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A collection of news and information related to Chicken published by this site and its partners.

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    May 22, 2013 |Story| Los Angeles Times

  1. Tiger Woods vs. Sergio Garcia: Is there a good guy and a bad guy?

    Writers from around Tribune Co. will try to determine who has taken the role as "good guy" and "bad guy" in the Tiger Woods-Sergio Garcia dispute. Feel free to join the discussion by leaving a comment of your own.
    Writers from around Tribune Co. will try to determine who has taken the role as "good guy" and "bad guy" in the Tiger Woods-Sergio Garcia dispute. Feel free to join the discussion by leaving a comment of your own. Teddy Greenstein, Chicago Tribune The...

    Tags: U.S. Open (golf), Sergio Garcia, Sports, Lifestyle and Leisure, Tiger Woods

    2. May 22, 2013 |Story| Los Angeles Times

  2. Tiger Woods calls Sergio Garcia's fried chicken comment 'hurtful'

    The feud between golfers Tiger Woods and Sergio Garcia took a turn for the worse Tuesday when Garcia, asked at a European Tour awards banquet whether he would invite Woods to dinner during next month's U.S. Open, said: "We will have him 'round every night. We will serve fried chicken."  
    The feud between golfers Tiger Woods and Sergio Garcia took a turn for the worse Tuesday when Garcia, asked at a European Tour awards banquet whether he would invite Woods to dinner during next month's U.S. Open, said: "We will have him 'round every...

    Tags: Sports, Lifestyle and Leisure, Tiger Woods, Golf, International Travel

    3. May 17, 2013 |Story| Los Angeles Times

  3. Local favorite: Hyperion Public a hangout for post-hipsters

    Like so many Hollywood night-life ventures, the idea for the new bar and restaurant Hyperion Public came about when a few friends looked around a room full of amped-up young guys chasing girls around, and thought, "Hmm, maybe we should open a bar together."
    Like so many Hollywood night-life ventures, the idea for the new bar and restaurant Hyperion Public came about when a few friends looked around a room full of amped-up young guys chasing girls around, and thought, "Hmm, maybe we should open a bar...

    Tags: Bars and Clubs, Lifestyle and Leisure, Dining and Drinking, Cheese, Restaurants

    4. May 17, 2013 |Story| LAT - HOLD Archive

  4. Easy dinner recipes: Moroccan chicken soup and more!

    Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry. Make a big enough batch and you have more than one meal covered. Honestly, could it get any more perfect?
    Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry....

    Tags: Noelle Carter, Mushrooms, Garbanzo Beans, Wines, Salads

    5. May 16, 2013 |Story| LAT - HOLD Archive

  5. Addiction Bistro serves gluten-free fried chicken, cupcakes and more

    This year I think we&rsquo;ll break our Father's Day habit of staying close to home and take my husband to the <a href="http://www.theaddictionbistro.com"><span class="runtimeTopic">Addiction</span> Bistro</a>, a little caf&eacute; on La Cienega Boulevard that serves burgers and sausages, chili and ice cream.
    This year I think we’ll break our Father's Day habit of staying close to home and take my husband to the Addiction Bistro, a little café on La Cienega Boulevard that serves burgers and sausages, chili and ice cream. I found the Addiction Bistro...

    Tags: Sausages, Chili, Mustard, Ketchup, Foods and Beverages

    6. May 4, 2013 |Story| Los Angeles Times

  6. Wine of the Week: 2011 Jean Foillard Morgon 'Côte du Py'

    I could drink a bottle of this Morgon "C&ocirc;te du Py" from Jean Foillard every week with the greatest of pleasure. How beautiful is the bottle, with its red wax seal? The wine itself is soft and unctuous, tasting of prunes and dried cherries, a voluptuous cru Beaujolais made with painstaking care. The organically farmed vines from the famed "C&ocirc;te du Py" range from 10 all the way up to 90 years of age. This is a very serious Gamay.
    This post has been corrected, as indicated below.
    I could drink a bottle of this Morgon "Côte du Py" from Jean Foillard every week with the greatest of pleasure. How beautiful is the bottle, with its red wax seal? The wine itself is soft and unctuous, tasting of prunes and dried cherries, a voluptuous...

    Tags: Sausages, Lifestyle and Leisure, Wines, Foods and Beverages

    7. Apr 13, 2013 |Story| Los Angeles Times

  7. Critic's Choice: Chicken dinners that entice you to leave the roost

    Funny how the chicken has become our most beloved bird. My neighbor is raising some exotic chicks, but even those of us who don't go to that extreme have our own favorite named chickens to buy &mdash; Rosie, Rocky, Mary or the more exotically named Jidori. Roast chicken is the go-to dish for every chef I can name. And chicken is a perennial favorite on most restaurant menus &mdash; fried, pan-fried, rotisserie-roasted, in <em>tagine</em>, salad, soup, pot pie, curry and every which way. Here are three of my favorite chicken dishes in L.A.
    Los Angeles Times
    Funny how the chicken has become our most beloved bird. My neighbor is raising some exotic chicks, but even those of us who don't go to that extreme have our own favorite named chickens to buy — Rosie, Rocky, Mary or the more exotically named...

    Tags: Lifestyle and Leisure, Bacon, Foods and Beverages

    8. Mar 23, 2013 |Story| Los Angeles Times

  8. Wine of the Week: 2010 Hirsch Vineyards 'The Bohan-Dillon' Pinot Noir

    David Hirsch of Hirsch Vineyards has produced some renowned Pinot Noirs from his sprawling Sonoma Coast estate. They're very good. And very expensive. But the estate also makes a second label called "The Bohan-Dillon," which is much more affordable. About one-third of the fruit comes from Hirsch Vineyards, mostly younger vines, and the remainder from neighboring estates. The Bohan-Dillon is made exactly the same way as Hirsch Vineyards' higher-priced Pinots.
    Los Angeles Times
    David Hirsch of Hirsch Vineyards has produced some renowned Pinot Noirs from his sprawling Sonoma Coast estate. They're very good. And very expensive. But the estate also makes a second label called "The Bohan-Dillon," which is much more affordable. About...

    Tags: Lifestyle and Leisure, Wines, Foods and Beverages, Lamb

    9. Apr 1, 2013 |Story| Los Angeles Times

  9. Pairings: mustard roasted chicken with a Beaujolais cru

    Ever since I got Seattle chef John Sundstrom&rsquo;s cookbook and iPad app "<a href="http://larkcookbook.com/">Lark: Cooking against the Grain</a>" (Community Supported Cookbooks, $50 for the book; $9.99 for the app), I&rsquo;ve been cooking out of the book like crazy. For a Sunday supper, his mustard roasted chicken with drippings, potatoes and chard is easy as can be.
    Ever since I got Seattle chef John Sundstrom’s cookbook and iPad app "Lark: Cooking against the Grain" (Community Supported Cookbooks, $50 for the book; $9.99 for the app), I’ve been cooking out of the book like crazy. For a Sunday supper, his...

    Tags: Lifestyle and Leisure, Mustard, Apple iPad, Potatoes, Shallots

    10. Mar 25, 2013 |Story| Los Angeles Times

  10. Twitter #Weekendeats highlights: Happy Passover and Easter!

    It's the season for Passover and Easter. Whether you're making <em>haroset</em> or packing Peeps into an Easter basket, there are plenty of good eats happening all week long. During Monday morning's #Weekendeats chat on Twitter, some participants shared festive snacks for both holidays. Here are the highlights:
    It's the season for Passover and Easter. Whether you're making haroset or packing Peeps into an Easter basket, there are plenty of good eats happening all week long. During Monday morning's #Weekendeats chat on Twitter, some participants shared festive...

    Tags: Twitter, Inc., Holidays, Just Born, Inc., Easter, Social Media

    11. Jan 31, 2013 |Story| Los Angeles Times

  11. Test Kitchen tips: Secrets to deep-frying and pan-frying

    Done right, fried food is an art. Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you're frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods should never taste "oily" -- no soggy doughnuts or oil-soaked French fries allowed -- and should never have a soft crust. Here are a few quick tips for becoming a true fry master:
    Done right, fried food is an art. Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you're frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods...

    Tags: Onions, Peanuts, Lifestyle and Leisure, Kosher Salt, Salt

    12. Jan 19, 2013 |Story| Los Angeles Times

  12. Culinary SOS: Nordstrom's chicken salad

    Los Angeles Times

    Tags: Onions, Lifestyle and Leisure, Chicken Salad, Egg Whites, Cheese

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