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    Apr 20, 2010 | Los Angeles Times
  1. It's aperitivo time at Cecconi's; who's popping up at the Grilled Cheese Invitational; Beer Chicks beer class; more [Updated]

    Daily Dish
    Hey, amici: The ritual known in Italy as aperitivo -- light cocktails and snacks -- starts at 5 p.m. at Cecconi's in West Hollywood (and ends at 7 p.m.). Cocktails here come with complimentary snacks such as slices of pizzette,......
  2. Nov 4, 2009 |Story| Los Angeles Times
  3. Chefs Thomas Keller and Mark Peel take on home cooking

    Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with gray salt.
    Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with...

    Tags: Tomatoes, Breads, Hamburgers, Spaghetti, Beef Stew

  4. Dec 23, 2009 |Story| Los Angeles Times
  5. Recipe: Border Grill Vegetarian Red Bean Stew

     
      Note: This stew, from chefs Susan Feniger and Mary Sue Milliken, would be a great dish to serve to friends who scoff at meatless meals. It is so hearty and delicious -- and the grapefruit and chile added at the end is such an inspired touch--that...

    Tags: Onions, Summer Squash, Parsnips, Carrots, Turnips

  6. Dec 28, 2009 |Story| Los Angeles Times
  7. Recipe: Roasted Duck with Sauteed Apples and Honey

     
      Note: This recipe from "Simply French," Patricia Wells' book with three-star French chef Joel Robuchon, is a good example of the attention to detail that makes a truly great cook. It's a small thing, but tilting the duck on the platter after the...

    Tags: Liver, Onions, Alcoholic Beverages, Apples, Sea Salt

  8. Jan 1, 2010 |Story| Los Angeles Times
  9. RECIPE: GRAPEFRUIT ICE

     
      Note: Few foods are cleaner-tasting than this grapefruit ice, which Times Test Kitchen Director Donna Deane developed for an early January cover story on low-fat cooking. After so many turkeys and rich holiday desserts, this recipe became an early...

    Tags: Alcoholic Beverages, Limes, Foods and Beverages, Lifestyle and Leisure, Dining and Drinking

  10. Mar 5, 2010 |Story| Los Angeles Times
  11. Market Watch: Mar Vista farmers market

    When neighborhood business owners and residents started the Mar Vista farmers market in 2006, they were not just looking for a local source for fresh fruit and vegetables; in a car-centered city where shopping experiences are typically impersonal, they wanted the market to serve as a community square for residents to meet and socialize. By this standard, certainly, the event has been a great success, having expanded from a small, sleepy "starter market" to a lively venue with some 58 stands.
    When neighborhood business owners and residents started the Mar Vista farmers market in 2006, they were not just looking for a local source for fresh fruit and vegetables; in a car-centered city where shopping experiences are typically impersonal, they...

    Tags: Arable Farming, Sales, Apricots

  12. Dec 31, 2008 |Story| Los Angeles Times
  13. Recipe: Mother's Ruin punch

     
      Total time: 15 minutes, plus steeping time for the vermouth Servings: 10 Note: From Philip Ward of Death + Co. Tea-infused sweet vermouth 1 (750 ml) bottle Martini & Rossi vermouth Heaping 1/4 cup loose-leaf cinnamon-spiced tea 1. Pour the...

    Tags: Death, Plymouth

  14. Apr 3, 2009 |Story| Los Angeles Times
  15. Recipe: Ham with red grapefruit glaze

    <b>Active work time:</b> 25 minutes
    Active work time: 25 minutes Total preparation time: 4 hours 10 minutes plus 8 hours marinating 1 cup red grapefruit juice 1 tablespoon light brown sugar 1 tablespoon Dijon mustard 2 tablespoons orange liqueur 1/8 teaspoon salt 2 tablespoons butter...

    Tags: Salt, Garlic, Butter

  16. Feb 27, 2008 |Story| Los Angeles Times
  17. Recipe: Smoke of Scotland

    Total time: 3 minutes Servings: Makes 1 cocktail Note: From Vincenzo Marianella. To flame a grapefruit peel, hold a lighted match in one hand and the peel (about 1 by 2 inches) in the other (hold the peel crosswise between the forefinger and thumb) just...
  18. Mar 31, 2009 |Story| Los Angeles Times
  19. Oroblancos: How to choose, store and prepare

    These large citrus fruits are frequently called grapefruit, but in reality they are a cross between a grapefruit and a pummelo (those giant, head-sized citrus you see around the holidays). Introduced in the 1980s, Oroblanco has what many connoisseurs believe to be the perfect balance between sweetness and acidity with a delicious piney quality similar to a great pink grapefruit.
    These large citrus fruits are frequently called grapefruit, but in reality they are a cross between a grapefruit and a pummelo (those giant, head-sized citrus you see around the holidays). Introduced in the 1980s, Oroblanco has what many connoisseurs...
  20. Dec 20, 2006 |Story| Los Angeles Times
  21. Crepes filled with grapefruit cream

    Total time: 1 hour, plus at least 30 minutes chilling time Servings: 4 Crepes 3/4 to 1 cup milk 3 eggs 1 tablespoon sugar 1/4 teaspoon cinnamon 1/2 teaspoon salt 1 cup flour 1/4 cup ( 1/2 stick) butter, melted, plus 1 tablespoon cold for frying...

    Tags: Heavy Cream, Salt, Whipping Cream, Cheese, Electrical Appliance

  22. Feb 20, 2008 |Story| Los Angeles Times
  23. Recipe: Broiled citrus with shiso

    <b>Total time:</b> 30 minutes
    Total time: 30 minutes Servings: 4 Note: From test kitchen director Donna Deane. Pink navel oranges and cocktail grapefruit are available at well-stocked supermarkets and Whole Foods stores. This recipe calls for four wide, shallow ramekins (about 5...

    Tags: Whole Foods Market, Oranges, Recipes

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