March 2, 2011 |
Almost half a century ago, in an epiphanic moment of marketing genius, Kellogg's is credited with inventing the Pop-Tart. Your very own individually wrapped piece of pie. In a toaster. Since that happy occasion, the Pop-Tart has become a part, literally, of the pop culture landscape: Milton the talking toaster, if you watched commercials in the '70s, or more recently last year's Times Square Pop-Tart pop-up shop. Devotees of the Pop-Tart may also remember an old Dave Barry story, in which the humorist set a strawberry Pop-Tart on fire in his toaster, just to prove he could.
March 6, 2013 |
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.
November 24, 2012 |
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.
July 18, 1993 |
I WATCHED JUSTINE ACROSS THE STREET. I SEEN HER from the window. Even with Sheldon and Jeffrey asking for lunch, I seen clear enough to know she was up to her old tricks. I said to myself, that queen, she's up to it again. This time it was a boy, a black boy whose name I'd learn in a matter of hours. Justine wastes no time. But just then I pulled away from the window, in case the two little guys might see me looking. Kids have a way of telling things, after all. Nothing was unpacked.
July 3, 2002 |
DEAR SOS: I have a peach tree with at least 100 peaches on it! Do you have any great peach recipes? ELLEN HUTKIN Tarzana DEAR ELLEN: It's hard to improve upon a ripe peach right off the tree. But here is Joan Ruggles' pie from 1998. Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes .com. Please include your last name and city of residence for publication. Summertime Peach Pie With Crumb Top Active Work Time: 30 minutes Total Preparation Time: 1 1/2 hours CRUST 6 tablespoons (3/4 stick)
July 3, 2005
I was talking to a half-dozen theater friends about the changes new Artistic Director Michael Ritchie has put in place at the Taper ["The Reviews Are Already Coming In," June 26]. This theater-savvy, L.A.-diverse klatch was worrying about the same threads that your panel of theater artists were, so I felt compelled to ask, "Do you remember the last time you really had to see something at the Taper?" That killed the conversation. We all had to think about that one for a few long minutes.
April 23, 2013 |
You want to share a photo of that great new dish you just prepared, but the composition looks a little ... flat. How can you improve it? Consider adding ingredients to the shot. In the food photos we shoot here at the Los Angeles Times, we frequently add ingredients from the recipe to liven up the image. Ingredients can lend color as well as weight when you're composing the shot. And when you're looking to explain a dish, ingredients are a no-brainer -- nothing tells the story more quickly than when some of the ingredients are propped alongside. READER PHOTOS: Send us your food photos!
February 16, 2003
Re: "Wellpoint Profit Increases 64% From Year Earlier" (Feb. 11): This is the problem with the health-care delivery system: An insurance company, among the best performers in the managed-care industry, made $703.1 million in 2002. An ideal system would have no one between the patient and the provider (doctors, hospitals, etc.) taking a huge slice of the medical-care pie, $17.3 billion in 2002 revenue to be exact. A nonprofit single payer is the answer to this ridiculous arrangement.