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ENTERTAINMENT
March 26, 1990 | KENNETH HERMAN
Although some locals are still debating the merits of last fall's Soviet Arts Festival, introducing Soviet Georgian conductor Jansoug Kakhidze to the city was one achievement beyond cavil. The white-haired maestro won kudos for conducting the festival-opening opera "Boris Godunov," and he continued his impressive show in a last-minute substitution for an indisposed Soviet colleague on one of the San Diego Symphony's festival programs.
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FOOD
July 16, 2003 | Charles Perry, Times Staff Writer
You'd think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It's cold and sweet, lighter than ice cream, easier to make than sorbet and just darned pretty to look at. You don't even need any special equipment for it -- a baking dish, a freezing compartment and a fork will do the job. The Italian name means "grainy," because the fruit juice or other liquid is broken up several times as it freezes,...
FOOD
August 12, 2010 | By S. Irene Virbila, Los Angeles Times restaurant critic
This is Beverly Hills?, I wondered, oh so many years ago when a friend took me to lunch in a sweet little house with a fireplace on South Beverly Drive. Chez Mimi later moved to Santa Monica, and Urth Caffé now dispenses soy lattes and iced green tea from that rose-covered cottage. Back then (and now), South Beverly Drive didn't seem fancy at all, more like a small-town Main Street where you'd find shops selling nightgowns and one-piece swimming suits, baseball cards and birthday gifts.
FOOD
January 31, 2007 | Russ Parsons, Times Staff Writer
THANKS to the popularity of fried calamari, almost everyone has eaten squid, even if very few people have cooked it. Really, there's not that much to it. The most important thing you have to know is that squid is almost pure muscle, with little fat. That means it cooks very quickly and overcooks almost as fast. If you've ever had calamari with the texture of rubber bands, it was because someone wasn't paying attention and let it cook a minute or two too long.
FOOD
June 27, 1991 | DALE CURRY, Curry is the food editor of the New Orleans Times-Picayune
Paul Prudhomme is happy. "I'm mobile. I work 18 hours a day. I wake up every morning feeling wonderful," he says. But about two years ago, at 485 pounds, he was not so happy. "I got to an uncomfortable weight and I had to do something," he says. First, he tried powdered diet products and even got creative with them, inventing new recipes. "I got sick of it and decided it was time to get serious," he says. "With my ability to cook, I changed to food."
ENTERTAINMENT
February 16, 2001 | DAVID PAGEL, SPECIAL TO THE TIMES
At Regen Projects, 17 poster-size paintings on paper by Lari Pittman fill the gallery to overflowing with a masterfully designed riot of color, shape, line and texture. There's no escape from these sizzling pictures of modern men, caught up in maelstroms of socially engineered emotions. Each piece is a densely interwoven web that features a stylish urbanite's stylized head.
HEALTH
April 17, 2011 | Cathryn Delude, Delude is a special correspondent
Time may heal all wounds, but the scars that remain can be unsightly, itchy, stiff and painful. Pharmacy aisles beckon with "clinically proven, doctor-recommended" scar products, and the Internet teems with anecdotes of different creams and elixirs that supposedly erase old scars or prevent new ones from forming. But not all of those claims stick. "There are a thousand wives' tales and a whole bunch of things you can buy, but none have scientific validity to speak of," says Dr. Terence Davidson, a professor of surgery at UC San Diego School of Medicine.
NEWS
August 25, 2005 | Scott Timberg, Times Staff Writer
SOMEWHERE between a dorm-room poster of Monet's waterlilies and the Robert Rauschenberg painting owned by Eli Broad is another level -- the beginnings of an art collection that can be built by anyone with a few grand to spend.
NATIONAL
November 27, 2003 | Scott Gold, Times Staff Writer
Vickie Kloeris would like nothing more than to suffer the traditional anxieties of Thanksgiving: Will the turkey be moist? Will the in-laws get along? But it's hard to concentrate on such mundane matters when you've got things on your mind like giving your soup enough viscosity so that it sticks to a spoon without benefit of gravity.
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