Advertisement
 
YOU ARE HERE: LAT HomeCollectionsRecipes
IN THE NEWS

Recipes

NEWS
November 18, 2013 | By Noelle Carter
You can't beat the rich flavor to be had from these dishes, each ready in 45 minutes or less. They're just a few of the many vegetarian options available in our new recipe database : Wild mushroom frittata: Love mushrooms? You can't beat this frittata combining thinly sliced wild mushrooms with tangy creme fraiche, Pecorino Romano, sliced garlic and shallot, and fresh thyme and chives. Brussels sprouts salad with mustard vinaigrette: This fun salad gets its crunch factor from blanched Brussels sprout leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds.
Advertisement
NEWS
November 13, 2013 | By S. Irene Virbila
Amid this season's flurry of massive cookbooks from important chefs such as David Kinch (Manresa), Daniel Patterson (Coi), Daniel Boulud (Daniel) and more, comes this modest entry from former Chez Panisse chef David Tanis, “One Good Dish: The Pleasures of a Simple Meal” (Artisan, 2013, $25.95). I sat down with the book the other day and read his short, but sweet introduction. What he means by one good dish is "tasty, simple and real," i.e., something a home cook could make without devoting the entire weekend to one recipe.
FOOD
November 13, 2013
Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison's "Local Flavors. " This recipe uses a standard 9-inch pie plate. 2 1/4 cups flour 1/2 teaspoon plus 1/8 teaspoon sea salt, divided Zest of 2 lemons, divided 3/4 cup (1 1/2 sticks) plus 2 tablespoons cold butter, divided 1/2 teaspoon cider vinegar 1 egg, separated 1/2 cup plus 1 tablespoon sugar, divided 3/4 cup light brown sugar, packed 1/4 cup quick-cooking, small-pearl tapioca 1/2 teaspoon cardamom 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 4 cups peeled, cored and sliced pears (4 to 5 pears)
NEWS
November 13, 2013 | By Noelle Carter
Thanksgiving is just days away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I will be demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. Pumpkin shows up on the Thanksgiving table in so many guises. But have you ever thought about using the seeds? This twist on turkey dressing is so spectacular it was voted one of the best recipes of the year in 2008. Combine toasted pumpkin seeds, or pepitas , fragrant Spanish chorizo, chiles and corn bread and there will be no question as to why it is such a winner.
NEWS
November 13, 2013 | By S. Irene Virbila
As of today, “ Modernist Cuisine at Home ” by Nathan Myhrvold and Maxime Bilet has been turned into a brilliant interactive app by the geniuses at Inkling. Go to Inkling.com to download the free sample chapter "A Modernist Meal at Home. " After that, any of the 24 individual chapters ("Breakfast Eggs," "Cooking Sous Vide" or "Cheeseburger," anyone?) are available at $4.99 each. The entire book with 416 recipes, almost 1,700 photos and 37 technique videos is $79.99 on Inkling or at the Apple app store . Expensive?
NEWS
November 12, 2013
Shauna Cruz of Vallejo, Calif., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these peppermint pinwheels. "Four years ago, my roommates and I started the 'Annual Christmas Cookie Sweatshop' party for our friends and family, and I make over 1,000 cookies for them to eat and decorate [Hence the 'sweatshop']. Every year, there is high demand for the peppermint pinwheels!" You can find the recipe below. Think you can do better? Well, don't just sit there!
NEWS
November 8, 2013 | By Noelle Carter
Thanksgiving is just days away, and it's never too soon to start planning your menu! Food editor Russ Parsons and I will be demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. We're beginning with a Test Kitchen favorite: pumpkin-thyme dinner rolls. This recipe, from food writer Regina Schrambling, is a reminder that a well-made roll is something special. Crisp on the outside but tender at the center, and terrific enough to have been named one of our best recipes of the year in 2002, they adapt easily to even the most crowded holiday schedule.
NEWS
November 5, 2013 | By Noelle Carter
You don't just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it's perfect for adding substance and heft to a variety of recipes, from breads to soups and stews, as well as salads. Check out these ideas: Cucumber and yogurt soup with barley: For a soup at once filling and refreshing, you can't beat this recipe, which combines cool cucumbers and yogurt with fresh garlic, mint and dill, along with pearl barley and crunchy walnuts.
FOOD
November 2, 2013
30 minutes, plus cooling time. 24 oysters 2 tablespoons (generous 1 ounce) butter, divided, plus melted butter for drizzling over the oysters before baking Scant ¼ cup (scant 1 ounce) thinly sliced shallots 1/2 teaspoon dry English mustard powder 1/4 cup plus 1 tablespoon (2½ ounces) white wine Scant 2½ teaspoons (1/3 ounce) fresh-squeezed lemon juice 1/2 cup (4 ounces) heavy cream 1 1/2 tablespoons (1 ounce) Dijon mustard About 1/8 teaspoon sea salt 24 medium oysters, preferably East Coast oysters with a deep cup, such as Naked Cowboys, Malpeque, Beau Soliel or Wellfleet 1/4 cup fresh white bread crumbs 24 slices green onion, green parts only (cut on a bias as thin as you can, hold them in ice water)
Los Angeles Times Articles
|