September 28, 2012 |
If you think pancakes are just for breakfast, you haven't had a bite of these apple pancakes. Generous chunks of apple are folded into a light pancake batter, fragrant with a hint of cinnamon. The pancakes, lightly sweet, are a natural on the breakfast table, though they also make a pretty simple dinner after a long day. Topped with a scoop of ice cream, they make a rather good dessert too! Click here for 52 apple recipes from the L.A. Times Test Kitchen! For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less!
October 28, 2009
Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). The flour tortillas are a substitution for Moroccan flatbread.
August 25, 2012 |
When you are standing in line to order at Sycamore Kitchen, the new breakfast-lunch place in the La Brea design corridor, you are going to be distracted by the bakery counter, which stretches on for yards. Because in addition to the chocolate croissants and gluten-free muffins you might expect at a cafe in this part of town, there are all kinds of French pastries that you don't often see around here: the almond-scented brioche slice called bostock, and the puckered Breton butter pastry kouign amann, the blueberry financier, and walnut galettes that shatter into powder if you so much as look at them harshly.
December 23, 2010
PapÃ?Â?Ã?Â Pera cocktail PapÃ?Â?Ã?Â Pera Total time: 12 minutes, plus steeping time for the syrup Servings: 1 Note: Adapted from Alex Day Cinnamon syrup 4 (3 ounces) cinnamon sticks 1 cup water 1 cup sugar Muddle the cinnamon sticks until broken. In a saucepan, combine the cinnamon, water and sugar, and bring just to a boil. Simmer for 3 minutes, remove from heat and cover. Set aside for at least 3 hours to cool and allow the flavor to develop.
February 7, 2007
Total time: 25 minutes Servings: 4 Note: Calvados, French apple brandy, is available at many liquor stores and wine shops. 1/2 cup whipping cream 1/2 tablespoon powdered sugar Pinch of cinnamon 4 tablespoons butter 3 Fuji apples, peeled, cored and sliced 1/3 cup sugar Pinch of sea salt 1/3 cup Calvados Juice of half a lemon 4 sweet crepes 1. Make the cinnamon Chantilly cream. In the bowl of a standing mixer fitted with a whisk, or with a hand-held mixer, beat the cream, sugar and cinnamon until soft peaks form.
December 8, 2011
Brandied applesauce Total time: 40 minutes, plus cooling and chilling time Servings: Makes about 5 cups 4 pounds Granny Smith apples, or other cooking apples 3/4 cup dark brown sugar 1/2 cup apple cider 1/3 cup brandy, preferably applejack 2 cinnamon sticks Pinch nutmeg Pinch ground cloves Pinch dried ginger Zest and juice of 1/2 lemon 1. Peel, core and quarter...
December 23, 2010
Hot cider toddy Total time: 10 minutes Servings: 1 Note: Adapted from Marcos Tello, 1886. For the apple juice, peel and core any type of apple and feed through a juicer. Strain and store, covered, in the refrigerator. Alternatively, unfiltered fresh apple juice can be found in the refrigerated section of well-stocked supermarkets. 1 1/2 ounces bonded Apple Jack 1/4 ounce maple syrup (or more as desired, depending on the tartness of your apple juice)
July 24, 2013 |
The nation's appetite for Cronuts seems to know no bounds. But it looks like Cristina Ferrare may be able to help with that. [UPDATED: An earlier version of this story misspelled Cristina] Sure, Wednesday morning - as every morning in recent memory - there were probably hundreds of people waiting in line outside of Manhattan's Dominique Ansel Bakery in hopes of procuring one of the little pastries made from fried croissant dough. But will they be there Thursday after they read Ferrare's take on the Cronut, developed with the help of Hayley Christopher, chef of the Hallmark Channel's “Home & Family” show?
January 18, 2013 |
Freekeh -- it's the grain pronounced free-ka and in Aramaic means "the rubbed one," a reference to rubbing off the roasted husk to reveal the grain, still green because it has to be harvested when young. The rubbed one is the loved one: Described as a cousin to bulgur wheat and native to Lebanon , Jordan, Syria and Egypt, it's the latest hip superfood showing up on menus such as at Jessica Koslow's Sqirl Cafe in Silver Lake. Koslow serves her freekeh with pickled blueberries, chanterelles and goat cheese.