September 29, 2012 |
This week, deputy Food editor Betty Hallock profiles Proof Bakery and its owner and chef, Na Young Ma. An excerpt: If the heart of a bakery is its oven, then Proof Bakery 's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays - or 72 pies - at a time. The oven, about the size of a 10-foot U-Haul truck, is 50 years old, inherited with the space, and its quirks provide the cult Atwater bakery its pulse. "When someone first showed me how to light it, you had to fill a basin with gas, light a newspaper and throw it in," says owner Na Young Ma. "It was like 'Backdraft.' " "But I have learned to love it. " (She also has since installed a modern igniter.)
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.
May 25, 2013 |
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.
April 21, 2013 |
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.
August 14, 2012 |
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.
June 9, 2013 |
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.
October 25, 2013 |
The cover of Amy Fothergill's new cookbook, “The Warm Kitchen,” barely hints at what's inside. There are photos of pasta, bagels, a cupcake and a brownie. It's the subtitle that gives it away: This is a book for people who eat gluten-free. Fothergill is an enthusiastic guide to making gluten-free foods that mimic their with-gluten versions, recipes she devised, she writes, with persistence and with the help of family and friend tasters. It's a journey that began in 2007, when her daughter, at 13 months, developed the skin ailment eczema and the family learned she had many food sensitivities, including to gluten -- a protein found in wheat, barley and rye. Fothergill, a cooking instructor and consultant, provides more than recipes.
November 23, 2013 |
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.