January 12, 2012
Total time: 35 minutes Servings: 4 to 6 Note: Adapted from "Spork-Fed" by Jenny Engel and Heather Goldberg, who write: The traditional version of this dish is known for its creamy, rich texture and its impact on your hips. Our Alfredo gives you the same fulfilled feelings without the side effects! Adding the cheese crisps makes this a delight to eat, because you get the crunch along with the creamy texture of the noodles. We like to toss in some greens whenever we get the chance, so throw in spinach, kale or chard for a boost of nutrients.
January 23, 2008 |
Blue Velvet's goat cheese ice cream Total time: 20 minutes, plus freezing time 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. Servings: Makes about 1 quart Note: From Blue Velvet 4 ounces goat cheese 3 tablespoons corn syrup 2 cups heavy cream 1/2 cup milk 4 egg yolks 1 cup sugar 1. In a small bowl, whisk together the goat cheese and corn syrup until combined and smooth.
CALIFORNIA | LOCAL
August 28, 2009 |
For years, relatives of Zeferino Garcia in Mexico's Oaxaca state routinely sent him a cargo of quesillo cheese by airplane. From Tijuana, the bulk of unpasteurized cheese would be brought to his restaurant and two stores in Los Angeles. Life was good, he thought, and tasty. "If you don't have quesillo from Oaxaca, you practically can't have a Oaxacan restaurant," said Garcia, 43. Then three months ago, a health inspector first came to his store and told him he was breaking the law by selling unlicensed, unpasteurized cheese.
August 18, 2012
Woven zucchini with fresh goat cheese Total time: 20 minutes, plus draining time for the zucchini Servings: 4 3 to 4 (6- to 7-inch) zucchini Salt Olive oil 1/2 clove garlic, minced 1 tablespoon lemon juice 10 to 12 cherry tomatoes 8 ounces fresh goat cheese 1 teaspoon dried oregano (preferably Sicilian) 6 leaves fresh basil 1. Trim the ends of the zucchini to make them a uniform length.
November 25, 2013 |
Think some cheese smells like feet? Well, now there's a cheese that has more than just that foot odor - it's actually made from human foot bacteria. An exhibit in Dublin features cheese made by taking swabs of human bacteria - from armpits, mouths, in between toes and in belly buttons - and adding milk to it. Biologist Christina Agapakis worked with odor artist Sissel Tolaas to create the cheeses, which they hope will challenge how we think about bacteria. "Cheese is actually a really great model organism for us to think about good and bad bacteria but also good and bad smells," Agapakis said at a presentation at the PopTech conference last month.
December 19, 2012 |
Think your children will snack only on chips? Researchers found otherwise - and kids who were served vegetables and cheese ate 72% fewer calories than the kids offered chips. Moreover, the effects were more pronounced among overweight or obese children, according to the study published Monday in the journal Pediatrics. Researchers from Cornell University randomly sorted 201 children from the Chicago area in grades three to six into four groups: just chips, just cheese, just vegetables, cheese and vegetables.
November 26, 2010 |
Whole Foods Market Inc. joined a cheese recall Friday, pulling seven types of cheddar cheese over the risk of listeria or E. coli . The cheeses ? Sage Cheddar, Silver Mountain Cheddar, Chipotle Cheddar, Premium Block Cheddar, Premium White Chunk Cheddar, Chipotle Chunk Cheddar and White Black Wax Cheddar ? were sold in its stores in California, Oregon, Washington, Nevada and Arizona. Packaged in clear plastic wrap bearing a sticker that reads "Distributed by Whole Foods Market," the cheeses are part of a factorywide recall announced by Bravo Farms of California.
August 16, 1987 |
Health officials have recalled more than a ton of Greenbank Farms raw-milk cheese, which they said was contaminated with a potentially life-threatening bacteria. Food and Drug Administration officials said the recall of Greenbank Farms sharp cheddar cheese distributed in California and Washington has been given the department's highest priority because of the life-threatening potential of the bacteria, listeria monocytogenes.
June 4, 1992
While I enjoyed reading Jonathan Gold's Counter Intelligence review of Cassell's (May 21), it is unfortunate that, distracted by the deservedly renown hamburgers, Mr. Gold apparently has never tried the excellent grilled cheese sandwiches. They are probably the best on the continent and certainly the largest. A very generous portion of cheese is perfectly melted on the largest imaginable slices of of first-rate, thinly sliced, fresh rye (or egg) bread. A business acquaintance who kept kosher introduced them to me in 1979.