January 14, 1988 |
Question: An Italian cooking expert I'm not, so when it comes time to top the various pasta dishes I make I'm at a loss. Could you please explain the differences between the sauces used in Italian cooking? For instance, what exactly are the differences between marinara, pesto and regular tomato sauce? Answer: The following is a partial list of pasta sauces excerpted and adapted from "A Pocket Guide to Italian Food and Wine" (A Fireside Book--Simon & Schuster: 1986, $5.
November 21, 1999 |
The few cool days we've had this season have put my taste buds in an autumn mood. Warm and homey baked casseroles sending good smells through the house are a more than fair trade for less sunshine and slowly approaching cold weather (OK, maybe not cold, but at least cooler). This sumptuous and filling breakfast takes advantage of seasonal tart apples. They meld well with the Italian triple-cream cream cheese used here, also known as mascarpone.
November 20, 1986
The Walnut Valley Unified School District and the Walnut Valley Educators Assn., representing teachers, have agreed on a contract that includes a 12% salary increase over two years. Teachers will receive a 6.5% increase for 1986-87, retroactive to Sept. 1, and 5.5% for the 1987-88 year. Salaries range between $20,000 and $40,000.
November 14, 2007
Recipe: Mushroom-walnut stuffing Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 2 leeks, white parts only 1/4 cup oil, divided 2 stalks celery, chopped 1 tablespoon butter 1/2 pound brown mushrooms, quartered Salt 1 shallot, minced 1 cup toasted walnut halves and pieces 1 pound unseasoned bread cubes 2 tablespoons walnut oil ...
January 2, 2008
Total time: 1 hour, plus overnight chilling time Servings: Makes about 5 1/2 dozen cookies Note: Adapted from "Pure Dessert" by Alice Medrich 2 cups flour 1 cup walnuts 3/4 cup sugar 1/4 teaspoon salt 2 teaspoons fresh, finely ground medium-roast (not espresso-roast) coffee beans, plus about 70 whole beans for garnish 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter 1 tablespoon plus 1 teaspoon brandy 1 1/2 teaspoons vanilla extract 1. Combine the flour, walnuts, sugar and salt in the bowl of a food processor and pulse until the walnuts are finely ground.
December 9, 2010
Gruyère and walnut bread Total time: About 1 1/2 hours, plus rising and cooling times Servings: 16 to 20 Note: Adapted from "Bake!" by Nick Malgieri. This recipe requires the use of a stand mixer. Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. 6 1/2 cups bread flour (spoon into a dry measuring cup and level off) 1 tablespoon sugar 1 tablespoon salt 2 teaspoons coarsely ground black pepper or crushed red pepper, optional 1/4 cup (1/2 stick)
October 22, 1992 |
I grew up with 2 1/2 acres of walnut grove for a back yard, and my earliest distinct memory is the bitter, urgent scent of crushed walnut leaves. My father had bought the land just before I was born with the idea that the walnuts would cover the property taxes of our new home. The San Fernando Valley had been a walnut-growing center for a long time, though, and the trees were old and eventually they didn't crop enough to sell, but for a couple of years in the '40s, I was a walnut-farming kid.
December 7, 1989 |
DEAR SOS: The Piret M Bistro Gallery in Encinitas, Calif., makes a wonderful chicken salad with apples and walnuts. The dressing is especially good. The recipe would be greatly appreciated.--LISA DEAR LISA: The salad, according to Piret M Bistro Gallery, is a favorite on luncheon menus, bridal and baby showers and buffets, since it can be made well ahead of time and requires no last-minute fuss. And you can't beat that, especially around the holiday season.