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 ...
May 25, 2013
1 hour. 6 servings 3 tablespoons olive oil 1 onion, sliced in ¼-inch half-moons 4 slices prosciutto, cut in ¼-inch ribbons 6 red and yellow bell peppers 1/2 teaspoon salt 3 cloves garlic, thinly sliced 2 tablespoons chopped parsley 1 pound spaghetti Grated Pecorino Romano 1. Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but...
December 6, 1997
In Morning Report of Nov. 29, you reported about a spoof in the Onion, a Madison, Wis. publication, about plans to re-release "The Big Chill" in a "newly contextualized, digitally re-zeitgeisted format." One example you cited stated, "In one new scene, Glenn Close and Mary Beth Hurt discuss menopause." This is where I got confused. Since Mary Beth Hurt was never in "The Big Chill" (Mary Kay Place was), was this statement part of the parody, a mistake by the Onion (which means they should research better before attempting a parody)
January 23, 2000 |
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."
December 16, 2009
Corn bread dressing Total time: 45 minutes plus chilling time Servings: Makes about 6 cups Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen. " He writes, "Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet. If you prefer less sweet dressings, make your cornbread without sugar. " 1 pound bacon, cut into a half-inch dice 2 teaspoons salt 1 1/2 teaspoons white pepper 1 teaspoon ground red pepper (preferably cayenne)
April 9, 2003 |
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)
April 26, 2013 |
Chef Emeril Lagasse will bring his passion for seafood to three of his Las Vegas restaurants during a celebration of soft shell crab May 6-12. Delmonico Steakhouse , Emeril's New Orleans Fish House and Table 10 each will feature three to four soft shell crab dishes, with different offerings for lunch and dinner. Prices will range from $20 to $40. The evening menu at Delmonico Steakhouse, which is inside the Venetian , will feature a crispy soft shell crab Louis salad.
January 20, 2011 |
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.
December 19, 1987 |
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.
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."