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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.
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,...
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.
January 30, 2011 | By Christopher Reynolds, Los Angeles Times Staff Writer
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)
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.
January 24, 2014 | By Rebecca Keegan, A correction has been added to this post, as indicated below.
The first time Rick Dempsey heard Idina Menzel sing "Let it Go," the ice queen empowerment anthem in the Walt Disney Animation movie "Frozen," he knew he had a serious problem on his hands. "How are we going to do that in 41 languages?" said Dempsey, senior vice president of creative for Disney Character Voices International. It's Dempsey's job to internationalize Disney films -- matching voice actors in foreign territories to performances in the English-language version of a movie.
January 18, 2010 | Roy Wallack, Gear
"Oh, you mean the guy with the 70-year-old head and the 20-year-old body-builder body? That picture has got to be Photoshopped." Dr. Jeffry Life smiles when I tell him about the general reaction I get about the famous picture of him with his shirt off, the shot that turned a mild-mannered doctor in his mid-60s into a poster boy for super-fit aging and controversial hormone replacement Appearing in medical-clinic ads in airline magazines and...
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."
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.
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