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Morgan Freeman

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Chicken News Coverage - Los Angeles Times
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Chicken

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

Top Chicken Articles

Displaying items 45-55
  • Wine of the Week: 2009 Roccafiore Grechetto di Todi 'Fiorfiore'

    Wine of the Week: 2009 Roccafiore Grechetto di Todi 'Fiorfiore'
    The white grape Grechetto has a long history in Umbria in central Italy. It's an essential part of the blend for the region's best-known white, Orvieto. But winemakers in Todi, a medieval hill town near Perugia, use the native grape on its own to make...
  • Wine of the Week: 2007 Quinta do Vallado Douro Vinho Tino

    Wine of the Week: 2007 Quinta do Vallado Douro Vinho Tino
      2007 Quinta do Vallado Douro Vinho Tinto Dry red wines from the Douro Valley in Portugal, the traditional source for Port grapes, are the new story in this gorgeous wine region to the north of Lisbon. Top Douro wines command high prices, but here's...
  • Culinary SOS: Avgolemono soup

    Culinary SOS: Avgolemono soup
      Dear SOS, I'd love to learn how they make the avgolemono soup at Taverna Tony in Malibu. It's scrumptious. Thanks for any help you might be able to provide! Megan Huard Woodland Hills Dear Megan: Taverna Tony was happy to share its recipe, which...
  • Restaurant review: Osteria la Buca

    Restaurant review: Osteria la Buca
    I sincerely hate to break it to anybody who hasn't heard by now, but mamma's gone. Mamma Loredana moved out, with her son Filipo Cortivo, from Osteria la Buca two chefs ago and opened her own place, Osteria Mamma, on Melrose Avenue a few blocks west of La...
  • Sous-vide recipe: Chicken breast

    <i>Sous-vide </i>recipe: Chicken breast
    Chicken breast Total time: About 1 hour Servings: 1 chicken breast Note: Chicken breast, so often overcooked and dry, is a wonderful ingredient for this sort of precision cooking. Here the breast is presented plain, but in the restaurant we...
  • The Review: Son of a Gun on 3rd Street

    The Review: Son of a Gun on 3rd Street
    Third Street is on its way to becoming the latest restaurant row with a slew of openings slated for the next few months. Already open, a second restaurant from Jon Shook and Vinny Dotolo of Animal in the old Cynthia's space just east of Orlando Avenue....
  • Wine of the Week: 2009 La Spinetta Toscana Vermentino

    Wine of the Week: 2009 La Spinetta Toscana Vermentino
      Giorgio Rivetti of La Spinetta in Piedmont started out as a Moscato d'Asti producer but dreamed of making a serious red wine. First he got into Barbera with his extraordinary Cà di Pian. Next he took on Barbaresco and Barolo and became a powerhouse...
  • The Review: L'Epicerie Market in Culver City

    The Review: L'Epicerie Market in Culver City
    At L'Epicerie Market in Culver City, the escargots arrive in a small heap on the plate, not served in the usual shells but napped in a silky white wine sauce with ribbons of ham and velvety leaves of sautéed spinach. The dish is escargots in the style...
  • Wine of the Week: 2004 Weingut Bründlmayer St. Laurent 'Ried Ladner'

    Wine of the Week: 2004 Weingut Br&#252;ndlmayer St. Laurent 'Ried Ladner'
    When I invited a new friend to dinner last week and asked her to bring a wine, she asked about the menu. And evidently she listened, because she came up with the most brilliant match for the Hungarian goulash: this St. Laurent, a close relative of Pinot...
  • Wine of the Week: 2007 Domaine du Mas Blanc Collioure 'Cosprons Levants'

    Wine of the Week: 2007 Domaine du Mas Blanc Collioure 'Cosprons Levants'
      2007 Domaine du Mas Blanc Collioure "Cosprons Levants" I absolutely loved this wine from the first sip. It has everything going for it — dark, velvety fruit, a scent of wild herbs and tobacco, and a gorgeous, robust flavor all rolled into one...
  • Back to basics: Fried chicken, made at home

    Back to basics: Fried chicken, made at home
    Fried chicken is a beautiful thing. Nothing beats the simplicity of a tender, moist piece of meat, delicately seasoned and lightly dredged with a dusting of flour, and then baptized in a pool of sizzling fat to crisp, golden perfection. Quintessential...