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January 19, 2012 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
When I spent some months in Venice, Italy, years ago, my friend Paolo would show up at dinner parties with prosciutto. I'm not talking about a paper packet of sliced ham but a whole prosciutto di San Daniele, the famous ham from Friuli, cured with the foot on. The host would hand him a glass of Prosecco, he'd pull his well-traveled prosciutto out of the bag and proceed to carve off slices as his contribution to the cicchetti (antipasti) spread. Brilliant. And after, it would go home with him to be trotted out for the next dinner party.
September 8, 2011 | By Susan Carpenter, Los Angeles Times
When electric car maker Coda Automotive Inc. introduces its first model this year, the independent Southern California manufacturer will pioneer a new EV profile: the unassuming four-door five-seater. If cars came in flavors, Coda's debut would be classic vanilla. Understated by design, it's a car for do-gooders who don't need to flaunt their green credentials. Think Honda Civic, only all electric and homegrown. Today, Coda is opening its first-ever storefront on L.A.'s Westside in the Westfield Century City mall.
September 8, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: During a trip to north Mississippi and the Delta, we ate a memorable meal at Big Bad Breakfast in Oxford. The brandy-spiked pain perdu was a stand-out among the dishes we ordered (with stiff competition from the house-cured bacon and biscuits). Since I don't anticipate being back in the area soon, is there any chance you can obtain the recipe? Thanks. Kay Behrens Claremont Dear Kay: How can you go wrong with this breakfast? Take fluffy, thick slices of Texas toast soaked in a lightly sweetened, brandy-spiked batter, then lovingly pan-fry them to crisp, golden perfection.
December 23, 2010
  Hemingway's nog Total time: 5 minutes Servings: 1 Note: Adapted from Alex Straus, Hemingway's Bar. To make vanilla simple syrup, place 1 cup sugar, 1 cup water and 1 vanilla bean, split and scraped, into a small pot; boil until the sugar is dissolved. Strain and cool before using. This makes 1 cup; it will keep, covered and refrigerated, for up to 2 weeks. 1 1/2 ounces dark rum (Straus uses Atlantico) 3/4 ounce vanilla simple syrup (or vanilla liqueur such as Licor 43)
May 20, 2010 | By Noelle Carter, Los Angeles Times
Dear SOS: I am a huge fan of the vanilla cupcakes at Joan's on Third. I have tried all the other cupcake spots in town, and they can't compare. Is there any way you can obtain the recipe? Thanks. Justin Radell Los Angeles Dear Justin: With a light crumb and bright vanilla flavor, this is one cupcake that doesn't need to rely on a ton of decoration to be a hit. Joan's on Third was happy to share its recipe for vanilla cupcakes. They're simple and easy to make, and are sure to be a hit at home.
May 16, 2010 | Michael Hiltzik
At a Congressional hearing a couple of weeks ago, Sen. Susan Collins of Maine asked a lineup of current and former Goldman Sachs executives a simple question: Did they have a duty to act in their clients', not their firm's, best interest? The query elicited some impressive verbal contortions. "I believe we have a duty to serve our clients well," one witness replied to the Republican senator. "It's our responsibility . . . in helping them transact at levels that are fair market prices and help meet their needs," said another.
May 6, 2010 | By Julie Wernau
Blogging moms and nutritionists are criticizing a new formula for toddlers that comes in chocolate and vanilla flavors as an early start to obesity. "Is it really a good idea to get our kids hooked on all things chocolate at the same time they're learning to walk?" one blogger posted on "What's next, genetically modifying moms to produce chocolate breast milk?" wrote another. Introduced by Mead Johnson Nutrition Co. in February as a beverage for toddlers who are transitioning from infant formula or breast milk, Enfagrow Premium's toddler chocolate and vanilla formulas are milk-based but contain 19 grams of sugar per 7-ounce serving.
March 25, 2010 | By Joshua Lurie, Special to the Los Angeles Times
Kiss My Bundt Bakery owner Chrysta Wilson always stocks her fridge with Tecate. Not because she craves the light Mexican beer but because she bakes with it. Her Tecate cake is moist, light and crumbly. It's the carbonation, she says. Now that beer culture is exploding in popularity in Southern California, beer is even finding its way into desserts, as pastry chefs use it to make dishes that are not only sweet but also have layered textures and flavors that wouldn't be possible otherwise.
October 15, 2009 | Chris Barton; August Brown; Mikael Wood
Michael Bublé "Crazy Love" (Reprise) In a release introducing Grammy-winning vocalist Michael Bublé's new album, he is mentioned in the same sentence as a choirboy, Elvis and Louis Armstrong. Curious company, but when an artist sells roughly 20 million CDs worldwide, there can be a sense of becoming, musically, all things to all people. Though it takes a bit of straining to hear all the above references on the Canadian crooner's latest collection, its mix of brassy standards and tastefully done originals from the world of jazz and pop will give those familiar with Bublé's work pretty much exactly what they want.
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