| 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....
| Sep 29, 2011
| 11:15 AM
Overall impression: With its unusual mix of Greek and Lebanese offerings, Mazza is a welcome addition in terms of diversifying the west Broward County dining scene. It's a pleasure to see more hard-to-find ethnic cuisines available in the Interstate-75...
| 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 15, 2011
| 11:10 AM
When a menu ranges from Mediterranean to Mexican to seafood to burgers, you can usually expect at best mediocre food. It’s like going to a movie starring Jim Belushi, Eric Roberts and Carmen Electra. Gerlach’s Grille in Pasadena is the...
| May 31, 2011
| 2:23 PM
The French "tartine" is a savvy sandwich standby: a slice of buttered bread topped with whatever you have on hand.
That could be jams, meats or cheeses. Even better: grilled veggies.
The Kansas City Star's Grilled Vegetable Tartine takes inspiration...
| Jun 10, 2011
| 7:29 AM
Making your own dressings and dips can be an easy way to control the ingredients and keep calorie and fat levels in check.
They are also an easy appetizer for summer gatherings and many can be made with not only few, but common, ingredients.
| Nov 21, 2011
Who eats: Businesspeople, tourists and shoppers.
Why eat: Sayat Nova serves reasonably priced and tasty Armenian — think Eastern Mediterranean — food in somewhat exotic surroundings.
Ambience: The long, narrow room is dimly lit, emphasis...
| Nov 28, 2011
| 6:44 PM
Before he discovered exercise and fitness, Lance Breger was a skinny, insecure 12-year-old who struggled academically and felt harassed by an older boy at his new school.
But when Breger began working out, both his body and mind started to change. "My...
| Dec 5, 2011
| 11:21 AM
- 2 large cloves garlic
- 15oz. can white beans, drained
- 1 dill pickle spear, coarsely chopped
- ½ tsp. Salt
- 1T balsamic Vinegar
- 1 T Fat Free Mayonaise
| Dec 12, 2011
| 5:38 PM
Michelle and Steve Sabo were moving their son Peter into Oberlin
College in Ohio when, tired of pizza and fast food, they checked the
phone book and drove 20 minutes to Aladdin's Eatery.
Four years later, after countless Aladdin's meals and takeout sacks...
| Dec 15, 2011
| 12:21 PM
BLACK BEAN HUMMUS IN PLANTAIN CUP
- 2 X 15 Oz Can Seasoned Black Beans
- 4 Small Cloves Garlic Minced
- 1 Cup Small Diced Onion
- 1 Tblsp Ground Coriander
- ¾ Tsp Ground Cumin
- 3 Tblsp Fresh Lemon Juice