April 22, 2009
Total time: 45 minutes, plus cooling time for the quinoa Servings: 6 Note: Umeboshi (plum) vinegar can be found at Whole Foods markets and Asian markets. Umeboshi-lemon dressing 2 teaspoons umeboshi vinegar 1 teaspoon lemon juice 2 tablespoons dill pickle juice 1 tablespoon best-quality olive oil In a medium bowl, whisk together the vinegar, lemon juice, pickle juice and olive oil. Cover and refrigerate until needed. This makes one-fourth cup dressing.
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
January 30, 2008 |
Dear SOS: A friend of mine absolutely loves the lemon bars from Joan's on Third. Any chance of getting the recipe? Thanks! Linda West , Glendale Dear Linda: It's easy to fall in love with the lemon bars at Joan's on Third -- all lined up in the glass bakery case, prettily dusted with sugar. A recipe for lemon bars with the right balance of tart and sweet isn't so easy to come by. But these are both sweet and citrusy-bright, with fresh lemon curd over a rich shortbread crust. Joan's on Third's lemon bars Total time: 45 minutes, plus cooling time for the crust Servings: Makes 9 bars Note: Adapted from Joan's on Third.
August 15, 1985
A bowl of refreshing punch is the ideal beverage for a large gathering--be it a bridal shower, birthday party or other warm weather celebration. Non-alcoholic punches are a popular alternative to serving liquor. Those with alcohol are certainly more economical than an open bar or serving wine. Apricot nectar, orange and pineapple juices, cream of coconut and rum form the base of Cream-Of-Coconut Fruit Punch. Club soda adds the sparkle.
September 23, 2009 |
Dear SOS: Many lemon bars are either too sweet or much too tangy. Euro Pane's is just the perfect combination. The base is crumbly yet firm. They also serve really large portions. I always love picking up a couple and putting them in the fridge. They taste so much better cold, well at least for me. There have been many times when these bars run out, so I always have to call to make sure they can set aside a couple. I'm sure this bar will become a staple in dessert menus in many homes.
March 30, 1995 |
Step 1: Wash and scrub the lemons or limes; there's often a thin layer of wax or other preservative on the peel. Cut each fruit nearly into four pieces by making two cuts at right angles to each other from one end of the fruit almost to the other, leaving enough uncut that fruit can be opened without falling apart, about 1/2 inch. Step 2: Generously salt the exposed flesh, using at least three tablespoons per pound of lemons.
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.
March 1, 2012
Total time: 15 minutes Servings: This makes a generous cup. Note: Tahini should be labeled 100% pure sesame; use the paste, not prepared tahini sauce. Like natural peanut butter, tahini paste separates on standing. Stir tahini to incorporate the oil before measuring. You can make the sauce 1 or 2 days ahead and refrigerate it. 2 cloves garlic, peeled and quartered 3/4 packed cup very small Italian parsley sprigs without stems 1/2 packed cup cilantro sprigs with no thick stems 5 to 8 tablespoons water 1/2 cup tahini paste (not prepared sauce)
April 16, 2008
Total time: 15 minutes, plus overnight macerating and freezing time Servings: 8 Note: Adapted from "The Perfect Scoop" by David Lebovitz. This is best when assembled a day or more ahead. It can be made up to 3 days in advance. Feel free to let the prunes macerate in the Armagnac a few days ahead. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish.