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FOOD
January 9, 1986 | ROSE DOSTI, Times Staff Writer
Dear SOS: I'm crazy about the fajitas served at the El Torito restaurant chain. Is there a chance for the recipe? READER Dear Reader: El Torito complied with two recipes--one using beef and the other chicken, and good recipes they are, too. Chicken fajitas are basted with achiote sauce, made with achiote powder, which can be found at any Mexican grocery store or Mexican products counter of supermarkets.
ARTICLES BY DATE
FOOD
May 25, 2013
  1 hour. 6 servings 3 tablespoons olive oil 1 onion, sliced in ¼-inch half-moons 4 slices prosciutto, cut in ¼-inch ribbons 6 red and yellow bell peppers 1/2 teaspoon salt 3 cloves garlic, thinly sliced 2 tablespoons chopped parsley 1 pound spaghetti Grated Pecorino Romano 1. Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but...
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FOOD
July 14, 2011
  Kitfo Total time: 10 minutes Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. Servings: 4 Note: Niter kibe (Ethiopian butter) and mitmita powder (a spicy red pepper powder) are available at Ethiopian markets and online. 1 pound finely ground low-fat beef, such as top round, ball tips or rib-eye 4-6 tablespoons niter kibe, or more to taste (ghee is an adequate substitute)
FOOD
May 20, 2013
  Total time: 1 hour, 5 minutes Servings: 4 Caramelized onions 4 slices applewood-smoked bacon 2 onions, sliced (about 4 cups) 1 teaspoon sugar 2 tablespoons balsamic vinegar 1 teaspoon ketchup 2 teaspoons Worcestershire sauce 2-3 drops liquid smoke 1/4teaspoon salt 1/2 teaspoon pepper 1. Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. Crumble 1 slice and set aside; reserve the rest of the bacon for another use. Measure 2 tablespoons of the bacon fat into a medium heavy skillet.
FOOD
May 20, 2013
  Total time: 1 hour, 5 minutes Servings: 4 Caramelized onions 4 slices applewood-smoked bacon 2 onions, sliced (about 4 cups) 1 teaspoon sugar 2 tablespoons balsamic vinegar 1 teaspoon ketchup 2 teaspoons Worcestershire sauce 2-3 drops liquid smoke 1/4teaspoon salt 1/2 teaspoon pepper 1. Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. Crumble 1 slice and set aside; reserve the rest of the bacon for another use. Measure 2 tablespoons of the bacon fat into a medium heavy skillet.
FOOD
September 27, 1990 | JAMES B. EVERTS, Rancho Palos Verdes
Marion Cunningham's so-called plain and simple burger (The Home Cook, Aug. 30) evolves, after 11 paragraphs, into a gloppy version of another fast-food specialty sandwich. Here is my version: Put one tablespoon of a mixture of melted butter and olive oil into a hot skillet. Place one-half-inch-thick ground beef patty (sirloin is too lean) into skillet just after adding one half clove crushed or chopped garlic. Cook 60 seconds, turn, cook 40 seconds. Remove burger to sturdy warmed bun. Add small handful of chopped parsley to skillet and cook 20 seconds.
FOOD
December 9, 2010
  Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from "The Lost Art of Real Cooking" by Ken Albala and Rosanna Nafziger. Dutch Baby can be served with such toppings as cinnamon, yogurt, maple syrup, honey and/or marmalade. Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1/2 cup (1 stick) butter 4 eggs 1 cup (4.25 ounces) flour 1 cup milk 1/2 cup sugar, preferably brown 1. Heat the oven to 425 degrees.
FOOD
November 7, 2007
An expert's advice on spinach HERE'S my two cents' worth on preparing large amounts of greens for the skillet ["So Many Shades of Green," Oct. 31]. I sprinkle washed greens such as spinach with coarse salt, leave them in a colander for about 30 minutes while they express their excess liquid, then rinse them well and squeeze them dry before throwing them into the skillet. I find that this method reduces the greens to about one-quarter of their bulk.
NEWS
May 20, 1987
Sheriff's deputies shot and killed a suspected burglar who they said "brushed away" barbs from an electronic Taser gun and attacked them with an iron skillet. Deputy Dave Tellez said the suspect, Eliberto Saldana, 20, of Los Angeles was discovered trying to break into the rear window of a grocery store in the 3600 block of Blanchard Street in East Los Angeles.
FOOD
February 15, 1996 | CHARLES PERRY
What's a pan? Lots of things--the shallow round frying pan, the deeper rectangular loaf pan, the even deeper round saucepan. About all you can say is that a pan's likely to be shallower than a pot, though a lot of people wouldn't be able to tell you the difference between a saucepan and a stewpot. What's a skillet? A frying pan, but properly speaking, it's a frying pan with three or four short legs on it.
FOOD
May 18, 2013
  1 hour, 15 minutes, plus cooling time. Serves 6 to 8 4 cups fresh dark cherries (about 1 pound), stemmed but unpitted 3 eggs 1/3 cup sugar 1/2 cup flour 2/3 cup milk or cream or a mixture of the two Vanilla bean, scraped Pinch of sea salt Powdered sugar for dusting 1. Heat the oven to 350 degrees. Arrange the cherries in a single layer in the bottom of a 9- to 10-inch baking dish or cast-iron skillet. 2. In a bowl, lightly beat the eggs with a fork or whisk, add the sugar, flour, milk or cream, vanilla seeds and salt.
FOOD
November 24, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I enjoy reading your column, and it occurred to me that you might be able to answer my request. "It was a dark and stormy night," like many we've recently had, when friends and I happened into Smitty's in Pasadena after the theater. Not being Pasadena locals, we didn't realize our good fortune. It was a perfect night for their signature chili and corn bread specials. Not your ground beef variety, the chili seemed to be prepared with flank steak and the corn bread was the best ever.
FOOD
July 14, 2011
  Kitfo Total time: 10 minutes Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. Servings: 4 Note: Niter kibe (Ethiopian butter) and mitmita powder (a spicy red pepper powder) are available at Ethiopian markets and online. 1 pound finely ground low-fat beef, such as top round, ball tips or rib-eye 4-6 tablespoons niter kibe, or more to taste (ghee is an adequate substitute)
FOOD
January 27, 2011 | By Noelle Carter, Los Angeles Times
I admit it. I've had a lifelong love affair with French toast. When I was a kid, there was a simple magic to it: The way the soaked bread would puff in the pan, the toast crisping to a rich, golden brown in the hot fat. Fresh out of the pan, the dish was topped with a sprinkling of powdered sugar, like a dusting of fresh snow. This was dessert for breakfast ? it almost felt wrong. With each bite, the crisp, almost brittle crust would give way to a tender, soft-as-a-pillow interior, subtle with hints of cinnamon and nutmeg and fragrant notes of vanilla.
FOOD
December 9, 2010
  Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from "The Lost Art of Real Cooking" by Ken Albala and Rosanna Nafziger. Dutch Baby can be served with such toppings as cinnamon, yogurt, maple syrup, honey and/or marmalade. Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1/2 cup (1 stick) butter 4 eggs 1 cup (4.25 ounces) flour 1 cup milk 1/2 cup sugar, preferably brown 1. Heat the oven to 425 degrees.
FOOD
November 12, 2010 | By David Karp
One of the rarest and most sought-after fruits, the Australian finger lime, has started showing up in significant quantities at the Santa Monica farmers market, creating a minor sensation. The fruit's appearance is enough to excite wonder: from the outside it looks like a little gherkin, but when sliced in half, the round, pearlescent juice vesicles ooze out of the fruit, like citrus caviar. The clean, fresh, tart lime-lemon taste is enticing enough, but the texture, crunchy and juicy, like citrus Pop Rocks, is even more prepossessing.
FOOD
May 25, 2013
  1 hour. 6 servings 3 tablespoons olive oil 1 onion, sliced in ¼-inch half-moons 4 slices prosciutto, cut in ¼-inch ribbons 6 red and yellow bell peppers 1/2 teaspoon salt 3 cloves garlic, thinly sliced 2 tablespoons chopped parsley 1 pound spaghetti Grated Pecorino Romano 1. Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but...
FOOD
January 16, 2002
Active Work Time: 30 minutes Total Preparation Time: 45 minutes My friend Pastora Ruano may make a delicious asadura or callos, but I prefer a more "common" cut of meat. Another one of her specialties is this delicious dish, typical of her village, Colomera (near Granada, southeast Spain) that is known for its almond trees. In Spain, they use a clay flameproof casserole dish instead of a skillet. 1/2 cup plus 1 tablespoon olive oil, divided 5 to 6 cloves garlic 1 onion, diced 1 (2-inch-thick)
NATIONAL
September 25, 2010 | By Eva Dou, Special to the Los Angeles Times
Fluffy, white broiler chickens pecked around the backyard while a group of two dozen people — a set of knives laid out before them — eyed them warily. Jordan Dawdy, his arm bearing tattoos of chickens and other farm animals, gave the crowd the run-down: Snap the neck, cut off the head, drain the blood, pluck, gut, done. He has the whole process down to seven minutes. The group shifted uneasily and prepared to dive in. Dawdy's "Yard to Skillet" workshops are booked full in this college town of 100,000.
FOOD
November 7, 2007
An expert's advice on spinach HERE'S my two cents' worth on preparing large amounts of greens for the skillet ["So Many Shades of Green," Oct. 31]. I sprinkle washed greens such as spinach with coarse salt, leave them in a colander for about 30 minutes while they express their excess liquid, then rinse them well and squeeze them dry before throwing them into the skillet. I find that this method reduces the greens to about one-quarter of their bulk.
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