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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.
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.
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.
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.
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.
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.
February 20, 2013 | By Mary Forgione, Los Angeles Times Daily Travel & Deal blogger
Las Vegas has been "engaged in a high-stakes restaurant arms race since it welcomed Spago 20 years ago," the New York Times wrote last year of the area's eateries that brought in $8 billion in 2011. Amid all the Godzilla -sized mojitos and celebrity-chef-driven menus on the Strip, healthy fare usually isn't at the top of the list. So I was surpised to find a Healthy Eating mobile app from (drum roll) MGM Resorts International . Of course, "healthy" is a subjective term (more on that later)
May 3, 2013 | By Lisa Boone
For years the neighborhood florist was the go-to place for special-occasion arrangements and the occasional pick-me-up of cut flowers. Now as grocery stores, farmers markets -- even hardware stores -- have made fresh flowers so readily available, designers Alethea Harampolis and Jill Rizzo of the San Francisco firm Studio Choo have another suggestion: Make your own. Harampolis and Rizzo share their floral arranging skills in "The Flower Recipe...
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