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    Feb 12, 2010 |Story| Los Angeles Times
  1. Alhambra farmers market: pummelos for Chinese New Year

    The scores of customers who join the long line at the Alhambra farmers market on Sunday mornings to buy Jerry Dimitman's Wong pummelos all know the drill: Get there early, and be prepared to wait as each shopper scrutinizes the giant pear-shaped citrus fruits, holding them in the hand, one by one, to judge their weight, looking for heavy, shapely specimens. Plenty of pummelos are grown in California, but most are the flat, pink-fleshed Chandler variety. And especially as Chinese New Year approaches -- it will be Sunday, Feb. 14, this year, the Year of the Tiger -- many Chinese Americans seek out the necked, yellow-fleshed fruits they remember from their homeland. Asians give them as offerings at temple altars, where their gold color symbolizes prosperity; they also peel and eat them, carefully removing the tough, bitter membrane from each section.
    The scores of customers who join the long line at the Alhambra farmers market on Sunday mornings to buy Jerry Dimitman's Wong pummelos all know the drill: Get there early, and be prepared to wait as each shopper scrutinizes the giant pear-shaped citrus...

    Tags: Restaurant and Catering Industry, Mushrooms, Alcoholic Beverages, Lifestyle and Leisure, China

  2. Apr 20, 2010 | Los Angeles Times
  3. 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,......
  4. Nov 4, 2009 |Story| Los Angeles Times
  5. 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: Fennel, Pork Chops, Recipes, Peaches, Tomatoes

  6. Dec 23, 2009 |Story| Los Angeles Times
  7. 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: Zucchini, Carrots, Parsnips, Limes, Salsa (genre)

  8. Dec 28, 2009 |Story| Los Angeles Times
  9. 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: Sports, Limes, Liver, Alcoholic Beverages, Apples

  10. Jan 1, 2010 |Story| Los Angeles Times
  11. 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: Lifestyle and Leisure, Limes, Recipes, Dining and Drinking, Alcoholic Beverages

  12. Mar 5, 2010 |Story| Los Angeles Times
  13. 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: Apricots, Arable Farming, Sales

  14. Dec 31, 2008 |Story| Los Angeles Times
  15. 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

  16. Apr 3, 2009 |Story| Los Angeles Times
  17. 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: Garlic, Butter, Salt

  18. Feb 27, 2008 |Story| Los Angeles Times
  19. 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...
  20. Mar 31, 2009 |Story| Los Angeles Times
  21. 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...
  22. Dec 20, 2006 |Story| Los Angeles Times
  23. 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: Cream Cheese, Whipping Cream, Cheese, Electrical Appliance, Cinnamon

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