September 8, 1988 |
Dear SOS: I recently had lunch at the wonderful Chez Melange in Redondo Beach and they make a delicious Almost Flourless Chocolate Cake. It would be wonderful to serve after a light meal. Please try to obtain the recipe. --MARLENE Dear Marlene: Chez Melange accommodated you with a flourish. Everyone on the taste panel gave it two thumbs up. The cake is as moist and soft as soft brownies. It probably is a forerunner of brownies.
September 29, 2012 |
This week, deputy Food editor Betty Hallock profiles Proof Bakery and its owner and chef, Na Young Ma. An excerpt: If the heart of a bakery is its oven, then Proof Bakery 's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays - or 72 pies - at a time. The oven, about the size of a 10-foot U-Haul truck, is 50 years old, inherited with the space, and its quirks provide the cult Atwater bakery its pulse. "When someone first showed me how to light it, you had to fill a basin with gas, light a newspaper and throw it in," says owner Na Young Ma. "It was like 'Backdraft.' " "But I have learned to love it. " (She also has since installed a modern igniter.)
November 16, 2012 |
Los Angeles paper artist Anna Bondoc, whose how-to behind seasonal place cards was posted Friday on L.A. at Home, has offered a bonus DIY project for readers: a snowflake cake stencil that you can download as a pdf and print at home. Bondoc, who worked as a chef in New York City , is an avid home baker. What she produces in her home kitchen reflects the sensibility visible in her art: She avoids overly elaborate embellishments, and when it comes to baked goods, "I don't make icing," she says.
December 17, 1987 |
When it comes to thinking up a luscious dessert for a holiday menu, the words chocolate and holiday are synonymous at my house. Nothing quite equals the glamour of a great chocolate cake. This nearly flourless chocolate cake contains a small quantity of bourbon. It would be equally good with Grand Marnier, Kahlua, Frangelico or dark rum; the flavor will vary accordingly. The small amount of liqueur blends an exotic flavor into the chocolate.
September 8, 1994 |
Linda McCartney--yes, Paul's tambourine-player--introduced a line of frozen dinners called Linda McCartney's Home Style Cooking Meatless Entrees this spring. She plans to market them nationally this year. The Jerkiest Jerky So you think you know Italian food; ever hear of musciame ? It's sun-dried dolphin meat. Every so often fishermen off the Tuscan and Ligurian coasts accidentally harpoon a dolphin.
February 22, 2006 |
Dear SOS: Please can you get me the recipe for the brownies from Le Pain Quotidien? It's almost like a flourless chocolate cake. I've been trying for ages and I can't duplicate it. LOIS BROOKS Los Angeles Dear Lois: These rich, moist brownies are wildly popular at Le Pain Quotidien bakeries. No wonder you've worked so hard to copy them. But labor no longer. Here is the recipe, adapted for use at home.