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FOOD
October 7, 2009 | Andrea Nguyen
You can tell when a dish has made it into the mainstream by looking it up in the dictionary. There you'll find entries for sushi, taco and pho. I still have to italicize as a foreign word bao , the term for Chinese steamed bread and filled buns, but my hunch is that I won't have to do that for long. Bao is on the rise, and that's not just because it features leavened dough. Just check Costco, supermarket chains such as Vons/Pavilions and Ralphs, and of course, any nearby 99 Ranch.
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FOOD
May 6, 2010
Tips for better biscotti baking — If the dough is too sticky to work with, chill it in the refrigerator for at least an hour. — Wetting your hands makes it easier to form the dough logs. — After the first baking, let the logs cool on the cookie sheet for about 20 minutes. Many recipes suggest cutting them into diagonal slices, then laying the slices flat on the cookie sheet. This requires you to flip over the slices midway through the second baking.
FOOD
October 20, 2011
Soft pretzels Total time: 1 hour, 20 minutes plus rising time Servings: 12 1 (¼-ounce) package active-dry yeast (2¼ teaspoons) 1 3/4 cups warm water 2 teaspoons light brown sugar 5 cups (22.5 ounces) bread flour, divided 1/2 cup (2 ounces) rye flour 2 teaspoons salt 3 tablespoons butter, melted Pretzel wash (see chart) Toppings, as desired 1. In the bowl of a stand mixer, or in a large bowl, sprinkle the yeast over the warm water. Stir in the sugar and one-half cup of the bread flour.
FOOD
December 23, 2010 | By Russ Parsons, Los Angeles Times Food editor
As a cook, I am prone to enthusiasms and sometimes, perhaps more often than occasionally, they can be a bit excessive. I readily admit that. But, please, trust me on this one: Frozen gougères are the best thing I've discovered this year. No, really. Doubt me? Think about this: a crisp, crusty savory cream puff, lighter than air but rich with the utterly irresistible fragrance of browned Gruyère cheese. And here's all you have to do to fix them: Remove from freezer; place on cookie sheet; bake for a half-hour.
FOOD
December 7, 2005 | Donna Deane, Times Staff Writer
STAND in line at any cappuccino bar and your eyes are drawn to the pastry case, where pieces of streusel-topped "coffeecake" wink back at you temptingly. Don't waste the calories. Coffeecake -- real coffeecake -- is not just a cold, sweet hunk of generic cinnamon-topped cake gobbled down in the front seat of your car. Real coffeecake is a Sunday-morning experience. It begins (if you're a lucky houseguest) with the unforgettable aroma of bread filling the house on a winter's morning, a yeasty smell so tantalizing that it seduces you out from the cozy bedcovers and down to the kitchen.
FOOD
July 28, 2012 | Noelle Carter, Los Angeles Times
Pate-a-choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up - practically exploding to double, even triple, its original size - right before your eyes. Out of the oven, pate-a-choux cools to a golden-brown shell, crisp yet delicate and lighter than air. It's downright mesmerizing. Maybe you've never heard of pate-a-choux, but you've no doubt savored it at one time or another. Also known as cream puff dough, it's the magic behind crisp éclair shells and towering cream puff pastries, savory profiteroles and cheesy gougères.
FOOD
June 24, 2010 | C. Thi Nguyen
If you're on a quest for the holy grail of noodles, then go to the newly opened Beijing Restaurant, a homey restaurant on the second floor of one of the classier strip malls in San Gabriel. In fact, everything here that involves any manipulating of dough is excellent. Turn to the largest section of the menu, labeled "pastry." It's an academic investigation into meat-plus-dough possibilities, an extended set of variations of the theme of dumpling and noodle. All of the dough is made fresh and by hand, shaped into dozens of subtle variations.
BOOKS
February 18, 1996 | DICK LOCHTE
Last year, Janet Evanovich's wild and woolly "One for the Money" introduced a new heroine for our times, the naive but fiercely determined novice bounty hunter Stephanie Plum. Stephanie, who can give Kinsey Millhone and V.I. Warshawski lessons in attitude--she is after all, from New Jersey--won the hearts of critics and readers alike with her smart mouth and hard-boiled manner, neither of which quite manage to mask her underlying vulnerability. She returns in the new Two for the Dough, just as outwardly tough and just as self-doubting.
FOOD
December 16, 2010
  Sour cherry rugelach Submitted by Leah Koch of Los Angeles "In 2005, my mother died of ovarian cancer the day after Christmas. We stumbled around in a fog for a few months, but before we knew it, it was the holidays again. This time, it was my father and me trying to fill the shoes my mother had left. While we bake these sour cherry rugelach, I am reminded of how much I miss my mom, but I'm also reminded of my dad's incredible courage and devotion to his kids. The taste of sour cherry and buttery crust means that it's December again and we've made it through another year, together.
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