May 5, 2011
Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). 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 cups (8 ounces)
February 11, 2009
Total time: 20 minutes Servings: 4 Note: If good strawberries aren't available, substitute bananas or other seasonal fruit. 1/2 cup heavy cream 1/2 cup whole milk 1 cup rolled oats (not quick-cook) 2 cups water 1/4 teaspoon vanilla Pinch of sugar, unless using store-bought Nutella Pinch of salt 1/3 cup hazelnut-chocolate spread (or Nutella) 1/2 cup hulled, sliced strawberries 1/4 cup hazelnuts, toasted and skins removed, coarsely chopped or broken up 4 teaspoons shaved dark chocolate 1. In a blender, in a food processor or by hand, whip the cream until it begins to thicken.
December 11, 2012 |
A mixture of ground nuts -- such as hazelnut and almonds -- sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness and flavor. Although prepared almond and hazelnut pastes (and marzipan, a sweetened almond paste) can be found at many gourmet markets and specialty stores, they can easily be made at home. Continue reading below for recipes for homemade pastes, including the hazelnut paste we used when adapting Valerie Confections' hazelnut-orange tea cakes , pictured at left, for our Culinary SOS column (they take a little time, but these amazing little cakes are well worth the effort!
December 16, 2010 |
Dear SOS: The hazelnut red pepper pesto that accompanies the salmon at Thyme restaurant in Santa Monica is addictive. I've made a lot of pestos, but this is different than anything I've tasted ? tangy and, well, just scrumptious! Anything you can do to bring this delicious pesto into our homes? Aline Smithson Los Angeles Dear Aline: Roasted red peppers are a perfect smoky base for this rustic sauce, brightened with a little lemon and dotted with fresh chopped chives.
December 20, 2012 |
Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven't been able to forget them.... Her recipe makes the most wonderfully flaky pastry dough, which you can wrap around your choice of fillings, including chocolate-hazelnut, cherry-almond and apricot. Tempted yet? The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.
December 31, 2003 |
For some reason, people feel compelled to make lists this time of year. Christmas wish lists. Top 10 films of the year. Best new restaurants. Weirdest websites. Things that occurred to us while we waited for the light to change. New Year's resolutions. We at the Food section aren't immune, which is why we're happy to present our annual Best Recipes List. Each of the hundreds of recipes we publish annually is tested in The Times' kitchen. They come from chefs well-known and obscure, from our staff writers and far-flung contributors, from new cookbooks we're reviewing and from historical archives.