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Skillet

FOOD
February 11, 1988 | JANE SALZFASS FREIMAN, Freiman is a New York-based food writer
Cakes baked in skillets have a uniquely homey, informal quality and special ease of preparation. The recipe here combines a buttery caramel-and-apple top surface with tender spice cake below, and it is the perfect ending for a casual lunch or dinner--particularly with vanilla ice cream or whipped cream. Processing time for the batter is less than one minute, which surely is faster than using a cake mix.
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HOME & GARDEN
April 25, 1992
It's tempting to buy a new set of cookware because of its design or color. It's important, however, that cooks match the cookware material to the type of cooking they do. For general-purpose range-top cooking, aluminum is a good choice. It is lightweight, conducts heat well and is easy to handle. The heavy-duty aluminum cookware used in restaurants is also available to the public and is virtually indestructible. Cast-iron cookware is excellent for browning meats and for slow cooking.
ENTERTAINMENT
November 6, 2000 | DON HECKMAN, SPECIAL TO THE TIMES
Jazz is where you find it. Both the swing revival movement and the new jam bands are providing an impressive amount of jazz-related music to audiences that might not otherwise be drawn to it. And the key factors in their appeal are accessibility and danceability. The performance by Lavay Smith and the Red Hot Skillet Lickers at the Knitting Factory Hollywood on Friday night was a good example.
FOOD
April 23, 1992 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: Each time we dine at Kokomo's Steak House in the Mirage Hotel in Las Vegas, we order tomato soup made with gin. It's truly the most luscious, velvety soup we have ever tasted. Do you think the restaurant people will share their recipe? --DOROTHY DEAR DOROTHY: Mirage executive chef Ken Weicker was pleased to share the recipe. The soup is served daily at Kokomo's.
FOOD
February 21, 1991 | ABBY MANDEL
Stir-frying, which originated in China, is one of the best techniques for producing dinner in a matter of minutes. The following stir-fry dishes are nutritious, colorful, appealing and often less pricey than a conventional meal of meat, vegetables and potatoes. The trick for really quick cooking is to have the ingredients--vegetables and meat--all cut to size and ready to go so that when you come home at the end of a day, you can go right to the stove.
FOOD
July 12, 1990 | ABBY MANDEL
Some people think that cooking fresh vegetables requires culinary experience and time-involved preparation. Nothing could be further from the truth. Now is the best time to discover the real truth about vegetables. The stores are brimming with summer's bounty, and truly fresh vegetables need little embellishment to bring out their great flavor. The microwave is not the ideal tool in which to quickly cook vegetables; a skillet, which can be just as fast, has other advantages.
FOOD
August 29, 1996 | PHIL ANDRES and RUSS PARSONS; Parsons is deputy food editor, Andres is a freelancer and former intern in the Times Test Kitchen.
Most of us have a sort of love-hate relationship with frying. Well, more of a love-fear relationship, really. On the one hand, there's the sheer pleasure of eating fried food. On the other, there's the knowledge that too much fat isn't good for us. If fried foods didn't absorb so much oil, we might not feel so guilty about eating them. But that greasiness is where much of the flavor comes from.
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
August 11, 2012
Total time: 1 hour, 15 minutes, plus cooling time Servings: 12 tostadas Note: In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here. If you're using a different variety, start with one teaspoon and work your way up. Before serving, soak the thin white onion slices in cold water at least 15 minutes. 1 pound chicken breasts, bone-in, skin removed 1 bay leaf 1 small unpeeled clove garlic, plus 1 clove minced garlic, divided 1/4 small white onion, plus 1 cup chopped white onion, divided, plus thin white onion slices for serving 2 tablespoons vegetable oil 3 tomatoes (about 1 pound)
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