January 16, 2002 |
DEAR SOS: I'm trying to make a light cream sauce for pasta that is flavorful but healthful. I start with a few vegetables and a reduction of white wine, then add milk rather than cream. Usually the milk separates. I assume it is the acid in the wine that causes the separation. I assume cream works because of the extra fat. Any suggestions? BRYAN GROS Oakland DEAR BRYAN: Yes, we have suggestions. Never assume, would be the first one. For the sauce we recommend using ricotta cheese in the wine reduction, and not much wine, by the way. For liquid, use the pasta water.
July 1, 1990
Since Reichl asked for our candidates (many of our favorites are included in her selection), I have three. Orso, on West 3rd. Warm, pleasant, reasonably quiet room, attentive service, superb food. The night we were there, we savored a wonderful angel-hair-pasta starter, a fine salad, and entrees including roast chicken with sausage and peppers, a nifty quill pasta and calves' liver and onions. La Serre in Studio City. We love the small rooms, plantings, intimacy and the unfailingly tasty food.
September 27, 2012 |
Pasta, butter, lemon, basil, cream, Parmigiano and freshly ground black pepper. Could dinner possibly get any easier? Cream is infused with fresh basil and a touch of lemon, then poured over pasta. Topped with freshly grated Parmigiano and a little ground pepper, it makes for a remarkably easy but elegant meal. The recipe is adapted from Angelini Osteria in Los Angeles, and comes together in about 30 minutes. You can find the recipe here. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less!
July 13, 1987 |
The staid British Broadcasting Corp. once put on a somber, hourlong television documentary that showed Italian farmers tending spaghetti vines, harvesting the golden strands by hand and carefully hanging them in the sun to ripen, then popping them into boiling water. It was, of course, an April Fool spoof, but the producers reckoned that about half the people who saw the program took it seriously and were enraged upon being told, at the end, that pasta does not grow on vines.
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
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.