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Pie

BUSINESS
January 27, 1986 | DONNA K. H. WALTERS, Times Staff Writer
If this story were being written on a Macintosh Plus computer, it would be a cinch to draw little pie charts right here to show how Apple Computer fared last month in sales through computer retail outlets. The Mac would be given the percentages for the major companies, with Apple's share at 37%--a pretty healthy slice. The pie would show IBM with 24%, Compaq with 9% and AT&T with 6%.
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FOOD
December 18, 2002 | Charles Perry, Times Staff Writer
IN 1895, at a time when diet reformers had made "pie" a dirty word, "The Century Cookbook" felt obliged to note that mince pie ("the most indigestible of all") was still "the one universally accepted as a treat, and seldom refused by the scoffer." Half a century earlier, the influential writer Sarah Josepha Hale made the same point, rather testily: "The custom of eating mince pies at Christmas was too firmly rooted for the 'Pilgrim Fathers' to abolish; so it would be vain for me to attempt it.
FOOD
December 15, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
You can use your iPhone or iPad to watch movies, listen to music, text and surf the Internet. But special, surprisingly inexpensive apps make them nifty environments for learning or upgrading cooking skills. I've bought or borrowed quite a few culinary apps - some terrific, some boring, some duds. The best are full-on apps, with hours of video included. Others are more like enhanced books, but even those include tricks such as dumping all the ingredients for a recipe into a shopping basket with the click of a button.
FOOD
November 4, 2009 | Noelle Carter
At first glance, Key limes are hard to resist. Bright green, shading to lemon yellow, smooth, compact and tiny, they're adorably cute -- yeah, cute , just like a little puppy. It's hard not to want to snatch a bag or two along with your other groceries. Of course, once you have gotten them home, you have to use them. You can break out the cocktail shaker -- a no-brainer -- Key limes have often been referred to as the "bartender's lime," and they readily complement a whole host of libations.
NEWS
March 6, 2013 | By S. Irene Virbila
Just that morning, I'd used the last of the leaf lard I'd been adding to my galette or pie dough for extra tenderness when the words Mangalitsa and fatback jumped out to me from a little signboard at the Saturday Santa Monica Farmers Market . I stopped in front of what has to be one of the smallest stalls at the market, Peads & Barnetts. In fact, this was just its second week there. The name is that of one of Oliver Woolley's small pig farms in North San Diego County where he raises Mangalitsa, or Hungary's woolly pigs, a breed closely related to Europe's wild boars and prized for its thick layer of particularly tasty fat. He didn't have leaf lard, but he did have fatback in 2-pound packs at $3.50 a pound.
FOOD
November 24, 2012 | JONATHAN GOLD, RESTAURANT CRITIC
We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it at home nearly as often as we should, because the crust, at least the right crust, is kind of a pain. This is why we love ordering pie in restaurants -- somebody else has done the rolling and the chilling, worried about the correct shortening and performed the rituals of blind baking that too often leave us with burnt or shrunken dough.
NEWS
November 24, 2011 | By Michael A. Memoli
President Obama is sharing a traditional Thanksgiving feast -- including the choice of six different pies for dessert -- with family, friends and staff. The White House released the First Family's holiday menu Thursday: turkey, ham, cornbread stuffing, oyster stuffing, greens, macaroni and cheese, sweet potatoes, mashed potatoes, green bean casserole and dinner rolls. For dessert: banana cream pie, pumpkin pie, apple pie, sweet potato pie, huckleberry pie and cherry pie. The "Let's Move" calorie burning begins Friday.
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