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July 14, 2012
Zucchini and manouri fritters Total time: 1 hour Servings: 4 Note: Adapted from a recipe first published in the Guardian newspaper in Britain. 1 cup crème fraîche 2 tablespoons coarsely chopped cilantro 1 1/2 teaspoons ground cardamom, divided 2 teaspoons sunflower oil, plus extra for frying Grated zest of 3 limes and juice of one, divided 3 zucchini (about 1 1/3 pounds) Salt and pepper 2 small shallots, finely chopped 2 cloves garlic, crushed About ½ cup (2.11 ounces)
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FOOD
April 13, 2013
  2 hours. Serves 6 2 cups chicken broth 2 cups water 2 cloves garlic, sliced 1 1/2 to 2 ounces rinds from Parmigiano-Reggiano Herb trimmings Salt 2 dozen asparagus tips 1/2 pound sugar snap peas Goat cheese ravioli or fresh pasta squares 2 tablespoons chopped chives 1 ounce freshly grated Parmigiano-Reggiano 1. In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb...
FOOD
May 25, 2013
  1 hour. 6 servings 3 tablespoons olive oil 1 onion, sliced in ¼-inch half-moons 4 slices prosciutto, cut in ¼-inch ribbons 6 red and yellow bell peppers 1/2 teaspoon salt 3 cloves garlic, thinly sliced 2 tablespoons chopped parsley 1 pound spaghetti Grated Pecorino Romano 1. Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but...
FOOD
September 22, 2011
Total time: 25 minutes, plus resting time for the batter Servings: Makes about three (9- to 10-inch) pancakes, 6 to 8 servings Note: Adapted from David Lebovitz's "The Sweet Life in Paris. " Chickpea (or garbanzo) flour is available at well-stocked markets as well as gourmet and cooking stores. 1 cup (4.6 ounces) chickpea flour 1 cup plus 2 tablespoons water 3/4 teaspoon sea salt, plus extra for serving 1/8 teaspoon ground cumin 2 1/2 tablespoons olive oil, divided, more as needed Freshly ground black pepper, for serving 1. In a blender, combine the flour, water, salt, cumin and 1½ tablespoons oil until smooth.
FOOD
February 23, 2012
Oatmeal pancakes Total time: 30 minutes Servings: 4 to 6 Note: Based on an idea from the Minnesota Nice Cafe in Bemidji, Minn., and a recipe in the 1943 "Joy of Cooking. " 1 1/3 cups rolled oats (4.25 ounces) 1 cup flour (4.25 ounces) 2 teaspoons sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon 2 eggs, lightly beaten 2 cups buttermilk Butter, for frying 1. Grind the rolled oats in a blender until they are as fine as flour.
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
May 25, 2013
  30 minutes. Serves 2 to 4 1 cup (4.25 ounces) flour 1/8 teaspoon salt 1/4 cup grated Gruyère cheese 2 teaspoons chopped fresh thyme 1 1/2 teaspoons chopped fresh rosemary 4 eggs, lightly beaten 3/4 cup milk 4 slices applewood-smoked bacon, cut into ¼-inch crosswise strips 1. Heat the oven to 425 degrees. In a bowl, whisk together the flour, salt, cheese and herbs. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour.
FOOD
December 9, 2010
  Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from "The Lost Art of Real Cooking" by Ken Albala and Rosanna Nafziger. Dutch Baby can be served with such toppings as cinnamon, yogurt, maple syrup, honey and/or marmalade. Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1/2 cup (1 stick) butter 4 eggs 1 cup (4.25 ounces) flour 1 cup milk 1/2 cup sugar, preferably brown 1. Heat the oven to 425 degrees.
FOOD
April 14, 2011
Walnut- and herb-stuffed eggplant rolls Total time: 1 hour Servings: Makes 18 rolls Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 2 to 3 eggplants (about 3¾ pounds) Salt, pepper 1/2 cup vegetable oil 1 1/2 cups walnut halves (about 1 pound) 2 garlic cloves, minced (1 tablespoon)
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.
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