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ENTERTAINMENT
August 31, 2007
CARROT AND APPLE SOUP   1 tablespoon canola oil 1 medium onion, chopped 1 medium leek, chopped 1 pound carrots, cut into ½ inch slices 1 Granny Smith apple, peeled, cored and chopped 3 cups fat-free, reduced-sodium chicken broth, milk or more broth as desired Salt and freshly ground pepper, to taste   Heat oil in large saucepan over medium-high heat until hot. Sauté...
ENTERTAINMENT
February 16, 2006
  1 tablespoon butter 1 onion, finely chopped 2 large garlic cloves, peeled and chopped 1 can (28 oz) diced tomatoes 1 tablespoon sugar 1 teaspoon dried thyme 1/8 teaspoon ground mace Pinch of cayenne pepper 1/2 cup fat-free half-and-half Salt and freshly ground black pepper 3 tablespoons snipped dill, for garnish (optional) Melt the butter in a small Dutch oven over medium-high heat. Sauté the onion until translucent, 4 minutes.
NEWS
June 25, 2005
"Good Food/Good Life" is the motto printed on the menus at Olive Branch, a Middle Eastern haven in La Crescenta. The food is good, and so is life, as you enjoy some of the Persian and Mediterranean dishes offered at this peaceful little spot. Orange and green checked tablecloths and hand-painted olive branches on the walls make the room feel like a dining room in a gracious host's Middle Eastern home. Warm pita bread with butter and onion greet each diner.
ENTERTAINMENT
By Bill Scollon | August 19, 2006
In the shadow of the Burbank Empire Center lurks an authentic hole-in-the-wall serving up darn good burgers and ice-cold beer. Well worn, a little cramped and a lot like NASCAR, Rocky's III is the kind of well-worn place that for some people — like me — is as comfortable as an old pair of jeans. There were once five Rocky's locations, each numbered accordingly, but this one is the sole survivor. Like a determined boxer, Rocky's III fights on. Rocky's serves lunch to workers at nearby businesses, informed locals and the occasional stray shopper who has wandered over from Lowe's.
NEWS
March 26, 2005
Darleene Barrientos While most children are shying away from the onions and garlic, Fremont Elementary School fifth-grader Loris Mousessian is reaching for any dish cooked with his two favorite vegetables. "My great-grandfather was an onion farmer," 10-year-old Loris said. "Because they started it, onions are in my blood, I think." Loris' love for vegetables resulted in an expense-paid trip to Sacramento for him, his family and his teacher, Sherri Downer.
NEWS
November 25, 2004
ANNE LOUISE Maybe it's me, but is it really a problem that I don't know how to cook a turkey? I recently saw a cartoon featuring an optimistic bunch of the aforementioned fowl who were pretty sure that by the next generation of humans, no one would know how to cook a turkey anymore. I think it might be true. It could be that I just run with the wrong crowd, but I don't know anyone my age who can cook a turkey. Certainly I can't do it. Growing up, I only saw it done once a year, on Thanksgiving, and that annual family ritual didn't provide the best of training.
ENTERTAINMENT
By Phillip Hain | March 27, 2010
When you choose The Best Fish Taco in Ensenada as the name of your restaurant, you instantly subject yourself to potential sneers of derision. It’s one thing to claim you have the “best” of something, but to be so bold as to make it your identity? Well, a new joint in Glendale did just that, and it measures up nicely. There seems to be a certain mystique to fish tacos that puts them into a separate category that’s almost elitist. It’s only recently that you can find them on the menu at the well-known Mexican fast food restaurants and they are the proverbial staple of beach bums, but now it’s time to let the rest of us in on this little delicacy.
ARTICLES BY DATE
ENTERTAINMENT
By Rebecca Bryant | August 26, 2011
Café Colombia opened in 1999 to serve transplanted Colombians. But the Burbank restaurant has plenty of rich comfort to go around. The stew comes with corn on the cob standing in the middle of the bowl. That's the first clue that this is no run-of-the-mill soup. The next clue is the first spoonful. The rich, thick brew of chicken, potatoes and an Andean herb called guascos is what has made Ajiaco (ah-hee-AH-co) a staple in Colombian cuisine, and why it is comfort food defined. This is South American cuisine, homey yet sophisticated.
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ENTERTAINMENT
By Phillip Hain | March 27, 2010
When you choose The Best Fish Taco in Ensenada as the name of your restaurant, you instantly subject yourself to potential sneers of derision. It’s one thing to claim you have the “best” of something, but to be so bold as to make it your identity? Well, a new joint in Glendale did just that, and it measures up nicely. There seems to be a certain mystique to fish tacos that puts them into a separate category that’s almost elitist. It’s only recently that you can find them on the menu at the well-known Mexican fast food restaurants and they are the proverbial staple of beach bums, but now it’s time to let the rest of us in on this little delicacy.
ENTERTAINMENT
August 31, 2007
CARROT AND APPLE SOUP   1 tablespoon canola oil 1 medium onion, chopped 1 medium leek, chopped 1 pound carrots, cut into ½ inch slices 1 Granny Smith apple, peeled, cored and chopped 3 cups fat-free, reduced-sodium chicken broth, milk or more broth as desired Salt and freshly ground pepper, to taste   Heat oil in large saucepan over medium-high heat until hot. Sauté...
ENTERTAINMENT
By Bill Scollon | August 19, 2006
In the shadow of the Burbank Empire Center lurks an authentic hole-in-the-wall serving up darn good burgers and ice-cold beer. Well worn, a little cramped and a lot like NASCAR, Rocky's III is the kind of well-worn place that for some people — like me — is as comfortable as an old pair of jeans. There were once five Rocky's locations, each numbered accordingly, but this one is the sole survivor. Like a determined boxer, Rocky's III fights on. Rocky's serves lunch to workers at nearby businesses, informed locals and the occasional stray shopper who has wandered over from Lowe's.
ENTERTAINMENT
February 16, 2006
  1 tablespoon butter 1 onion, finely chopped 2 large garlic cloves, peeled and chopped 1 can (28 oz) diced tomatoes 1 tablespoon sugar 1 teaspoon dried thyme 1/8 teaspoon ground mace Pinch of cayenne pepper 1/2 cup fat-free half-and-half Salt and freshly ground black pepper 3 tablespoons snipped dill, for garnish (optional) Melt the butter in a small Dutch oven over medium-high heat. Sauté the onion until translucent, 4 minutes.
NEWS
June 25, 2005
"Good Food/Good Life" is the motto printed on the menus at Olive Branch, a Middle Eastern haven in La Crescenta. The food is good, and so is life, as you enjoy some of the Persian and Mediterranean dishes offered at this peaceful little spot. Orange and green checked tablecloths and hand-painted olive branches on the walls make the room feel like a dining room in a gracious host's Middle Eastern home. Warm pita bread with butter and onion greet each diner.
NEWS
March 26, 2005
Darleene Barrientos While most children are shying away from the onions and garlic, Fremont Elementary School fifth-grader Loris Mousessian is reaching for any dish cooked with his two favorite vegetables. "My great-grandfather was an onion farmer," 10-year-old Loris said. "Because they started it, onions are in my blood, I think." Loris' love for vegetables resulted in an expense-paid trip to Sacramento for him, his family and his teacher, Sherri Downer.
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