| Dec 19, 2007
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...
| Jan 16, 2008
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...
| Feb 20, 2008
Total time: 30 minutes
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...
| Feb 27, 2008
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...
| Apr 13, 2009
| 2:59 PM
Note: Adapted from a recipe by Rose Polito of Polito Farms
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
| Mar 31, 2009
| 6:41 PM
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...
| Apr 3, 2009
| 5:58 PM
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...
| Sep 9, 2009
It was on walks with his dog Scout that Rick Nahmias became increasingly troubled by the citrus fruit he saw all around his Valley Glen neighborhood, dropping to the ground, rotting, when so many people were hungry. In Glassell Park Hills, on her walks,...
| Nov 4, 2009
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...
| Nov 30, 2009
Some drugs are so common that consumers -- at their peril -- don't think twice about them. But each drug, whether prescription or over-the-counter, poses risks. We offer a few details on five of the most-prescribed medications.
| Feb 25, 2004
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...