April 14, 2014 |
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.
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.
July 7, 2012
Total time: 45 minutes, plus cooling time for the beets Servings: 4 Note: Adapted from Alain Passard's "The Art of Cooking With Vegetables" 4 beets 3 tablespoons butter 3/4 pound blackberries 1 tablespoon soy sauce 1 tablespoon balsamic vinegar Leaves from 4 sprigs purple basil (or green), coarsely cut 1 1/2 cups whole milk Fleur de sel or salt of your choice Flowers from a sprig of lavender 1. Cook the beets in lightly salted simmering water in a covered pan until tender, 30 to 60 minutes, depending on their size.
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)
December 30, 2009
Walnut dipping sauce Total time: 3 minutes Servings: This makes about 1 1/3 cups dipping sauce. Note: Adapted from Akila Inouye 3/4 cup walnuts 1 tablespoon sugar Scant 1 cup soba-tsuyu dipping sauce Blend the walnuts, sugar and soba-tsuyu in a blender until the walnuts are coarsely pureed. You can adjust the ingredients to your taste. Serve on the side with soba. Each one-third cup: 88 calories; 2 grams protein; 5 grams carbohydrates; 1 gram fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 3 grams sugar; 352 mg. sodium.
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...
July 21, 2012
Total time: 40 minutes, plus cooling and chilling times Servings: 4 Note: This spread is concentrated and spicy, and is served in smaller amounts than others. Serve it with fresh pita bread or other Middle Eastern flatbread. You can find Aleppo pepper at Middle Eastern markets. 1 red bell pepper 1 cup walnuts (about 3½ ounces), plus a few walnut halves for garnish 1/4 cup dry bread crumbs 1 red Fresno or red jalapeño (optional)
December 23, 2009
Wilted Brussels sprouts with walnuts Total time: 25 minutes Servings: 6 1 pound Brussels sprouts 1 tablespoon sherry vinegar 1 teaspoon minced shallot 1/2 teaspoon Dijon mustard 3 tablespoons walnut oil Salt 1 tablespoon olive oil 1/3 cup chopped toasted walnuts 1. Prepare the Brussels sprouts: Trim the dried bases and pull away any loose or discolored outer leaves. Stand the sprout upright on the cutting board and slice it as thin as possible into coins.
March 31, 2011
Creamy scrambled eggs with fines herbes Total time: 25 minutes Servings: 2 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. 4 eggs 3/4 teaspoon minced herbs, from a mixture of fresh tarragon, parsley, chives and chervil, divided 1/4 teaspoon salt 3 tablespoons cold butter, cut into small cubes, divided 4 slices hot toasted and buttered baguette Freshly ground black pepper 1. Crack the eggs into a small bowl and beat briskly with a fork to break them up and homogenize them.
May 25, 2013 |
Dear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach. Although this is a French restaurant, its sauce puts most Italian restaurants in the L.A. area to shame. I haven't been able to duplicate this one at home, so I need your help. Denni Kopelan Hermosa Beach Dear Denni: Cafe Pierre was happy to share its take on this thick, rich meat sauce.