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    May 20, 2013 |Story| Los Angeles Times

  1. Bacon recipes galore!

    We were opening Christmas gifts last year when my much better half dropped a package on my lap -- a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked to jalapeño-spiced and apple-cinnamon, varieties hailing from Virginia to upstate New York, Texas to Tennessee.
    We were opening Christmas gifts last year when my much better half dropped a package on my lap -- a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked to jalapeño-...

    Tags: Breads, Dining and Drinking, Hamburgers, Potatoes, Turkey (animal)

    2. May 20, 2013 |Story| LAT - HOLD Archive

  2. 10 things you should know about pie (it has to look messy to taste good)

    Yesterday afternoon I served as a pie judge for an apple pie contest that was part of Amy Rowat’s undergraduate science-and-food class at UCLA, a bake-off that was equal parts cooking contest and science fair. Each team of contestants was charged not only with baking but with explaining the scientific principles behind its pie.
    Yesterday afternoon I served as a pie judge for an apple pie contest that was part of Amy Rowat’s undergraduate science-and-food class at UCLA, a bake-off that was equal parts cooking contest and science fair. Each team of contestants was charged...

    Tags: Judges, Crime, Law and Justice, Apples, Apple Pie, Justice System

    3. May 16, 2013 |Story| LAT - HOLD Archive

  3. Craft beer hot spot Beer Belly teams with Bruery for a beer inspired by Korean cuisine

    <a href="http://www.beerbellyla.com">Beer Belly</a>, the renowned craft beer bar in Koreatown, is <a href="http://beerbellyla.com/a-letter-from-the-belly/">turning two</a>, and it's celebrating its anniversary with a weekend of special taps and the release of a beer collaboration with <a href="http://www.thebruery.com/">the Bruery</a>.
    Beer Belly, the renowned craft beer bar in Koreatown, is turning two, and it's celebrating its anniversary with a weekend of special taps and the release of a beer collaboration with the Bruery. Jimmy Han opened Beer Belly just blocks from his childhood...

    Tags: Culture, Arts and Culture, Dining and Drinking, Beef Brisket, Alcoholic Beverages

    4. May 16, 2013 |Story| LAT - HOLD Archive

  4. Easy dinner recipes: Chaya's chopped salad and more

    Honestly, could it get any better than salad sometimes? Big, beautiful, colorful -- and so often <em>simple</em> -- salads are a perfect choice when you're planning dinner in a pinch. Tailor the components just so to please picky dinner guests, or fix one as a vehicle to use up leftovers in the fridge -- salads are easy that way.
    Honestly, could it get any better than salad sometimes? Big, beautiful, colorful -- and so often simple -- salads are a perfect choice when you're planning dinner in a pinch. Tailor the components just so to please picky dinner guests, or fix one as a...

    Tags: Arugula, Tomatoes, Black Pepper, Onions, Foods and Beverages

    5. May 16, 2013 |Story| LAT - HOLD Archive

  5. Doner kebabs and dumplings: A guide to Turkish restaurants in Southern California

    The proliferating sizzle of grilled <em>doner</em> kebabs and scent of baked <em>borek</em> are heady signs of the growing number of Turkish restaurants in Southern California.
    The proliferating sizzle of grilled doner kebabs and scent of baked borek are heady signs of the growing number of Turkish restaurants in Southern California. In Orange County, Doner G in Anaheim is expanding into Irvine. Another branch of Canoga Park's...

    Tags: Pasta, Dining and Drinking, Tomatoes, Pizzas, Pita Bread

    6. May 8, 2013 |Story| Los Angeles Times

  6. Reader photo: Worth it

    What's worth a pie in the face? Not too many things. But if it's to raise money to see a high school class graduate at the Hollywood Bowl? Worth it. Here, an instructor put his face in the way of danger to make sure his students graduate in style. Photographer <span class="name"><strong class="username"></strong> <span class="realname"> <span id="photo_navi_contact_span_" class="photo_navi_contact"> <a href="http://www.flickr.com/photos/15603839@N08/" target="_self">Neil Fitzpatrick</a> caught the moment after pie impact with his Nikon D50.</span></span></span>
    What's worth a pie in the face? Not too many things. But if it's to raise money to see a high school class graduate at the Hollywood Bowl? Worth it. Here, an instructor put his face in the way of danger to make sure his students graduate in style....

    Tags: Nikon Corp

    7. May 9, 2013 |Story| Los Angeles Times

  7. Recipe: Turkey pot pie

    &nbsp;
      Total time: 2 hours Servings: 8 to 10 Note: Adapted from Bradley Ogden's recipe for chicken pot pie from his first book, "Breakfast, Lunch & Dinner." 1 3/4 cups flour, divided 3 tablespoons chopped fresh herbs (a mixture of parsley, chives,...

    Tags: Mushrooms, Butter, Egg Yolks, Potatoes, Turkey (animal)

    8. May 6, 2013 |Story| LAT - HOLD Archive

  8. Semi Sweet Bakery for homemade take on Pop-Tarts, Ding Dongs and, soon, puff pastry concoctions

    Sharlena Fong is the co-chef and co-owner of Semi Sweet Bakery downtown. She is known for her knack for the retro, including brownies, lemon bars and her own versions of Pop-Tarts and Ding Dongs, along with lemon blueberry Danish, chocolate croissants, caramel-coconut macarons and peanut butter pretzel cookies.
    Sharlena Fong is the co-chef and co-owner of Semi Sweet Bakery downtown. She is known for her knack for the retro, including brownies, lemon bars and her own versions of Pop-Tarts and Ding Dongs, along with lemon blueberry Danish, chocolate croissants,...

    Tags: Dining and Drinking, Coconut, Lifestyle and Leisure, Restaurants

    9. Apr 18, 2013 |Story| Los Angeles Times

  9. The craft of wood-aged beer

    One of craft beer's biggest trends of recent years is the explosion of barrel-aged beers hitting the shelves and taps. These complex and often potent brews require extra care and time to produce, and it seems that craft brewers enjoy making them as much as beer lovers enjoy drinking them.
    One of craft beer's biggest trends of recent years is the explosion of barrel-aged beers hitting the shelves and taps. These complex and often potent brews require extra care and time to produce, and it seems that craft brewers enjoy making them as much...

    Tags: Physical Conditions, Alcoholic Beverages, Wines

    10. Apr 24, 2013 |Story| Los Angeles Times

  10. Guidelines for Freelance Writers

    Dear Travel Writer: Welcome to the cornerstone of what we do. What follows is the most important information contained in these several pages. The Los Angeles Times values honesty, fairness and truth. We understand the difficulties of the profession,...

    Tags: Religion and Belief, Dining and Drinking, Los Angeles Hotels, Air Transportation Industry, Arts

    11. Apr 24, 2013 |Story| Los Angeles Times

  11. Order from Pizza Hut through your XBox: Really, why get up?

    <iframe width="600" height="338" src="http://www.youtube.com/embed/6xOuK4rketM" frameborder="0" allowfullscreen></iframe>
    Next time you're deep in a two-day stretch of nonstop, energy-drink-chugging, no-showers gaming and your tummy starts to rumble, you don't even have to get off the couch to order a pizza. Gamers and flat-out lazy people can now order a pizza from Pizza...

    Tags: Gaming, Pizzas, Apple iPad, McDonald's, Entertainment

    12. Apr 24, 2013 |Story| Los Angeles Times

  12. Creamy, porky Sqirl-made lard for great summer pies, biscuits on sale at farmers market

    Oliver Woolley raises pigs north of San Diego and has been selling Mangalitsa pork at his tiny <a href="http://www.latimes.com/features/food/lat-la-fo-karp-la0008554471-20130302,0,7324755.photo">Peads &amp; Barnettsafter</a> stall at the Santa Monica Farmers Market. That includes Mangalitsa pork chops, shoulder, leg roast, ground pork and spare ribs, among other parts. Now he'll be selling jars of lard rendered by Jessica Koslow's Sqirl cafe.&nbsp;
    Oliver Woolley raises pigs north of San Diego and has been selling Mangalitsa pork at his tiny Peads & Barnettsafter stall at the Santa Monica Farmers Market. That includes Mangalitsa pork chops, shoulder, leg roast, ground pork and spare ribs, among...

    Tags: Biscuits

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