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FOOD
March 30, 2013
Chiang Mai-style curry 6 1/2 hours. Serves 8 to 12. Housemade red curry 1 ounce (about 60) dried red chiles About 2 3/4 tablespoons (.8 ounce) white peppercorns About 2 tablespoons plus 1 teaspoon (.55 ounce) whole cumin seeds About 3 1/2 tablespoons (.63 ounce) whole coriander seeds About 1 tablespoon plus 1/8 teaspoon (.4 ounce) brown mustard seeds About 18 cloves (2 1/2 ounces) garlic, minced About 3 inches root (2.2 ounces) fresh ginger, minced About 1 stalk (2.2 ounces)
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FOOD
November 4, 2009 | By Jessica Gelt
Now that Brazil is slated to become the first South American country to host the Olympics, maybe Americans will pay more attention to one of its finest exports: cachaça . Made from fermented sugar cane juice, the clear, fiery liquor puts the defining kick in Brazil's national cocktail, the caipirinha . Made with cachaça , muddled lime and sugar, a caipirinha is a profoundly simple beverage that perfectly captures the restless,...
FOOD
December 26, 2001 | CINDY DORN, TIMES STAFF WRITER
DEAR SOS: Ciudad, the Two Hot Tamales' restaurant in downtown Los Angeles, serves an amazingly refreshing drink with mint and lime. Do you think they'd share the recipe? KELLY KRIEBS Hermosa Beach DEAR KELLY: This is a great tasting drink sans alcohol that the gals--Mary Sue Milliken and Susan Feniger--call Minty Lime Cooler. Add a shot of rum and you have a mojito, just in time for el Ano Nuevo. Minty Lime Cooler Active Work and Total Preparation Time: 5 minutes 1/2 cup lime juice 1/3 cup sugar 1/2 cup mint leaves 1 (12-ounce)
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
October 6, 2011
Giovanni Martinez's daiquiri recipe Total time: 8 minutes Servings: 1 Note: "It sounds terribly boring, but there's nothing like a good daiquiri," says Martinez, the head bartender at Fig & Olive in West Hollywood. His only change from the classic formula is to use slightly sweeter Key lime juice. 2 ounces light rum 3/4 ounces Key lime juice 1 tablespoon sugar In a cocktail shaker, combine the rum, Key lime juice and sugar. Add ice and shake vigorously, so that it's aerated.
FOOD
May 4, 2013 | By Jessica Gelt, Los Angeles Times
A.O.C., the small-plates restaurant concept by Suzanne Goin and Caroline Styne, recently moved to a lovely spot on 3rd Street in what was formerly Il Covo. The restaurant has long been known for its impeccable wine list, but it now has a full bar with cocktails by talented barman Christiaan Rollich. Rollich, who could easily be called a bar chef, is devoted to using the freshest farmers market ingredients in his drinks, often heading to the kitchen to weave in ever more culinary aspects to their execution.
FOOD
December 23, 2010
  Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To make pear purée, peel and core a ripe pear, preferably a Bartlett. Purée the pear in a blender with 1 ounce water. You can add a little lemon juice to keep it from oxidizing. This makes about one-half cup purée.
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