Location: Home > food > All About Apples: Los Angeles Times Food section in 60 seconds
All About Apples: Los Angeles Times Food section in 60 secondsPosted Sep 12th 2007 3:46PM by Sarah J. GimFiled under: Dinner, Dessert, West Coast, Vegetables, Recipes, Fruit, Newspapers, Lists, America, Spices, in sixty seconds, SugarThis week in Food at the LA Times, Russ Parsons goes to town with Heirloom apples with a Guide to Apple Varieties and answering the age-old question, To bake or not to bake?. Recipes include Baked Apple Ice Cream, Boozie's Apple Cake, and Maple Baked Apples with Dried Fruit and Nuts.Also in the kitchen, Rosh Hashana recipes to celebrate the Jewish New Year: Kibbeh bi'kizabrath (cilantro-tomato soup with Syrian meatballs), Rubuh' (roast veal stuffed with spiced ground meat and rice), and Ejjeh b'kerrateh (leek fritters).In restaurants, SIV visits the newly re-opened Ca'Brea and gives it a half star, LA chefs try serving cocktails with or as the amuse bouche.The most interesting article of the day (in my opinion, of course) is from Regina Schrambling who ponders the anonymity of restaurant reviewers from professional journalists to bloggers (and if you happen to recognize a mysterious half face on the article, yes, that is yours deliciously!)
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