| Apr 14, 2010
| 10:13 AM
Turkey and Rice "Mice"
2 slices whole-wheat bread
1 pound ground skinless turkey breast
1 cup cooked brown rice
1 small onion, grated
¼ cup ketchup
¼ teaspoon salt
½ cup unsweetened apple juice
4 sliced pitted black olives
Carrot slices and...
| May 6, 2010
Nestled in a tiny storefront on Balboa Island is a charming, romantic little bistro called Pas.tu, which means "treasure box" in Persian. A treasure box it is, with its candle-lit atmosphere, the sound of trickling water from the fountain on the terrace...
| May 9, 2010
| 1:51 PM
al-FANAR, LEBANON -- Hummus is now the newest source of tension between Israel and its neighbor to the north, Lebanon.
That is hummus and not Hamas... one being a Palestinian socio-political group with a para-military wing, the other a regional...
| Jun 4, 2010
| 8:43 AM
1150 Willow Road
100 W. Higgins Road
Grilled Chicken Paillard
2-6 ounce boneless and skinless chicken breasts, slightly pounded between two...
| Jun 10, 2010
| 11:03 AM
To purchase a copy of the book:
Weight Watchers Eat! Move! Play!: A Parent's Guide for Raising Healthy, Happy Kids (Weight Watchers (Wiley Publishing))
For more information about Weight Watchers:
Honey-Mustard Turkey Strips...
| Jun 17, 2010
As soon as a parade of Moroccan-style nibbles at Itz Kosher lands on our table, it's easy to imagine we're sitting in a little cafe in Fez or Marrakech, just outside the central bazaar: a bright carrot salad flecked with spicy harissa, Cabernet-colored...
| Jul 1, 2010
The fatit hummus at Olive Tree is a dish of geological depth, a dip of distinct strata. Slicked across its top is a layer of yogurt puddled with olive oil and dusted with cumin and paprika. Pine nuts dot the surface like pale pebbles. Embedded in the warm...
| Mar 23, 2011
Jessica Harper is an actress, writer, singer, songwriter and now the author of a new cookbook for people who don't always experience the joy of cooking.
With more than 100 simple recipes as well as comical recollections of the frustrations of cooking...
| Mar 27, 2011
The chickpea, a hardy perennial, grows in a sturdy pod called a tin. The standard cultivar matures at 15 to 151/2 ounces.
The dwarf variety tops out at 10 ounces. Crack open either can to reveal the same interior: a cluster of creamy, pale, round nubs....
| Mar 31, 2011
Among food-obsessed Angelenos, shawarma isn't as much a point of contention as, say, ramen or carne asada. At too many of the city's Levantine restaurants, flaccid, flavorless strands of meat pass as properly shaved shawarma almost without protest.
| Oct 28, 2010
Dear Culinary SOS: A group of us went to enjoy the draft beers on tap at Mediterraneo Restaurant & Bar in Hermosa Beach earlier this month and were transfixed by the wonderful spicy black bean hummus. If you can get the recipe … spice-loving...