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February 16, 2013 | By David Karp
The prepared food vendors at local farmers markets cater to a world of tastes and ethnicities, from Filipino balut to halal shawarma , but until recently none served observant Jews who follow kosher dietary laws. It fell to a secular Jew, Michele Grant, fresh off the success of her Grilled Cheese Truck, to fill that niche, offering a flavorful, healthy twist on traditional kosher cooking, strictly supervised by the Rabbinical Council of California . "The idea is to encourage the Orthodox community to come to farmers markets," says Grant, 46. "When they buy produce, they can have a little nosh at the same time.
January 30, 2013 | By Noelle Carter
There's something wonderfully simple about ooey-gooey cheese baked with pasta. Adding a little beer just takes that magic to a whole new level. This recipe, from the Rackhouse Pub in Denver, is one of our mac 'n' cheese faves. The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale and then baked under a crust of panko crumbs and Parmesan cheese to rich, crisp, golden perfection. You can find the recipe below. Hungry yet?
January 11, 2013 | By Noelle Carter
If salad is your thing, look no further than Nancy Silverton for some great dinner ideas. In this layered creation, she combines the lettuce with toasted hazelnuts, crisp bacon, hard-cooked eggs and Gorgonzola cheese tossed with a bright sherry vinaigrette. You can find the recipe below. For more quick-fix dinner ideas, check out our video recipe gallery here . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Apples 101 ... and 52 recipes Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at . Butter lettuce with nuts, bacon, cheese, egg and sherry vinaigrette Total time: 1 hour 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.
January 10, 2013 | By Noelle Carter
Sometimes you can't get any simpler than a salad for dinner. Take some greens, add a little of this or that, and get creative. You can pick up a few ingredients, like a roast or rotisserie chicken, from the store, or find ways to use the leftovers in the fridge. For a quick dinner salad that's saved me on many a weeknight, check out this recipe for mixed greens with chicken, goat cheese and pecans below. For more quick-fix dinner ideas, check out our video recipe gallery here . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
January 9, 2013 | By Russ Parsons
You never, ever, have to complain about not having something to cook again. Really. You know how seriously we have always taken our recipes at the Times Food section -- testing and re-testing to get everything right. We love them all. But some, we have to confess, we love more than others. And every year since 1985 we've collected the very best recipes in a year-end compilation ( here's this year's ). Until today, it had been hard to find many of them -- there was no room to display them on the website and many of them were hidden away in different databases.
January 8, 2013 | By Mary Forgione, Los Angeles Times Daily Travel & Deal blogger
Wine-tasting in the ... Antelope Valley? OK, it's not the Napa Valley or even Paso Robles, but there's a good coupon deal for the family-owned Antelope Valley Winery in Lancaster. In this offer, two people receive a VIP tour and sipping for $40. The deal: LivingSocial features this deal that takes half off the price of the tour. The winery that has been open since 1980 produces reds, whites and sweet wines too. The VIP tasting provides samples, a barrel room tour, and cheese plate and bottle of wine for two. When: The offer is good through Friday and must be used by May 12. Details: There was still availability when I checked on this deal.
December 22, 2012 | By Betty Hallock, Los Angeles Times
Panforte 's name translates to "strong bread," but it is more confection than cake or bread, barely bound with flour and heavy with preserved fruit and honey that dissolve together as they cook. It's studded with toasted nuts and spiced with black pepper, cloves, coriander, nutmeg, cinnamon and cocoa. Maybe it's because panforte is so often compared with fruitcake and confused with panettone - the raisin- and candied fruit-studded, brioche-like Italian bread - that we don't see enough of the traditional Tuscan cake during the holidays.
December 19, 2012 | By Mary MacVean
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.
December 13, 2012 | Rosie Mestel
The shards of old pottery are poked with little holes, remnants of vessels that would have looked a lot like colanders. Now scientists have determined that the fragments -- more than 7,000 years old -- are most likely from ancient cheese-making implements, used for separating curds from whey. Collected from sites along a river in present-day Poland, the pottery pieces are the oldest direct evidence for cheese-making anywhere in the world, the researchers reported Wednesday in the journal Nature.
December 13, 2012 | By Ashley Powers, Los Angeles Times
Jacqueline Canter took a moment to think about it: What would her grandmother say about how the menu at Canter's, the family's celebrated delicatessen, has changed over the decades? "Meshuga," she finally said, smiling. Yiddish for "crazy. " The deli, which opened in Boyle Heights in 1931 and moved to its current location in the Fairfax district in 1953, was once primarily a place of corned beef and pastrami. But since the 1990s, the menu has shifted with the tastes of the diner's customers, making it a sort of signpost of what Los Angeles (and its tourists)
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