| May 16, 2013
| 3:55 PM
As supermarkets try to figure out how to cut down on waste and experiment with alternative forms of energy, Kroger Co. says it's doing both simultaneously by turning landfill-bound organic matter into electricity that powers its stores, The Times'...
| May 8, 2013
| 4:22 PM
Cheesy Garlic Bread potato chips beat out Sriracha and Chicken and Waffles varieties to become Lay's next chip flavor.
A chip contest from Frito-Lay that drew 3.8 million submissions resulted in the three new flavors.
Karen Weber-Mendham of Land O'...
| May 11, 2013
| 3:51 PM
Storefront Deli, a narrow neighborhood shop in Los Feliz that served pastries, thick sandwiches, bagels and a BLT "that could change your life," is closed, confirms co-owner Chris Phelps.
The deli was opened last year by Phelps and partner Zak Walters,...
| May 3, 2013
| 10:00 AM
Brewers have long used anything and everything they can as a source of fermentable sugars in their mix of brewing grains -- called the "grist", but malted barley is by far the favored grain. Barley is full of the enzymes needed to properly convert the...
| Dec 22, 2012
Panforte's name translates to "strong bread," but it is more confection than cake or bread, barely bound with flour and heavy with preserved fruit and honey that dissolve together as they cook. It's studded with toasted nuts and spiced with black pepper,...
| Sep 29, 2012
If the heart of a bakery is its oven, then Proof Bakery's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays — or 72 pies — at a time. The oven, about the size of a 10-foot U-...
| Jan 12, 2013
I'm not one to make a gazillion New Year's resolutions. I've faltered too many times. Exercise every day? Up at 5:30 every morning to write or swim? Less time in front of the computer? Probably not going to happen. But it always takes a while for...
| Dec 29, 2012
Have you ever had the bacon, lettuce and tomato sandwich at the new Storefront Deli in Los Feliz? Because that sandwich, less made from scratch than reverse-engineered from a meat lover's fondest late-summer daydreams, is at the heart of one of the...
| Sep 1, 2012
Dear SOS: My friends and I were in New Orleans in March and ate at this wonderful restaurant on St. Charles Avenue. For dessert we shared their sweet potato bread pudding. Any chance you can get that recipe for us? It was yummy!
| Nov 10, 2012
Dear SOS: I recently returned from a trip to Louisville, Ky., and dined at a new restaurant called Rye. They make the most divine Sally Lunn rolls. They were one of the highlights of our dining experience — truly life-changing. Any chance you...
| Aug 17, 2012
| 10:35 AM
3 large zucchini (about 8 inches long, 3 to 3 1/2 inches in diameter)
1 1/2 pounds plum tomatoes
2 tablespoons olive oil, plus more if needed
1 pound ground pork
2 sprigs thyme
1/4 teaspoon crushed red pepper
1 teaspoon fennel seeds