June 23, 2013 |
Cali, COLOMBIA - It's a long way to go for dance lessons, but that's why French law student Graziella Giacomarra has traveled 6,000 miles to Cali, to learn some of salsa's most intricate and high-energy steps. This month at the Sondeluz dance studio on the second floor of a drab commercial building, Giacomarra was hot-stepping to a blistering, brass-driven salsa beat, her feet blurring in close unison with those of her teacher, Luz Ayde Moncayo. It was the eighth week of classes for the 24-year-old Lyon native who hopes to someday be an agent for professional dancers.
June 15, 2013 |
Tammy Sanches of Victorville loves the salsa at Costa Azul in Coronado: "On vacation, my husband and I ate at an amazing restaurant in Coronado, Calif., called Costa Azul. They have the best smoked salsa we've ever had. Unfortunately, we live 2 1/2 hours away. I asked the waiter for the recipe, but he said they don't give it out. I would love to surprise my amazing husband on our anniversary with it. Could you please get the recipe?" With a wonderful blend of no less than six kinds of chiles, Costa Azul's salsa packs a nice heat.
June 8, 2013
10 minutes. 4 to 6 servings 1 salted anchovy (2 fillets) 1 clove garlic 1/2 teaspoon salt 2 tablespoons capers, rinsed thoroughly if salted 1/2 cup mixed green herbs, at least half parsley 6 tablespoons olive oil 2 teaspoons red wine vinegar or lemon juice 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible.
June 8, 2013
Food editor Russ Parsons loves his anchovies : "Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. " Whether they star in a dish, or are just a team player, anchovies -- salted anchovies, in particular, provide great flavor. Just check out Russ' recipes below.
May 22, 2013 |
Salsa dancers know that it's crucial to have a partner with good rhythmic chemistry. The same could be said of salsa music, a flamboyant genre that can be picky about sharing the floor with others. So it's noteworthy that at the 15th annual L.A. Salsa Congress in downtown Los Angeles, which begins Wednesday and runs through Sunday at the Westin Bonaventure hotel, salsa will yield the spotlight at times to its more rustic Caribbean musical cousin, bachata. A guitar-driven dance music derived from Cuban bolero that first blossomed in the Dominican Republic in the 1960s after the fall of the Trujillo dictatorship, bachata lately has soared in popularity across many parts of Latin America and the United States.
March 21, 2013 |
Double-dipping -- it's the gravest of party fouls. Well, if you don't count passing out on someone's front lawn, breaking a window or accidentally knocking over an entire bottle of liquor. But, it's up there with the worst things you can do. Dip once, you're good. Dip twice, you get the boot. But if you've ever been at a party and thought you could sneak in a double-dip, you're not alone. In honor of National Chip and Dip Day, which happens to be Saturday, Tostitos commissioned Ketchum communications agency to conduct a survey about double-dipping.