November 24, 2012 |
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.
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)
January 27, 2011 |
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.
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.
November 12, 2010 |
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.
September 25, 2010 |
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.