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    Dec 2, 2011 |Story| Winchester Sun

  1. Mr. Oxden¿Willows ¿Wil¿ Shearer: Dec. 3, 2011

    Mr. Oxden–Willows “Wil” Shearer, 22, of Murray, died Friday, Dec. 2, in an automobile accident in
    Mr. Oxden–Willows “Wil” Shearer, 22, of Murray, died Friday, Dec. 2, in an automobile accident in Murray. Mr. Shearer was born in Murray, on March 8, 1989. He was a 2007 Murray High School graduate, a member of the Benton Cumberland...

    Tags: Funeral Parlor and Crematorium

    2. Jun 11, 2013 |Story| LAT - HOLD Archive

  2. Jonathan Gold's best Italian restaurants

    You can have Italian old school or you can have a version of it that is unlike anything someone's <em>nonna</em> would recognize. Chances are, you will love both and everything in between.
    You can have Italian old school or you can have a version of it that is unlike anything someone's nonna would recognize. Chances are, you will love both and everything in between. Angelini Osteria - Hollywood has always loved Gino Angelini's osteria the...

    Tags: Restaurants, Sausages, Dining and Drinking, Salads, Wines

    3. Jun 13, 2013 |Story| South Florida Sun-Sentinel

  3. Soup — the perfect beginning to any meal

    Soup seems like the perfect beginning to every meal. Both of these delicious choices are savory soups, meaning they have deep, rich flavors without a lot of sweetness. This warms the body and the spices are also healthy for improved immunity. Both can...

    Tags: Black Pepper, Tortilla Chips, Onions, Salt, Soups

    4. Jun 1, 2013 |Story| Los Angeles Times

  4. Jonathan Gold | L.A. restaurant review: AOC in new digs with familiar tastes

    When the first AOC opened a decade ago, nobody quite knew what to make of the place, a wine bar near the original Farmers Market that seemed to specialize in cured meats, salads and lots of tiny dishes that reflected the flavors of coastal Italy and Provence, but also Spain and North Africa. We were younger then, and as much as we respected chef Suzanne Goin, who was moonlighting from her restaurant Lucques, neither harissa nor the herby marinade <em>chermoula</em> were quite in our vocabularies yet.
    Los Angeles Times Restaurant Critic
    When the first AOC opened a decade ago, nobody quite knew what to make of the place, a wine bar near the original Farmers Market that seemed to specialize in cured meats, salads and lots of tiny dishes that reflected the flavors of coastal Italy and...

    Tags: Restaurants, Olives, Dining and Drinking, Garlic, Asparagus

    5. May 20, 2013 |Story| LAT - HOLD Archive

  5. Easy dinner recipes: Chicken, chicken ... and more chicken!

    Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole chicken, or pick up your favorite pieces to cook on their own. Chicken doesn't have to be complicated.
    Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...

    Tags: Recipes, Chives, Olives, Black Pepper, Garlic

    6. May 9, 2013 |Story| Los Angeles Times

  6. Recipe: Soy-brined turkey

    &nbsp;
      Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings...

    Tags: Turkey, Sausages, Dressing and Stuffing, Garlic, Mushrooms

    7. May 9, 2013 |Story| Los Angeles Times

  7. Recipe: Roasted Cornish game hens with Meyer lemons

    <b>Total time: </b>1 hour, 10 minutes
    Total time: 1 hour, 10 minutes Servings: 2 Note: Niçoise and Picholine olives are at selected supermarkets such as Whole Foods and Bristol Farms. 2 Cornish game hens, about 1 3/4 to 2 pounds each, washed and dried 4 Meyer lemons, divided 2...

    Tags: Olives, Black Pepper, Kosher Salt, Whole Foods Market, Garlic

    8. May 22, 2013 |Story| LAT - HOLD Archive

  8. Easy dinner recipes: Quinoa is a superfood! Here are 4 great quinoa salads

    Quinoa. It's a South American grain-like crop that has come to be recognized as a nutrient-dense superfood, and it's all the rage right now. The seeds, or "grains" (quinoa is not a true cereal, though its seeds resemble and are similarly used like grains), of the plant can be found at most supermarkets, and it can be cooked like rice, added to soups and stews, and even popped.
    Quinoa. It's a South American grain-like crop that has come to be recognized as a nutrient-dense superfood, and it's all the rage right now. The seeds, or "grains" (quinoa is not a true cereal, though its seeds resemble and are similarly used like grains)...

    Tags: Restaurants, Recipes, Kale, Beets, Dining and Drinking

    9. May 6, 2013 |Story| LAT - HOLD Archive

  9. Valerie Confections' new Echo Park cafe takes cue from afternoon tea -- but 'less precious'

    Just a couple weeks away from <a href="http://www.latimes.com/features/food/dailydish/la-dd-valerie-confections-grand-central-market-20130419,0,6651862.story">opening a coffee shop/lunch counter</a> at Grand Central Market in downtown Los Angeles, Valerie Confections is moving into another location -- the former Delilah Bakery space on Echo Park Avenue in Echo Park -- expected to debut by June.
    Just a couple weeks away from opening a coffee shop/lunch counter at Grand Central Market in downtown Los Angeles, Valerie Confections is moving into another location -- the former Delilah Bakery space on Echo Park Avenue in Echo Park -- expected to debut...

    Tags: Restaurants, Dining and Drinking, Sandwiches, Lifestyle and Leisure, Foods and Beverages

    10. May 7, 2013 |Story| South Florida Sun-Sentinel

  10. Pan-seared red snapper salad with lime honey vinaigrette

          Chef Rich Matthews, of the Art Institute of Fort Lauderdale, likes to serve this salad with a starch. He simmers purple Peruvian potatoes in lightly salted water until knife-tender. Each salad gets a few slices.       Vinaigrette     Juice of...

    Tags: Mustard, Black Pepper, Arugula, Salt, Foods and Beverages

    11. May 7, 2013 |Story| South Florida Sun-Sentinel

  11. Chef Allen's Red Snapper With Fennel, Orange and Olive Slaw

    &nbsp; &nbsp; Adapted from Chef Alan Susser, who has had several restaurants throughout South Florida. If red <span class="hilite">snapper</span> isn't available, yellowtail <span class="hilite">snapper</span> is a fine substitute. Make slits in the <span class="hilite">snapper</span> skin so the fillets don't curl when heated. &nbsp;
        Adapted from Chef Alan Susser, who has had several restaurants throughout South Florida. If red snapper isn't available, yellowtail snapper is a fine substitute. Make slits in the snapper skin so the fillets don't curl when heated.      Fennel,...

    Tags: Black Pepper, Salt, Salads, Lifestyle and Leisure, Foods and Beverages

    12. Apr 6, 2013 |Story| LAT - HOLD Archive

  12. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Restaurants, Salami, Dining and Drinking, Foods and Beverages, Lifestyle and Leisure

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