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Special to The TimesI emember the first time I tasted tender veal meatballs with the southern Italian flavors of fennel, green olives and baby artichokes. The ingredients suggested olive groves and rocky coastlines, yet the atmosphere in which I was savoring them was more...
Tags: Salt, Chinese Restaurants, Zucchini, Meatballs, Baking Soda
Sep 8, 2004 |Story| Los Angeles Times
Original site for Water Chestnuts topic gallery.