May 25, 2013 |
I could tell you I love them because they're so easy to make - who doesn't love a dish that comes together in less than half an hour? Or I could say it's because of their delicate texture and flavor - light and airy, but rich and almost nutty to the taste, it's like biting into a delicious cloud. But honestly? The reason I love these pancakes is because of the way they puff in the oven. They're downright fun to watch. Call them what you will - Dutch babies, German pancakes, Dutch puffs - they're all about the souffle factor.
May 25, 2013
45 minutes. Serves 2 to 4 Sautéed apples 1/3 cup raisins 1/2 cup rum 3 apples, preferably Granny Smith, cored, peeled and each cut into 8 slices 3 tablespoons butter 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1. In a small saucepan, combine the raisins and rum over medium-low heat just until the rum warms and begins to soften the raisins. Remove from heat and set aside until the raisins are softened and plump.
May 4, 2013 |
Mint juleps and margaritas: That's what's being served this Kentucky Derby-meets-Cinco de Mayo weekend. The Kentucky Derby is considered one of the most exhilarating two minutes in sports, Tradition dictates that the derby is always held on the first Saturday in May at storied Churchill Downs in Louisville, Ky. Kentucky Derby tradition also dictates that the race is best enjoyed with a mint julep nearby. (And, if you are a lady, a lavish hat won't hurt, either.) 25 Cinco de Mayo recipes The cool, refreshing cocktail is served over crushed ice, and is easy to prepare: A little bourbon, some simple syrup, and mint.
March 8, 2013 |
Sure, it's a common table spice now, but did you know that pepper was once extremely expensive? It was of the most valued items during the time of the spice trade. Peppercorns come in a variety of colors, and each spices and flavors food in its own way: Black peppercorns ( Piper nigrum ) are the most common type of peppercorn. The spice is actually a dried berry. The berries are picked when they are just turning red but still underripe, then dried until the skin shrivels and darkens.
January 12, 2013
While most experienced cooks can agree - more or less - on basic equipment, the pantry is much more a matter of individual choice. How you cook will determine what you cook, in this case. If you prefer Italian, you're going to want a greater variety of dried pastas and at least a couple of olive oils. If you cook Japanese, you'll be choosier about rice and different kinds of soy sauce. This is my highly personal list of the things I need in my basic pantry. Baking All-purpose flour Granulated sugar Light brown sugar Powdered sugar Baking soda Baking powder Cornmeal Spice cabinet Dried thyme Dried oregano Black peppercorns Vanilla extract Ground cinnamon Cloves Bay leaves Dried red pepper flakes Cumin Fennel seeds Kosher salt Almonds Walnuts Pantry staples Olive oil Vegetable oil Soy sauce Vinegars, at least red wine and sherry Canned beans (white, pinto, garbanzo)
December 19, 2012 |
Amanda Rettke of Shafer, Minn., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sugar cookies: "This recipe was groundbreaking for me in that it changed how I perceived myself in the kitchen. I am not a great cook and am still a beginning baker, but this recipe is one of those magical concoctions that can transform even the most horrific of wannabe chefs. " The festive cookies are one of the favorite holiday cookie recipes we've collected in our updated "Los Angeles Times Holiday Cookies" e-book.