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
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.
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.
January 19, 2012 |
Dear SOS: I was in Santa Barbara recently for a little vacation and stopped at Palazzio . Loved everything we had there, but especially loved the mac and cheese pie. It was incredibly rich, but so delicious. I'm especially curious as to what technique they use to make it so dense. Any chance you could get their recipe? Thanks! Cynthia Crass Los Angeles Dear Cynthia: Palazzio was happy to share its take on this classic comfort food, folding in no less than three kinds of cheese as well as some prosciutto for a little extra love.
April 23, 2011 |
Dieters are more fooled by misleading health labels than people who don’t obsess about calories, a new study suggests. Dieters believed a heap of pasta shells, mozzarella and salami was healthier if it was called a “salad” instead of “pasta.” They also ate more jelly beans than non-dieters if they were presented as “fruit chews” instead of “candy.” Dieters appear to be stuck in a trap—they try to be healthy in their...
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
June 19, 1988
After reading the critics' comments on "I Saw What You Did," I was looking forward to a good, suspenseful story. After 45 (yawn) minutes, I decided that either I had misread the comments or perhaps it was a different show they were writing about. Unfortunately, I stayed with it until the "gripping" ending. I could have done better. This tale was about as taut as a strand of pasta. Sharlene Miller, Irvine