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Daily DishBite-sized dumplings wrapped in paper-thin dough, wontons make a perfect snack, appetizer or entree, and the filling options are almost endless....
Daily DishTamarind can come across as a difficult ingredient if you've never used it. While seedless pulp is available at many markets, it's commonly found packaged in blocks -- the pulp (or paste) is often packaged with bits of seed and solids which need to be...
Daily DishBasically nothing more than rice cooked in a lot of water until it has a softened, almost porridge-like consistency, congee is simple meal to fix and an excellent way to use up other leftovers in the kitchen....
L.A. NOWA peanut butter prank at a Sacramento high school landed a student in the hospital and may get others banned from graduation ceremonies....
Los Angeles Times Restaurant CriticEveryone knows that Langer's serves the best pastrami sandwich in town. Guidebooks say so. National magazines say so. The subway disgorges so many Langer's-bound fressers that it has sometimes been called the Pastrami Express. Many of us think Langer's...
Daily DishRicardo Zarate says he's looking forward to grilling paiche, an Amazonian river fish that can weigh up to 500 pounds, in his new kitchen at downtown Mo-Chica, set to open May 30. The original Mo-Chica located in the Mercado de......
Southern California's one big bowl of noodles for anyone who loves Southeast Asia's many incarnations. And we're not just talking about pho and pad Thai. Look to the Central Vietnamese restaurants of Westminster for your fix of mi quang, neon-yellow...
Tags: Pasta, Cilantro, Salads, Foods and Beverages, Shrimp
Los Angeles TimesWhether your New Year's festivities include planning a big cocktail party or hosting a simple dinner, odds are you'll want something to feed your guests over the hours as they count down to 2012. Here are 25 easy-to-make little dishes to choose from...
Daily DishBehold the Short Order frisée lardon raft! Even the name is rapturous. A tangled pile of pea tendril-green frisée serves as a wild, crunchy wig for bloody-rare, grass-fed beef and thick, salty chunks or artisan slab bacon, crowned by a......
Daily DishJonathan Gold writes about the foie gras-jelly doughnut in the doughnut concession at Umamicatessen in downtown Los Angeles....
Daily DishObject of desire: Fried peanuts at Happy Noodle...
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