May 24, 1990 |
It's a rare day when Frank Sinatra smiles at reporters and photographers. It's an even rarer day when Frank Sinatra talks to reporters and poses for photographers. But that's exactly what happened Tuesday night when he introduced his signature spaghetti sauce Artanis (Sinatra spelled backwards) to Southern California supermarkets. Of course, the kick-off celebration wasn't held at Vons or Ralphs. This is the Chairman of the Board, after all.
September 27, 2009
Re: "How I Made It: Mario Batali," Sept. 20: It's appalling for celebrity chef Batali to say, "Our check averages are under $100 . . . and you can always get a bowl of pasta for $15 to $18." He is obviously clueless about what the rest of the nation is experiencing during this recession. Vicky Hoffman Los Angeles
March 1, 1992
KCAL's show "Grudge Match" (Sat., 11 p.m.) is about as amusing as watching my parents' home videos. And between the show's submarine sandwich and pasta fights, much food is wasted which could be used to feed the homeless. Thumbs down! Alli Magidsohn, Northridge
September 26, 2007
Total time: 1 hour, 25 minutes Servings: 4 Note: In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes. 3/4 cup flour, plus more for dusting 1/2 cup plus 4 teaspoons olive oil, divided 1 egg 1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each Salt Freshly ground black pepper 1 cup whole-milk ricotta cheese 2 cloves garlic, plus 1/2 teaspoon minced garlic, divided 1 tablespoon minced parsley 2 cups basil leaves 2 tablespoons toasted pine nuts 1/4 cup grated pecorino Romano cheese 1. Make fresh pasta dough by pulsing the flour and 4 teaspoons olive oil in a food processor.
October 31, 2012 |
An Italian phrase, al dente literally means "to the tooth. " The term is often used in recipes to refer to the texture a food should have when it is cooked -- most notably pasta -- but also with rice and sometimes vegetables. To check for an al dente texture with pasta and rice as you're cooking, take a noodle or grain out of the pot and bite into it. The outer layer of the pasta or rice should be fully cooked, but with a very thin dot of white in the center; the texture should be soft but firm.
June 19, 2013 |
For the month of June, I am only buying food that has never left a 100-mile radius of my house and, for the most part, it has been pretty great. The produce tastes delicious , I constantly meet people passionate about food, and I am stepping out of my comfort zone as a cook. Yet, there are times when being a locavore is a complete pain. Yes, it is frustrating not to be able to go out to eat and to have to grill each farmer to pinpoint where everything was grown, but I never anticipated the biggest challenges.
HOME & GARDEN
February 9, 2013 |
I was 45 minutes late to our first date at Osteria Mozza when the Cute Gardener took one look at me over the rim of his glasses, pushed a menu toward me and asked if I would mind if we just ordered a bunch of plates to share. Flustered from my driving experience -- it took me nearly two hours to get from Venice Beach to Melrose Avenue on the windiest night of the year -- I sputtered: "Yes, you can have bites of all my stuff. " "I can have bites of your stuff?" he asked, in a deep and sexy voice that I have come to love.
June 10, 1987 |
The Japanese attending the Venice economic summit have done the legend of Marco Polo one better this week in bringing their own brand of pasta to Italy: instant noodles. The popular Japanese "cup noodles," with hot water added to make a quick meal in seafood, curry, beef and other flavors, have been available in the summit's Japan press center for the more than 200 Japanese reporters covering the gathering.
July 21, 1999
The food section is great, but I find myself fascinated with "The Last Minute." It's so cool, and well, real. I love the stories that go with it, and I've tried the recipes. I may even get brave enough to send you "Pasta a la Mama" one of these days. Keep up the good work. SANDY DAVID From the Internet