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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).
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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
August 28, 2002 | ABBY MANDEL, SPECIAL TO THE TIMES
Here's a summer entertaining menu that keeps things easy for the cook. The paella, served with grilled chicken and shellfish, is adapted to serve at room temperature. That means all the cooking is done in advance without compromising the dish. Long-grain rice works best for the paella, rather than traditional short grain or Arborio rice, which in testing became unpleasantly thick and clumpy on standing. I like to grill chicken legs and three varieties of shellfish for paella; they make for an inviting dish.
NEWS
January 10, 2013 | By Betty Hallock
Chef Jason Travi, formerly chef at Culver City's erstwhile Fraiche , and David Reiss, proprietor of the Brig and A-Frame , among others, have teamed to open Littlefork . The Hollywood restaurant debuts today, featuring "the flavors of the Atlantic Northeast. " (The name's a reference to the small cocktail fork used for shellfish at Arcadian seafood spots.) The space at Wilcox and Selma previously was Shinn BBQ, and was transformed by Knibb Design into a gray-accented minimalist dining room with wood panels and light-green-and-white floral wallpaper.
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
March 24, 2011 | By Noelle Carter, Los Angeles Times
  Dear Culinary SOS: My son and I enjoyed a delightful take on lasagna at the Westwood Palomino in early December. We requested a recipe. The dish was: deconstructed lasagna and contained a lamb mixture, cheese and mafalda pasta. The young lady would not divulge the recipe. The great blending of flavors lingers even now. We hope you can get it for us. Living in South Pasadena, we do not visit Westwood too often. Margaret Lindstrom South Pasadena Dear Margaret: We were able to coax the recipe from Palomino.
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.
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