February 19, 2014 |
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.
September 23, 2009 |
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.
February 16, 2012 |
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.
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)
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.
March 24, 2012 |
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)
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.
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.