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Food
Food

Top 10 recipes of 1996:

  • RECIPE: HOSTERIA DERBY'S MEXICAN PAELLA

    RECIPE: HOSTERIA DERBY'S MEXICAN PAELLA

      24 medium shrimp 3 to 4 quarts fish or chicken stock 1/2 cup plus 2 tablespoons olive oil 1/2 cup vegetable oil 6 cloves garlic, sliced 1 sprig rosemary, chopped 12 pork ribs 12 Catalonian sausages (Spanish sausage) or any pork sausage, thickly sliced 12 small chicken drumsticks or thighs or...

  • RECIPE: ANNE BUNCH'S COCONUT CAKE

    RECIPE: ANNE BUNCH'S COCONUT CAKE

      Note: It's more convenient to make the pastry cream the day before so it will be completely cooled and ready to fill the cake. CAKE 4 eggs 2 cups sugar 2 1/2 cups unbleached all-purpose flour plus extra for dusting 2 teaspoons baking powder 1 teaspoon salt 1 cup oil 1 cup dry white wine 1 tablespoon...

  • RECIPE: WILD BLUEBERRY BUCKLE

    RECIPE: WILD BLUEBERRY BUCKLE

      Note: Among the cobblers, slumps, grunts, crisps, pandowdies and other old-time Yankee desserts we tried in The Times Test Kitchen for a Fourth of July report by Food writer Charles Perry, wild blueberry buckle was our favorite. It disappeared within minutes. In effect, a buckle is an upside-down...

  • RECIPE: GRAPEFRUIT ICE

    RECIPE: GRAPEFRUIT ICE

      Note: Few foods are cleaner-tasting than this grapefruit ice, which Times Test Kitchen Director Donna Deane developed for an early January cover story on low-fat cooking. After so many turkeys and rich holiday desserts, this recipe became an early favorite of ours. It not only tastes great, it...

  • RECIPE: LAMB SHANK KORMA

    RECIPE: LAMB SHANK KORMA

      Note: Lucknow, a city renowned among India's Muslims for its elegant way of life, is where this refined, highly aromatic dish comes from. We printed the recipe last January in Charles Perry's review of Camellia Panjabi's "The Great Curries of India." The recipe calls for kewra essence, an exotic...

  • RECIPE: OLD-FASHIONED STRAWBERRY SHORTCAKE

    RECIPE: OLD-FASHIONED STRAWBERRY SHORTCAKE

    Note: New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier." After tasting Forgione's shortcake for ourselves, we had to agree. Most of us said we'd never tasted a better shortcake....

  • RECIPE: SOFT MOLASSES COOKIES

    RECIPE: SOFT MOLASSES COOKIES

      Note: Over the years, several Culinary SOS readers have requested recipes for soft molasses cookies; one specified the kind sold off the Helm's Bakery trucks that used to roam the Southland. This is the recipe we published in November, and it's a good one. After testing it, we couldn't stop eating...

  • RECIPE: CHOLENT

    RECIPE: CHOLENT

      Note: The slow-cooking Sabbath stew cholent reminded a few tasters in The Times Test Kitchen of the French bean-and-meat stew cassoulet. One difference: This stew calls for barley, which adds a nice textural contrast to the softer beans. The recipe, which was published with a story by Joan Nathan...

  • RECIPE: LINDSEY SHERE'S ALMOND TART

    RECIPE: LINDSEY SHERE'S ALMOND TART

      Note: On the opening night of Alice Water's Berkeley restaurant Chez Panisse, pastry chef Lindsey Shere served almond tart. Twenty-five years later, just before the restaurant's silver anniversary, we found Shere still in the kitchen, overseeing the desserts of Chez Panisse for Waters, who went...

  • RECIPE: TERRINE OF SUMMER BERRIES IN ASPIC

    RECIPE: TERRINE OF SUMMER BERRIES IN ASPIC

      Note: In her summer story about the world of gelatins beyond Jell-O, Michelle Huneven got a lesson in gelatins and aspics from French-trained chef Patrick Healy, who runs the kitchens at Xiomara and Oye! in Pasadena and the Buffalo Club in West Los Angeles. In this dessert recipe, Healy demonstrated...

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