June 17, 2010
Cornmeal pancakes Total time: 30 minutes Servings: 2 to 4 Note: Adapted from the 1943 "Joy of Cooking" by Irma Rombauer. 1 cup white or yellow cornmeal 1 teaspoon salt 2 tablespoons melted butter 1 to 2 tablespoons honey, sugar or syrup 1 cup boiling water 1/2 cup milk 1 egg 1/2 cup flour 2 teaspoons baking powder 1. Combine the cornmeal, salt, butter and honey in a large, heavy bowl.
March 3, 2011 |
Dear Culinary SOS: On our trip to the Russian River earlier this month, we had a lot of amazing food. The dish we can't get out of our heads is the Brussels sprouts at boon eat + drink in Guerneville. Everyone in town sent us in to the restaurant to try these out, and now we know why. We still can't get over the incredible flavor and texture; they were outrageous. Please help us get the recipe for this. It would be perfect for holiday meals. Rebecca Sommer Pasadena Dear Rebecca: Delicately crisp on the outside and tender on the inside, boon's Brussels sprouts are served warm, tossed in a simple dressing with bright notes of lemon and just a touch of heat from red chile flakes.
August 17, 2012
Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling Servings: 8 to 10 Note: From "Doña Tomás" by Thomas Schnetz and Dona Savitsky Butter for pan 3 cups fresh corn kernels (3 to 4 ears) 1 1/2 cups zucchini cut into 1/4-inch dice (3 to 4 slender zucchini) 1/3 cup flour 3 eggs 3 egg yolks 3 cups heavy cream 2 teaspoons kosher salt 1. Heat the oven to 375 degrees with a rack positioned in the center. Butter a 9-inch casserole. 2. Place the corn and zucchini in a bowl and toss with the flour to evenly cover.
February 8, 2012 |
Ladies and gentlemen, we have a new contestant in the who-can-top-this outrageous new fast food item: the bacon milkshake from Jack in the Box. The bacon shake is made with no actual bacon, just real vanilla ice cream, bacon-flavored syrup, whipped topping and a maraschino cherry, according to the website. We were thinking this had to be the most trayf food known to mankind before we saw the ingredient list. We'll get to the nutritional info in a minute. The item is proving to be somewhat polarizing, with some people loving the product (or the idea of it, at least)
December 20, 2010 |
Most Americans eat between 250 and 300 grams of carbohydrates a day, the equivalent of 1,000 to 1,200 calories. The Institute of Medicine, which sets dietary nutrient requirements, recommends 130 grams a day. Some, such as Dr. Frank Hu, professor of nutrition and epidemiology at the Harvard School of Public Health, say achieving that would be a big step in the right direction, but other low-carb advocates believe the number is too inflexible. "What people can tolerate varies widely based on age, metabolism, activity level, body size and gender," says Dr. Stephen Phinney, nutritional biochemist and an emeritus professor of UC Davis.
April 6, 2013
20 minutes. Serves 2 to 4. 1 tablespoon olive oil 3 slices applewood-smoked bacon, cut crosswise into ½-inch strips 3 cloves garlic, coarsely chopped 1 (1-pound) bunch dandelion greens, trimmed and torn into 3- to 4-inch strips Salt and freshly ground black pepper 4 teaspoons sherry vinegar 1 1/2 to 2 tablespoons maple syrup In a large sauté pan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.