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Daily DishJohn Sedlar's Rivera restaurant is offering a special End of Communism menu....
The Hartford CourantSpring'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...
Special to the Los Angeles TimesFor me, the egg hunt didn't stop when I became an adult. Some people hunt eggs, but I prefer to eat them. As a kid, I thrilled more to the feast than the hunt — as in the feast of hard-boiled eggs and leftover egg dishes that remained in the wake...
— "Sturgie" is biding his time, waiting to be introduced to the right female. Caught off Hooper's Island five years ago, the hulking six-foot Atlantic sturgeon passes his days lolling about in a large tank at the University of Maryland's Horn Point...
It’s supposedly good for you to eat pork or cabbage or black-eyed peas at New Year’s, and for my last post of the year I offer you this recipe for “caviar” made with black-eyed peas. It’s a variant of a recipe for the 1970s...
Tags: Black-Eyed Peas, Foods and Beverages, Onions, Salt, Garlic
When Irene Smith took over Baltimore's Woman's Industrial Kitchen last fall, she was determined to return it to its rightful place as a lunchroom where American home cooking is celebrated. What better way to do that, she thought, than to restore the...
Los Angeles Times Restaurant CriticWith the new Wolfgang Puck at Hotel Bel-Air, the Austrian chef who, along with Alice Waters, begat California cuisine, has finally achieved a quintessentially Californian restaurant, one with a legendary outdoor terrace in a verdant setting with swans...
TexaSweet CitrusRio Star Cowboy Caviar Ingredients 2 Tablespoons fresh squeezed Red Rio Star Grapefruit juice 2 teaspoons hot sauce 1 1/2 teaspoons salad oil 1 clove garlic, minced 1/8 teaspoon cracked black pepper 1 firm, ripe avocado cubed 1 can black eyed peas drained...
Tags: Grapefruit, Garlic
Los Angeles Times Restaurant CriticHere they come: the relatives. And they're hungry too. So where are you going to feed them? Why not one of the new generation of brunches that have been popping up at some very good restaurants lately? Brunch is convivial and fun, not to mention much less...
Special to the Los Angeles TimesThe last decade or so has seen a remarkable boom in the quantity and variety of limes and lime-like fruits available in the United States. California has become the leading domestic producer, albeit by default, and late autumn is prime season for limes,...
Tags: Asia, Health, Mexico, India, Genes and Chromosomes
What is to become Restaurant R'evolution is still under construction; there are gaping spaces for equipment yet to arrive and rubble yet to be removed. But chefs John Folse and Rick Tramonto can look through the dust and see their vision coming to life....
May 22, 2012 | Los Angeles Times
May 2, 2012 |Story| Hartford Courant
Apr 8, 2012 |Story| Los Angeles Times
Feb 15, 2012 |Story| Baltimore Sun
Jan 17, 2012 |Story| Baltimore Sun
Mar 28, 2012 |Story| Baltimore Sun
Mar 10, 2012 |Story| Los Angeles Times
Feb 6, 2012 |Story| South Florida Sun-Sentinel
Jan 13, 2012 |Story| KWGN-LTV
Dec 1, 2011 |Story| Los Angeles Times
Dec 2, 2011 |Story| Los Angeles Times
Jan 20, 2012 |Column| Chicago Tribune
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