October 10, 1991 |
The modern pig has gone on a diet. Today's pigs, raised on a leaner diet, produce leaner meat. This is good news for calorie counters, since pork is an excellent source of iron, zinc and vitamins B6 and B12, which are difficult to obtain from fish or chicken alone. In this dish, Chinese Stir-Fry Pork, minimal amounts of oil and the leanest cut of pork--the tenderloin--are used to keep fat calories low.
February 21, 1985 |
Dear SOS: I am interested in obtaining a recipe for a chocolate chip walnut pie served warm with ice cream at the Gallery Restaurant in Sisters, Oregon. It was delicious. --MRS. G.R.H. Dear Mrs. G.R.H.: Thank you for the request. We loved it, too. Expect the walnut pie to form a paper-thin crust on top.
April 16, 2014
Total time: 1 hour, 45 minutes Servings: 6 Note: This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions. Steak 4 ( 1/2-pound) Milanesa steaks (also called "beef round-tip steaks, cap off") 1. Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside. Chile paste 5 dried red chiles, or 1 tablespoon paprika combined with 1/2 teaspoon cayenne pepper 12 cloves garlic 1 (1-inch)
April 3, 1986 |
Dear SOS: I recall, but can't find, a recipe for Peanut Butter Cookies using egg whites and peanut butter. It may have been a My Best Recipe. It would be perfect for our cholesterol-free diet. Hope you can help. --BARBARA Dear Barbara: You are on target. It was a My Best Recipe back in 1969 and the recipe is a good one for a cholesterol-free diet. PEANUT BUTTER COOKIES 1 1/2 cups peanut butter 1 cup sugar 2 unbeaten egg whites Combine peanut butter and sugar and blend well.
December 8, 2011
Nancy Silverton's obsessive quest for the one perfect ingredient and technique is well known. And now, thanks to "The Mozza Cookbook," you can share it too. Written with executive chef Matt Molina and Carolynn Carreño (her partner in the Los Angeles Times Food section's Master Class series), this cookbook certainly includes the kind of restaurant set-pieces you expect. If you really want to know how to make Mozza's fabulous wild boar ragú with homemade maltagliati pasta, you can do it (provided you have a Saturday free … and a wild boar)
January 10, 1985 |
It was too good to be true, and too good to last. As 1984 came to an end, so did the business person's lunch at El Meson, a Mexican restaurant across from the May Co. in downtown Los Angeles. For a few months, lucky customers were able to get a complete, very good meal for $2.75. First came crisp, freshly made tortilla chips topped with a tomato, onion and cilantro salsa.
January 5, 1989 |
Whether it's profound self-knowledge or just plain cynicism, some attitude has taken hold and stifled my impulse toward New Year's resolutions. I'm going to spare myself a slew of self-recriminations by not promising to keep a clean house, a balanced checkbook and a benign disposition. I'm going to obviate the need to berate myself for impulse buying, procrastinating and smoking on occasion, by not forswearing them to begin with.
June 16, 1999 |
Chalupas are a traditional Mexican snack. Normally, they're boat-shaped masa shells stuffed with something savory. Sometimes, though, they're made with regular corn tortillas. The convenience more than makes up for the small sacrifice in authenticity. Combine those tortillas with leftover baked or boiled potatoes and chorizo and you've got a dinner that's filling and fast.
July 16, 2008
Total time: 40 minutes Servings: Makes 3 cups salsa Note: From test kitchen manager Noelle Carter. Serve the salsa with savory goat cheese tamales, spread over warm bread, or as part of a cheese course. 1 medium Spanish onion, chopped 1 tablespoon olive oil 1 pint fresh figs, about 1 pound 1 cup dry white wine 3/4 cup chicken broth, divided Salt Freshly ground black pepper Juice of 1 lemon 1. In a large sauté pan over medium heat, combine the onion with the olive oil and cook, stirring occasionally, until the onion is softened and just beginning to caramelize, about 12 minutes.
July 9, 1987 |
There's nothing quite like a cookout to confound my friends. For almost every barbecue invitation that arrives in my mail, I get a last-minute phone call from the host, who, while preparing the hamburgers, frankfurters or chicken, has suddenly remembered how I feel about such things. The point of the call is to ask me if I wouldn't mind: (1) making a meal of potato salad and green beans; (2) bringing my own entree; (3) coming for brunch next week instead.