March 27, 1994 |
Four years ago, three employees of the now-defunct Bistango on La Cienega Boulevard plotted to change Angelenos' perception of Latin American food. Tired of patrons thinking that Latin food amounted to a plate of beans and rice with some meat, Kevin Cooke, Jose Chavez and Ismael Saenz's decided to present the foods of Mexico, Central and South America in a French style, with elegant presentations and an array of sauces.
August 12, 2009 |
They say that life is a journey and not a destination. That sentiment must surely include cooking, where the twists and turns of one memorable culinary adventure brought my husband and I right back home. Many years ago, we hosted a book party for an out-of-town writer and decided to take her to dinner afterward. Our choice was the now-defunct Georgia restaurant, one of those neo-soul palaces on Melrose where celebrities were investors -- and whose major return on investment appeared to be first dibs on the best tables in the house.
June 3, 2010
Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1. In a large bowl, sift together the flour, baking powder, baking...
November 20, 2012 |
Ever have a craving for biscuits? Not the hockey pucks, but those tender, lighter-than-air biscuits. The ones so delicate they have to be homemade and eaten fresh, while they're still warm. Maybe with a little tang from buttermilk, and a crumb that perfectly balances flaky and crumbly. These biscuits were adapted from Gourmet magazine (November 1992), and the recipe is demonstrated in the video at left by Test Kitchen manager Noelle Carter . Eula Mae's buttermilk biscuit recipe is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook.
August 7, 2002 |
Buttermilk is understated--a quiet, old-fashioned ingredient that brings its own small delight to summer dishes. Yet a bit of buttermilk imparts a tangy and refreshing edge to cakes, salad dressings, even ice cream. The secret is its sour taste, which adds a little acidity but also a homeyness. Originally, buttermilk was the leftover milk after churning butter from whole cream.
August 19, 1993 |
DEAR SOS: I'd love to duplicate the Indonesian gado gado salad with peanut sauce for a Hollywood Bowl picnic. Can you help? --GLORIA DEAR GLORIA: It's a spectacular salad to serve on an oversized platter for any event under the sun or stars. You'll find most of the specialty ingredients at Asian or Dutch food stores. If not, create a modified version of the salad using available ingredients.
September 27, 1987 |
I remember how secure I felt, there in the High Sierra. I remember how comforting it was to have him to lean on in that wild and craggy land. I remember the rush of the sundown breeze that shook the hemlocks beside our trail and rippled his coarse golden hair. Most of all, I remember his eyes--deep pools of amber that mirrored affection, humor and a certain stubborn streak. We met near Tuolomne Meadows. The attraction was strong. We traveled together six days.
December 19, 1991 |
DEAR SOS: I have been searching for a buttermilk pie to serve for my holiday meal but I can't seem to locate one. Can you help? --KAREN DEAR KAREN: It so happens that a colleague, Virginia Depew, shared her pie recipe after I tasted it at a Press Club luncheon. Depew reported that her cousin found the handwritten recipe among the personal effects of her grandmother, who died at the age of 85 in 1938.
August 19, 2010
Orange, buttermilk and mint pops Total time: 15 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 1 cup full-fat Greek yogurt 1 cup buttermilk 1 cup orange juice (about 3 oranges, juiced) 3 tablespoons honey 1 1/2 teaspoons vanilla extract 1/4 cup fresh mint, chopped 1. Place the yogurt, buttermilk, orange juice, honey and vanilla in a blender.