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NEWS
March 25, 2013 | By Noelle Carter
In the recent story on homemade "peeps" , I allude to what it took to come up with a perfectly pipeable "peep" (say that 10 times). It wasn't easy. While there is no shortage to homemade "peeps" recipes online, the Test Kitchen staff and I had trouble finding a recipe that worked. We tested a variety of recipes, before rethinking our approach. Ultimately, it involved going back to tweaking a simple classic marshmallow. Here are some of my notes: The secret life of Peeps On marshmallows: Marshmallows were once made from the juice of the marsh mallow plant, beaten with egg white and sugar for a foamy consistency.
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HEALTH
April 25, 2014 | Mary MacVean
America's Test Kitchen, the outfit that produces books, magazines, television programs and more, all about cooking, has trained its persnickety palate on gluten-free food. "We were really surprised how hard this was," says Jack Bishop, America's Test Kitchen editorial director. "We thought we would just figure out which flour to plug into existing recipes. " Not even close, as it turned out. Eight people spent almost a year in the kitchen near Boston working on the recent "The How Can It Be Gluten Free Cookbook.
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NEWS
April 14, 2014 | By Noelle Carter
From traditional brisket to pomegranate-glazed lamb, flourless chocolate cake to chocolate pecan brownie fudge cake, add new recipes and traditions to your Passover celebrations with these ideas from the L.A. Times Test Kitchen RECIPES: 31 great recipes to celebrate Passover We've compiled 31 tempting recipes for your holiday festivities, both sweet and savory! Whip up chocolate haroset truffles and walnut- and herb-stuffed eggplant rolls, try a Mediterranean potato kugel or go small with spiced cauliflower kugelettes.
FOOD
April 23, 2014
Note: In August, staff writer Barbara Hansen wrote about Timothy M. Evans, who has two great passions: Thai food and wine. Two years ago he founded the Amador County winery Clos du Lac Cellars with the mission of encouraging wine-lovers to think beyond the usual choices for matching wine with Thai food. To show how well Thai food and wine can mix, he hosted a dinner where his wines were paired with food made by Evans and Thai chef Stapron Nilluang. Our favorite dish from that dinner was Salmon in Sweet Red Curry.
ENTERTAINMENT
June 28, 2012 | By John Horn, Los Angeles Times
Nora Ephron had many passions, most publicly her writing and filmmaking. But the author, screenwriter and director, who died Tuesday at age 71, also had great enthusiasm in her largely private work in her Manhattan kitchen. And she left behind a self-published cookbook, by turns droll and earnest, memorializing the zeal. "Julie & Julia," Ephron's last film, focused on the life of chef Julia Child, and in some ways reflected the filmmaker's own love of food preparation. "The truth is that most marriages have food as a major player in them, and certainly mine does," she said in an interview with The Times before the film's 2009 release.
NEWS
November 19, 2012 | By Noelle Carter
You've got questions? We've got answers! And ideas to help you out over the coming holidays! LIVE VIDEO DISCUSSION: Join us this Wednesday, Nov. 21, time TBD, as we share readers' most common Thanksgiving questions. Thanksgiving can be a high-stress time in the kitchen. If you find yourself stumped, drop us a line on our Facebook page . We'll check in throughout the coming days and try to help. Obviously we can't do specific recipe searches, but we'll try to answer as many of your general cooking questions as we can. And we've collected more than 110 in our "Los Angeles Times Holiday Handbook.
NEWS
June 22, 2013 | By Noelle Carter
Cheryl Creek of Anaheim Hills loved the fish chowder she had while cruising in Canada: "I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty Nelly's for lunch. Several in our group ordered the seafood chowder. It was a delicious, creamy, flavorful and hearty bowl of chowder, but not fishy tasting. Can you please try to get the recipe?" Durty Nelly's was happy to share its recipe for this chowder, which is rich and satisfying.
NEWS
September 4, 2012 | By Betty Hallock
WHITE HOUSE BREW Home brewers petitioned for the recipes for White House honey ale (made with White House honey) and White House porter, and they got them. Craft beer geeks started a petition asking for the recipes  (and followed up with a Freedom of Information Act request) for the White House brews, which were released in full Saturday. [The Washington Post ] WARHOL SOUP CANS Soup maker Campbell's has started selling a new limited-edition line of Warhol-themed condensed tomato soup cans at most Target stores across the country.
FOOD
April 6, 2013 | By S. Irene Virbila, Los Angeles Times
Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or paragraphs. That's it. Most of her recipes are short enough that two or three or even four can fit on each page. The Penguin paperbacks are small enough to slip into a pocket or a backpack and see you through a summer - or a lifetime - of cooking.
NEWS
November 10, 2012 | By Noelle Carter
This week, chefs Quinn and Karen Hatfield (of Sycamore Kitchen and Hatfield's restaurant ) share their Thanksgiving plans -- and recipes -- with deputy Food editor Betty Hallock: "Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen. "'I feel like I forget how to cook a turkey every year,' says Quinn, who's inclined to prepare it differently each time: roasted; grilled; the legs removed, deboned and rolled into a roulade stuffed with foie gras or chorizo; butterflied; deep-fried.
FOOD
April 23, 2014
Note: In the risotto chapter of his new cookbook, "A Passion for Piedmont" (Morrow, 1997), Matt Kramer stresses the simplicity of risotto, and none exemplifies this simplicity better than the Lemon Risotto, which we excerpted from his book in October. Kramer reminds us that in Italy, the risotto or rice dish is not a side dish, as are most rice dishes elsewhere in the world, but rather the focus of the meal. This risotto is cooked slowly and patiently to tease the creamy essence out of the rice itself.
FOOD
April 23, 2014
Total time: 30 minutes Servings: 6 to 8 Note: Corn flour is available in the natural food sections of some supermarkets. 1/4 cup ( 1/2 stick) butter 1 tablespoon seeded minced serrano chile 2 1/4 cups corn flour 1/2 cup cornmeal 4 teaspoons baking powder 1/4 cup sugar 1 teaspoon salt 1/4 teaspoon red pepper flakes 1 cup half-and-half 1 cup milk 1 cup (4 ounces) shredded Cheddar cheese 2 egg whites, beaten to soft peaks 1. Melt the butter in a small skillet.
FOOD
April 23, 2014
Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time Servings: 8 Note: From Chef Hayden Ramsey of Square One restaurant in L.A. Nielsen-Massey vanilla paste can be purchased at Surfas in Culver City, Sur La Table and Williams-Sonoma stores. European-style butter is available at Trader Joe's, Bristol Farms and Whole Foods markets. The chef toasts a cinnamon stick, then grinds it for this recipe. 1 ( 1/4 ounce) package dry yeast 1/3 cup plus 3 tablespoons sugar, divided 1/2 cup milk 2 cups flour, divided 2 eggs 3/4 teaspoon kosher salt, divided 3/4 cup European-style butter, chilled, divided 1/2 cup light brown sugar, packed 1/4 teaspoon vanilla paste or substitute 1/8 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup raw, unsalted pecan pieces 1. For the cake, combine the yeast and one-third cup sugar in a mixing bowl.
FOOD
April 23, 2014
Total time: 20 to 30 minutes Servings: 4 4 slices rustic bread, about 1/2 inch thick 1 tablespoon clarified butter or olive oil 1 clove garlic, cut in half 6 eggs, at room temperature 2 tablespoons butter, divided 1/4 teaspoon salt Pinch of white pepper 4 slices prosciutto di Parma 1. Brush the bread slices with clarified butter or olive oil. Toast the bread in a large skillet over medium-high heat...
FOOD
April 23, 2014
2 1/4 cups flour 1 cup brown sugar, packed 3/4 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground ginger 3/4 cup corn oil 1 cup sliced almonds 1 teaspoon baking powder 1 teaspoon baking soda 1 egg 1 cup buttermilk Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon.
FOOD
April 23, 2014
Servings: 24 eggs Active work time: 25 minutes Total preparation time: 1 hour 15 minutes 12 eggs 8 sun-dried tomatoes (not in oil) 2 tablespoons capers, drained and chopped 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/2 cup mayonnaise 4 tablespoons thinly sliced basil, divided 1. Place the 12 eggs in a large saucepan. Fill with cool water. Bring the water to boil over medium heat. As soon as it boils, reduce the heat to simmer and cook the eggs 20 minutes.
NEWS
June 23, 2013 | By Rene Lynch
Summer's here, which mean you need to take it outside - the cooking, the eating and the drinking. We combed through the Los Angeles Times Test Kitchen's recipes archive for dishes that are perfect for long, leisurely afternoons and evenings spent entertaining outdoors, barbecuing with friends and family. We bring you 89 of our favorite recipes that will help you beat the summer heat that's heading our way. We've got sangrias, salads, ice creams, gazpachos, brownies and so much more.
FOOD
January 5, 2012 | By the Food staff
It takes a lot to get a recipe through our Test Kitchen. We make it again and again, getting it so that it doesn't just work but is the best that it can be. Like the children at Lake Wobegon, all of our recipes are above average. But still, of the more than 300 we published in 2011 — more than most cookbooks — there were some that stood out more than others. And so, as is our tradition, we're bringing back our 10 favorite recipes of 2011 for a curtain call. They're a varied bunch.
FOOD
April 23, 2014
Total time: 40 minutes Servings: Makes 18 muffins Note: Ceylon cinnamon (also called "true" cinnamon) has citrus overtones and a delicate, complex flavor. It's available in specialty stores. You may substitute one-eighth teaspoon ground cinnamon. 2 cups flour 1 cup plus 2 tablespoons sugar, divided 1 teaspoon baking soda 1 teaspoon salt 3 Meyer lemons, divided 2 eggs 1 cup milk 1/2 cup butter, melted 1/2 teaspoon Ceylon cinnamon 1. Heat the oven to 400 degrees.
FOOD
April 23, 2014
Note: We love pies. We publish pie recipes throughout the year, and we devoted two covers to pies and pie-making. But the pie of the year, we all agree, was Nancy Silverton's lemon meringue tart from her book "The Food of Campanile" (Villard, $35), which we printed in time for Thanksgiving. Silverton makes her meringue smooth and flat, instead of fluffy and high, and she serves the tart with a Champagne vinegar sauce that emphasizes the sour over the sweet. It's a beauty to look at and a treat to eat. SWEET PASTRY DOUGH 2 3/4 cups unbleached pastry or unbleached all-purpose flour plus more for dusting 1/2 cup granulated sugar 1 cup (2 sticks)
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