will try to impress upon her students in her Dec. 12 class at the Amestoy House Cooking School in Ojai. "People should try to build themes, think about foods that are indigenous to the same area," said Denney, the lunch and dessert chef at the Ranch House in Ojai. "Pay attention to the herbs and other things that complement the food you are making."
September 11, 1992 |
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.
August 22, 1991 |
I never actually saw a fresh tamarind pod until I went to Thailand. But during 20 years of gastronomic peregrinations, this tart fruit had crossed my path dozens of times. I have sipped tamarindo sodas at sidewalk cafes in Sicily. I have spooned tamarind chutney over samosas (potato turnovers) in Boston's Little Bombay. I have munched on tamarind candies from the Philippines at the Fruit & Spice Park in South Florida.
June 15, 1989 |
The avocado doesn't deserve its reputation as a health food altogether. True, it contains B vitamins in abundance, but it also abounds with fat, which (although it's of the less pernicious monounsaturated variety) increases the calorie content to more than 400 per fruit. Consequently, the best way to use avocados is sparingly. Instead of piling whole hunks on a sandwich, try spreading a slice evenly over the bread. Instead of tossing them with fat-laden dressings, serve them as follows, mixed with fruits, vegetables and herbs that set off their texture and taste.
April 27, 1989 |
It seems quite likely we're going to be subject to hot spells this spring. That means a long salad season ahead and the potential for months of monotonous meals of greens with dressing. Here are two offbeat, nourishing, cooling combinations that require little cooking and contain no added fat. The Borscht Salad served with whole-grain bread makes a good lunch, and the satay can stand alone for supper. BORSCHT SALAD 1 bunch beets, stems removed 1 1/2 cups plain yogurt 1 small clove garlic 1/4 cup minced green onions, white part only Juice of 1/2 lemon 1/4 cup orange juice Cook beets in boiling water 40 minutes.