July 12, 1990 |
Scott Johnson and William Fain first came together in a professional marriage of convenience. They were partners in a struggle for control of the prestigious architectural office of Pereira Associates during the twilight years of the firm's famous founder, William Pereira.
August 26, 2009 |
The other Sunday I was standing in the middle of a swarm of shoppers at my local Long Beach farmers market, trying to decide between getting more of John Tenerelli's terrific Fantasia nectarines or yet another box of Garcia Family Farms' figs, so ripe they were almost falling apart. I was in one of those cook's reveries: Nectarines or figs? Or maybe another Galia melon from Weiser's? And what did I feel like doing with them? Sometimes I think half the fun of cooking is thinking about it beforehand.
April 4, 2008 |
The woman sits on a precarious perch, a tower of old, child-size wooden chairs. Her back rounds in a posture of protection or possibly grief. Her hands cup the halves of a split pomegranate. Down her bare knees, its bloodlike juices flow. "Brood," the title of this sculpture by Alison Saar, is so potent an image and so dense with metaphoric suggestion that it could constitute her entire show at L.A. Louver and be enough.
September 20, 1998 |
Fall in the region of Tuscany is a time of gracious fecundity, when vineyards are heavy with black fruit, plump figs fall from the trees and the forests are filled with porcini mushrooms the size of throw pillows. Honeyed light falls on scarlet-berried bushes and on paths littered with chestnuts glistening like polished lumps of mahogany.
HOME & GARDEN
November 7, 1998
Question: How do I know when my avocados are ripe? M.G., Garden Grove Answer: Unlike some fruits, which let you know that they're ripe by softening and dropping from the tree, avocados are a bit difficult to read. To harvest at the right time, it's best to know the variety of the tree. Seven primary varieties of avocados grow in California; the Hass accounts for 90%. Its skin darkens as it ripens, and purple or dark varieties are usually mature when the fruit starts to turn from green to dark.
March 6, 2003 |
Beverly Boulevard between La Brea and Fairfax avenues is fast becoming a regular restaurant row. El Coyote gets a constant, clamorous crowd, of course, but now, joining Jar, Angelini Osteria and Opaline, a new American bistro has moved into the neighborhood, taking over the space vacated by the long-suffering Atlantic. That restaurant-club couldn't survive on its sole claim to fame: that it was designed by Madonna's brother, Christopher Ciccone.
March 22, 1990 |
Press coverage of a recent avocado heist in Temecula revealed that the pockmarked "pears" are the most commonly pilfered produce in California. The suspects in this case allegedly made off with 11,000 pounds of them. That's a lot of guacamole. It's also a lot of potassium, Vitamin A and, sadly, fat, albeit of the monounsaturated variety, which hasn't been shown to raise cholesterol levels. I often spread ripe avocado on toast and sandwiches in place of butter or mayonnaise.
August 23, 1990 |
Question: Lindsay olives used to have a product, green ripe olives, available in most supermarkets. I haven't seen them for the past two to three years. Are they still available and, if so, where might I find them? They were the greatest. Answer: We contacted the Lindsay Olive Growers and were assured that they still produce green ripe olives. Here in Southern California they are available in selected Albertson's Inc., Ralphs Grocery Co. and Stater Bros. Markets Inc.
November 7, 2007 |
Global warming may turn out to be the undoing of the human race, but as long as there are still plateaux de fruits de mer to be devoured in the corner brasserie, there's an upside: how the weather's changing Chablis. Village Chablis, lustrous, minerally and racy yet delicate, has always been textbook-perfect with oysters on the half-shell, but a little too steely for the sweet meat of lobsters and crab.
September 5, 1996 |
With tomatoes in their prime, now is the time to bake them with a stuffing of toasted bread crumbs, goat cheese and pesto. The deep red tomato halves, mounded with the golden stuffing and garnished with fresh basil leaves, make a colorful and delicious garnish to meat, fish or poultry. They go especially well with lamb and steak. Using store-bought pesto, I make the dish in less than half an hour.