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Could "Grilled Meat" chips be popular in the US?
NEW YORK (AP) — Chocolate dog food. Old garden hose. Weirdly fishy. Take a panel of seven foodies and ply them with with exotic versions of popular American snacks from around the world, and these are the reactions you get. Tentative nibbles and...Tags: Bob Marley, Russia, Mushrooms, Rubber Products Industry, Newspaper and Magazine
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It's Shad Season, And Chefs Are Adding This Favorite To Menus
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...Tags: New Haven (New Haven, Connecticut), Personal Service, Schools, Connecticut River, Bacon
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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...... -
With deviled eggs, restaurants find a slice of heaven
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...Tags: Paula Deen, Black Pepper, Chives, Anchovies, Bacon
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The best egg dishes at popular destinations across America
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...Tags: Mother's Day, Bacon, Lemons, Meatballs, Restaurants
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Restaurant review: Wolfgang Puck at Hotel Bel-Air
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...Tags: Wines, Dining and Drinking, Hotel and Accommodation Industry, Restaurants, Wolfgang Puck
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Maryland sturgeon restoration effort in limbo
![— "Sturgie" is biding his time, waiting to be introduced to the right female.](http://www.baltimoresun.com/media/thumbnails/story/2012-02/68044371-12175332.jpg "— "Sturgie\" is biding his time, waiting to be introduced to the right female.")
— "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...Tags: Cambridge (Dorchester, Maryland), Energy, Research, Environmental Politics, Business Enterprises
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For your good luck
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: Tomatoes, Salt, Garlic, Black-Eyed Peas, Foods and Beverages
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Rio Star Cowboy Caviar
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: Garlic, Grapefruit
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Great places for holiday brunch
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...Tags: England, Bacon, Hamburgers, Restaurants, Brunch
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Market Watch: Boom times for limes
![The 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, especially at farmers markets, where the ripeness, freshness and diversity of limes is unbeatable. But the interplay of variety, growing areas and seasons can be confusing, and the nomenclature, as well as the very concept of what is a "lime," is unclear.](http://www.latimes.com/media/thumbnails/story/2011-12/66455238-02103003.jpg "The 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, especially at farmers markets, where the ripeness, freshness and diversity of limes is unbeatable. But the interplay of variety, growing areas and seasons can be confusing, and the nomenclature, as well as the very concept of what is a "lime,\" is unclear.")
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: Limes, India, Mexico, Diseases and Illnesses, Genes and Chromosomes
May 6, 2012
|Story| AP Broadcast
May 2, 2012
|Story| Hartford Courant
Apr 23, 2012
| Allentown Morning Call
Mar 28, 2012
|Story| Baltimore Sun
Apr 8, 2012
|Story| Los Angeles Times
Mar 10, 2012
|Story| Los Angeles Times
Feb 15, 2012
|Story| Baltimore Sun
Jan 17, 2012
|Story| Baltimore Sun
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
Original site for Caviar topic gallery.