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November 29, 2012 | By Patt Morrison
You know your parody worked brilliantly when someone -- ideally a big someone -- doesn't have a clue that it's a parody. The Onion did not, in Lincoln's phrase, fool all of the people all of the time. But it evidently fooled more than a quarter of a billion people for some of the time -- the subscribers and Web readers of China's Communist Party newspaper, the People's Daily, with more than 3 million subscribers worldwide and tens of millions of daily hits to its website. This organ of well-scrubbed “information” reported as sober fact the Onion's parody of People magazine's “sexiest person alive” listing of North Korean dictator Kim Jong Un as its own sexiest man alive.
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FOOD
January 29, 2003 | Cindy Dorn, Times Staff Writer
Dear SOS: Can you get the recipe for the calamari appetizer served at Mr. Pickwick's at Ye Olde England Inne in Stowe, Vt.? It's wonderful! Christy Miller Laguna Beach Dear Christy: This recipe from chef Sam Pamasano has a few components but isn't difficult. Just have everything ready to go. You could also try the orange-sesame glaze on grilled whitefish or shrimp, which could then be tossed with the pepper and onion mixture. Cornmeal-encrusted calamari Total time: 1 hour, 45 minutes Servings: 4 Orange-sesame glaze 6 tablespoons orange marmalade 1/4 cup orange juice 2 tablespoons red wine vinegar 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons sesame seeds Dash dried red pepper flakes 1. Combine the marmalade, orange juice, vinegar, sesame oil, soy sauce, sesame seeds and pepper flakes in a mixing bowl, blending well.
FOOD
December 30, 2010
Almost anyone can make a great dish out of luxury ingredients. It takes a special kind of genius, though, to make something from scraps. But that's what frequent contributor Sarah Karnasiewicz did in her story on hash. Grab some onions, potatoes, leftover meat and flavorings and with a little bit of technique and a lot of creativity, you too can make something delicious. You'll have a hard time bettering this hash made from chicken, chorizo and green chile though. It's hearty and soul-satisfying and just the thing to take the chill off a winter night.
FOOD
May 26, 2011
  Tofu with kimchi (Dubu kimchi) Total time: 40 minutes Servings: 4 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. For the best flavor, use aged nappa napa cabbage ("baechu") kimchi that is at least a couple of weeks old. 1 18-ounce package medium-firm tofu Salt 1 tablespoon olive oil 2 cloves garlic, minced 1/2 onion, sliced 1/4 pound pork, cut into thin strips 1 tablespoon Korean chile paste (gochujang)
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)
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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