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FOOD
December 30, 2010
The L.A. Times Food section published almost 300 recipes in 2010 — more than most cookbooks. All of them were thoroughly reviewed in our test kitchen, often several times, before they ever saw print. We test and test and test until we're sure the recipe is as good as it can be, and that it's written clearly enough for any cook to understand. It's a lot of work, but in the end it's what gives us recipes that you can rely on. Still, even though we treat all of our recipes equally, inevitably there are some that we love more than others.
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NEWS
April 21, 2013 | By Noelle Carter
This week's Culinary SOS request comes from Katya Culberg in Los Angeles: " In the heat of August, I stopped for lunch at Paper or Plastik Cafe . I had the most amazing cold borscht. It was light and refreshing and full-flavored and, like my bubby's, only distilled down to the essence of borscht. Is there any chance you could get Paper or Plastik to share the recipe?" A quick glance at that signature shade of red, and this might look like any run-of-the-mill borscht.
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.
NEWS
May 25, 2013 | By Noelle Carter
Wondering what to do with your summer produce? This week, Food editor Russ Parsons shares 4 ways to cook 5 different types of summer produce , including tomatoes, eggplant, peppers, zucchini and corn. Corn salad? Check. Eggplant appetizer? Check. Zucchini pasta? Check. You get the idea. And what about breakfast? Well, it doesn't get any more fun than puffed pancakes : "Call them what you will - Dutch babies, German pancakes, Dutch puffs - they're all about the souffle factor.
NEWS
August 14, 2012 | By Noelle Carter
Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and easy to assemble -- no cooking required. Click here for 12 recipes for cool summer slaws When you think slaw you might think cabbage, or maybe you've even gone so far as to try slaws made from broccoli or carrots. But there's a big, wide world of slaw possibilities out there, particularly in the summer, when so much produce is at its prime.
NEWS
May 15, 2013 | By Noelle Carter
Happy National Chocolate Chip Cookie Day! Whether you're more of a crisp and crumbly kind of fan, or you prefer yours soft and chewy, this all-inclusive celebration requires only one thing: a sweet tooth. Oh, and plenty of chocolate. Ever wonder how the chocolate chip cookie came to be? The cookie was created in the 1930s by Ruth Wakefield at the Toll House Inn in Whitman, Mass. According to Nestle , Wakefield added bits of chopped chocolate to a batch of butter cookie dough, expecting the chocolate to melt into the cookies as they baked.
NEWS
June 9, 2013 | By Rene Lynch
Mancakes are pancakes without all the froufrou stuff. And they're hearty enough to serve up to dear ol' dad on Father's Day. Dads deserve breakfast in bed, too, you know. But somehow, that's seen as a Mother's Day thing. Well, we're challenging that assumption this Father's Day. (Which, by the way, is coming right up on Sunday, June 16, don't forget!) PHOTOS: Mancakes: Pancake recipes hearty enough to serve on Father's Day We've culled the Los Angeles Times' Test Kitchen for pancake recipes that will stick-to-your ribs and keep you full until lunch.
FOOD
November 23, 2013 | By Noelle Carter and Russ Parsons
Most of our Thanksgiving menus are so time-honored they might as well have been written in stone. And we respect that. It is, after all, our one national food holiday. And cooking the same dishes our parents and grandparents did provides a very concrete tie to family traditions. But sometimes you want to just tweak a little at the edges to make those dishes your own, and maybe start a new holiday tradition. Working within the hallowed framework of turkey, dressing, mashed potatoes, gravy and cranberries, we've come up with some suggestions to get you started.
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