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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.
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ENTERTAINMENT
March 8, 1987 | PHILIP TRACY
Giovanni's Pizza, 810 N. Vermont Ave., Los Angeles, (213) 660-6545. Open Mon . -Sat . , 10 a.m. - 10 p.m. Cash only. Take it from me, pizza is a very contentious food. Chicagoans describe New York pizza as having the consistency of soggy peanut brittle. New Yorkers believe Chicago pizza was invented by mobsters too lazy to spread the dough to a proper thinness.
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.
FOOD
September 9, 2010 | Noelle Carter, Los Angeles Times
Dear SOS: San Diego's best bakery, Bread & Cie, makes a fab bar called a paradise bar. Chewy, caramely, what I would want for my last dessert. Please get the recipe for me! Tim Cashen San Diego Dear Tim: Bread & Cie was happy to provide the recipe for its paradise bar, which combine pecans and coconut in a sweet topping that is baked over a rich shortbread-like crust. They're sure to brighten any day, no matter where you are. Paradise bars Total time: About 1 1/2 hours Servings: 12 to 16 Note: Adapted from Bread & Cie Crust 3/4 cup (1 1/2 sticks)
FOOD
December 30, 2009
Dear SOS: Having encountered the best chocolate pie ever at Cold Springs Tavern, an old stagecoach stop in Santa Barbara, I'm wondering whether you can persuade the restaurant to share its recipe. I am quite certain it is prepared on premises, is served warm and contains walnuts. Dee Dee Ruhlow Burbank Dear Dee Dee: We loved the combination of chocolate with walnuts and rum in this very rich pie, perfect for chocolate lovers! Each slice is great served slightly warmed with a big glass of milk.
FOOD
December 30, 2010
  It was love at first bite when Food section assistant editor Rene Lynch met Momofuku Bakery & Milk Bar's Crack Pie. A woman obsessed, she tracked down the recipe from pastry chef Christina Tosi. Its filling is ooey-gooey and buttery. The crust is inspired by an oat cookie. "I'll wager that it's not like any pie you've ever had before because that salty-sweet-crunchy-oaty crust is as much a part of the pie as the filling itself," Lynch says. "Eat it with a spoon. While it's still in the pie plate.
FOOD
November 13, 2013
Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison's "Local Flavors. " This recipe uses a standard 9-inch pie plate. 2 1/4 cups flour 1/2 teaspoon plus 1/8 teaspoon sea salt, divided Zest of 2 lemons, divided 3/4 cup (1 1/2 sticks) plus 2 tablespoons cold butter, divided 1/2 teaspoon cider vinegar 1 egg, separated 1/2 cup plus 1 tablespoon sugar, divided 3/4 cup light brown sugar, packed 1/4 cup quick-cooking, small-pearl tapioca 1/2 teaspoon cardamom 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 4 cups peeled, cored and sliced pears (4 to 5 pears)
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)
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.
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