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I'm often asked by new Test Kitchen interns why we keep our oils in the refrigerator. We refrigerate our oils to keep them fresh and from going bad. Because of their high fat content, oils can go rancid quickly when left at room temperature or exposed...
Wednesday night's judgment table on "Top Chef" was a long time coming. The loud-mouthed, obnoxious ball of annoyance, otherwise known as Josie Smith-Malave, was finally given the boot. When Padma Lakshmi told her to pack her knives, I did a fist pump....
This week's Culinary SOS request comes from Annette Farmer in Mar Vista: "I understand that the previous incarnation of the cafe at Nordstrom in the Westside Pavilion is now closed. They used to have a chicken salad that included chicken breast, green...
Americans are going to chow down on 1.23 billion chicken wings during Super Bowl weekend this year. But there will be fewer wings available and they’ll cost more, according to an annual report. The NFL championship game, this year between the...
Tonight's dinner suggestion is a reader request from our Culinary SOS column. Melinda writes: "The Moroccan chicken soup at Cayenne Restaurant on Beverly Boulevard is absolutely delicious and unlike any other chicken soup I've ever had. It is so good that...
Tags: Cheese Corn, Chicken Soup, Lifestyle and Leisure, Soups, Carrots
Los Angeles TimesMeghan and Carter are getting married. Like so many friends of my daughter, they are bright, funny and, sometimes, almost preternaturally serious. A couple of weeks ago, they asked my wife if we would talk to them about how to stay married — and...
Certain McDonald's foods have a cult-like following. Some wait all year for the burger chain's seasonal McRib sandwich or Shamrock shake, and people are nuts about Chicken McNuggets, but is there room for another Golden Arches' addiction? McDonald's...
On Wednesday night's "Top Chef," the remaining nine chefs sharpened their knives -- literally. Master bladesmith Bob Kramer acted as guest judge for a knife-slinging quickfire challenge: Show your knife skills and tourné 50 potatoes, then french a rabbit....
Ooooh, the holiday season does bring out the cranky in some people, doesn’t it? When our S. Irene Virbila wrote a blog post the other day about her new favorite roast chicken – from British chef Simon Hopkinson’s “Roast Chicken and...
Restaurant CriticThe other day, a friend who had moved to Santa Fe was in town so I asked him over to dinner. It was a weeknight and I didn't have a whole lot of time to fuss in the kitchen, and also, because it just seemed like that kind of day, I made a roast chicken....
Tags: Foods and Beverages, Lifestyle and Leisure, Salt, Lemons, Butter
Fervent fans of the McDonald’s McRib will have to wait past October and November, when the cult favorite usually emerges, until late December, according to a leaked memo. The sauce-slathered pork sandwich was originally set to be launched from Oct....
Los Angeles Times Restaurant CriticWhen I am trying to explain the concept of modernist cooking to a friend who has experienced neither encapsulated olives nor edible menus printed with organic ink, I sometimes bring up the burgers concocted by Nathan Myhrvold, a software pioneer who has...
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