August 22, 2007
Total Time: 30 minutes, plus freezing time Servings: 9 (3-ounce) paletas 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. Note: From recipe tester Noelle Carter. Popsicle molds are available at select Bed, Bath & Beyond stores and online at target.com and amazon.com. 2 pounds (about 2 large) cucumbers, plus an additional half cucumber, divided 1/3 cup fresh lime juice 1/2 cup sugar 1 dried New Mexico chile pepper, slightly crushed 1 teaspoon New Mexico chile powder 1 teaspoon cayenne chile powder 1 teaspoon salt 1. Place empty ice-pop molds in the freezer to chill.
May 27, 2004 |
Rum, lime, mint -- all the refreshing ingredients are there. But the Mojito is so '90s. For those looking for a cool-down cocktail this summer, here are three classics. Caipirinha Asia de Cuba, 8440 Sunset Blvd., West Hollywood. $11. In Rio de Janeiro, where the ferocious sun makes our summers seem timid, the locals sip caipirinhas. The heart of the drink is cachaca, the national liquor of Brazil. Related to rum, it's produced from sugar cane but typically tastes stronger and more rustic.
April 14, 2004
Dear SOS: I have lost my Cosmopolitan recipe from "Sex and the City." Could you get the recipe from the producers of the show? There are lots of recipes for this drink but the one from the show is the best. Jan Siechert Pasadena Dear Jan: The producers reached back into the Web archives of the show's fourth season for this recipe. * Total time: 5 minutes Servings: 1 1 ounce vodka 1/2ounce Cointreau 1 tablespoon lime juice Splash cranberry juice 1 cup ice cubes Lime peel strip 1.
August 20, 2003 |
Limes are the unsung summer fruit. They seem about as seasonal as onions, sitting there patiently in the produce aisle month after month as the calendar pages turn. But this time of year they look different. They're bigger, they're greener, they feel juicier when you grab them. Most telling, they're priced to sell . All those are classic symptoms of prime condition and peak supplies, and they're exactly why my refrigerator has a drawer filled with limes right now.
April 27, 2003 |
A few years back, I was sitting in a restaurant-bar in Playas de Tijuana, a newer neighborhood in that town with my Mexican half-sister, Iridia, when I first heard the word that would subsequently change my alcohol-consuming life. "Una Corona para mi hermana," she said to the waiter, ordering for her American half-sister. "Y para mi, una michelada." MEEEEEE-chay-la-thah.
July 17, 2002 |
Ponzu, a Japanese sauce usually consisting of soy sauce, lemon juice, vinegar and a little sugar, can be a bit tricky to make. Too much of one ingredient can throw off the taste. That's why I was thrilled to find bottled ponzu in the supermarket--there's no trick to opening a bottle. Take five minutes to add a few ingredients to the ponzu and you've got a great glaze for chicken. Serve this with stir-fried bok choy and steamed jasmine rice, and you've got a meal. The glaze also would work well on grilled shrimp or fish.
June 26, 2002 |
DEAR SOS: I'm looking for a recipe for the Chocolate Chewies at Torrance Bakery in Torrance. They are the best chocolate cookies I have ever had! They are similar to a brownie and are loaded with walnuts. I would forever be in your debt if you could get the recipe. JODI MORIOKA Torrance DEAR JODI: Let's not get carried away. Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. Torrance Bakery Chocolate Chewies Active Work Time: 30 minutes Total Preparation Time: 1 hour Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets.
June 13, 2002 |
"Today's bars are all about time," laments Bob Casey. "Everything's pre-made: Just add ice." Casey would know. He's worked in more than half a dozen watering holes, from North Carolina to Florida. But these days--make that nights--Casey's behind the bar at Cinnabar in Glendale, one of a handful of places around town, from Trader Vic's to Michael's Room, where things are done the old-fashioned way.
December 5, 1996 |
Continuity is an important ingredient in a quality dinner menu. That's what Christine Hartnett Denney will try to impress upon her students in her Dec. 12 class at the Amestoy House Cooking School in Ojai. "People should try to build themes, think about foods that are indigenous to the same area," said Denney, the lunch and dessert chef at the Ranch House in Ojai. "Pay attention to the herbs and other things that complement the food you are making."