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Times Staff WriterThe bombe! How could the world forget the bombe? A hundred years ago, la bombe glacee was the summit of ice cream splendor, but just try to find one today. A bombe is two or more flavors of ice cream frozen together in a mold, so in effect it's a sundae,...
Special to The TimesThe other day I came home from the farmers market with so much zucchini the overflow from my refrigerator filled a big bowl on my counter. Every time I walked by I was torn between admiring the still life — the usual suspects up against new...
Tags: Sports, Black Pepper, Cilantro, Arable Farming, Salads
Times Staff WriterWhen food writers first exhorted us to drizzle olive oil hither and yon in the 1980s, the problem wasn't just that drizzle is a silly word, but that the oil wasn't right. The bland, golden olive oils then dominating the market were fine for frying,...
Tags: Weather, Ice Cream, Black Pepper, Whole Foods Market, Salt
Times Staff WriterWhen the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy — the perfect setting for a new Europe, but with better plumbing...
Tags: Sports, Warm Milk, Heavy Cream, Black Pepper, Salt
Jun 25, 2000 |Story| Los Angeles Times
Aug 18, 2004 |Story| Los Angeles Times
Oct 13, 2004 |Story| Los Angeles Times
Oct 6, 2004 |Story| Los Angeles Times
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