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FOOD
September 24, 2008
  Total time: 30 minutes Servings: 4 Note: To make lemon honey, combine one-fourth cup honey with one-half teaspoon lemon zest in a small saucepan. Steep the honey for several minutes over low heat and strain before using. Spanish chocolate is available at select Ralphs stores and specialty markets. 1 3/4 cups flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg, lightly beaten 1 1/2 cups buttermilk 4 tablespoons best-quality olive oil, preferably Spanish, plus more for frying 1/3 cup chopped dark chocolate, preferably Spanish 1/4 cup honey, preferably lemon Fresh mint leaves 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
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FOOD
December 5, 2013
Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only)
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FOOD
October 1, 2008
  Some exotic mushrooms may be becoming commonplace. A San Diego company is opening a plant this spring that will more than triple the total U.S. output of king trumpet, shimeji and maitake mushrooms within just a couple of years. Just as portobellos came out of nowhere to become supermarket staples in the 1990s, so might these flavorful Japanese mushrooms find their own place on the American table.
FOOD
September 18, 2013
  Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees). 1 tablespoon butter 1 onion, finely diced 1 (2 1/2 pound) kabocha squash, peeled, cleaned and diced into 3/4 -inch pieces 3 cups chicken broth 2 cups heavy cream Salt Pepper 1/2 cup sugar 1/2 cup water 1 cup pecan halves 1/8 teaspoon espelette or cayenne pepper, or to taste 1/2 cup pomegranate seeds 1. Heat a 4-quart sauce pan or small pot over low heat.
FOOD
August 27, 2008
  Jacqueline Kennedy's waffles Total time: 30 minutes Servings: 4 Note: Adapted from "Many Happy Returns: The Democrat's Cook Book, or How to Cook a G.O.P. Goose," compiled and edited by Ethel Longstreet & Olga Marcus. 1/2 cup butter (1 stick) 1 tablespoon sugar 2 eggs, separated 1 cup plus 1 tablespoon sifted cake flour 1 cup buttermilk 1 pinch salt 4 teaspoons baking powder 1. Using an electric mixer, cream together the butter and sugar.
FOOD
July 23, 2008
Total time: 20 minutes, plus pickling time Servings: Makes about 4 cups Note: Shishito peppers are available at many Asian markets. 3/4 pound shishito peppers 2 1/2 cups rice vinegar 3 cloves garlic, peeled and lightly smashed 2 teaspoons kosher salt 1 tablespoon sugar 2 teaspoons dried oregano 1/2 teaspoon whole black peppercorns 1 small onion, sliced 1/4 inch thick 2 to 3 whole chiles de arbol or other small dried red chile (optional)
FOOD
December 16, 2009
  Andouille smoked sausage dressing Total time: 50 minutes, plus chilling time Servings: Makes about 6 cups Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen. " 1/4 cup olive oil 4 cups chopped onions, divided 2 cups chopped celery, divided 2 cups chopped green bell peppers, divided 1 1/4 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as polish sausage (kielbasa)
FOOD
January 13, 2010 | By Noelle Carter
  Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu. The dressing was wonderful -- a subtle lemon flavor. Can you possibly obtain the recipe for the salad and dressing? I am craving this and not likely to be back there soon! Elaine Hulderman San Dimas Dear Elaine: We loved the bright flavors, colors and textures in this deceptively simple salad. Shrimp, jumbo lump crab and smoked trout top a medley of lettuces and finely shaved fennel, composed and dressed with a light lemon anise dressing.
FOOD
June 25, 2008
Total time: 45 minutes plus marinating time Servings: 6 to 8 Note: This marinade is loosely based on a recipe by Julie Sahni. 1 cup yogurt 1/4 cup red wine vinegar 4 cloves garlic 1 teaspoon coarsely ground black pepper 1 (2-inch) piece ginger, grated 1 serrano chile, sliced 1/2 teaspoon ground cumin 1 1/2 teaspoons salt 1 (4- to 5-pound) boneless lamb leg 1. Stir together the yogurt and vinegar. Add the garlic, squeezed through a press or smashed, then minced with a chef's knife.
FOOD
April 29, 2009
Total time : 40 to 50 minutes Servings: 6 Note: Spanish chorizo can be found at Spanish markets, most cooking supply stores and well-stocked markets. Cornmeal shortcakes 1 1/2 cups flour 1/2 cup cornmeal 1 teaspoon sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup butter 3/4 cup heavy cream, plus extra for brushing 1. Heat oven to 375 degrees. 2. In a food processor bowl, pulse together the flour, cornmeal, sugar, baking powder and salt.
FOOD
August 2, 2013
  Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter. Springerle molds can be found at Sur La Table and select cooking and baking supply stores, and online at cookiemold.com , houseonthehill.net , lacuisineus.com and fantes.com . Anise extract can be found at cooking and baking supply stores, as well as select Jon's Markets. 4 eggs 1/2 teaspoon salt 1/2 teaspoon anise extract 1 teaspoon finely grated lemon zest, loosely packed 4 cups (1 pound)
FOOD
August 2, 2013
  Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1. In a large bowl, mix the flour, salt and baking soda.
FOOD
May 20, 2013 | By Noelle Carter
We were opening Christmas gifts last year when my much better half dropped a package on my lap -- a cold, heavy package. Curious (and suddenly chilly), I opened it. Bacon. Six pounds of artisan bacon, ranging from thick-cut hickory-smoked to jalapeño-spiced and apple-cinnamon, varieties hailing from Virginia to upstate New York, Texas to Tennessee. Now if that's not true love, I don't know what is. I'm a bacon fanatic. In or out of the kitchen, sometimes it's all I can think about: the vibrant red as it cooks, the smokiness, the subtle crunch, the sizzle, the wonderful aroma that will not be denied.
FOOD
February 18, 2010 | By Noelle Carter
Dear SOS: I wrote to you several months ago about an incredible winter root vegetable soup that I had at the Lido Restaurant in Shell Beach, Calif. It was served as part of a menu for last January's Restaurant Month. I have searched your column for it, but have never seen my request. I realize you probably get thousands of requests and can't respond (or obtain) all of the requested recipes, but I was sure hoping! Margaret McQuade Santa Clarita Dear Margaret: Thank you so much for your request!
FOOD
February 4, 2010 | By Noelle Carter
It's been called both a "bowl of blessedness" and the "soup of the Devil," and it's the stuff of legend. Frank and Jesse James reputedly downed a few bowls before pulling some of their heists -- and supposedly spared one town because of it. O. Henry spun a short story around it, and Will Rogers allegedly judged a town by its quality. It's said Eleanor Roosevelt tried -- without success -- to get the secrets of one recipe, and that Lyndon B. Johnson remarked that the kind concocted outside his home state of Texas was "usually a weak, apologetic imitation of the real thing."
FOOD
January 27, 2010
  Pork belly and greens hot pot Total time: 30 minutes (plus 1 hour, 15 minutes for the dashi) Servings: 4 to 6 Note: Adapted from "Japanese Hot Pots" by Tadashi Ono and Harris Salat. Konbu (kelp for stock), dried bonito flakes, usukuchi soy sauce, negi (Japanese green onions) and the greens mizuna and shungiku are available at Japanese markets. The dashi can be made ahead of time and kept refrigerated for 3 days (or in the freezer for up to 2 months)
FOOD
January 23, 2008
  Total time: 1 1/2 to 2 hours (includes rising time) Servings: 4 to 6 Note: Adapted from a recipe by Bruce Stutz. The topping can be varied into infinity; try adding black olives or substitute anchovies for the sausage. Botifarrita sausage is available at La Española Market in Harbor City; substitute Italian or spicy turkey sausage or kielbasa. 1 envelope yeast 2 1/2 cups flour 1 1/2 teaspoons kosher salt 7 tablespoons top-quality olive oil, preferably Spanish, divided, plus extra for greasing 4 large onions, very thinly sliced Coarse sea salt Freshly ground black pepper 1 small red bell pepper, cored, seeded and cut into thin strips 1/4 pound cooked sliced sausage, preferably Spanish botifarrita 1. For the dough, sprinkle the yeast over one-fourth cup warm water in a small bowl.
FOOD
March 12, 2008
  Total time: About 1 hour Servings: 12 Note: From test kitchen manager Noelle Carter. Mesquite flour can be found online at www.casadefruta.com , www.desertusa.com and www.amazon.com , as well as at select health-food stores. 2 1/4 cups flour, divided 1/4 cup plus 1 teaspoon mesquite flour, divided 1/4 cup plus 3 tablespoons sugar, divided 1/4 cup plus 3 tablespoons brown sugar, divided 1/2 cup butter plus 1 tablespoon, divided 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup sour cream 1/4 cup milk 1/2 teaspoon vanilla 1 cup peeled and chopped tart apple, such as Granny Smith 1. Grease 12 muffin tins and heat the oven to 375 degrees.
FOOD
January 20, 2010
  Pissaladiere Total time: 2 hours Servings: 4 to 6 1 ( 1/4 -ounce) package active dry yeast 3/4 cup lukewarm water 1 1/2 tablespoons oil About 2 cups (8 1/2 ounces) flour 3/4 teaspoon salt 2 pounds red onions, cut into rings 1 clove garlic, finely chopped Olive oil 6 tomatoes, skinned, seeded and chopped 1 cup grated Parmesan cheese Salt and pepper 1/2 teaspoon rosemary 2 to 3 small cans flat anchovies, drained 1/2 cup pitted good-quality black olives, more or less as desired 1. In a small bowl, stir together the yeast, water and vegetable oil until combined.
FOOD
January 20, 2010
  Brunswick stew Anne Warner Total time: 2 hours, plus at least 3 hours stewing time Servings: 8 to 10 Note: Serve with coleslaw and hot corn bread. 1 (6-pound) chicken (or 2 smaller ones) 2 (28-ounce) cans peeled tomatoes 4 onions, chopped 1 (12-ounce) box or bag frozen chopped okra 2 (12-ounce) boxes frozen baby lima beans 2 (12-ounce) boxes frozen cut corn 1 clove garlic (optional) 2 tablespoons Worcestershire sauce 1/2 cup chili sauce Salt and pepper to taste 5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork)
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