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December 16, 2009
Ponche Villa recipe: A Dec. 9 recipe titled Ponche Villa, which accompanied an article about the fruit tejocote , included the wrong nutritional values. These are correct: Each cocktail: 150 calories; 0 protein; 22 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 22 grams sugar; 7 mg. sodium.
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FOOD
December 30, 2009
Montresor & Fortunato Total time: 4 minutes Servings: 1 Note: From Damian Windsor of the Roger Room. 1 1/2 ounces amontillado sherry (such as Emilio Lustau) 3/4 ounce Grand Marnier Cordon Rouge 1/2 ounce Carpano Antica vermouth 1 each lemon and orange peel (each about 3 by 1 1/2 inches) 3 Spanish Queen olives Pour the sherry, Grand Marnier and vermouth into a mixing glass filled with ice. Express the oils from the lemon and orange peels by twisting (discard the peels)
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FOOD
August 15, 2007
Total time: About 1 hour, 25 minutes Servings: 6 to 8 as an appetizer or side dish 1/4 pound pancetta, in 1 slice about 1/2 -inch thick 3 tablespoons olive oil 1 1/4 cups chopped onions, about 1 medium 3 cloves garlic, thinly sliced 1 1/2 pounds Romano beans, stems removed and cut into bite-sized pieces 1 teaspoon salt 1/2 pound cherry tomatoes, cut in half 1 tablespoon minced fresh...
FOOD
December 30, 2009
All About Eve Total time: 5 minutes, plus 5 days infusing time Servings: Makes 750 milliliters of infused sherry Note: From Audrey Saunders of the Tar Pit. This can be served as an aperitif or used for other cocktails such as the Flame of Love (see recipe). 5 apples, such as McIntosh, thinly sliced 1 (750 milliliter) bottle fino sherry (such as Tio Pepe) 1. Place the apples in a large glass container and cover with the sherry.
FOOD
November 18, 2009
Southern stuffing Total time: About 1 1/2 hours, plus cooling time for the corn bread Servings: 6 to 8 Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine. Toasted cubed corn bread 1 cup flour 1 1/2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 1 egg 3 tablespoons butter, melted and cooled 1. Heat the oven to 425 degrees.
FOOD
December 16, 2009
Total time: About 1 hour, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies 1 cup (4 ounces) sifted flour 1/3 cup sugar 2/3 cup finely chopped pecans or hazelnuts 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided 1/3 cup sifted powdered sugar 1 ounce melted chocolate 1. In a large bowl, sift together the flour and sugar. Stir in the chopped nuts until evenly combined, then blend in one-half cup butter using a pastry blender.
FOOD
December 30, 2009
Montresor & Fortunato Total time: 4 minutes Servings: 1 Note: From Damian Windsor of the Roger Room. 1 1/2 ounces amontillado sherry (such as Emilio Lustau) 3/4 ounce Grand Marnier Cordon Rouge 1/2 ounce Carpano Antica vermouth 1 each lemon and orange peel (each about 3 by 1 1/2 inches) 3 Spanish Queen olives Pour the sherry, Grand Marnier and vermouth into a mixing glass filled with ice. Express the oils from the lemon and orange peels by twisting (discard the peels)
FOOD
December 30, 2009
All About Eve Total time: 5 minutes, plus 5 days infusing time Servings: Makes 750 milliliters of infused sherry Note: From Audrey Saunders of the Tar Pit. This can be served as an aperitif or used for other cocktails such as the Flame of Love (see recipe). 5 apples, such as McIntosh, thinly sliced 1 (750 milliliter) bottle fino sherry (such as Tio Pepe) 1. Place the apples in a large glass container and cover with the sherry.
FOOD
October 22, 2008
Broccoli and roasted garlic soup Total time : 1 hour, plus 45 minutes roasting time for the garlic Servings: 6 to 8 Note: Adapted from "Autumn Gatherings: Casual Food to Enjoy With Family and Friends" by Rick Rodgers. He notes, "Roasted garlic is a great thing to have in the refrigerator, ready to perk up your everyday cooking. I often take a few seconds to prepare a couple of heads and toss them in the oven when I am roasting something else. One autumn Saturday, when I wanted a warming soup after gardening, I made this soup from what was on hand, and now it's a staple.
FOOD
November 18, 2009
Sage and bay salt This makes enough for a 20-pound turkey. Allow a scant 1 1/2 tablespoons per 5 pounds of turkey weight. 1/4 cup kosher salt 10 dried bay leaves, crumbled 3/4 teaspoon ground sage 1/2 teaspoon freshly ground black pepper Pulse together the salt, bay leaves, ground sage and black pepper in a spice grinder or mash them in a mortar and pestle to make a fine powder. Makes 1/3 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.
FOOD
December 16, 2009
Ponche Villa recipe: A Dec. 9 recipe titled Ponche Villa, which accompanied an article about the fruit tejocote , included the wrong nutritional values. These are correct: Each cocktail: 150 calories; 0 protein; 22 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 22 grams sugar; 7 mg. sodium.
FOOD
December 16, 2009
Total time: About 1 hour, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies 1 cup (4 ounces) sifted flour 1/3 cup sugar 2/3 cup finely chopped pecans or hazelnuts 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided 1/3 cup sifted powdered sugar 1 ounce melted chocolate 1. In a large bowl, sift together the flour and sugar. Stir in the chopped nuts until evenly combined, then blend in one-half cup butter using a pastry blender.
FOOD
December 2, 2009 | By Rene Lynch
I'm a bit of a Grinch. When Halloween rolls around, I turn off the porch light and close the curtains. Each Thanksgiving, I give thanks that I have a friend who hosts the holiday dinner so I don't have to. And I own an artificial Christmas tree with lights already attached because I can't tolerate all those tangled strands. The one holiday tradition I embrace wholeheartedly is shopping. Perhaps it's because I employ the "one gift for you, two gifts for me" method. This year, though, is different.
FOOD
November 18, 2009
Southern stuffing Total time: About 1 1/2 hours, plus cooling time for the corn bread Servings: 6 to 8 Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine. Toasted cubed corn bread 1 cup flour 1 1/2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 1 egg 3 tablespoons butter, melted and cooled 1. Heat the oven to 425 degrees.
FOOD
November 18, 2009
Sage and bay salt This makes enough for a 20-pound turkey. Allow a scant 1 1/2 tablespoons per 5 pounds of turkey weight. 1/4 cup kosher salt 10 dried bay leaves, crumbled 3/4 teaspoon ground sage 1/2 teaspoon freshly ground black pepper Pulse together the salt, bay leaves, ground sage and black pepper in a spice grinder or mash them in a mortar and pestle to make a fine powder. Makes 1/3 cup. The mixture can be stored in a tightly sealed jar for up to 2 weeks.
FOOD
October 22, 2008
Broccoli and roasted garlic soup Total time : 1 hour, plus 45 minutes roasting time for the garlic Servings: 6 to 8 Note: Adapted from "Autumn Gatherings: Casual Food to Enjoy With Family and Friends" by Rick Rodgers. He notes, "Roasted garlic is a great thing to have in the refrigerator, ready to perk up your everyday cooking. I often take a few seconds to prepare a couple of heads and toss them in the oven when I am roasting something else. One autumn Saturday, when I wanted a warming soup after gardening, I made this soup from what was on hand, and now it's a staple.
FOOD
December 2, 2009 | By Rene Lynch
I'm a bit of a Grinch. When Halloween rolls around, I turn off the porch light and close the curtains. Each Thanksgiving, I give thanks that I have a friend who hosts the holiday dinner so I don't have to. And I own an artificial Christmas tree with lights already attached because I can't tolerate all those tangled strands. The one holiday tradition I embrace wholeheartedly is shopping. Perhaps it's because I employ the "one gift for you, two gifts for me" method. This year, though, is different.
FOOD
October 22, 2008
  Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
FOOD
October 22, 2008
  Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
FOOD
August 15, 2007
Total time: About 1 hour, 25 minutes Servings: 6 to 8 as an appetizer or side dish 1/4 pound pancetta, in 1 slice about 1/2 -inch thick 3 tablespoons olive oil 1 1/4 cups chopped onions, about 1 medium 3 cloves garlic, thinly sliced 1 1/2 pounds Romano beans, stems removed and cut into bite-sized pieces 1 teaspoon salt 1/2 pound cherry tomatoes, cut in half 1 tablespoon minced fresh...
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