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    Dec 23, 2009 |Story| Los Angeles Times
  1. The Review: Whist at the Viceroy Hotel in Santa Monica

    Whist, the restaurant in Santa Monica's excruciatingly trendy Viceroy Hotel, opened with a bang in 2002. That was when Tim Goodell (Aubergine, Red Pearl) was doing the food, and it was startlingly good for a hotel restaurant. I remember pork belly filigreed with chile-laced caramel, skate wing with baby artichokes <i>barigoule</i>, potatoes au gratin for two and especially the desserts. If you ordered trifle, you got a whole bowl for the table, apricot pie, an entire pie. But foodies and a raucous bar scene didn't mix.
    Restaurant Critic
    Whist, the restaurant in Santa Monica's excruciatingly trendy Viceroy Hotel, opened with a bang in 2002. That was when Tim Goodell (Aubergine, Red Pearl) was doing the food, and it was startlingly good for a hotel restaurant. I remember pork belly...

    Tags: Mushrooms, Salads, Pies and Tarts, Arugula, Hotel and Accommodation Industry

  2. Nov 12, 2007 |Story| Los Angeles Times
  3. Recipe: Chestnut-sage stuffing

    &nbsp;
      Total time: 30 minutes plus cooking time, which will depend on whether it's cooked in the turkey or separately Servings: Enough for a 16-pound turkey (7 cups) 2 pounds chestnuts 1/2 cup (1 stick) butter 1 cup chopped onion 2 cups chopped celery,...

    Tags: Cornbread, Turkey, Salt, Dressing and Stuffing, Sausages

  4. Nov 3, 2008 |Story| Los Angeles Times
  5. Recipe: Brussels sprouts with bacon and chestnuts

    &nbsp;
      Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 1/2 pound chestnuts 1 pound Brussels sprouts 2 slices thick-cut bacon 1 shallot, minced 3 tablespoons red wine vinegar Salt Freshly ground black pepper 1. Roast the chestnuts:...

    Tags: Shallots, Bacon, Salt, Black Pepper

  6. Nov 4, 2008 |Story| Los Angeles Times
  7. Recipe: Chestnut-celery root purée

    &nbsp;
      Total time: 45 minutes, plus roasting/blanching and peeling time for the chestnuts Servings: 6 to 8 3 cups peeled and coarsely chopped chestnuts (about 1 1/2 pounds nuts in their shells) 1/2 pound celery root, peeled and cut in 1/2 -inch dice 1...

    Tags: Shallots, Salt, Butter

  8. Jan 13, 2009 |Story| Los Angeles Times
  9. Gentle Feast

    For so many years, I’ve been the awkward vegan at the festive holiday table, trying to fit in but branded with a big V on my forehead as I pile brussels sprouts and green beans onto my plate. “Poor girl,” I can just hear them saying, while they draw...

    Tags: Cinnamon, Turkey, Shallots, Ross Bagdasarian, Salt

  10. Dec 19, 2007 |Story| Los Angeles Times
  11. Count on Lucques to get it right

    AFTER the din of the restaurant last night, <a href="http://theguide.latimes.com/restaurants/lucques-venue">Lucques</a> is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry that the reservation desk has lost our reservation. I don't have to wonder whether the chef is in or not, because either way the food is consistently delightful and original.
    Los Angeles Times Staff Writer
    AFTER the din of the restaurant last night, Lucques is heaven. No raucous birthday parties or pounding heavy-metal soundtrack. No standing around waiting for our table, whacked by passing monolithic handbags. I don't have to fight my way in or worry...

    Tags: Walnuts, Doughnuts, Steaks, Dining and Drinking, Carrots

  12. Nov 15, 2007 |Story| Los Angeles Times
  13. Chat with California Cook columnist Russ Parsons

    Times Staff Writer
    2007-11-15 13:05:56.0 Russ Parsons: Hey everybody, a couple of things before we get started. First and foremost, we've put up a real treasure trove of Thanksgiving articles and recipes on the website: http://www.latimes.com/features/food/ There are...

    Tags: Turkey, Bacon, Salt, Pecans, Pies and Tarts

  14. Oct 4, 2007 |Story| Los Angeles Times
  15. Recipe: CASTAGNACCIO (Florentine Chestnut-Flour Cake With Rosemary and Pine Nuts)

    Los Angeles Times Staff Writer
    Note: Piero Antinori says: "It is a very old tradition in Tuscany to eat chestnuts. We enjoy them boiled or roasted with the new wines. In the countryside, they still make a sort of chestnut polenta called pattone. We also have several sweets or...
  16. Nov 5, 2008 |Story| Los Angeles Times
  17. Step-by-step guide to skinning a chestnut

    As delicious as fresh chestnuts are, there's no denying that preparing them can be a real pain in the neck. The shell comes off with no problem -- it's thin and pliable. It's the skin underneath that's the hassle, because it sticks to the nut like glue.
    As delicious as fresh chestnuts are, there's no denying that preparing them can be a real pain in the neck. The shell comes off with no problem -- it's thin and pliable. It's the skin underneath that's the hassle, because it sticks to the nut like glue....

    Tags: Fennel

  18. Nov 5, 2008 |Story| Los Angeles Times
  19. The return of the American chestnut

    On a hill just outside the Gold Rush town of Nevada City, Calif., about an hour northeast of Sacramento, stands a sweet 1890s Victorian farmhouse surrounded by several acres of venerable-looking gardens. ¶ There are craggy cherry and plum trees and an...

    Tags: Walnuts, Forestry and Timber, Natural Resources, Death, Forests

  20. Dec 19, 2007 |Story| Los Angeles Times
  21. Best cookbooks of a great season

    WALK into the cookbook section of a good bookstore these days and it's what you don't see that's the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the interchangeable Paula/Rachael/Giadas that have been so inescapable all year, there are small piles of serious recipe collections from serious cooks. And some big piles, too.
    Special to The Times
    WALK into the cookbook section of a good bookstore these days and it's what you don't see that's the biggest gift of the season. Instead of the miles of aisles of Food Network-packaged slickness, the interchangeable Paula/Rachael/Giadas that have been...

    Tags: Mustard, Squash, Photography, Death, Potatoes

  22. Oct 12, 2007 |Story| Los Angeles Times
  23. Turkish pride and The Times

    We've had plenty of cause for celebration lately that we are not bound by Article 301 of the Turkish penal code (which specifies a six-month-to-three year prison sentence for insulting "being a Turk, the Republic or Turkish Grand National Assembly") or...

    Tags: Defense, Istanbul (Turkey), Turkey, Politics, Armed Forces

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Chestnuts Photos
Competitive eating champion Joey Chestnut is 27 today....
(November 14, 2012)
Joey Chestnut
My husband, 15-month-old son and I just recently return...
(November 22, 2010)
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Recruiting Buzz: Chestnut snagged four interceptions an...
(February 4, 2010)
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