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FOOD
December 8, 2011
Nancy Silverton's obsessive quest for the one perfect ingredient and technique is well known. And now, thanks to "The Mozza Cookbook," you can share it too. Written with executive chef Matt Molina and Carolynn Carreño (her partner in the Los Angeles Times Food section's Master Class series), this cookbook certainly includes the kind of restaurant set-pieces you expect. If you really want to know how to make Mozza's fabulous wild boar ragú with homemade maltagliati pasta, you can do it (provided you have a Saturday free … and a wild boar)
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NEWS
January 23, 2000 | PAUL BROWNFIELD, Paul Brownfield is a Times staff writer who covers comedy and television
In exchange for great pay, TV comedy writers face one giant occupational hazard--the inability to say whatever they want. Go ahead and bemoan how cruddy sitcoms are, but you try writing something genuinely funny with the network notes and the advertisers and the star egos to contend with. Interviewed recently on National Public Radio, Alan Ball noted that much of the juicy vitriol in his Golden Globe-nominated screenplay for "American Beauty" grew out of the frustration he was feeling as a comedy writer in a far more confining context--on the sitcoms "Grace Under Fire" and "Cybill."
FOOD
April 28, 2012
Total time: 30 minutes Servings: 2 as a one-dish meal; 4 as part of a larger meal 2 pounds Manila clams (40 to 48 clams) 2 scant tablespoons fermented black beans Chubby 1-inch section of ginger, peeled and finely julienned 1 tablespoon minced garlic 1/4 teaspoon dried red chile flakes 1 large green onion 1/2 cup water 2 tablespoons Shaoxing rice wine or dry sherry 3 tablespoons canola oil, divided ...
FOOD
April 9, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: Some years ago you published Ismail Merchant's lemon lentils. In the mess of installing a new refrigerator, my copy has come up missing. William Teagardin Manhattan Beach Dear William: This is from a 1994 story about Merchant, the film producer. Vegetable stock can be substituted. Look for masoor dal at Indian markets and specialty stores. Lemon lentils Total time: 1 1/2 hours Servings: 5 to 6 1/2 cup plus 2 tablespoons oil, divided 1 onion, halved and thinly sliced 2 (2-inch)
NEWS
December 19, 1987 | BILL SIDNAM, Bill Sidnam, who lives in Orange County, tends an extensive vegetable plot
At the market, green onions sell for about 29 cents a bunch, with about six to a bunch. At a nursery, a one-pound bag of onion sets (a "set" is a small onion bulb) costs about $1 and contains nearly 200 sets and each set equals one green onion. So, for $1 you can grow almost $10 worth of green onions, and they, of course, will be fresher and tastier than the ones you buy in the store. If you are looking for a good investment, this is it.
ENTERTAINMENT
February 20, 2000
Having been a reader and admirer of the Onion for years, I must take issue with Jeff Softley's incomprehensible and long-winded condemnation (Letters, Jan. 30). The paper lampoons current events, politics, pop culture, newspapers and the media in general. Softley claims these subjects are irrelevant. Uhhh, not if you ever leave the house, or watch TV, or read the paper. In their brilliant book, "Our Dumb Century," the Onion takes on the entire history of the 20th century! In this work especially, they exhibit, to quote Softley, "wit and clarity, an incisive perception about what is being lampooned or discussed, which gets a laugh because of a core of truth in the observation expressed."
FOOD
August 29, 1991 | BARBARA HANSEN
A potful of these beans disappeared in a flash at a summer barbecue. The recipe is based loosely on one by Anders Strandberg of Gustaf Anders Restaurant in Santa Ana. Anders added the nutmeg, and I put in the bacon, onion and Chinese thick soy sauce, a molasses-based condiment that turns the beans a rich golden brown (Look for Koon Chun brand in Chinese markets).
FOOD
January 8, 1987
This cosmopolitan dish combines the tastes of Mexico and Italy with ground turkey. TURKEY ENCHILADA BAKE 1 (4-ounce) can green chiles 2 tablespoons oil 1 large onion, chopped 1 clove garlic, minced 2 (8-ounce) cans tomato sauce 1 teaspoon oregano 1 teaspoon salt 3 cups ground cooked turkey 2 cups shredded mozzarella cheese 2 (2 1/4-ounce) cans sliced black olives 1 1/2 cups low-fat cottage cheese 12 corn tortillas Remove seeds from chiles and chop chiles fine.
FOOD
October 10, 1991 | ROSE DOSTI and DEBORAH KIDUSHIM-ALLEN, This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health," by Dosti and Kidushim-Allen, a registered dietitian (Harper San Francisco: $14.95)
The modern pig has gone on a diet. Today's pigs, raised on a leaner diet, produce leaner meat. This is good news for calorie counters, since pork is an excellent source of iron, zinc and vitamins B6 and B12, which are difficult to obtain from fish or chicken alone. In this dish, Chinese Stir-Fry Pork, minimal amounts of oil and the leanest cut of pork--the tenderloin--are used to keep fat calories low.
FOOD
April 16, 2014
Total time: 1 hour, 45 minutes Servings: 6 Note: This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions. Steak 4 ( 1/2-pound) Milanesa steaks (also called "beef round-tip steaks, cap off") 1. Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside. Chile paste 5 dried red chiles, or 1 tablespoon paprika combined with 1/2 teaspoon cayenne pepper 12 cloves garlic 1 (1-inch)
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