January 16, 1997 |
Food styles change almost without our realizing it. One day we are cooking spaghetti and meat balls and, the next thing you know, it's pasta and porcini mushrooms. With the ever-changing style and taste of food, we often discard a fine recipe because it seems passe. I was looking through recipes from cooking classes in the early '70s and came upon one on which I had noted in the margin, "very good, repeat this."
July 17, 2002 |
DEAR SOS: Perhaps as many as 15 or 20 years ago, The Times printed a recipe called Rancho Bernardo Inn Walnut Bread. It was absolutely delicious. Can you reprint it? GINA ZUCCHERO Thousand Oaks DEAR GINA: This is a quick bread, meaning baking soda is used as a leavener instead of yeast. If your baking soda is old, buy a new box. Your bread will rise up beautifully. Slice it thin and lightly toast it for breakfast. It's great. Rancho Bernardo Inn's Walnut Bread Active Work Time: 15 minutes Total Preparation Time: 1 hour, 10 minutes 1 cup (2 sticks)
May 30, 1991 |
Shopping carts and cappuccino haven't mixed much, but that's just changed. Now you can sip freshly brewed coffee, espresso, cappuccino, and caffe latte while you shop for groceries. Starbucks, a Seattle-based specialty coffee company, has opened retail outlets in three Pavilions markets, dispensing premium coffee beans and hot concoctions. The three locations are 727 N. Vine St., Los Angeles (at Melrose); 8969 Santa Monica Blvd., West Hollywood, and 11750 Wilshire Blvd.
September 11, 1988
FLIPPING THROUGH Elizabeth Alston's diminutive new cookbook, "Biscuits and Scones," (Clarkson N. Potter: $8.95) is an appetite-whetting experience. There are only 62 recipes in this 5x7-inch volume, but they range from the familiar, simple baking-powder biscuit to a selection of teatime favorites and sweet biscuit-dough-based desserts with unusual flavorings. An apple pandowdy recipe, for instance, adds rosemary and lemon to lightly sweetened apples before topping them with a rich biscuit crust.
February 10, 2011
Polish white borscht Total time: 2 hours Servings: 12 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. 1 1/2 pounds smoked kielbasa 6 eggs 8 cups water 2 tablespoons butter 4 cloves garlic, minced 4 leeks, white and light green parts only, sliced into thin rounds 2 baking potatoes, peeled and cut into 1-inch cubes 1/4 cup flour 1 1/2 cups sour cream 1/4 cup prepared horseradish Salt and pepper to taste 1. Into a 4-quart heavy-bottom pot, place the kielbasa and the eggs (still in their shells)
May 17, 1999
A Good Morning A leisurely weekend breakfast treat: mushroom caps stuffed with lox and eggs, topped with sour cream . . . the low-fat way.