Advertisement
YOU ARE HERE: LAT HomeCollectionsRecipes And Tips
IN THE NEWS

Recipes And Tips

FEATURED ARTICLES
NEWS
February 9, 2014 | By Noelle Carter
Have you ever lusted after those great brick ovens you see in pizzerias and bakeries? Well, for about $40, you too can bake like the pros. I did a story a couple of years ago on homemade pizza, and did a bit of research (actually, I got a little obsessed) on converting a normal home oven into a brick oven. As you can see from the photo above, a brick oven conversion is not complicated at all. You'll need to get the right bricks (you need firebricks, as regular bricks aren't made to withstand the heat)
ARTICLES BY DATE
NEWS
February 9, 2014 | By Noelle Carter
Have you ever lusted after those great brick ovens you see in pizzerias and bakeries? Well, for about $40, you too can bake like the pros. I did a story a couple of years ago on homemade pizza, and did a bit of research (actually, I got a little obsessed) on converting a normal home oven into a brick oven. As you can see from the photo above, a brick oven conversion is not complicated at all. You'll need to get the right bricks (you need firebricks, as regular bricks aren't made to withstand the heat)
Advertisement
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.
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.
FOOD
December 2, 1998
What's for Dinner? A page of recipes and tips for getting dinner on the table fast, fast, fast.
NEWS
April 23, 2013 | By Noelle Carter
If you've never seen a cherimoya before, it may look a little odd at first -- like a large, leathery egg. But slice into the green skin of this tropical fruit and you find that cherimoyas have wonderfully fragrant, almost custard-like flesh. The fruit, known as a "custard apple" in Britain, can be eaten raw or cooked -- simply scoop out the flesh, remove the seeds and use as desired. PHOTOS: Recipes and tips for using cherimoya To choose fresh cherimoyas, look for fruit that is firm and heavy for its size (size doesn't matter -- fruit ranging from small to large can be equally good)
FOOD
February 25, 2010
Shira Levy's no-bake nut balls Total Time: 25 minutes Servings: 30 pieces Note: Shira Levy of Florida makes these nut balls for mishloach manot every Purim and often throughout the year. To vary the recipe, you can use dried cranberries, a few drops of vanilla or rum extract, a tablespoon or more of carob or cocoa powder, or pecans, cashews, sunflower seeds, pumpkin seeds or sesame seeds to the mixture and then grind till uniform. Use silicon decorative mini-ice-cube trays to create attractive shapes: Press the mixture into the trays, and put them in the freezer for at least an hour or two. They pop out easily once they are frozen.
FOOD
May 6, 1998 | CHARKES PERRY
A newsletter named Uncommonly Good Cooks seems essential for anybody who's serious about cooking contests. The eight- to 10-page monthly gives rules, deadlines and prize details of current contests plus winning recipes and tips from winners and judges. You can get a 12-month subscription ($21.95) or sample copy ($2) from P.O. Box 884, Monument, CO 80132-0884.
NEWS
June 27, 2001 | ELIZABETH LARGE, BALTIMORE SUN
In the summer, the complexities of throwing a party melt away like ice in a pina colada. The setting? No sweat. Your backyard, lit romantically with lanterns and tea lights. The food? Dishes you've made in advance and serve cold or at room temperature. Or even easier: a gourmet-to-go picnic. The attire? Flip-flops optional. This season, stores are filled with things to make your party-giving even easier.
REAL ESTATE
June 1, 1997 | NONA YATES
Here are some sources for help: * UC Cooperative Extension for Los Angeles County (213) 744-4863 Master gardeners provide assistance to the home gardener. (Each county has its own extension office.) * The Southern California Gardener (310) 395-7023 The award-winning newsletter is filled with gardening knowledge. * National Gardening Magazine (800) 727-9097 or (800) LETSGRO General gardening information. On the Internet * The Internet Shrine to the Tomato http://users.aol.com/RBI82/randy/tomato.
Los Angeles Times Articles
|