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April 5, 2014 | By Noelle Carter
Dear SOS: At Mendocino Farms, they make this incredible cold couscous salad that's out-of-this-world yummy. I don't usually like couscous, but there is something great about this cold yet tangy summer salad. If possible, could you track it down? Doris Perl Sherman Oaks Dear Doris: Even if we haven't formally hit summer just yet, this brightly colorful and refreshing couscous salad from Mendocino Farms is a perfect way to celebrate the warmer weather we've been experiencing lately.
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FOOD
April 16, 2014
Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.
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FOOD
March 3, 2011 | By Noelle Carter, Los Angeles Times
  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.
FOOD
April 16, 2014
Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. Turn on the panini grill.
FOOD
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.
FOOD
April 16, 2014
Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.
FOOD
August 20, 2008
Total time: 45 minutes Servings: 8 (makes 16 pancakes) Note: Adapted from BLD. The restaurant recommends using a dryer ricotta with large curds such as Gioia (a wet ricotta will make the batter grainy). 3 eggs, yolks and whites separated 3/4 cup ricotta cheese 1/4 cup plus 1 tablespoon sugar 3/4 teaspoon salt 1 tablespoon plus 1/2 teaspoon vanilla 2 1/4 cups milk 1 3/4 cups flour 1 1/4 teaspoons baking powder 1 1/2 pints blueberries 1. In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy)
FOOD
April 6, 2012
Egg salad sandwich with dill Total time: 30 minutes Servings: 4 8 hard-boiled eggs, peeled 2 tablespoons minced green onion 1/4 cup minced celery 1 1/2 tablespoons Dijon mustard 2 teaspoons white vinegar 1/4 cup mayonnaise 1/4 teaspoon salt 2 cups shredded iceberg lettuce 2 tablespoons chopped dill 8 slices olive bread Cracked black pepper 1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt.
FOOD
July 14, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I have been to Lawry's Carvery many times. I wish I knew how to make their baked macaroni and cheese. I hope you can acquire this recipe. They have many of their recipes on the website, but the mac 'n' cheese is not on it. Arlene Rebuyon Rancho Santa Margarita Dear Arlene: Lawry's was happy to share its take on this classic comfort food, which we've adapted below. This makes a lot of mac 'n' cheese, so it's perfect for a summertime get-together.
NEWS
February 8, 2012 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
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)
SCIENCE
April 14, 2014 | Neela Banerjee, This post has been updated. See the note below for details.
Drilling operations at several natural gas wells in southwestern Pennsylvania released methane into the atmosphere at rates that were 100 to 1,000 times greater than federal regulators had estimated, new research shows. Using a plane that was specially equipped to measure greenhouse gas emissions in the air, scientists found that drilling activities at seven well pads in the booming Marcellus shale formation emitted 34 grams of methane per second, on average. The Environmental Protection Agency has estimated that such drilling releases between 0.04 grams and 0.30 grams of methane per second.
FOOD
April 5, 2014 | By Noelle Carter
Dear SOS: At Mendocino Farms, they make this incredible cold couscous salad that's out-of-this-world yummy. I don't usually like couscous, but there is something great about this cold yet tangy summer salad. If possible, could you track it down? Doris Perl Sherman Oaks Dear Doris: Even if we haven't formally hit summer just yet, this brightly colorful and refreshing couscous salad from Mendocino Farms is a perfect way to celebrate the warmer weather we've been experiencing lately.
FOOD
February 22, 2014 | By Russ Parsons
There is an ocean full of canned sardines at local markets, but which ones are really worth buying? Tasting through more than a dozen samples, the range of quality was astonishing. There were sardines that were as bland as beige, and then there were fish that were absolutely magnificent. To help make sense of the journey, I enlisted Lou Amdur, owner of Lou Provisions & Wine and a sardine lover from way back. We sampled sardines from a variety of sources: regular supermarkets, high-end markets, Asian markets and specialty markets such as the Harbor City Spanish store La Española Meats.
FOOD
December 5, 2013
Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only)
FOOD
August 2, 2013
  Apricot Biscotti Active Work Time: 25 minutes * Total Preparation Time: 1 hour 10 minutes Nonstick cooking spray 1/4 cup (1/2 stick) butter, softened 1 1/2 cups sugar 3 egg whites, divided 1/4 cup nonfat egg substitute (equivalent to 1 egg) 2 teaspoons vanilla extract 1/4 teaspoon almond extract 2 tablespoons minced fresh sage, or to taste 1 cup chopped dried apricots 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt * Heat the oven to 350 degrees.
FOOD
June 17, 2013
  Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover. Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.
NEWS
January 25, 2013 | By Noelle Carter
When you're looking for a dinner idea with a little more substance but still want to put food on the table fast, you can't go wrong with hash. It's one-pan comfort food -- simple and no fuss. For this recipe, take that leftover roast beef in the fridge and cook it up with some cubed potatoes, bell pepper, garlic and jalapeno for a little heat. You can find the recipe below. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
FOOD
June 1, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: The chilled tomato soup at the Obika Mozzarella Bar in Century City is bright, refreshing and delicious. Any chance they'd be willing to share? Jody Litvak Los Angeles Dear Jody: Tomato soup doesn't get any more fresh, simple or fast than this. Essentially nothing more than a chilled purée of fresh tomatoes, this is one dish in which quality of the ingredients makes all the difference. Obika was happy to share its recipe, which we've adapted below. Obika's chilled organic tomato soup 20 minutes, plus chilling time.
FOOD
May 25, 2013
Basic German pancake 30 minutes. Serves 2 to 4 1 cup (4.25 ounces) flour 1/8 teaspoon salt 4 eggs, lightly beaten 3/4 cup milk 1/4 cup (½ stick) butter Heat oven to 425 degrees. In a bowl, whisk together the flour and salt. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour. Melt the butter in a 9- to 10-inch cast-iron skillet and pour the batter into the hot pan. Bake until the pancake is puffed and golden brown, 20 to 24 minutes.
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