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August 12, 2009 | Paula Woods
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.
October 6, 2011
Total time: 40 minutes Servings: 4 to 6 Note: Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets. Gorgonzola dressing 10 ounces Gorgonzola dolce, divided 2 tablespoons plus 1 teaspoon sherry vinegar 1/4 cup buttermilk 2 cups whole-milk Greek yogurt 2 teaspoons fresh-squeezed lemon juice, plus more to taste 2 teaspoons chopped fresh thyme leaves 4 large garlic cloves, grated 1 tablespoon kosher salt, plus more to taste 1/2 teaspoon fresh coarsely ground black pepper, plus more to taste Combine 6 ounces of the Gorgonzola and the vinegar in a medium bowl and mash them together with a fork until the cheese is smooth.
June 3, 2010 | By Noelle Carter, Los Angeles Times
My favorite mornings growing up, I'd wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through the house that the morning was going to be special. Mom was making doughnuts for breakfast. Before too long, we were picking out our favorites from the freshly frosted bunch. I always chose one of the long johns she shaped using a large dog-bone-shaped cookie cutter. My siblings and I would pile in front of the TV, all four of us propped against the family dog (a very big St. Bernard)
August 12, 2009
Total time: 30 minutes Servings: 8 biscuits. Note: Adapted from Gourmet magazine, June 1993 2 cups flour, plus extra for kneading 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup cold vegetable shortening 3/4 cup buttermilk Milk for brushing the biscuits 1. Heat the oven to 425 degrees. Into a large bowl, sift together the flour, baking powder, baking soda and salt, and blend in the cold shortening until the mixture resembles meal.
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 | ROSE DOSTI
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 | JUDITH MORGAN, Morgan, of La Jolla, is a nationally known magazine and newspaper writer
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.
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.
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