Advertisement
YOU ARE HERE: LAT HomeCollectionsOnion
IN THE NEWS

Onion

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.
Advertisement
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
November 25, 2010
  Lentil and barley stew Total time: 50 minutes Servings: 4 Note: This recipe is adapted from a 1971 edition of " The New York Times Natural Foods Cookbook" by Jean Hewitt. I serve it with little bowls of crumbled goat feta cheese and olives on the side. 2 tablespoons butter 2 tablespoons extra virgin olive oil 1/2 cup chopped onion (about 1/2 onion) 1/2 cup chopped celery (about 2 stalks) 2 1/2 cups peeled chopped fresh or canned tomatoes 2 cups water 1/2 cup lentils 1/3 cup pearled barley Salt and black pepper to taste 1/8 teaspoon dried rosemary 1/2 cup shredded carrots 1. In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and sauté onion until tender, 3 to 5 minutes, stirring occasionally.
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)
FOOD
January 10, 1985 | BARBARA HANSEN, Times Staff Writer
It was too good to be true, and too good to last. As 1984 came to an end, so did the business person's lunch at El Meson, a Mexican restaurant across from the May Co. in downtown Los Angeles. For a few months, lucky customers were able to get a complete, very good meal for $2.75. First came crisp, freshly made tortilla chips topped with a tomato, onion and cilantro salsa.
FOOD
January 5, 1989 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles.
Whether it's profound self-knowledge or just plain cynicism, some attitude has taken hold and stifled my impulse toward New Year's resolutions. I'm going to spare myself a slew of self-recriminations by not promising to keep a clean house, a balanced checkbook and a benign disposition. I'm going to obviate the need to berate myself for impulse buying, procrastinating and smoking on occasion, by not forswearing them to begin with.
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.
FOOD
January 2, 1997 | GARY FRIEDMAN, TIMES STAFF PHOTOGRAPHER
Our family had few traditions, but there was one that held true to the day. Every Friday evening, our family would gather for the traditional Sabbath meal. My oldest brother, who always seemed to be working and on the go, actually came to dinner every week until he married and his wife lit their own Sabbath candles. Mom's menu that night was always the same--and always tasty. Roasted chicken, with potatoes, began cooking hours earlier in the day.
FOOD
December 9, 2010
  Not Uncle Rocco's tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O'Neill's "One Big Table," from Cara Mia Constantine. Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. Roasted tomato sauce 4 tomatoes, cored, halved and seeded 6 garlic cloves, minced, divided 1 teaspoon minced fresh thyme 1/2 teaspoon sugar Salt and freshly ground black pepper 1 teaspoon olive oil 2 teaspoons chopped fresh tarragon 1. Heat the oven to 300 degrees.
FOOD
May 21, 1987 | TONI TIPTON
When the weather gets warmer and ideas for simple but nutritious dinners get scarce, follow the suggestion of one popular food manufacturer: "Do what chefs, cooking contest entrants and other creative cooks do: Pick one of your favorite foods and create a new way to serve it."
Los Angeles Times Articles
|