http://www.latimes.com/features/food/?track=rss Headlines from latimes.com en ©2009, latimes.com Fri, 6 Nov 2009 00:00:00 -0800 http://feeds.latimes.com/~r/latimes/features/food/~3/YlVCKiMbuMQ/la-fow-marketwatch6-2009nov06,0,7190802.story California's season for limes is much earlier than for most other citrus. Some limes show up at farmers markets through the winter, and a very few year-round, but September to December is the time of plenty for locally grown fruit. <p><a href="http://feedads.g.doubleclick.net/~at/tS61cjFieuvyhRFQuMXyqR0AXVY/0/da"><img src="http://feedads.g.doubleclick.net/~at/tS61cjFieuvyhRFQuMXyqR0AXVY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/tS61cjFieuvyhRFQuMXyqR0AXVY/1/da"><img src="http://feedads.g.doubleclick.net/~at/tS61cjFieuvyhRFQuMXyqR0AXVY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/YlVCKiMbuMQ" height="1" width="1"/> Fri, 6 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fow-marketwatch6-2009nov06,0,7190802.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/0thw-2AEfhs/la-fo-cookbookwatch4-2009nov04,0,4455547.story In their new cookbooks, the chefs have returned to approachable, delicious dishes made at home, but don't expect any one-pot meals. <br/><br/> Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with gray salt. <p><a href="http://feedads.g.doubleclick.net/~at/_8WD7Mq2svUQ1Nt3jCirQ9sCJu8/0/da"><img src="http://feedads.g.doubleclick.net/~at/_8WD7Mq2svUQ1Nt3jCirQ9sCJu8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/_8WD7Mq2svUQ1Nt3jCirQ9sCJu8/1/da"><img src="http://feedads.g.doubleclick.net/~at/_8WD7Mq2svUQ1Nt3jCirQ9sCJu8/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/0thw-2AEfhs" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-cookbookwatch4-2009nov04,0,4455547.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/Vt3kcxhrjls/la-fo-review4-2009nov04,0,2246682.story The casual seafood spot feels like a neighborhood spot that was imported straight from the Atlantic seaboard. <br/><br/> OK, so L.A. has its Issan Thai restaurants, Sichuan and Shanghai style places, Tuscan trattorie and Provencal bistros, Yucatan and Oaxacan joints. Why not an East Coast clam shack? Well, now we have one, fetchingly called Blue Plate Oysterette . <p><a href="http://feedads.g.doubleclick.net/~at/-ywtEyzj3bTd4viPkoRucrW2Nec/0/da"><img src="http://feedads.g.doubleclick.net/~at/-ywtEyzj3bTd4viPkoRucrW2Nec/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/-ywtEyzj3bTd4viPkoRucrW2Nec/1/da"><img src="http://feedads.g.doubleclick.net/~at/-ywtEyzj3bTd4viPkoRucrW2Nec/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/Vt3kcxhrjls" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-review4-2009nov04,0,2246682.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/l-IyKPmeRUs/la-fo-keylime4-2009nov04,0,7394157.story Paired right, the versatile little citrus punches up an otherwise ordinary dish. Pie is a natural, of course, but also consider scones, marinades and even ceviche. <br/><br/> At first glance, Key limes are hard to resist. Bright green, shading to lemon yellow, smooth, compact and tiny, they're adorably cute -- yeah, cute , just like a little puppy. It's hard not to want to snatch a bag or two along with your other groceries. <p><a href="http://feedads.g.doubleclick.net/~at/N-ufI-xep_7aiKcZsKjlVSY-etw/0/da"><img src="http://feedads.g.doubleclick.net/~at/N-ufI-xep_7aiKcZsKjlVSY-etw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/N-ufI-xep_7aiKcZsKjlVSY-etw/1/da"><img src="http://feedads.g.doubleclick.net/~at/N-ufI-xep_7aiKcZsKjlVSY-etw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/l-IyKPmeRUs" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-keylime4-2009nov04,0,7394157.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/X0zf6vVqPKo/la-fow-caipirinha4-2009nov04,0,5628240.story The favorite cocktail of Brazil, made with the fiery sugar cane juice-based liquor cachaça, perfectly captures the vibrant spirit of the nation that loves it. Now it's time for Americans to take a sip. <br/><br/> Now that Brazil is slated to become the first South American country to host the Olympics, maybe Americans will pay more attention to one of its finest exports: cachaça . Made from fermented sugar cane juice, the clear, fiery liquor puts the defining kick in Brazil's national cocktail, the caipirinha . <p><a href="http://feedads.g.doubleclick.net/~at/We81uIHdS4Z-6Ug22mAdEFq7jsI/0/da"><img src="http://feedads.g.doubleclick.net/~at/We81uIHdS4Z-6Ug22mAdEFq7jsI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/We81uIHdS4Z-6Ug22mAdEFq7jsI/1/da"><img src="http://feedads.g.doubleclick.net/~at/We81uIHdS4Z-6Ug22mAdEFq7jsI/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/X0zf6vVqPKo" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fow-caipirinha4-2009nov04,0,5628240.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/0sw4WhiUyIs/la-fo-mag4-2009nov04,0,4189634.story In a narrowcasting world, the magazine's demise may have been caused by its inclusiveness. <br/><br/> Since Condé Nast shuttered Gourmet magazine a month ago, the world of food publishing has been consumed by postmortems. What went wrong and why? But maybe a more interesting question is: Where do we go from here? <p><a href="http://feedads.g.doubleclick.net/~at/IDGE1x8ycdlpxs_FPc9eNQbCrps/0/da"><img src="http://feedads.g.doubleclick.net/~at/IDGE1x8ycdlpxs_FPc9eNQbCrps/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/IDGE1x8ycdlpxs_FPc9eNQbCrps/1/da"><img src="http://feedads.g.doubleclick.net/~at/IDGE1x8ycdlpxs_FPc9eNQbCrps/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/0sw4WhiUyIs" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-mag4-2009nov04,0,4189634.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/hphzFK6tB9E/la-fow-magazinead4-2009nov04,0,1761609.story Thanksgiving is front and center as Gourmet bows after 70 years. <br/><br/> Food is covered in all kinds of magazines these days, including lifestyle publications such as Better Homes and Gardens, Family Circle and Sunset and personality-driven magazines like those run by first-name-only icons such as Paula, Sandra and Rachel. Then there is Martha, whose magazine is both. <p><a href="http://feedads.g.doubleclick.net/~at/j6kEq3VigKNyY8SNArsOXsNw8og/0/da"><img src="http://feedads.g.doubleclick.net/~at/j6kEq3VigKNyY8SNArsOXsNw8og/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/j6kEq3VigKNyY8SNArsOXsNw8og/1/da"><img src="http://feedads.g.doubleclick.net/~at/j6kEq3VigKNyY8SNArsOXsNw8og/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/hphzFK6tB9E" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fow-magazinead4-2009nov04,0,1761609.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/kAlWX_W73x4/la-fo-keylimerec4a-2009nov04,0,5370693.story Key lime pie <p><a href="http://feedads.g.doubleclick.net/~at/Kg17b5ZhjfdXZ21sIhAaxpMFxbc/0/da"><img src="http://feedads.g.doubleclick.net/~at/Kg17b5ZhjfdXZ21sIhAaxpMFxbc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/Kg17b5ZhjfdXZ21sIhAaxpMFxbc/1/da"><img src="http://feedads.g.doubleclick.net/~at/Kg17b5ZhjfdXZ21sIhAaxpMFxbc/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/kAlWX_W73x4" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-keylimerec4a-2009nov04,0,5370693.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/pn0jO7MHb8k/la-fo-watchrec4c-2009nov04,0,2986046.story Banana bread pudding <p><a href="http://feedads.g.doubleclick.net/~at/Gm1EEyApoNjENLmJFJFS9eSijdE/0/da"><img src="http://feedads.g.doubleclick.net/~at/Gm1EEyApoNjENLmJFJFS9eSijdE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/Gm1EEyApoNjENLmJFJFS9eSijdE/1/da"><img src="http://feedads.g.doubleclick.net/~at/Gm1EEyApoNjENLmJFJFS9eSijdE/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/pn0jO7MHb8k" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-watchrec4c-2009nov04,0,2986046.story?track=rss http://feeds.latimes.com/~r/latimes/features/food/~3/oYmlQngdl7M/la-fo-find4-2009nov04,0,7113500.story The Little Saigon restaurant serves family classics in a small but modern space. <br/><br/> There's an unquestionable comfort in Hoang Yen's chao . The Vietnamese congee is a homey, hearty meal of rice boiled down until it takes on a consistency somewhere between that of oatmeal and Cream of Wheat. Even for those whose childhood memories revolve around grilled cheese sandwiches and tomato soup, the porridge possesses an innate familiarity. <p><a href="http://feedads.g.doubleclick.net/~at/RNHu9l6JsHTZL1d2P1_4TYHg5i8/0/da"><img src="http://feedads.g.doubleclick.net/~at/RNHu9l6JsHTZL1d2P1_4TYHg5i8/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~at/RNHu9l6JsHTZL1d2P1_4TYHg5i8/1/da"><img src="http://feedads.g.doubleclick.net/~at/RNHu9l6JsHTZL1d2P1_4TYHg5i8/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/latimes/features/food/~4/oYmlQngdl7M" height="1" width="1"/> Wed, 4 Nov 2009 00:00:00 -0800 http://www.latimes.com/features/food/la-fo-find4-2009nov04,0,7113500.story?track=rss