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    Dec 19, 2007 |Story| Los Angeles Times
  1. Panettone and stollen, a pair of European dandies

    DURING the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories. And there's nothing better to offer with that early morning cup of coffee you pour for a visiting relative or to slip into a hungry child's hand than a slice of panettone or stollen -- fragrant, yeasty holiday breads that are festive just to look at and sweetly satisfying to eat.
    Special to The Times
    DURING the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories. And there's nothing better to offer with that early...

    Tags: Christmas, Cranberries, Holidays, Lemons, Panettone

  2. Aug 17, 2005 |Story| Los Angeles Times
  3. Complex, nuanced: This is soda pop

    Los Angeles Times Staff Writer
    Rich, creamy root beers, spicy-hot ginger ales, pithy citrus drinks with real tang, complex, herb-scented colas -- they're all out there, along with surprising one-of-a-kind fizzies in flavors as diverse as spruce, Key lime and espresso. This is the new...

    Tags: Whole Foods Market, Ice Cream, Jack Black, Nutmeg, Globalization

  4. Jan 16, 2008 |Story| Los Angeles Times
  5. This farmer has a zest for experimentation

    MEYER LEMONS are so readily available now you can even find them in grocery stores. But back in the day (say, 20 years ago) they were as scarce -- and as sought after -- as Persian mulberries. If you wanted some, you practically had to either have a tree in your backyard or visit Bob Polito at the farmers market.
    Los Angeles Times Staff Writer
    MEYER LEMONS are so readily available now you can even find them in grocery stores. But back in the day (say, 20 years ago) they were as scarce -- and as sought after -- as Persian mulberries. If you wanted some, you practically had to either have a...

    Tags: Oranges, Livestock Farming, Homes, Natural Resources, Death

  6. Sep 17, 2008 |Story| Los Angeles Times
  7. A dry-sodas taste test

    Taste-testing dry sodas We TASTED more than three dozen sodas to find the driest, most aperitif-worthy substitutes. We tasted only chilled sodas from glass bottles (to avoid the metallic taste of cans) and sipped them in Champagne flutes. Sodas were...

    Tags: Whole Foods Market, Bars and Clubs, Cranberries, Lifestyle and Leisure, Dining and Drinking

  8. Oct 17, 2007 |Story| Los Angeles Times
  9. 2006 Vietti Roero Arneis

    Arneis, a finicky indigenous white grape, had almost disappeared from Piedmont when Alfredo Currado of Cantina Vietti began to experiment with the grape in the late '60s. The crisp whites he eventually began to produce intrigued other winemakers in the...

    Tags: Seafood, Foods and Beverages, Cheese, Lifestyle and Leisure

  10. Apr 13, 2009 |Story| Los Angeles Times
  11. Recipe: Spring Citrus Salad

    <b>Note:</b> Adapted from a recipe by Rose Polito of Polito Farms
    Note: Adapted from a recipe by Rose Polito of Polito Farms Serves: 4 4 cups greens, such as a mixture of red leaf lettuce and baby arugula 1/2 red onion, very thinly sliced 3 Oroblancos or grapefruits, sectioned with juices saved 1 avocado, diced 1/...

    Tags: Salads, Onions, Foods and Beverages, Salt, Lifestyle and Leisure

  12. Dec 26, 2008 |Story| Los Angeles Times
  13. Recipe: Jalisco Flower

    &nbsp;
      Total time: 2 minutes Servings: Makes 1 cocktail Note: From Vincenzo Marianella 1/2 ounce good-quality reposado tequila, preferably 4 Copas 3/4 ounce St-Germain elderflower liqueur 1 ounce ruby grapefruit juice 2 to 2 1/2 ounces Champagne or...
  14. Apr 13, 2009 |Story| Los Angeles Times
  15. Recipe: Citrus in Sherry Simple Syrup

    &nbsp;
      Note: Serve with a poundcake. Adapted from a recipe by Troy MacLarty of the Culinary Institute of America in St. Helena Serves: 4 1/2 cup brown sugar 1/2 cup water 2 tablespoons Spanish dry sherry 1 tablespoon grapefruit juice 1 grapefruit or...
  16. Feb 25, 2004 |Story| Los Angeles Times
  17. [Chef Change] Modest master of the nuance

    At the unprepossessing Mori Sushi in West Los Angeles, the waiter sets down a broad oval plate stippled in the browns and golds of autumn leaves, its texture rough as burlap. On it are four rows of nigiri-zushi, four pieces each, one for each of us. The composition is as flawless as an Agnes Martin painting. My architect friend is looking at the fish as if he has never seen sushi before. And in a sense he hasn't, not this kind of quality. It's evident even before you taste it -- in the pearlescent pink and white gleam of halibut fin, cross-hatched with the knife; in the subtle marbling of wild yellowtail belly, my new sushi passion; in the silvery blue pinstripe running down a sliver of half beak, or Japanese silver fish; and in the alabaster translucence of Japanese squid.
    Los Angeles Times Staff Writer
    At the unprepossessing Mori Sushi in West Los Angeles, the waiter sets down a broad oval plate stippled in the browns and golds of autumn leaves, its texture rough as burlap. On it are four rows of nigiri-zushi, four pieces each, one for each of us. The...

    Tags: Patina, Sushi and Sashimi, Shrimp, Greenwich Village, Foods and Beverages

  18. Jun 30, 2004 |Story| Los Angeles Times
  19. Fireworks on the grill

    With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. "With gas, you press a button and it starts. Gas has no flavor! It's not exciting! It's not romantic! It's not love! Why not just cook in a microwave? Cooking should be a pleasure. It's a pleasure to buy your wood, to build your fire. It's like they were doing a long time ago!"
    Special to The Times
    With characteristic brio, Ludovic Lefebvre is explaining why he prefers grilling with wood, instead of the far more convenient gas method. "With gas, you press a button and it starts. Gas has no flavor! It's not exciting! It's not romantic! It's not love!...

    Tags: Neck, Yellow Squash, Belgian Endive, Butter, Ice Cream

  20. Sep 8, 2004 |Story| Los Angeles Times
  21. Taste of a thousand lemons

    Times Staff Writer
    On a wiltingly hot late summer evening, when all the plants are fainting and there's not a breath of wind, you pour a tiny glass of limoncello straight from the freezer. It's colder than ice, and it explodes in your mouth with all the freshness and...

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

  22. Apr 14, 2005 |Story| Los Angeles Times
  23. Sssssolutions that are so repelling

    Special to The Times
    Here's a nut-brain idea: Stop killing things. Toss aside those reflexive and lowly habits, and start using nonlethal techniques to keep pests out of your garden. Too nutty? Most organic gardening concerns itself with nontoxic (to humans and pets, at...

    Tags: Bars and Clubs, Cat (animal), Gardening, Dining and Drinking, Lifestyle and Leisure

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