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    Feb 10, 2011 |Story| Los Angeles Times
  1. Beet poetry

    My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than a bird's eye; and the plain, milky, peasant concoction, assembled from Grandma Sophie's kitchen scraps, known affectionately within the clan as "dough-ball-soup."
    My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than a bird's eye; and the plain, milky, peasant...

    Tags: Baltic Region, Soups, Garlic, Tomatoes, Sour Cream

  2. Mar 24, 2011 |Story| Los Angeles Times
  3. A fuller flowering of Salvadoran flavors

    A foodie rite of passage here in Los Angeles is to walk the <i>pupusa</i> mile: that stretch of Beverly Boulevard where Koreatown's northeastern fringe pans to a scramble of auto services, a hostess club or two, and Central American restaurants and bakeries. This is the old-guard Salvadoran restaurant row, but these days a new wave of restaurants is revealing a wealth of regional dishes beyond that well-trod corridor.
    A foodie rite of passage here in Los Angeles is to walk the pupusa mile: that stretch of Beverly Boulevard where Koreatown's northeastern fringe pans to a scramble of auto services, a hostess club or two, and Central American restaurants and bakeries....

    Tags: French Bread, Soups, Tomatoes, IKEA, Restaurants

  4. Dec 9, 2010 |Story| Los Angeles Times
  5. Holiday gifts: A baker's dozen of great cookbooks

    Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in the United States are published in the couple of months leading up to the winter holidays.
    Fall is the harvest season, right? That's especially true when it comes to cookbooks, which every year arrive in a seasonal flood that puts apples and pears to shame. By some counts, as many as three-fourths of all cookbooks in the United States are...

    Tags: Apples, Restaurants, Photography, George Washington Carver, Italy

  6. Nov 25, 2009 |Story| Los Angeles Times
  7. Recipe: Friday night salad with toasted cumin, honey and lime dressing

    &nbsp;
      Total time: 25 minutes Servings: 2 as a main course, 4 as a side Note: This dressing is tart sweet, making the salad a nice start to a post-Thanksgiving meal. And it has less oil than you might be accustomed to. The recipe assumes a mix of diced...

    Tags: Limes, Honey, Kosher Salt, Cheese, Onions

  8. Mar 2, 2011 |Story| Los Angeles Times
  9. Spain elevates the garbanzo bean

    There's an imaginary border that crosses through the South of France and northern Italy, angling through Greece and Turkey toward the Middle East. Call it the olive oil line &#8212; to the north, the cuisines are flavored with butter and other oils; to the south, the warm Mediterranean flavors of olive oil predominate. Another culinary border follows it almost exactly: the Great Garbanzo Divide.
    There's an imaginary border that crosses through the South of France and northern Italy, angling through Greece and Turkey toward the Middle East. Call it the olive oil line — to the north, the cuisines are flavored with butter and other oils; to...

    Tags: Sausages, Spain, Soups, Salt, Turkey

  10. Feb 10, 2011 |Story| Los Angeles Times
  11. Beet poetry with borscht

    My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than a bird's eye; and the plain, milky, peasant concoction, assembled from Grandma Sophie's kitchen scraps, known affectionately within the clan as "dough-ball-soup."
    My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than a bird's eye; and the plain, milky, peasant...

    Tags: Human Interest, Mushrooms, Sour Cream, Cranberries, Beets

  12. Feb 10, 2011 |Story| Los Angeles Times
  13. Recipe: Ukrainian borscht with caraway dumplings

    &nbsp;
      Ukrainian borscht with caraway dumplings Total time: 3 hours Servings: 12 Note: Garnish each serving of the soup with a little sour cream and a sprinkling of dill. Kvass, a fermented beverage, is usually available at Central and Eastern European...

    Tags: Garlic, Soups, Tomatoes, Baking Powder, Beets

  14. Feb 3, 2011 |Story| Los Angeles Times
  15. Culinary SOS: Mustards Grill restaurant's curried slaw recipe

    &nbsp;
      Dear SOS: I recently dined at Mustards Grill in Napa. We had the most delicious crispy calamari with a curried slaw that was out of this world. I'm hoping you can get the recipe for the slaw. I would go there every day if I lived in the area. Thanks,...

    Tags: Restaurants, Mustard, Recipes, Foods and Beverages, Onions

  16. Nov 8, 2010 | Los Angeles Times
  17. Tinga: There's room for everything

    Brand X
    The taco is not what it used to be. Thanks in large part to the Kogi Korean taco revolution of a few years back, tacos have morphed from a Latin staple of meat, cilantro and onions into a sort of cultural chameleon. As soft, corn tortilla vessels for just...
  18. Nov 17, 2010 | Los Angeles Times
  19. Ocean View Farms: The hottest plots in town?

    L.A. at Home
    Community gardens dispatch No. 8: Ocean View Farms, West L.A. The first thing you notice at Ocean View Farms is the view: a spectacular sweep of Santa Monica Bay from a bluff overlooking Santa Monica Airport. It's so beautiful it......
  20. Mar 13, 2011 | Los Angeles Times
  21. Corned beef and cabbage for St. Patrick's Day (but no green beer, please)

    Daily Dish
    What are you eating for St. Patrick's Day? It had better by corned beef and cabbage, or you might find an angry Leprechaun* under your bed. And you should round out the meal with a well-poured half-and-half and some Irish......
  22. Mar 31, 2011 | Los Angeles Times
  23. There's a new 'Top Chef'

    Daily Dish
    It was the showdown in the Bahamas, pitting two polar opposites: Mike Isabella, the brash, swaggering bull of a guy with the passion for big flavor, and Richard Blais, the neurotic perfectionist with the spiky hair who every week seemed......
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