CALIFORNIA | LOCAL
February 24, 1985 |
Scientists are monitoring sound waves generated by underground nuclear tests to help them make more accurate maps of the Earth's crust. The echo-sounding technique is called reflection seismology. It produces detailed "pictures" of formations 10 miles to 20 miles below the Earth's surface. "The technique is analogous to ultrasonic imaging of the human body, except that sound waves of lower frequency are needed to penetrate the Earth," said Dr.
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, 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.
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)
February 9, 2013 |
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.
December 23, 2012 |
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...