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FOOD
March 24, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: We were hosted by our good friends for our 50 t h anniversary for dinner at Morton's Steakhouse . We were served smoked salmon pizza as an appetizer. Could you manage to get the recipe? Sylvia Nureddine Ontario Dear Sylvia: Morton's was happy to share its recipe for smoked salmon pizza, which we've adapted below. Morton's smoked salmon pizza Total time: 15 minutes Servings: 6 to 8 Note: Adapted from Morton's Steakhouse 1 (12-inch)
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FOOD
January 30, 2008 | Noelle Carter, Los Angeles Times Staff Writer
Dear SOS: A friend of mine absolutely loves the lemon bars from Joan's on Third. Any chance of getting the recipe? Thanks! Linda West , Glendale Dear Linda: It's easy to fall in love with the lemon bars at Joan's on Third -- all lined up in the glass bakery case, prettily dusted with sugar. A recipe for lemon bars with the right balance of tart and sweet isn't so easy to come by. But these are both sweet and citrusy-bright, with fresh lemon curd over a rich shortbread crust.
SCIENCE
February 19, 2014 | By Monte Morin
Talk about passing gas: Vast stores of helium are escaping from the steam vents and hot springs of Yellowstone National Park after being trapped within Earth's crust for up to 2 billion years, according to new research. In a study published Wednesday in the journal Nature, researchers with the U.S. Geological Survey determined that the famed national park was releasing hundreds -- if not thousands -- of times more helium than anticipated. In fact, researchers say, the escaping helium -- about 60 tons per year --  is enough to fill one Goodyear blimp every week.
NEWS
December 23, 2012 | By Noelle Carter
In our latest Saturday section, Times Food staff shared our favorite Christmas dinner traditions . I wrote about pecan pie , describing the dessert that has become a tradition shared with my in-laws. As of this writing, I've already heard from a number of readers wanting to know more about the pie and where they can find the recipe. Thanks so much for all of your emails! I've written up the recipe and you can find it below. Merry Christmas! ALSO: Apples 101...
FOOD
February 19, 1987 | DIANA WILLIAMS HANSEN, Hansen is a Louisville-based cooking consultant specializing in microwaving
In my early days of microwaving, I met a man who had just bought a new microwave oven and wanted to use it for frozen uncooked pizza. It took a lot of effort to convince him that the capabilities of the microwave, although considerable, did not include microwaving frozen raw pizza. I explained the differences between microwaving and oven baking.
FOOD
June 25, 1997
After seeing the movie "Big Night," I looked for a recipe for timpano but never found one--until yours ("Bake the Drum Slowly" [Timpano di Maccheroni al Ragu], Oct. 17, 1996, by Russ Parsons). After reading the article and seeing what was involved, I thought I'd never try it--but now I have. On Mother's Day, I thought I would surprise my mother since this is truly a gift of love--at least I think so, considering what it took to get it on the table. I began the morning before. Shopping wasn't a problem, and I followed the recipes for each component, each of which I would certainly do again.
FOOD
July 2, 1992
Thank you for the survey of quick pizzas (The Pizza Challenge, June 11). But I've got one to challenge your best homemade pizza. It's similar to the Boboli idea, which is a good one, but needs some help. (I've tried a couple of Boboli crusts, but the flavor puts me off, perhaps somewhat like some of your tasters didn't like the Pillsbury crust.) I make focaccia, which is an easy item to do ahead and keep in the freezer. Often I'll bake a stack of focaccia at one time. You can modify the softness or crispness of the crust by increasing or decreasing the baking time.
FOOD
February 16, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Bob Heilman's Beachcomber Restaurant in Clearwater Beach, Fla., has the most exquisite Key lime pie I have ever eaten. It isn't heavy - it is light but not airy like a mousse. The crust was not soggy on the bottom - almost like it was just made. Do you think they'd share the recipe? Tina Nelissen Anaheim -- Dear Tina: Heilman's was happy to share its recipe for Key lime pie, which we've adapted below. Heilman's Key lime pie Total time: 25 minutes, plus cooling and chilling times Servings: 8 Note: Adapted from Bob Heilman's Beachcomber Restaurant in Clearwater, Fla. The restaurant uses Eagle Brand condensed milk in the recipe and serves the pie topped with whipped cream, though meringue can be substituted.
FOOD
February 9, 2013 | Thomas Keller
So often when people plan Valentine's Day dinners, they want to finish with a big, elaborate dessert. I prefer to go in a different direction. To me, nothing expresses love better than a simple dish that is taken to a new level because you've taken extra care in its making. A perfect example is the very simple custard tart called Pomme d'Amour that is made by Knead Patisserie in San Francisco. Technically, I suppose this should be called a croustade d'oeuf, since it's nothing more than a custard baked in a crust, but I like Knead's version enough to call it by its name.
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