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Jonathan Gold (July 28, 1960 – July 21, 2018) was an American food and music critic. He was for many years the chief food critic for the Los Angeles Times and also wrote for LA Weekly and Gourmet, in addition to serving as a regular contributor on KCRW's Good Food radio program. Gold often chose small, traditional immigrant restaurants for ...
The Spanish strung the meat on sticks as skewers. The Spaniards also brought enslaved Africans, who were concentrated in Lima and the coast of southern Chico de la Ciudad de los Reyes of the Vice-royalty of Peru. In those days, the Spanish dismissed offal as food for slaves; the Spanish generally cooked with the "prime" cuts only.
In 2001, Ochoa returned to Los Angeles to work as editor-in-chief of LA Weekly. [7] [4] She resigned from her role at the publication in 2009. [4] [5] She then returned to the Los Angeles Times in 2012 as the paper's arts and entertainment editor. [8] [9] [6] [10] In 2022, she became general manager of the newspaper's Food section. [11]
Empanadas (meat turnovers) were introduced by the Spanish during the colonial period, and later modified, possibly due to lack of Spanish ingredients (olive oil, codfish, smoked paprika, etc.). In Peru, they are filled either with chicken, beef, or cheese. Olives, and sometimes hard boiled eggs and raisins gives them a unique taste.
Preparation begins with the heating of stones over a fire, and the meat is then placed on top. The fire is covered with grass and earth, and the resulting oven is opened up after around two hours. Usually, a large quantity of meat is cooked, perhaps a whole sheep , to serve several people.
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Susan Feniger is an American chef, restaurateur, cookbook author, and radio and TV personality.She is known for starring in the cooking show Too Hot Tamales on the Food Network and opening several influential restaurants in Los Angeles.