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November 28, 2013 | By Tiffany Hsu
Christina Rivera hates to see food go to waste, so she is cracking down at her Silver Lake restaurant. Rivera began weighing the trash generated by Gobi Mongolian BBQ House with an eye toward shrinking the pile of scraps, peels and other organic material. She put up signs noting that some 40% of the nation's food supply is thrown out each year. Then she did something that put some patrons into a rage: On busy all-you-can-eat nights, the restaurant now charges an extra fee for any plate with leftover food.
November 25, 2013 | By Susan King
Sometimes the smallest notion can create magic. The 1973 animated special "A Charlie Brown Thanksgiving " was based on a "very simple idea," said the show's producer Lee Mendelson. Charles M. Schulz, the creator of the beloved "Peanuts" comic strip, "said I wonder what it would be like if kids did Thanksgiving dinner and the chaos that would ensue. That is what it is all about. " "A Charlie Brown Thanksgiving" premiered on CBS on Nov. 20, 1973, and has been a staple on TV ever since.
November 23, 2013 | By Noelle Carter and Russ Parsons
Most of our Thanksgiving menus are so time-honored they might as well have been written in stone. And we respect that. It is, after all, our one national food holiday. And cooking the same dishes our parents and grandparents did provides a very concrete tie to family traditions. But sometimes you want to just tweak a little at the edges to make those dishes your own, and maybe start a new holiday tradition. Working within the hallowed framework of turkey, dressing, mashed potatoes, gravy and cranberries, we've come up with some suggestions to get you started.
November 23, 2013
Basic bread stuffing 1 hour 20 minutes. Serves 10 to 12 1/2 cup (1 stick) butter 1 large onion 1 to 2 cups celery leaves, diced 12 cups toasted ½-inch bread cubes 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon dried sage or ¼ cup minced fresh sage 1/2 cup chopped parsley 1 cup turkey stock, water or milk Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl.
November 19, 2013
Have you submitted your recipe yet? You only have until Tuesday night at midnight to enter our fourth annual Los Angeles Times Holiday Cookie Bake-Off. If you think you've got the best holiday cookies ever, go to our Facebook page and submit your recipe, along with a short essay about why your cookie is such a holiday favorite. Include a photo if you can; voters will want to see proof. We have more than 200 entries so far! If you're curious about the competition, check out the Hazelnut Diamonds from Ruth Honegger of Los Angeles.
November 19, 2013 | By Noelle Carter
Thanksgiving is little more than a week away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I are demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from Russ, made with Fuyu persimmons, is just the thing. Russ demonstrates the recipe in the video above.
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