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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)
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BUSINESS
February 9, 2014 | By Stuart Pfeifer
People like rich, tasty food - and sweet, smooth desserts. That's a recipe the Cheesecake Factory Inc. has been following for more than three decades. The company's roots can be traced to the home kitchen of Evelyn Overton, who ran a small baked goods business from the family home in Detroit in the 1940s. She and her husband, Oscar, later moved to California to launch a bakery. In 1978, their son, David, opened the first Cheesecake Factory restaurant in Beverly Hills. "I didn't know what I was doing," David Overton told The Times in a 2011 interview.
HEALTH
January 31, 2014 | By Jessica P. Ogilvie
At 24, professional snowboarder Elena Hight is already a two-time Olympian and in training for the 2014 Olympics in Sochi, Russia. Raised near the mountains in California, she began hitting the slopes as a child and competed in her first Olympics at age 16. Hight, now a full-time boarder, is also passionate about surfing and cooking. Here, she discusses how she stays in shape mentally and physically. How did you learn to snowboard and develop it as a passion? I was born in Hawaii, and my family relocated to the mountains in Lake Tahoe when I was 6 years old. My dad was a surfer his whole life, and the first thing he did when we relocated was teach my whole family to snowboard, and I just took to the sport real quickly, and it took off from there.
NEWS
January 31, 2014 | By Noelle Carter
Planning a Super Bowl party and wondering how to lay out the spread? Get creative and build a stadium out of food! It takes a little planning, but a food stadium can be loads of fun to build, and you can scale it to suit the size of your party. Planning a large crowd? Build a massive stadium with all sorts of snacks, simple main dishes, and even desserts. If you're limiting the gang, have fun stacking a few items around a favorite dip or spread. PHOTOS: Tips for building your own food football stadium In the video at the top, I describe how to build a stadium of snacks for the big game (and deputy Food Editor Betty Hallock walks you through an amazing game day cocktail)
NEWS
January 30, 2014 | By Noelle Carter
Beer-battered shrimp, linebacker ribs, macho nachos, chili recipes galore ... and more. Score big with your guests on game day with these recipe favorites. We've compiled 61 winning recipes for your Super Bowl-viewing pleasure, including simple snacks, hearty mains, sides and more. Keep the fans sated with monster turkey wings, dig into creamy black bean hummus, and everyone wins when you're serving smashed fries with creamy ranch dip. These are just a few of the many ideas we have for you!
NEWS
January 17, 2014 | By Noelle Carter
This is winter? Doesn't feel like it. In fact, this is perfect grilling weather. So we laid it out -- salad, side and main course -- fix them all or pick and choose. Grilled romaine with walnuts, Parmesan and anchovy dressing: Grilled tender hearts of romaine are tossed with a fresh anchovy dressing, toasted walnuts and shaved Parmesan for a salad, or light dinner, that comes together in 30 minutes. Green beans with pickled shallots: Green beans are quickly softened over the grill, the lightly charred beans dressed with olive oil, salt and tangy quick-pickled shallots.
BUSINESS
December 12, 2013 | David Lazarus
There's at least $400 million on the line in Friday night's Mega Millions lottery drawing, which has produced the usual heavy breathing over the prospect of big money. But Andre Evangelista's chances - and yours - of winning are worse than ever. "It's completely unfair," Cypress resident Evangelista, a frequent lottery player, told me. "They're making it harder to win so the jackpots get bigger and more people play. " Personally, I think that regularly buying lottery tickets makes as much financial sense as hoping you'll trip over a bar of gold on your way to work.
FOOD
December 5, 2013
Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only)
FOOD
December 5, 2013
Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets. Don't substitute blue crab meat for the Dungeness -- it has a very different flavor and won't work nearly as well. VIDEO: Watch this recipe being made. 1 head Belgian endive 1/4 pound Dungeness crab meat 3 tablespoons toasted slivered almonds 1/4 cup mayonnaise 2 teaspoons Dijon mustard 1/2 pound rice vermicelli Salt 1 package rice paper wrappers 1 bunch watercress, leaves only 1. Separate the Belgian endive into individual leaves, stack them into small bunches and slice them lengthwise into very thin slivers.
FOOD
December 5, 2013 | Los Angeles Times Staff Writer
Total time: 2 hours, plus chilling and assembly time Servings: 4 Note: Please see the accompanying source box on where to buy seafood. Fresh, cooked Dungeness crab can be substituted for the live crab (omit Step 5). 2 bay leaves 8 parsley sprigs 4 thyme sprigs 3 cloves garlic 2 tablespoons black peppercorns 1 small to medium fennel bulb, trimmed and coarsely chopped 2 carrots, peeled and cut crosswise into about ¿1/2¿-inch pieces 3 leeks, dark and light parts, rinsed and cut into¿ ¿1/2¿-inch pieces 2 cups dry white wine 1 cup white wine vinegar 2 lemons, halved Fine sea salt 12 large shrimp (1 pound total)
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