March 2, 2011
Homemade pop tarts Total time: 2 hours Servings: 8 pop tarts Note: The pie dough also makes enough dough for 1 double-crust or 2 single-crust pies. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Pie dough 3/4 cup plus 2 tablepsoons (1¾ sticks) butter 1/2 cup cold water 13/4 cups (7.4 ounces)
July 27, 2005 |
One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together. Just the other night he made mahi-mahi, abstemiously braised in tamari and mirin while I sauteed yellow crookneck squash in butter with chanterelles and then reflexively added the splash of heavy cream I knew would bring both the flavors and textures together even more luxuriously.
June 24, 2009
Total time: 25 minutes Servings: 4 appetizer portions Note: If you can't find fried tofu, use the firmest fresh tofu you can get. Press the tofu down, leaving something heavy (such as a cutting board stacked with your heaviest cookbooks) on top to squeeze out as much moisture as you can. Cut the tofu into 1-inch cubes and dust lightly with cornstarch before frying. 3 tablespoons soy sauce 1 teaspoon rice wine vinegar 1 teaspoon sugar 1 stalk green onion, chopped 1 clove garlic, minced 1/2 teaspoon red chile, finely chopped 1/2 teaspoon freshly ground black pepper 5-7 ounces fried tofu, cut into 1-inch cubes Vegetable oil 1. In a small bowl, combine the soy sauce, vinegar and sugar, stirring until the sugar is completely dissolved.
July 15, 2010
Quinoa lentil salad with tomatoes Total time: 50 minutes, plus cooling and chilling times Servings: 6 1 cup French green or brown lentils, sorted and rinsed Salt and pepper 1/4 cup white wine vinegar or cider vinegar, plus more for drizzling 1 cup quinoa, rinsed and strained 1/2 cup olive oil, plus more for drizzling 1 large garlic clove, minced 1/4 cup chopped fresh mint 1/4 cup fresh parsley 2 cups...
May 13, 2013
Total time: 40 minutes, plus at least 4 hours' chilling time Servings: 6 to 8 Note: This slightly sweet soup is an adaptation of a classic Hungarian dish. It makes an elegant first course for an early-summer dinner. 8 whole cloves 12 whole allspice 1 (3-inch) cinnamon stick 12 whole black peppercorns 1 (750-ml) bottle rose wine 1/3 cup sugar 2 pounds cherries, stemmed and pitted 1 tablespoon balsamic vinegar 1/4 teaspoon almond extract 3/4 cup creme fraiche or yogurt, plus 1/2 cup more for serving 1. Cut a piece of cheesecloth about 5 inches square.
August 30, 2010 |
I took glucosamine and chondroitin for about seven months. I had gotten little relief for my back pain, but I was willing to continue it to see if eventually it would help. Around that time, I had blood work done and found that my cholesterol had jumped from under 200 to 239. I had made no changes in lifestyle or diet other than these supplements. I haven't taken any since. Dozens of readers report a rise in cholesterol associated with taking glucosamine and chondroitin. In many cases, cholesterol levels go back down after the supplements are discontinued.