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Food
Food

The Top 10 recipes of 2010 (plus five runners-up):

  • Recipe: Jerez-style wedding asado (Asado de boda Jerezano)

    Recipe: Jerez-style wedding asado (Asado de boda Jerezano)

    Though Southern California is full of people from the Zacatecas state of Mexico, there are hardly any real Zacatecan restaurants in the area, complained Gustavo Arellano, noted OC Weekly columnist and author of the book "Ask a Mexican!" And they certainly don't serve anything like the food made...

  • Recipe: Paradise bars

    Recipe: Paradise bars

    This recipe, adapted from the San Diego bakery Bread & Cie, was one that L.A. Times Test Kitchen manager Noelle Carter had to test over and over. Not because there was anything wrong with it but because everyone in the Food section wanted just one more taste. Take a shortbread crust, top it with...

  • Recipe: Lazy Ox Canteen's rice pudding

    Recipe: Lazy Ox Canteen's rice pudding

      Downtown's Lazy Ox Canteen isn't a fancy place. In fact, for the first couple of months it was open, there wasn't even a sign out front. But chef Josef Centeno really knows how to cook soul-satisfying food. Nothing exemplifies that better than his rice pudding. It's a thoroughly grown-up take...

  • Recipe: Frozen chocolate zabaglione

    Recipe: Frozen chocolate zabaglione

    Last summer, L.A. Times Test Kitchen manager Noelle Carter became fascinated with zabaglione, the velvety Italian dessert sauce made with egg yolks, sugar, a little bit of alcohol, and not much else. She came up with several delicious variations, but the one we liked best was this one, kind of...

  • Recipe: Warszawa's cold borscht

    Recipe: Warszawa's cold borscht

      Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades. It may be most famous for its roast duck and pirogi (and its terrific collection of Polish vodkas), but this borscht is simply unbelievable....

  • Recipe: Hickory-smoked baby back ribs

    Recipe: Hickory-smoked baby back ribs

      Think you can't get really smoky barbecue except from an outdoor pit? L.A. Times Test Kitchen manager Noelle Carter explored the possibilities of indoor smoking this year and found that with a heavy-duty roasting pan, a rack and a lid, you can come pretty dang close. In fact, the trick is not...

  • Recipe: Quesadillas stuffed with greens and feta

    Recipe: Quesadillas stuffed with greens and feta

    One of the challenges every working cook faces is weeknight dinner. You want to serve something with real flavor, but you don't have a lot of time. Times Food editor Russ Parsons has one solution: quesadillas. Not the basic melted cheese and flour tortilla version, but versions such as this one,...

  • Recipe: Chicken, chorizo and green chile hash

    Recipe: Chicken, chorizo and green chile hash

    Almost anyone can make a great dish out of luxury ingredients. It takes a special kind of genius, though, to make something from scraps. But that's what frequent contributor Sarah Karnasiewicz did in her story on hash. Grab some onions, potatoes, leftover meat and flavorings and with a little bit...

  • Recipes: Boiled dumplings

    Recipes: Boiled dumplings

      "Northern Chinese eat dumplings on [the Lunar New Year] the way Americans eat turkey on Thanksgiving," Lillian Chou wrote from Beijing. But even though the Lunar New Year is still weeks away, that's no reason not to make these incredibly flavorful little pastries. It takes a bit of practice to...

  • Recipe: Cornmeal pancakes

    Recipe: Cornmeal pancakes

      Nothing makes Times Food editor Russ Parsons feel like a dad more than cooking a good breakfast. Not some fancy menu full of hollandaise and cream sauce, either, but hearty, home-style food, such as the cornmeal pancakes from the 1943 edition of the "Joy of Cooking." Though the author, Irma Rombauer,...

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