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FOOD
July 16, 2008
Total time: 40 minutes Servings: Makes 3 cups salsa Note: From test kitchen manager Noelle Carter. Serve the salsa with savory goat cheese tamales, spread over warm bread, or as part of a cheese course. 1 medium Spanish onion, chopped 1 tablespoon olive oil 1 pint fresh figs, about 1 pound 1 cup dry white wine 3/4 cup chicken broth, divided Salt Freshly ground black pepper Juice of 1 lemon 1. In a large sauté pan over medium heat, combine the onion with the olive oil and cook, stirring occasionally, until the onion is softened and just beginning to caramelize, about 12 minutes.
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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)
FOOD
June 24, 2010
  Cucumber granita Total time: 15 minutes, plus freezing time Servings: Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho Note: Use this cucumber ice as a garnish for tomato gazpacho. 2 cucumbers, each about 11 ounces 2 tablespoons lemon juice 1/4 cup chopped onion 1/4 cup chopped green pepper 1 teaspoon salt 3 sprigs mint 3 tablespoons extra-virgin olive oil 1/2 cup water 1. Peel the cucumbers, cut them in half lengthwise and remove seeds.
FOOD
January 20, 2011 | By Noelle Carter, Los Angeles Times
  Dear SOS: El Colmao in Koreatown has the most delicious chicken stew with olives. Could you please get their recipe for El Colmao Chicken? Thank you! Susan Mooney Burbank Dear Susan: Cuban institution El Colmao credits this recipe to "old grandpa Eduardo Sousa. " The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with chile powder. Pollo al Colmao Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
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.
FOOD
March 10, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I absolutely love the food at RockSugar in Century City. Everything is always so fresh and delicious. One of my favorites is the festive rice. Do you think you could obtain the recipe? Helga Niederhoff Pacific Palisades Dear Helga: RockSugar was happy to share its recipe for this wonderfully fragrant and flavorful rice. A garnish of chopped cashews emphasizes the nutty flavor of the rice. RockSugar's festive rice Total time: About 1 hour Servings: 8 to 10 Note: Adapted from RockSugar Pan Asian Kitchen in Century City.
FOOD
November 18, 2009
  Stuffed acorn squash Note: This recipe is adapted from "Cooking From Quilt Country" by Marcia Adams. She says some families enrich the stuffing with some chopped ham. Total time: About 2 hours Servings: 4 to 6 2 acorn squash 1 tablespoon oil 1 cup chopped onion 2 tablespoons minced parsley 1 slice dense textured brown bread 2 tablespoons butter, melted ...
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.
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