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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...
September 23, 2009 | Noelle Carter
Dear SOS: Many lemon bars are either too sweet or much too tangy. Euro Pane's is just the perfect combination. The base is crumbly yet firm. They also serve really large portions. I always love picking up a couple and putting them in the fridge. They taste so much better cold, well at least for me. There have been many times when these bars run out, so I always have to call to make sure they can set aside a couple. I'm sure this bar will become a staple in dessert menus in many homes.
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.
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.
November 29, 2012 | By S. Irene Virbila, Restaurant Critic
For lunch, I just polished off Sunday's turkey pot pie. On Thanksgiving Day, I always make sure to set aside some of the leftover turkey for a pot pie based on Bradley Ogden 's recipe for a classic chicken version. I save some turkey stock, too. Other than that, you need the usual celery, carrots and peas, but also leeks, pearl onions and mushrooms (this time I used shiitake). Oh, and a little cream. I put it together really fast and didn't fuss over the crust much, so it's not the beauty it can be. But it's really, really good.
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)
February 12, 1987
Talk about quick and easy. Not a bit of cooking or baking is required for Cherry-Cheese Pie. The creamy dessert base thickens instantly with the addition of lemon juice. Cream cheese gives more body, resulting in a filling that's light and delicate, but still firm enough to support the heart-shaped cherry garnish.
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.
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.
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