November 18, 2010
Sharon's ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pint heavy cream 3 1/2 tablespoons powdered sugar, or to taste 1/4 teaspoon ground nutmeg, or to taste, plus more for garnish 1/4 teaspoon ground cinnamon, or to taste, plus more for garnish 1 teaspoon vanilla 1 (20-ounce)
June 3, 2010
Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1. In a large bowl, sift together the flour, baking powder, baking...
December 23, 2009
Cauliflower and potato gratin Total time: 1 hour, 15 minutes Servings: 6 to 8 1 (1 1/4 -pound) head of cauliflower 1/2 pound small boiling potatoes Salt 1 tablespoon vinegar 1/4 cup butter 1 leek, white part only, finely chopped (about 1/2 cup) 1/4 cup flour 1 1/2 cups milk 2 tablespoons crème fraiche or sour cream 3/4 cup grated Gruyère cheese, divided (about 1 1/2 ounces) Freshly grated nutmeg 1/4 cup fresh bread crumbs 1. Heat the oven to 400 degrees.
May 1, 1986 |
Question: I don't have a complete line of herbs and spices in my pantry and I know there are a million of them. Can you please tell me what different herbs are interchangeable, if any at all? For instance what can I use for mace or marjoram? Also, what is quatre epices? There's also seasoning blend, which I have been finding in quite a few recipes lately. I would like to know who makes it, so I'd know what to look for in the stores.
December 16, 2009
Total time: About 1 hour, 15 minutes, plus cooling time for the cookies Servings: About 7 dozen cookies Cookies 1 cup (2 sticks) butter, at room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 2 teaspoons rum flavoring 1 teaspoon grated nutmeg 3 cups (12 ounces) sifted flour 1. Heat the oven to 350 degrees. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg, then the vanilla and rum flavoring.
January 14, 1988 |
Question: An Italian cooking expert I'm not, so when it comes time to top the various pasta dishes I make I'm at a loss. Could you please explain the differences between the sauces used in Italian cooking? For instance, what exactly are the differences between marinara, pesto and regular tomato sauce? Answer: The following is a partial list of pasta sauces excerpted and adapted from "A Pocket Guide to Italian Food and Wine" (A Fireside Book--Simon & Schuster: 1986, $5.