May 8, 2003 |
She's pursuing a doctorate in business -- GPA: 3.97. On the court, she and her Sparks teammates have won back-to-back WNBA championships. Their goal is a three-peat. The team is prepped to follow in the footsteps of its Los Angeles counterpart, the Lakers. First the food Friday nights, it's time to relax, have a meal, maybe catch a movie. Now let's start with my all-time favorite restaurant. That would be Lawry's -- the prime rib, corn, the potatoes -- now that's great.
February 6, 1992 |
When we were in college, one of us used to eat on $5 a week, which went for vatfuls of frozen orange juice and enough onions and bacon to fry with our rice at every meal. We are quite aware of meat loaf for a crowd, and how to stretch a buck's worth of lentils and groats and garlic. We know exactly what to do with a ham bone or a seven-pound pack of chicken backs.
May 31, 1994 |
Do luminaries get the munchies? You bet your sweet patootie they do. When the famous are famished they nibble just like the rest of us. Here's a sampling. * Richard Riordan, mayor: cheese and fruit or Bob's Big Boy hamburger * Frederica Von Stade, mezzo-soprano: potato chips (any variety) * Peter Ueberroth, businessman: Brach's Starlite mints and Butter Toffee candy. * Raven-Symone, actress: fruit, granola bars, Oreo cookies, pizza.
November 2, 1986 |
Quick and easy meals--even though they may be filling--often tend to be utilitarian. When you're trying to get something on the table quickly, appearances frequently get short shrift. That needn't be the case with this rich, golden-orange squash soup. It not only can be prepared quickly, but it also looks every bit as rich and appetizing as it tastes.
CALIFORNIA | LOCAL
December 26, 1995 |
Zamora Rodriguez took his singing waiter act on the road Christmas Day. At the second annual Conejo Community Holiday Dinner, he exchanged the keyboard he usually plays at Cafe Bellissimo in Thousand Oaks for an acoustic guitar to croon Christmas carols at a free community meal. "It's an awesome feeling . . . doing things for others and not expecting things in return," Rodriguez said. Organizer Donn Delson said turnout at this year's feast was expected to be double the 200 people who attended last year's event.
CALIFORNIA | LOCAL
November 1, 1987 |
Chicken a la king for lunch, anyone? In today's high-tech Army, with laser beams simulating live ammunition and computer graphics used in the critique of battle plans, the soldier in the field has not been forgotten. Chicken a la king, meatballs with barbecue sauce, diced beef and other items as variable as the menu at Antoine's are offered as rations to the GIs engaged in realistic war games at the National Training Center in the Mojave Desert northeast of Barstow.
April 1, 2010
Easter is about spring, family and rebirth. But it's also about eggs. Dyeing them, hunting for them and eating them. And when you simply can't face the thought of biting into another hard-boiled one, you might want to think about having someone else cook one up for you at brunch. Because that marvelous meal is as much of a rite of spring as Easter itself. Here are a few of our favorite places to get your yolk on. -- Jessica Gelt The Backyard at the W Hotel Beside a trickling pebbled fountain and a pool ringed by posh cabanas, Westwood's Backyard is the perfect place to lounge like a true Southern Californian.
September 12, 2011 |
The restaurants at Disney's new Aulani hotel in Hawaii are expensive and limited, unless you like fine-dining food and prices at every meal. The $800-million Aulani in Ko Olina on leeward-side Oahu had a soft opening in late August with an official grand opening scheduled for Sept. 22. > Aulani: Photos of Disney's new Hawaiian resort I've been staying at the Aulani the last few days with my wife, Nancy, and our 11-year-old daughter, Hannah, where we spent a small fortune on food on top of room rates starting at $399 a night.
March 10, 2004 |
Like any hotshot young chef working in the heart of the entertainment industry, Maple Drive's Eric Klein knows how to make all of the lighter, brighter dishes that are demanded by his clientele. But Klein also has a secret weapon: choucroute, the very antithesis of light and bright.
May 4, 1986 |
If you asked anyone to join you for a meal at an Australian restaurant before World War II, chances are that you would be offered steak and eggs or roast beef with vegetables. Postwar immigration changed all that, and Melbourne restaurants are more than equal to their counterparts overseas, whether cuisine is French, Chinese, Italian, Middle Eastern, German or Japanese.