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By Donna Huffaker Evans | October 1, 2009
Back East, I could feel the seasons shift. A slight, chilly wind would bang blinds against opened windows and send me pawing through the closet for an extra blanket. The temperature change also signaled it was time for fall food — pumpkin soup, winter squash and chili. In Southern California, the shift is more shifting the air conditioner to “off” and enjoying fall’s finest under a ceiling fan. And since neither winter squash nor pumpkin soup have permeated local restaurants just yet, I set out to find the tastiest bowl of chili in our neighboring communities.
ENTERTAINMENT
By Lisa Dupuy | December 13, 2008
There is a restaurant chain taking Russia by storm that serves giant potatoes filled with a variety of concoctions. A charming young woman named Mariana Mirzoyan is trying to bring that culinary concept to America before they do. Her cheery little restaurant in the Plaza de Verdugo mini-mall is called Rotmos Potatoes. Rotmos is the Swedish word for potatoes. Mirzoyan, with help from her Armenian family, who owns the Restaurant Maestro next door, creates fresh, homemade fillings and prepares the huge potatoes with careful attention.
NEWS
December 20, 2003
Molly Shore At shortly before sundown Friday, Jews throughout the city lighted the first candle on the Hanukkah menorah, signifying the beginning of the eight-day Festival of Lights. In a religious sense, Hanukkah is not a major holiday on the Jewish calendar. Culturally, however, it is a festive time when families and friends gather to light the menorah, spin a top called a dreidel, sing songs and feast on potato latkes with sour cream and applesauce.
NEWS
July 2, 2005
Cherie Mercer Twohy For a few years, steakhouses had gone the way of the dinosaurs, but they seem to have made a comeback. With everything ordered a la carte, a steak dinner can easily become a serious investment. No wonder many of us have cut back on eating red meat, not just for for dietary reasons, but also budgetary ones. Still, a few times a year, I feel a primal need for a good steak, served with the traditional trimmings -- steakhouse salad, baked potato, sour cream and chives.
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ENTERTAINMENT
By Donna Huffaker Evans | October 1, 2009
Back East, I could feel the seasons shift. A slight, chilly wind would bang blinds against opened windows and send me pawing through the closet for an extra blanket. The temperature change also signaled it was time for fall food — pumpkin soup, winter squash and chili. In Southern California, the shift is more shifting the air conditioner to “off” and enjoying fall’s finest under a ceiling fan. And since neither winter squash nor pumpkin soup have permeated local restaurants just yet, I set out to find the tastiest bowl of chili in our neighboring communities.
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ENTERTAINMENT
By Lisa Dupuy | December 13, 2008
There is a restaurant chain taking Russia by storm that serves giant potatoes filled with a variety of concoctions. A charming young woman named Mariana Mirzoyan is trying to bring that culinary concept to America before they do. Her cheery little restaurant in the Plaza de Verdugo mini-mall is called Rotmos Potatoes. Rotmos is the Swedish word for potatoes. Mirzoyan, with help from her Armenian family, who owns the Restaurant Maestro next door, creates fresh, homemade fillings and prepares the huge potatoes with careful attention.
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