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    Dec 30, 2009 |Story| Los Angeles Times
  1. Recipe: Soba-tsuyu (dipping sauce for cold soba noodles)

    <h2 class=&quot;howto_head">Soba-tsuyu  (dipping sauce for cold soba noodles)</h2>
    Soba-tsuyu (dipping sauce for cold soba noodles) Total time: 25 minutes, plus cooling time Servings: This makes about 6 1/2 cups of dipping sauce. Note: Adapted from Akila Inouye. Mirin (look for mirin made with just rice, rice spirit and malt) and...

    Tags: Dining and Drinking, Lifestyle and Leisure

  2. Jul 1, 2009 |Story| Los Angeles Times
  3. The review: Bottega Louie in downtown L.A.

    Passersby stand and stare at the spectacle inside the palatial Brockman Building at the corner of 7th and Grand. Floor-to-ceiling windows put the whole shebang that is <a href=&quot;http://theguide.latimes.com/restaurants/bottega-louie-venue">Bottega Louie</a> on full display: gray-veined marble floors, imposing pillars and a ceiling high enough that Cirque du Soleil trapeze artists could do their thing. Some of the more decorative touches look like a collaboration between Louis XV (Louie?)and Gianni Versace.
    Restaurant Critic
    Passersby stand and stare at the spectacle inside the palatial Brockman Building at the corner of 7th and Grand. Floor-to-ceiling windows put the whole shebang that is Bottega Louie on full display: gray-veined marble floors, imposing pillars and a...

    Tags: Building Material, Gianni Versace, Metal and Mineral, Pizzas, Garlic

  4. Dec 30, 2009 |Story| Los Angeles Times
  5. Bringing in the new year with soba is a Japanese tradition

    When I go back to Japan, some people assume that I head straight for sushi bars.  But my favorite pastime is making pilgrimages to artisanal soba shops. If there is one food I love with a passion, it is soba, the thin, earthy-looking buckwheat noodles. I enjoy their natural sweet flavor and nutty aroma and  eat them for lunch three or four times a week, and sometimes for dinner too.
    When I go back to Japan, some people assume that I head straight for sushi bars. But my favorite pastime is making pilgrimages to artisanal soba shops. If there is one food I love with a passion, it is soba, the thin, earthy-looking buckwheat noodles. I...

    Tags: Sushi and Sashimi, Foods and Beverages, Dining and Drinking, New Year's Day, Omelets

  6. Dec 30, 2009 |Story| Los Angeles Times
  7. Recipe: Soba

    <h2 class=&quot;howto_head">Soba</h2>
    Soba Total time: 25 minutes Servings: 2 Note: Adapted from a recipe by Akila Inouye. Use Cold Mountain buckwheat flour, available at select Mitsuwa and Nijiya markets and at Granada Market in West L.A. This recipe requires a kitchen scale. Serve the...

    Tags: Foods and Beverages, Dining and Drinking, Pasta, Lifestyle and Leisure

  8. Dec 30, 2009 |Story| Los Angeles Times
  9. Recipe: Dashi-maki tamago (home-style Japanese omelet)

    <h2 class=&quot;howto_head">Dashi-maki tamago (home-style Japanese omelet)</h2>
    Dashi-maki tamago (home-style Japanese omelet) Total time: 1 hour, 15 minutes Servings: 4 Note: Konbu (dried seaweed), dried bonito flakes and light soy sauce can be found at Japanese markets. Tamago frying pans are available at Japanese markets,...

    Tags: Radishes, Sushi and Sashimi, Foods and Beverages, Dining and Drinking, Omelets

  10. Dec 30, 2009 |Story| Los Angeles Times
  11. Recipe: Tempura nuggets (satsuma-age)

    <h2 class=&quot;howto_head">Tempura nuggets (satsuma-age)</h2>
    Tempura nuggets (satsuma-age) Total time: About 1 hour Servings: 4 Note: You can use a variety of vegetables for making satsuma-age: minced burdock; cooked sweet potato; lotus root; chopped shiso leaves; chopped onions; hydrated, chopped dried...

    Tags: Potatoes, Dining and Drinking, Onions, Shrimp, Egg Whites

  12. May 8, 2013 |Story| Chicago Tribune
  13. Say yes to Michigan wine country

    Folk often tell me, at this time of year, that they're taking a trip to Napa Valley to &quot;really learn about wine." That's like saying that someone needs to go to Rome to really learn how to be Catholic, or to St. Andrews to get the game of golf.
    Folk often tell me, at this time of year, that they're taking a trip to Napa Valley to "really learn about wine." That's like saying that someone needs to go to Rome to really learn how to be Catholic, or to St. Andrews to get the game of golf. People!...

    Tags: Wines, New Zealand, Trips and Vacations, Rhine River, Viniculture

  14. Jan 20, 2010 |Story| Los Angeles Times
  15. Recipe: Brunswick stew Anne Warner

    &nbsp;
      Brunswick stew Anne Warner Total time: 2 hours, plus at least 3 hours stewing time Servings: 8 to 10 Note: Serve with coleslaw and hot corn bread. 1 (6-pound) chicken (or 2 smaller ones) 2 (28-ounce) cans peeled tomatoes 4 onions, chopped 1...

    Tags: Chili, Onions, Foods and Beverages, Dining and Drinking, Potatoes

  16. May 9, 2013 |Story| Los Angeles Times
  17. A more flavorful dry-brined turkey

    &nbsp;
      Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey. After more than 20 years of Thanksgiving stories, I didn't think there was much left that could be...

    Tags: Steaks, Holidays, Foods and Beverages, Electrical Appliance, Dining and Drinking

  18. Apr 8, 2010 |Story| Los Angeles Times
  19. Recipe: Chicken with herbed cornmeal dumplings

    &nbsp;
      Chicken with herbed cornmeal dumplings Total time: About 2 hours Servings: 6 1 (5-pound) chicken Salt Pepper 3 tablespoons olive oil 2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion) 1 cup diced carrots, trimmed...

    Tags: Carrots, Foods and Beverages, Dining and Drinking, Onions, Garlic

  20. Feb 25, 2010 |Story| Los Angeles Times
  21. Recipe: Chicken adobo

    Chicken adobo
    Chicken adobo Total time: 1 hour Servings: 4 Note: Adapted from Andre Guerrero of Marché, Boho and the Oinkster. Guerrero serves this with steamed jasmine rice. 1 (3 1/2 pound) whole chicken 12 whole cloves garlic 1 cup apple cider vinegar 1/2...

    Tags: Dining and Drinking, Garlic, Lifestyle and Leisure

  22. May 9, 2013 |Story| Los Angeles Times
  23. Recipe: Duck and okra gumbo

    &nbsp;
      Total time: 2 hours, 55 minutes Servings: 16 Note: From Terry Fortia, sous chef at Memphis. Bayou Magic Cajun Seasoning and Red Rooster hot sauce are widely available in supermarkets. Aidells makes an andouille sausage that is also widely available....

    Tags: Sage, Foods and Beverages, Dining and Drinking, Onions, Peppers

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