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NEWS
September 28, 2012 | By Noelle Carter
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!
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FOOD
December 30, 2010
  Downtown's Lazy Ox Canteen isn't a fancy place. In fact, for the first couple of months it was open, there wasn't even a sign out front. But chef Josef Centeno really knows how to cook soul-satisfying food. Nothing exemplifies that better than his rice pudding. It's a thoroughly grown-up take on the nursery treat. Times restaurant critic S. Irene Virbila raved: "It's dreamy, with sides of whipped cream and a deep caramel sauce, and definitely big enough to share. " That it is. The recipe is a bit involved ?
NEWS
December 6, 2012 | By Noelle Carter
Have you ever tried to make your own marshmallows? They may be a little tricky (yes, a thermometer is involved), but they can be a lot of fun, and make great gifts. Add a little spice to flavor them however you'd like - cinnamon, lemon, almond. Even coconut. And there's nothing that beats the flavor, and texture, of homemade. Check out the step-by-step video above for tips, and follow the recipe below to make cinnamon marshmallow stars -- they're perfect treats for holiday gift-giving!
FOOD
November 21, 1999
There were many responses to the story on spice prices ("What Price Spice?" Nov. 10), offering alternatives to supermarket prices. Here is a selection: Your article caught my eye because I use those spices all the time in cooking and crafting (great stuff for potpourri and cinnamon ornaments). I have found the ultimate source for cinnamon and cloves and others: Cost Plus. It has a food section and all the spices you can think of and more. The spices come in cellophane bags. The store also has barrels full of glass containers, which they sell for 99 cents.
FOOD
July 15, 2010 | By Noelle Carter, Los Angeles Times
  Dear SOS: On a recent trip to Silicon Valley, we went to breakfast one morning at a restaurant called the Country Gourmet in Sunnyvale . I had the whole wheat pancakes. These were some of the best I have ever had. I make my own whole wheat pancakes, but these were far better. A pleasant, nutty taste and a smooth texture. Yum. I would love to have the recipe. Any chance of getting it? Ronald Ross Rancho Palos Verdes Dear Ronald: We loved the light texture and flavor of this recipe, which combines a base of all-purpose and whole wheat flour with hints of cinnamon, vanilla and honey and a bright tang from buttermilk.
CALIFORNIA | LOCAL
January 22, 1989
Homeless people sleeping in shelters will be hungry people. When people are hungry, it is good to give them food, but it should be nutritious food. Cost is a major factor. I do not know if the doughnuts are donated by the bakers, but I do know that a doughnut for a hungry person is not the solution to hunger. It will give a temporary lift followed by more intense hunger and depression. A couple of slices of cinnamon and raisin bread would be a better answer. The loaf costs about $1.80 and contains 18 slices, enough to give nine people a tasty snack and real nutrition at a cost of 20 cents a person.
FOOD
November 23, 1997 | CHARITY FERREIRA, SPECIAL TO THE TIMES
I have cooked all sorts of things for Thanksgiving dinner, including turkey with all the trimmings. But because I don't eat meat, the traditional Thanksgiving feast leaves me feeling very thankful indeed for mashed potatoes and pumpkin pie. A few years ago I decided that my family, being fairly adventurous eaters, might not mind a little variety, so I replaced the turkey with an 8-pound salmon and preserved continuity by passing cranberry relish on the side.
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