July 16, 2003 |
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,...
August 12, 2010 |
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.
March 3, 2011 |
Dear Culinary SOS: On our trip to the Russian River earlier this month, we had a lot of amazing food. The dish we can't get out of our heads is the Brussels sprouts at boon eat + drink in Guerneville. Everyone in town sent us in to the restaurant to try these out, and now we know why. We still can't get over the incredible flavor and texture; they were outrageous. Please help us get the recipe for this. It would be perfect for holiday meals. Rebecca Sommer Pasadena Dear Rebecca: Delicately crisp on the outside and tender on the inside, boon's Brussels sprouts are served warm, tossed in a simple dressing with bright notes of lemon and just a touch of heat from red chile flakes.
January 31, 2007 |
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.
October 23, 2013 |
SAN FRANCISCO - If you own a MacBook laptop or a Mac desktop computer, then Apple's decision to make OS X Mavericks available as a free download may have you itching to upgrade. What's not to like about free, right? And there are certainly some nice goodies that would make this a worthwhile update. There's a fresh, new look along with potentially longer battery life. And along with new features such as iBooks, some stalwarts like Safari, Maps and Calendar all get some snazzy improvements.
January 30, 2011 |
The tourists think big. Arriving in Southern California, they expect to conquer Disneyland and Hollywood, perhaps on the same day, in between the surfing and snowboarding. Then they get stuck in traffic. Then come the recriminations, the tears, the vows to visit an island next time. The locals think small. Tracing tight little loops between home and work, they dodge freeways and alien neighborhoods. There are Los Feliz people who haven't set foot in Venice since the latter Bush administration (I'm one)
June 27, 1991 |
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."
February 16, 2001 |
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.
April 17, 2011 |
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.