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FOOD
December 8, 2012
  Total time: 2 hours Servings: 6 to 8 Note: Serve the kugel with sour cream or extra virgin olive oil. 2 1/2 pounds baking potatoes (about 8), scrubbed, unpeeled Salt and freshly ground pepper 4 tablespoons extra virgin olive oil, divided 2 onions, chopped (3 cups chopped) 5 cloves garlic, finely chopped (5 teaspoons) 1 1/3 cups sour cream, divided 1/2 teaspoon freshly grated nutmeg, or to taste, divided Cayenne pepper to taste 2 large eggs, beaten 1/3 cup grated Parmesan cheese Paprika for sprinkling 1. Place the potatoes in a large saucepan with water to cover by about 1 inch and a pinch of salt.
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FOOD
December 5, 2013
Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only)
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FOOD
January 27, 1994 | ROSE DOSTI
DEAR SOS: If I were dying, I would want the coffee cake served in the junior and senior high school cafeterias in Los Angeles as my last meal. Do you, by chance, have the recipe? --MICHELE DEAR MICHELE: Our sentiments exactly. Here's the recipe as provided by the Los Angeles Unified School District archives. As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.
HEALTH
September 27, 2013 | By Mary MacVean
Ted Labuza ate sour cream two weeks past its due date. And lived to tell the tale. Dana Gunders went to the market and found fat-free milk in quarts that had no date label; the half-gallons had a "sell-by" date. A container from a different brand had a "best-by" date. Even though nearly all consumers make some decisions about what to throw away based on those stamped dates, they cannot rely on them, said Gunders, food and agriculture staff scientist at the Natural Resources Defense Council.
FOOD
January 16, 1997 | MARION CUNNINGHAM, SPECIAL TO THE TIMES; Cunningham's latest book is "Cooking With Children" (Alfred A. Knopf, 1995)
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."
FOOD
July 17, 2002 | CINDY DORN, TIMES STAFF WRITER
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)
FOOD
May 30, 1991 | BARBARA HANSEN, TIMES STAFF WRITER
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.
MAGAZINE
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.
FOOD
August 11, 2004 | Charles Perry, Times Staff Writer
Bosnian food? Bosnia has been in the news for years, but its cuisine is something most of us have never known. The closest we came was in the 1980s, when there were a fair number of Yugoslav restaurants around town and one of them announced it was going to add a Bosnian room. At the time I assumed it would serve the same dishes as the rest of the house (shish kebabs, stuffed vegetables, strudel-like pastries), only in a room with a more Turkish decor, since most Bosnians are Muslims.
HEALTH
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.
NEWS
September 18, 2013 | By Mary MacVean
Ted Labuza ate sour cream on Tuesday that was two weeks past its due date. And lived to tell the tale. Dana Gunders went to the market and found fat-free milk in quarts that had no date label; the half-gallon had a “sell-by” date, and another container from a different brand had a “best-by” date. Even though nearly all consumers make some decisions about what to throw away based on those stamped dates, they cannot rely on them, said Gunders, food and agriculture staff scientist at the Natural Resources Defense Council.
MAGAZINE
June 18, 2013
Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 3/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup almond meal/flour 3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering the cake pan 1 cup sugar, plus additional for sugaring the cake pan 2 eggs Heat the oven to 350 degrees; butter and sugar a 9-inch round cake pan. Sift the flour, baking powder and salt together into a medium bowl.
FOOD
April 26, 2013
  Carrot cake ice cream Total time: 1 hour, plus chilling and freezing time Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. Servings: Makes 1 quart Spiced pecans 1 cup pecan halves 1 tablespoon butter, melted 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 tablespoons dark brown sugar 1/8 teaspoon salt 1. Heat the oven to 350 degrees.
FOOD
April 13, 2013 | By Noelle Carter
Dear SOS: We had dinner one night at Brunos Trattoria on Birch Street in downtown Brea. Although most of what we had was actually quite good, we fell in love at first bite with the budino al caramello (caramel pudding/chocolate ganache/whipped cream). Yes, it was so good that we would definitely be willing to go there just for that! Is there any way you could get that recipe? Prabha Atluri Walnut Dear Prabha: Creamy caramel custard and rich chocolate ganache are beautifully layered in this dessert, then topped with a dollop of whipped sour cream and a sprinkling of chopped toasted hazelnuts.
FOOD
December 8, 2012
  Total time: 2 hours Servings: 6 to 8 Note: Serve the kugel with sour cream or extra virgin olive oil. 2 1/2 pounds baking potatoes (about 8), scrubbed, unpeeled Salt and freshly ground pepper 4 tablespoons extra virgin olive oil, divided 2 onions, chopped (3 cups chopped) 5 cloves garlic, finely chopped (5 teaspoons) 1 1/3 cups sour cream, divided 1/2 teaspoon freshly grated nutmeg, or to taste, divided Cayenne pepper to taste 2 large eggs, beaten 1/3 cup grated Parmesan cheese Paprika for sprinkling 1. Place the potatoes in a large saucepan with water to cover by about 1 inch and a pinch of salt.
NEWS
August 20, 2012 | By Noelle Carter
For dinner tonight, look no further than our Culinary SOS from a couple of weeks ago , requested by Lynne Lipcon of Wayland, Mass.: "There are plenty of good reasons why President and   Mrs. Obama chose to return to Sweet Life Café in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home.
FOOD
December 13, 1990 | ROSE DOSTI, TIMES STAFF WRITER
DEAR SOS: Please see if you can get the Acapulco Mexican Restaurant in Pasadena to part with their recipe for chocolate chip cheesecake. It's delicious and the chocolate topping is to die for. --JEANNE DEAR JEANNE: Here's a holiday-time recipe for chocolate chip cheesecake with the secret topping. Imitation sour cream is used with sour cream and chocolate syrup for a chocolaty, creamy topping.
FOOD
May 23, 1985 | BEATRICE H. COMAS, The Christian Science Monitor
If you're ambivalent about fresh asparagus, you will probably prepare dishes where it is not the star but the stand-in. You may hide or partially disguise it in a casserole, souffle or quiche. But many people prefer fresh asparagus on its own--boiled or steamed al dente and served simply with a butter-lemon sauce.
NEWS
August 5, 2012 | By Noelle Carter
This week's Culinary SOS request comes from Lynne Lipcon in Wayland, Mass.: There are plenty of good reasons why President and Mrs. Obama chose to return to Sweet Life Cafe in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them?
FOOD
August 4, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: There are plenty of good reasons why President andMrs. Obama chose to return to Sweet Life Café in Oak Bluffs on Martha's Vineyard this summer. In my opinion, the best reason would be to delight in a bowl of white gazpacho with steamed clams, grapes, almonds and smoked paprika oil. I have never had anything like it, but it is an experience I would love to re-create at home. Can you pry the recipe from them? Thanks. Lynne Lipcon Wayland, Mass. Dear Lynne: Puréed cucumbers and grapes form the base of this wonderfully fresh, bright soup, with yogurt and sour cream adding tangy richness, fresh lemon, a nice touch of garlic, sherry vinegar and a dash of hot sauce rounding out the harmony.
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