November 23, 2013
Mashed potatoes 30 minutes. Serves 4 6 baking potatoes Salt 1/2 to ¾ cup hot milk, evaporated milk, half-and-half or whipping cream 1/4 cup butter, softened Pepper Cream, optional 1. Cook potatoes by either boiling or steaming: To boil, in heavy saucepan with tight-fitting lid, cook the potatoes in about 1 inch boiling, salted water until fork-tender. If whole, cook 30 to 40 minutes; if cut up, 20 to 25 minutes. If lid doesn't fit tightly, the water may boil away.
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.
November 19, 2013
Have you submitted your recipe yet? You only have until Tuesday night at midnight to enter our fourth annual Los Angeles Times Holiday Cookie Bake-Off. If you think you've got the best holiday cookies ever, go to our Facebook page and submit your recipe, along with a short essay about why your cookie is such a holiday favorite. Include a photo if you can; voters will want to see proof. We have more than 200 entries so far! If you're curious about the competition, check out the Hazelnut Diamonds from Ruth Honegger of Los Angeles.
November 19, 2013 |
Thanksgiving is little more than a week away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I are demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from Russ, made with Fuyu persimmons, is just the thing. Russ demonstrates the recipe in the video above.
November 18, 2013 |
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.
November 13, 2013 |
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.