Highlights
A collection of news and information related to Anchovies published by this site and its partners.
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Recipe: Nancy's burgers
Total time: 40 minutes
Servings: 6
Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...Tags: Chives, Salt, Parsley, Gruyere, Tomatoes
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Counter Intelligence: Ración is Basque country
Los Angeles Times Restaurant CriticSan Sebastian's old town may be the most food-intensive neighborhood in the world, with street after street of pintxos bars and taverns and roaring restaurants, and hundreds of counters heaped with shellfish, hams and roasted meat — the answer to...Tags: Foods and Beverages, Restaurants, Sausages, Kickstarter, Michelin Group
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Recipe: Garlic and herb-stuffed tomatoes and zucchini
From California Cook, "Shades of Summer" by Russ Parsons and Leslie Brenner, Aug. 10, 2005
Total time: 1 hour, 15 minutes
Servings: 6
Note: Salted anchovies are available at Nicole's in South Pasadena, Bay Cities in Santa Monica, Market Gourmet in...Tags: Salt, Zucchini, Garlic, Onions, Tomatoes
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Wine of the Week: 2011 Ameztoi Rosé Getariako Txakolina 'Rubentis'
Los Angeles Times2011 Ameztoi Rosé Getariako Txakolina "Rubentis" This rosé from the Spanish Basque country is something different. Grown on the hillside vineyards above the small fishing town of Getaria, the Ameztoi "Rubentis" is essentially a pink Txakolina made with a...Tags: Tapas, Foods and Beverages, Wines, Lifestyle and Leisure
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Recipe: Zucchini in agrodolce
Total time: 25 minutes Servings: 4 to 6 1/3 cup golden raisins 2 pounds zucchini 1/4 cup olive oil 1 whole clove garlic, peeled Salt 1/3 cup distilled white vinegar 1 1/2 teaspoons sugar 1/4 cup toasted pine nuts 1 salted anchovy...
Tags: Summer Squash, Salt, Zucchini, Recipes, Garlic
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Tsukemen from a different kitchen
Daily DishThe Sawtelle corridor, which was for a while called Little Little Tokyo but is now pretty much known as Little Osaka, has become the epicenter of Japanese noodles in Los Angeles, stand after stand, cheek by jowl, many of them...... -
'The Art of Cooking With Vegetables' by Alain Passard is a keeper
Los Angeles Times Food EditorIn a world overstuffed with weighty, glossy celebrity chef cookbooks, it would be easy to overlook Alain Passard's newly translated "The Art of Cooking With Vegetables." But it would be a mistake. Granted, it's a slim book — 100 pages even. There...Tags: Beets, Michelin Group, Sage
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New in WeHo: Laurel Hardware, plus lunch starts this week
Daily DishNew in WeHo: Laurel Hardware, plus lunch starts this week... -
The Review: Black Hogg is a beguiling entry on Silver Lake scene
Los Angeles Times Restaurant CriticFirst of all, Black Hogg, the name of the new Silver Lake gastropub, doesn't refer to a heritage pig or even a plain old hog or wild boar. According to the staff, it takes its name from the alternative definition of hogg, which the Oxford English...Tags: Foods and Beverages, Restaurants, Wines, Oysters, Mussels
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The Review: Freddy Smalls
Los Angeles Times Restaurant CriticNo reservations. Loud. A gastropub from the Counter owner Jeff Weinstein and a consulting chef known for his vegetarian cooking. In theory, Freddy Smalls didn't sound all that appealing. Plus, it is small, making it almost a guarantee that you're going to...Tags: Fred MacMurray, Fred Astaire
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The apéritif hour: pissaladière
Daily DishI’ve always loved pissaladière, the Provençal onion tart topped with slow-cooked onions, anchovies and olives, so I decided to make one to go with drinks for a dinner party last weekend.... -
Dinner tonight! Potato and shrimp salad with green goddess dressing
Daily DishPotato and shrimp salad: Serve this potato salad as a light dinner or as a generous side -- steamed fingerling potatoes are tossed with shrimp and cherry tomatoes in a bright green goddess dressing....
May 20, 2013
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May 25, 2012
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Aug 17, 2012
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Aug 18, 2012
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Aug 17, 2012
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Jul 25, 2012
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Jul 7, 2012
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Jul 9, 2012
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Jun 2, 2012
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Jun 16, 2012
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Jun 15, 2012
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Jun 21, 2012
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