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    Jun 23, 2012 |Story| Los Angeles Times
  1. Critic's Choice: Where to find great smoked salmon

    When I was in college, breakfast of toasted bagel, cream cheese and lox eaten with the Sunday paper spread all over the table seemed like a wonderful luxury. Later I discovered the nuances of gum-free cream cheese and the bialys and Nova from Russ & Daughters and Barney Greengrass in New York. (Barney Greengrass has an outpost on the top floor of Barneys New York in Beverly Hills.) Satiny smoked salmon or other fish can be enjoyed other ways as well. Here are a few places to find superior smoked fish in the L.A. area.
    Los Angeles Times Restaurant Critic
    When I was in college, breakfast of toasted bagel, cream cheese and lox eaten with the Sunday paper spread all over the table seemed like a wonderful luxury. Later I discovered the nuances of gum-free cream cheese and the bialys and Nova from Russ &...

    Tags: Bouchon, Barney's New York Incorporated, Eggs Benedict, Pizzas, Wolfgang Puck

  2. Jun 11, 2012 | Los Angeles Times
  3. Food FYI: Drew Barrymore's wedding menu

    Daily Dish
    Food FYI: Drew Barrymore's wedding menu; world markets; Cajun caviar; grouper...
  4. Jun 15, 2012 | Los Angeles Times
  5. EU bars Syria from getting gas masks, chemicals -- and caviar?

    World Now
    As the Syrian government and armed rebels run roughshod over an attempted peace plan, the European Union decided to step up pressure on the government of Bashar Assad -- by cutting off caviar. The European Council has banned its countries from exporting...
  6. Dec 29, 2011 |Story| Los Angeles Times
  7. Recipe: Rosé Wishes (and Caviar Dreams)

    <strong>Ros&eacute; Wishes (and Caviar Dreams)</strong>
    Rosé Wishes (and Caviar Dreams) Servings: 1 Total time: 5 minutes Note: From Paul Sanguinetti of Ray's and Stark Bar at the Los Angeles County Museum of Art. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the...

    Tags: Lemons

  8. Dec 29, 2011 |Story| Los Angeles Times
  9. A sparkling New Year's Eve

    Alex Day is standing behind the custom bar at the headquarters of Proprietors, the drinks consulting company he and his partner David Kaplan recently set up in downtown Los Angeles &mdash; an office cum cocktail lab that they've dubbed Chapter &amp; Verse. "Champagne is always a good idea," Day says as he carefully pours sparkling wine along the spiraled handle of a bar spoon that leads into a flute partly filled with Armagnac, Royal Combier and a couple of dashes each of Angostura and Peychaud's bitters. "Energy, excitement, playfulness, celebration, these are things that Champagne taps into."
    Los Angeles Times
    Alex Day is standing behind the custom bar at the headquarters of Proprietors, the drinks consulting company he and his partner David Kaplan recently set up in downtown Los Angeles — an office cum cocktail lab that they've dubbed Chapter & Verse....

    Tags: Lemons, Bars and Clubs, Festivus, Wines, Los Angeles Times

  10. Mar 25, 2012 |Column| Chicago Tribune
  11. Deviled egg is a better egg

    The deviled egg is a confusing contraption. First the yolk is popped out. Then it's stuffed back in. Raising the question: Why?
    The deviled egg is a confusing contraption. First the yolk is popped out. Then it's stuffed back in. Raising the question: Why? The recipe seems bedeviled by circular reasoning, redundant engineering, chicken-and-egg futility. Best solved simply: It's...

    Tags: Salt, Science and Technology, Mustard

  12. Nov 10, 2011 |Story| Baltimore Sun
  13. It had to happen: Thanksgiving dinner gets downsized

    On Thanksgiving, one blessing for some of us is a large-group feast that we plan and prepare in stages for several days, if not weeks. Regardless of whether some of the guests are bringing a variety of side dishes, the head chef still has to wrestle with a turkey or two. Depending on the size this usually requires getting ol' Tom into the oven in the wee hours of Thanksgiving morning.
    On Thanksgiving, one blessing for some of us is a large-group feast that we plan and prepare in stages for several days, if not weeks. Regardless of whether some of the guests are bringing a variety of side dishes, the head chef still has to wrestle...

    Tags: Garlic, Thanksgiving, Apricots, Herring, Potatoes

  14. May 17, 2012 |Story| South Florida Sun-Sentinel
  15. J & G Grill: A grill built to thrill

    <h3><img src="http://www.southflorida.com/images/southflorida/stars/b4stars-red.gif" alt="" />&nbsp;</h3>
      Even the lobby of the new St. Regis in Bal Harbour let's you know that this restaurant isn't some flash in the pan. As you walk through the modern hall of mirrors known as the Grand Hall, you can't help stopping in the lobby bar with its hinged,...

    Tags: Bars and Clubs, Arts and Culture, Manhattan (New York City), Louise Nevelson, Salads

  16. May 6, 2012 |Story| WSBT-TV
  17. "Crab" chips, fruity Oreos? They're big overseas

    NEW YORK (AP) — Russians prefer their Lay's potato chips dusted in caviar and crab flavors. The Chinese like their Oreos stuffed with mango and orange cream. And in Spain, Kellogg's All-Bran cereal is served floating in hot coffee instead of cold...

    Tags: Potato Chips, Red Caviar, Consumer Goods Industries, Economy, Business and Finance, Saudi Arabia

  18. May 2, 2012 |Story| Hartford Courant
  19. It's Shad Season, And Chefs Are Adding This Favorite To Menus

    Spring's delicacies are fleeting. Tulips and daffodils, fiddlehead ferns and native asparagus make their appearance for a few weeks, then fade away until the next year.
    The Hartford Courant
    Spring's delicacies are fleeting. Tulips and daffodils, fiddlehead ferns and native asparagus make their appearance for a few weeks, then fade away until the next year. The same can be said for Alosa sapidissima, better known as shad, the herring...

    Tags: Awards and Prizes, Elementary Schools, Connecticut River, Old Saybrook, New Haven (New Haven, Connecticut)

  20. Apr 23, 2012 | Allentown Morning Call
  21. How did Blondies fare on "Cupcake Wars?"

    TV Watchers
    "Messy, gooey, in-your-face" cupcakes weren't quite enough give the owner of Blondies cupcake bakery in Catasauqua a win on Food Network's "Cupcake Wars" Sunday. It came down to decoration, an area in which Rebecca Zukowski of Blondies says she doesn't......
  22. May 22, 2012 | Los Angeles Times
  23. First Impressions: End of Communism menu

    Daily Dish
    John Sedlar's Rivera restaurant is offering a special End of Communism menu....
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Caviar Photos
Eggs stuffed with salmon caviar are part of a Russian-s...
(March 26, 2013)
Eggs stuffed with caviar
The finished product of carrot "caviar."
(January 29, 2013)
Steven Weiss injects carrot juice in a bowl of water an...
(January 29, 2013)
Carrots as caviar