August 23, 2013 |
I'd never stepped foot in El Pollo Loco until I ventured in for lunch to try one of the new summer tacos. I liked the look of all those chickens (with all their parts) sizzling on the massive grill and the fact that they have an actual salsa bar as opposed to handing out tiny packets of hot sauce. As I strolled over to have a look, a worker was refilling the stainless steel containers from pitchers labeled by date (a good sign). She poured out a soft green sauce and a clear red sauce with hot pepper flakes that actually packed some heat.
August 12, 2013 |
Pinnacle Foods Inc., owner of brands such as Hungry Man dinners and Duncan Hines baking mixes, is buying the Wish-Bone salad dressing brands from Unilever for $580 million. The deal, funded by cash and new debt, comes as Unilever readjusts its priorities to beauty and health goods from food products. In January, the company, which is based in the Netherlands and Britain, sold its Skippy peanut butter brand to Spam maker Hormel Foods for $700 million. Now Pinnacle, which is based in Parsippany, N.J., will take on Wish-Bone as well as the Western brand of dressings.
August 7, 2013 |
Get a free boat tour of Long Beach Harbor when you buy lunch at one of four restaurants near the city's Shoreline Aquatic Park. It happens every Wednesday through the end of the month -- provided you like lunch at noon sharp. The deal: Order takeout lunch prior to arriving at one of these Shoreline Village places -- Stefano's Pizza , Tugboat Pete's , Cafe Dia Bakery or Shenanigan's Irish Pub & Grill -- to reserve your spot on the boat. Then pick up your food by 11:45 a.m. and receive boarding passes for the Spirit Cruise that leaves at noon (Dock 9 near Parkers Lighthouse)
June 20, 2013 |
Looking for something crisp and refreshing? Not overly heavy and easy to prepare? Salads are the perfect one-dish meal any time of year. Consider a chicken chopped salad with avocado vinaigrette. Avocado lends richness to the dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions and is a bright and tangy addition to any salad. Find it in Bluewater Grill's recipe for chicken chopped salad. Or go for a spin with the chopped salad from Chaya . Chopped romaine lettuce tossed with fresh corn, avocado, cucumber and nicely spiced shrimp, this salad is fresh and bright, and it packs no shortage of heat from its jalapeño-spiced dressing.
June 17, 2013
Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover. Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.
June 14, 2013
Total time: About 35 minutes Servings: 4 to 6 Note: Squid are generally found at good fish markets and Asian markets, as well as Bristol Farms. This is also good with grilled shrimp. The shrimp will take a little longer to cook, but still only 3 or 4 minutes per side. 3 cups cooked white beans, about 2 (15-ounce) cans 1 cup diced celery 2 cloves garlic, minced 1/4 cup chopped parsley, plus a few celery leaves Olive oil Lemon juice Salt 1 pound cleaned squid 1/4 teaspoon pimenton de la vera (smoked paprika)