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    May 23, 2013 |Story| LAT - HOLD Archive

  1. Easy dinner recipes: Breakfast for dinner and other quick ideas

    Breakfast for dinner. Sometimes nothing sounds better after a long day. And so often, it's easy to fix -- c'mon, we usually cook breakfast when we're barely awake, so you know the recipes can't be that challenging. Let us offer some suggestions, including a couple savory takes on comforting classics.
    Breakfast for dinner. Sometimes nothing sounds better after a long day. And so often, it's easy to fix -- c'mon, we usually cook breakfast when we're barely awake, so you know the recipes can't be that challenging. Let us offer some suggestions, including...

    Tags: French Toast, Chile, Sandwiches, Pies and Tarts, Mustard

    2. May 23, 2013 |Story| LAT - HOLD Archive

  2. Pistachio-cherry tart, mirin-sauced pork, granola bars

    DEAR SOS: El Tovar restaurant at the Grand Canyon National Park Lodges serves a wonderful cherry tart with pistachio nuts. I would love the recipe and hope you can get it for me. --KAREN DEAR KAREN: What an interesting tart this is--especially its...

    Tags: Pistachios, Cherries, Cherry Pie, Pies and Tarts, Salt

    3. May 9, 2013 |Story| Los Angeles Times

  3. Recipe: Soy-brined turkey

     
      Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings...

    Tags: Sausages, Parsley, Turkey (animal), Kosher Salt, Cornbread

    4. Apr 27, 2013 |Story| Los Angeles Times

  4. For a better biscuit

    It's an adage passed down by expert Nathalie Dupree in her cookbook "Southern Biscuits": "No two cooks make the same biscuit." Some swear by cream or a mix of baking powder and baking soda. Some drop their biscuits from a spoon instead of cutting them out. Some people use butter instead of lard, or shortening instead of butter. They cut them big or cut them small. They might dunk each one in melted butter before baking, the way James Beard did. But there are a few tips everyone can follow for better biscuits.
    It's an adage passed down by expert Nathalie Dupree in her cookbook "Southern Biscuits": "No two cooks make the same biscuit." Some swear by cream or a mix of baking powder and baking soda. Some drop their biscuits from a spoon instead of cutting them...

    Tags: Biscuits

    5. Mar 26, 2013 |Story| Los Angeles Times

  5. How to store fresh eggs

    Stocking up on eggs for Easter?
    Stocking up on eggs for Easter? Next time you run to the store for eggs, don't even think about storing them in the handy open plastic egg holder on the door of your refrigerator. Keep the eggs in their carton, on a shelf, toward the back of the fridge....

    Tags: Bananas, Egg Whites, Blueberries, Salt, Pancakes

    6. Mar 20, 2013 |Story| Los Angeles Times

  6. Test Kitchen video tip: Frosting a layer cake

    If you’ve never tackled a layer cake, the whole process can be a bit intimidating ... and it can become a bit of a mess if you don’t know what you’re doing.
    If you’ve never tackled a layer cake, the whole process can be a bit intimidating ... and it can become a bit of a mess if you don’t know what you’re doing. But assembling and frosting a layer cake is actually quite simple, so long...

    Tags: Coconut Milk, Egg Whites, Frosting and Icing, Salt, Coconut

    7. Mar 5, 2013 |Story| Los Angeles Times

  7. Kitchen gadget: Ginger grater

    Have you ever tried to add fresh ginger to a recipe, only to be frustrated by how fibrous the little root can be? Grate it with a rasp or cheese grater, and it seems half the root is nothing more than annoying hairs. How are you supposed to add those to a recipe?
    Have you ever tried to add fresh ginger to a recipe, only to be frustrated by how fibrous the little root can be? Grate it with a rasp or cheese grater, and it seems half the root is nothing more than annoying hairs. How are you supposed to add those to a...

    Tags: Services and Shopping, Baking Soda, Salt, Photography Supplies and Services, Recipes

    8. Feb 20, 2013 |Story| Los Angeles Times

  8. Test Kitchen tips: Perfect biscuits

    Ever have a craving for biscuits? Not the hockey pucks, but those tender, lighter-than-air biscuits. The ones so delicate they have to be homemade and eaten fresh, while they're still warm. Maybe with a little tang from buttermilk, maybe a little zing from a touch of ginger. Maybe the ones so perfectly light they're simply called "angel biscuits."
    Ever have a craving for biscuits? Not the hockey pucks, but those tender, lighter-than-air biscuits. The ones so delicate they have to be homemade and eaten fresh, while they're still warm. Maybe with a little tang from buttermilk, maybe a little zing...

    Tags: Services and Shopping, Biscuits, Baking Soda, Salt, Photography Supplies and Services

    9. Feb 15, 2013 |Story| Los Angeles Times

  9. Kitchen gadget: Grain mill

    Have you ever considered milling your own flour? Whether you go for an inexpensive hand-cranked mill or a larger electric grinder, you'll find that you can vary the flavor and texture of breads, cakes and more when you grind your own grains.
    Have you ever considered milling your own flour? Whether you go for an inexpensive hand-cranked mill or a larger electric grinder, you'll find that you can vary the flavor and texture of breads, cakes and more when you grind your own grains. There are a...

    Tags: Baking Soda, Salt, Pancakes, Foods and Beverages, Recipes

    10. Feb 7, 2013 |Story| Los Angeles Times

  10. Test Kitchen tips: Edible flowers

    Flowers may not be the first ingredient you think of when garnishing a dish, but they're perfect for adding bright color -- not to mention flavor -- to a host of sweet and savory recipes. Sprinkle tender buds in salad, laminate pastry sheets with colorful petals, or stuff whole blossoms with any of a number of fillings. The options are almost endless.
    Flowers may not be the first ingredient you think of when garnishing a dish, but they're perfect for adding bright color -- not to mention flavor -- to a host of sweet and savory recipes. Sprinkle tender buds in salad, laminate pastry sheets with colorful...

    Tags: Egg Whites, Sour Cream, Baking Soda, Noelle Carter, Salt

    11. Feb 4, 2013 |Story| Los Angeles Times

  11. Test Kitchen tips: Testing baking soda and powder for freshness

    Baking soda and baking powder are only as good as their freshness when it comes to baking in the kitchen. Used to leaven everything from cakes and biscuits to doughnuts and waffles (like Jackie Kennedy's waffle recipe, which can be found below), they're the ingredients that help a dough rise as it bakes. And like any ingredient, they can lose their effectiveness as they age, and there's nothing worse than having a cake fail because the ingredients weren't any good.
    Baking soda and baking powder are only as good as their freshness when it comes to baking in the kitchen. Used to leaven everything from cakes and biscuits to doughnuts and waffles (like Jackie Kennedy's waffle recipe, which can be found below), they're...

    Tags: Baking Soda, Salt, Media Industry

    12. Jan 31, 2013 |Story| Los Angeles Times

  12. Test Kitchen tips: Secrets to deep-frying and pan-frying

    Done right, fried food is an art. Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you're frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods should never taste "oily" -- no soggy doughnuts or oil-soaked French fries allowed -- and should never have a soft crust. Here are a few quick tips for becoming a true fry master:
    Done right, fried food is an art. Beyond creating a great crust, a dip in hot oil is perfect for keeping moisture in the food as it cooks, whether you're frying up a succulent batch of chicken, battered oysters or a sweet dessert. Properly fried foods...

    Tags: Chicken, Onions, Kosher Salt, Salt, Foods and Beverages

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