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.
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.
August 11, 2004 |
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.