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 4, 2012 |
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.