February 7, 2001 |
We all know that sometimes little things make a big difference. Take bread crumbs. Sure, you can buy one of those cardboard "cans" at the market and be satisfied with the results. But I like using fresh bread crumbs in dishes such as this Mustard Chicken. They only take a minute to make: Tear up pieces of a 3-day-old loaf of French bread and pulse them a few times in your food processor. You'll have fresh bread crumbs in a jiffy, and what a difference they'll make in your cooking.
May 1, 2002 |
DEAR SOS: Lucques on Melrose Avenue has the best grilled chicken with fennel. Can you get it? BREE CROCETTI Los Angeles DEAR BREE: Yes. Suzanne Goin, the chef at Lucques, says, "Beware! The chicken will make a mess on your grill but will taste delicious." She's right; it is delicious. Mustard Grilled Chicken With Fennel, Roasted Shallots and Mustard Greens Active Work Time: 45 minutes Total Preparation Time: 1 1/2 hours plus 8 hours marinating The restaurant goes a step further in preparing the chickens, which you can do if you'd like: After cutting the chickens in half down the backbone, clip the wings and completely bone them except for the drumsticks.
October 18, 2000 |
DEAR SOS: My boyfriend and I adore the Pommery-crusted chicken at Nic's in Beverly Hills. I work as a personal chef and would love to be able to present this wonderful dish to my employer. Would Nic's part with the recipe? JAN SHELTON Santa Barbara DEAR JAN: Nic's came through graciously.
June 25, 1992 |
When I was growing up, nearly every refrigerator in America contained a jar of mustard. There was pretty much just one kind then--a bright-yellow, slightly vinegary, vaguely sweet, runny paste--and many people didn't know that any other varieties existed. So I was surprised to read recently that, with the exception of pepper, Americans now consume more mustard than any other spice. Given the amazing variety on modern supermarket shelves, I suppose I shouldn't have been surprised.
October 13, 1987 |
Families living within half a mile of a former military camp were evacuated by police Monday after a cache of World War I mustard gas was unearthed. Police said they called in army bomb disposal experts to remove the gas canisters.
June 19, 2008 |
Colorado health officials ordered the Defense Department to speed up its destruction of mustard gas at a chemical weapons depot, saying the military had ignored requests to do so. Health department spokeswoman Jeannine Natterman said Wednesday's order affecting the Pueblo Chemical Weapons Depot was mandatory. About 2,600 tons of the gas are stored at the site.
March 22, 1985 |
Clinical tests on 13 Iranian soldiers flown to West Germany for treatment of wounds suffered in the Persian Gulf War show that they were victims of mustard gas, medical specialists said today. The Iranians, aged 18 to 25, were part of a group of 33 war casualties flown to Europe Thursday aboard an Iranian jumbo jet that left Tehran under fighter escort. The gas, used widely in World War I, is banned by the Geneva Conventions on warfare.
January 18, 2007 |
Venezuela's Culture Ministry has named hot dog seller Filippo Costa an icon of cultural heritage, in recognition of the Sicilian-born street vendor's 40 years of serving up franks near Altamira Plaza in eastern Caracas. Costa, 66, appeared last week in the nation's Official Gazette, identified as "Filippo, the hot dog seller," in a list of places and traditions the nation considers "characteristic and significant in the identity of Venezuelans."
June 9, 1993 |
Old-timers who bemoan the passing of the nickel hot dog would do well to stay away from the Atlanta airport, where a frank fetches $4.20. Add in a large soft drink for $2.10 and you've got a bill to spoil any hungry traveler's appetite. People who travel by plane have always grumbled about high prices for snacks and sundries at airports. At Hartsfield Atlanta International Airport, however, high prices are getting closer scrutiny because of allegations that they reflect corruption.
November 24, 2011 |
Lately, I've been on a homemade mustard kick. Think mustard, and your thoughts might veer first toward the bright yellow stuff you get in a squeeze bottle. Or maybe you prefer something a little less mild, as you reach for your favorite brand of Dijon or maybe a spicy whole grain. But have you ever tried making mustard from scratch? You won't believe how simple it is. Essentially, mustard is nothing more than a combination of seeds and liquid. Soak seeds in the fluid of your choice (water, vinegar, perhaps a double bock beer)