September 20, 2012 |
Anthem Blue Cross wants people to eat better. And to help its members make more healthful food choices, the insurance giant is sending out money-saving coupons. For ice cream. And processed sandwich meat. And mayonnaise. And canned vegetables. And, strangely, deodorant. The coupon campaign is being tested among thousands of Anthem members in California. If it proves popular, the coupons will probably be offered nationwide. "We want you to know that we're much more than just your health plan," the insurer declares in its letter accompanying the coupons.
September 30, 2009
Dear SOS: Cole's at 6th and Main streets in historic downtown makes a fantastic bacon potato salad. Can you get the recipe? Judy Goodenow Thousand Oaks Dear Judy: Cole's potato salad is richly flavored with deep notes of bacon and smoked salt layered with bright herbs and chopped green onion. Tossed with a creamy dressing with a light tang, each bite is a wonderful balance of flavor and texture. Bacon potato salad Total time: About 40 minutes Servings: 4 to 6 Note: Adapted from Cole's.
September 10, 2008 |
EATING homemade mayonnaise is the kind of luxurious pleasure -- like eating chocolate in the bath -- that shouldn't require apology. Rich yet subtle in flavor, with a pillowy texture, homemade mayo is nothing like the pale, cloying stuff you get out of a jar. It dresses up too. Spiked with chiles or shot with saffron, mayonnaise is the perfect secret weapon for a tapas party. Mayonnaise is a notoriously breakable emulsion, or combination of two liquids (such as oil and water)
September 10, 2008
Total time: About 8 minutes Servings: Scant 2 cups Note: It's important that all ingredients are at room temperature. For those concerned about salmonella, place the yolks and 1 tablespoon of water in a bowl set over a pot of simmering water. Whisk constantly until the yolks reach 160 degrees (they will thicken noticeably and lighten in color), then proceed with the recipe. 2 egg yolks 1 tablespoon white wine vinegar Generous pinch of fine sea salt Generous pinch of white pepper 1 cup canola oil 1/2 cup good-quality olive oil 1 tablespoon lemon juice 1. Place the yolks, vinegar, 1 tablespoon water, salt and pepper in a 2-cup measuring cup or a tall beaker used for immersion blenders.
CALIFORNIA | LOCAL
June 22, 2008 |
Who makes the best lobster roll in Maine? It's an ongoing debate, but Allen Gagnon had more than his share of advocates. Red's Eats, his modest seafood shack hard by U.S. 1 in Wiscasset, is mobbed by road-food fanatics all summer, with lines of tourists and locals alike snaking along the intersection of Main and Water streets. Gagnon, 71, died June 13 of respiratory failure at Central Maine Medical Center in Lewiston, but Red's Eats will stay open and the debate will rage on. Stripped to its essentials, a lobster roll is a toasted hot dog bun filled with fresh lobster meat.
January 14, 2007
IN Jane Engle's article "From Soap to Nuts" [Travel Insider, Jan. 7], she went into extensive detail about the problem with nut allergies, all of which are true. However, never once did she mention another common and very difficult-to-deal-with allergy, and that is allergy to eggs. So many things contain egg: mayonnaise, salad dressings, some breads, almost all cookies and muffins, some pastas, frying batter etc. Hopefully, you will play catch up and address that subject. ALICE N. BESSMAN Los Angeles