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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.
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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
July 14, 2011
  Inguday tibs Total time: 25 minutes Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. Servings: 4 Note: Berbere powder, a spice blend used in the awaze (a spicy red pepper paste), can be found at Ethiopian markets and select cooking stores.
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.
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
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...
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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