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FOOD
February 10, 2011 | By Sarah Karnasiewicz, Special to the Los Angeles Times
My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than a bird's eye; and the plain, milky, peasant concoction, assembled from Grandma Sophie's kitchen scraps, known affectionately within the clan as "dough-ball-soup. " Though my grandmother is gone and her soups have not passed my father's lips in nearly 20 years, come winter, like clockwork, he sighs for them.
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BUSINESS
July 21, 2012 | By Tiffany Hsu, Los Angeles Times
A state ban on shark fins is being challenged in court by a group that says the law is unconstitutional and discriminatory toward Chinese culture. In October, Gov. Jerry Brown signed a law prohibiting the possession, sale and distribution of the product, a delicacy long used in Chinese cuisine, specifically in soup. Violators of the ban could face up to six months in prison and a fine of up to $1,000. Supporters of the ban say that the fins are cruelly obtained — fishermen often slice them off live sharks that are then dumped back into the ocean because of the low demand for other shark meat.
FOOD
October 23, 1986 | ROSE DOSTI, Times Staff Writer
If there ever was a robust dish that also was endowed with elegance, it is bouillabaisse, a humble peasant soup-stew that has climbed in stature to become one of the great dishes of the world. So great is its reputation that one would not hesitate to serve bouillabaisse to best and dearest friends at the finest party during the holiday season or anytime. If you consult Webster's, you will find that bouillabaisse is from the French words bouli, meaning "to boil" and abaisser, meaning "to settle."
FOOD
December 15, 2011 | By Phyllis Glazer, Special to the Los Angeles Times
For Jewish parents, the Hanukkah holidays are particularly challenging; they last not one day but eight. Beginning this year at sunset Tuesday and ending at sunset Dec. 28, there will be lots of candles to light, loads of latkes to fry and eight nights of activities to plan for the kids. Oy vey. Also called the Festival of Lights, Hanukkah celebrates liberation from oppression (especially for kids from school, provided that the holiday coincides with Christmas vacation), and the faith that if you really believe in something hard enough, even a small group of committed activists can make a difference.
FOOD
February 10, 2011
  Polish white borscht Total time: 2 hours Servings: 12 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 1/2 pounds smoked kielbasa 6 eggs 8 cups water 2 tablespoons butter 4 cloves garlic, minced 4 leeks, white and light green parts only, sliced into thin rounds 2 baking potatoes, peeled and cut into 1-inch cubes 1/4 cup flour 1 1/2 cups sour cream 1/4 cup prepared horseradish Salt and pepper to taste 1. Into a 4-quart heavy-bottom pot, place the kielbasa and the eggs (still in their shells)
NEWS
October 16, 2012 | By Noelle Carter
Whether your tailgate includes a custom grill setup and team color-coordinated tents or a simple picnic on a well-worn blanket, no pre-game ritual is complete without the spread. This is one party that's as much about the food as it is about fans and football. This past weekend, I was in Minneapolis tailgating with friends for the University of Minnesota's homecoming game against the Northwestern Wildcats. We arrived at the parking lot Saturday morning around 8:30 to party before the 11 a.m.  kickoff.
CALIFORNIA | LOCAL
June 28, 2013 | By Louis Sahagun
An ancient Asian dining tradition comes to an end in California on Monday, and grocer Emily Gian is none too happy. Gian has slashed prices on shark fins, the astoundingly expensive ingredient of a coveted and ceremonial soup, in hopes she will sell out before a California ban on sale or possession of the delicacy takes effect Monday. "The law is unfair," said Gian, whose store in Los Angeles' Chinatown sells shark fins for $599 a pound. "Why single out Chinese people in California when shark fins are legal in many other states?"
CALIFORNIA | LOCAL
June 29, 2013 | By Louis Sahagun
Emily Gian has slashed prices on shark fins, the astoundingly expensive ingredient of a coveted and ceremonial soup, in hopes that she will sell out before a California ban on sale or possession of the delicacy takes effect Monday. "The law is unfair," said Gian, whose store in Los Angeles' Chinatown sells shark fins for $599 a pound. "Why single out Chinese people in California when shark fins are legal in many other states?" Across town, retired science teacher Judy Ki offers an answer.
FOOD
September 29, 2011 | By Miles Clements, Special to the Los Angeles Times
In Long Beach's Cambodia Town, restaurants are measured not only by the heat of their ground pork curries or the tartness of their sour catfish soups but also by the brilliance of their chandeliers and the strength of their karaoke-capable sound systems. For years, La Lune was such a place, a restaurant where birthday parties were celebrated, anniversaries were commemorated and mayoral campaigns were launched. But in April, a fire wiped out La Lune. Losing the restaurant tore open a void in the Khmer community, one that the Saing family worked quickly to fill.
IMAGE
March 28, 2012 | By Jenn Harris, Jason La and Michael Robinson
Dining out for $5 or less may seem like a fantasy, but Southern California has much to offer for those on a tight budget. For affordable Vietnamese fare, for example, venture to Garden Grove or Westminster. Or look to food trucks for unique, inexpensive eats. Even some pricier restaurants offer a selection of cheap eats during happy hours. Our list covers a wide range of tastes. We've highlighted some items for you to try, but many of these eateries offer a variety of choices priced $5 or less.
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