March 1, 2014 |
In the next few years, a new kind of chain pizza restaurant will pop up by the thousands across the country and beyond, pouring tomato sauce and grating mozzarella over America's culinary landscape in the race to become "the Chipotle of pizza. " That means diners get to customize their own pizzas as they're prepared in assembly-line fashion in an environment somewhere between fast-food and upscale. The pizzas are usually 11 to 12 inches, cost about $7 and are baked in a super-hot oven, so diners are sitting down to eat within minutes.
February 21, 2014 |
You know February is National Pie Month, right? If you haven't celebrated yet, there's no time like the present. If you've got some extra time this weekend, celebrate with a homemade pie or two. Here are some tips and tricks to take your pies to the next level: CRUST RECIPES: 52 favorite pies from the L.A. Times Test Kitchen Passionate pie bakers tend to have a religious zeal about what type of fat goes into their crust, and...
December 21, 2013 |
At this very moment my neighbor, Cassy, is awaiting delivery of a 100-year-old cider press she bought on eBay. She, like many of us, has apple fever. I made an apple galette at least twice this week. And I'm dreaming of the apple hand pies I used to buy in frosty weather from the famous bakery Poîlane on Rue du Cherche-Midi in Paris. But even if you don't bake, you can get in on the apple frenzy at restaurants and bakeries. Now that we've got pumpkin desserts out of the way, inspired bakers are turning their attention to apples.
CALIFORNIA | LOCAL
November 17, 2013 |
So much in Los Angeles changes fast. Treasure the good things that don't. "Hello, Doris!" goes the chorus of regulars at the Original Farmers Market, when they stop by to see Doris Perez, who has been there as long as they know. Her first job was at the Desert Date Shop, with its saltwater taffy, plump medjools and deglet noors - though, truth be told, not many who visit remember her from way back then. They do from Du-par's, where she worked pies for 38 years, selling thousands each Thanksgiving Day from the parking lot when the rest of the market was closed.
November 13, 2013
Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison's "Local Flavors. " This recipe uses a standard 9-inch pie plate. 2 1/4 cups flour 1/2 teaspoon plus 1/8 teaspoon sea salt, divided Zest of 2 lemons, divided 3/4 cup (1 1/2 sticks) plus 2 tablespoons cold butter, divided 1/2 teaspoon cider vinegar 1 egg, separated 1/2 cup plus 1 tablespoon sugar, divided 3/4 cup light brown sugar, packed 1/4 cup quick-cooking, small-pearl tapioca 1/2 teaspoon cardamom 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 4 cups peeled, cored and sliced pears (4 to 5 pears)
September 1, 2013 |
Making pies in the heat is only for the bold pie maven. Enter Evan Kleiman, who has been madly making pies for several years now, starting with a summer of daily pies. These days she's got an online pie class going, and she's the head honcho for an annual pie contest. Pie crust dough is not happy in the heat, so Kleiman was lucky that Sunday at The Los Angeles Times The Taste was a little cooler than the previous day for her demonstration of a cherry tomato and cheese pie with onions and garlic.