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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)
December 12, 2012 | By S. Irene Virbila, Restaurant Critic
First the burger joints wanted to get in on the L.A. action. Now, it's grilled cheese concepts. We already have the home-grown Heywood, a Grilled Cheese Shoppe , in Silver Lake. Huckleberry , Joan's on Third and Grub all turn out credible versions. We've got the Grilled Cheese Truck roaming the streets. Clementine celebrates National Grilled Cheese Month in April with a grilled cheese menu that changes every day. Now comes the Melt , a Bay Area grilled cheese chain from Jonathan Kaplan, who was behind the little hand-held Flip video camera.
December 7, 2012 | By Noelle Carter
Potato latkes have the reputation of being a bit, well, beige . They're good to serve with other things. But these latkes from Israeli cookbook author Phyllis Glazer, made with red and green onions and cubes of feta cheese, are sufficient unto themselves. Potato latkes with cheese and onions is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook. " The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah , Christmas and New Year's.
December 5, 2012 | By Jenn Harris
At the newly opened Melt it! in Pasadena, they're only concerned with serving one thing: grilled cheese. The casual spot, located near Pasadena City College, serves versions of the classic sandwich, which come in kitschy silver tin buckets.  For the traditionalists, Melt It! makes the Legend ($4) with cheddar and sourdough, and the Brie sandwich with, well, brie and a fig compote on a baguette ($7). Jonathan Gold Quiz: Hamburgers There are also some not-so-traditional variations on the menu.
December 4, 2012 | By Noelle Carter
For a slight twist on a classic comfort food, wedge crumbled blue cheese between slices of raisin brioche, along with thinly sliced pear. Cook until the bread is golden brown and the cheese is soft and oozing, 3 to 4 minutes on each side. If you have enough self-restraint to keep from eating the sandwich over the stove (I totally understand if you don't), plate your creation, drizzled with a little chestnut honey. Grilled cheese never looked so good. For more quick-fix dinner ideas, check out our video recipe gallery . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
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