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    Jan 25, 2013 |Story| Los Angeles Times

  1. Test Kitchen tips: Homemade doughnuts

    There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade.
    There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to...

    Tags: Salt, Baking Soda, Nutmeg, Cinnamon, Egg Yolks

    2. Dec 28, 2012 |Story| Los Angeles Times

  2. Recipe: Joachim Splichal's corn latkes with smoked salmon

    <strong>Total time: </strong>40 minutes
    Total time: 40 minutes The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are...

    Tags: Sour Cream, Salt, Heavy Cream, Whipping Cream, Shallots

    3. Dec 23, 2012 |Story| Los Angeles Times

  3. This week's Culinary SOS: Imperial's sticky toffee gingerbread

    This week's Culinary SOS request comes from Linda Kirk in Playa del Rey:
    This week's Culinary SOS request comes from Linda Kirk in Playa del Rey: "We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding...

    Tags: Restaurants, Nutmeg, Dining and Drinking, Ginger, Recipes

    4. Nov 30, 2012 |Story| Los Angeles Times

  4. Dinner tonight! Olive oil pancakes

    Pancakes are a natural for breakfast, but what about dinner? Go ahead, indulge yourself. Light and fluffy, these pancakes have that perfect buttermilk tang. But what sets them apart is a touch of olive oil -- rich and fruity, a good olive oil adds wonderful fragrant notes. And chopped dark chocolate adds pure magic to every bite (doesn't chopped dark chocolate add a little magic to just about anything?).
    Pancakes are a natural for breakfast, but what about dinner? Go ahead, indulge yourself. Light and fluffy, these pancakes have that perfect buttermilk tang. But what sets them apart is a touch of olive oil -- rich and fruity, a good olive oil adds...

    Tags: Salt, Baking Soda, Pancakes, Honey, Lifestyle and Leisure

    5. Dec 19, 2012 |Story| Los Angeles Times

  5. Holiday cookie recipe: Amanda's amazing sugar cookies

    Amanda Rettke of Shafer, Minn., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sugar cookies:
    Amanda Rettke of Shafer, Minn., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these sugar cookies: "This recipe was groundbreaking for me in that it changed how I perceived myself in the kitchen. I am not a...

    Tags: Egg Yolks, Lemons, Holidays, Hanukkah, Sugar Cookies

    6. Nov 30, 2012 |Story| Los Angeles Times

  6. Test Kitchen tips: Peeling chestnuts

    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the start of the season).
    You know the holidays are just around the corner when you start spotting fresh chestnuts in the market. Wonderful as they may be to eat, chestnuts can be tricky to peel, especially if you've never worked with them (or are feeling a bit rusty at the...

    Tags: Vanilla, Chestnuts, Salt, Russ Parsons, Cinnamon

    7. Dec 5, 2012 |Story| Los Angeles Times

  7. Test Kitchen tips: Choosing and storing citrus

    When shopping for citrus, choose fruit that are heavy for their size -- they'll be the juiciest. And look for fruit with nice, tight skins. Avoid fruit that are wrinkled or spotted, or feel lightweight. You can generally tell the ripeness of the fruit by the thickness of the rind -- the thinner the rind, the more ripe and juicy.
    When shopping for citrus, choose fruit that are heavy for their size -- they'll be the juiciest. And look for fruit with nice, tight skins. Avoid fruit that are wrinkled or spotted, or feel lightweight. You can generally tell the ripeness of the fruit...

    Tags: Vanilla, Salt, Vanilla Bean, Lemons

    8. Dec 5, 2012 |Story| Los Angeles Times

  8. Hanukkah recipe: Fresh beet latkes with cumin and coriander

    Who says latkes have to be made from potatoes? Israeli cookbook author Phyllis Glazer makes these with grated raw beets and gives them a Middle Eastern twist by spicing them generously with coriander and cumin. Serve them with tangy sour cream or rich yogurt and snipped chives.
    Who says latkes have to be made from potatoes? Israeli cookbook author Phyllis Glazer makes these with grated raw beets and gives them a Middle Eastern twist by spicing them generously with coriander and cumin. Serve them with tangy sour cream or rich...

    Tags: Sour Cream, Cilantro, Beets, Hanukkah, Holidays

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

  9. Test Kitchen tips: Fresh vs. dried herbs and spices

    So when should you use fresh herbs in a recipe? And when do you go for the dried? It can be a perplexing question, especially if the recipe is not specific.
    So when should you use fresh herbs in a recipe? And when do you go for the dried? It can be a perplexing question, especially if the recipe is not specific. I usually use fresh herbs and spices in recipes where I need them to impart flavor quickly, such...

    Tags: Carrots, Pasta, Wines, Parsley, Recipes

    10. Dec 12, 2012 |Story| Los Angeles Times

  10. Test Kitchen tips: Natural versus Dutch-process cocoa powder

    Like chocolate, cocoa powder is made from cacao beans. After the beans are processed into a paste known as chocolate liqueur, some of the cocoa butter is removed and the remaining solids are pulverized into a powder.
    Like chocolate, cocoa powder is made from cacao beans. After the beans are processed into a paste known as chocolate liqueur, some of the cocoa butter is removed and the remaining solids are pulverized into a powder. Natural (or non-alkalized) cocoa...

    Tags: Sour Cream, Salt, Baking Soda, Egg Yolks, Doughnuts

    11. Dec 11, 2012 |Story| Los Angeles Times

  11. Holiday cookie recipe: Peppermint pinwheels

    Shauna Cruz of Vallejo, Calif., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these peppermint pinwheels:
    Shauna Cruz of Vallejo, Calif., was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these peppermint pinwheels: "Four years ago, my roommates and I started the 'Annual Christmas Cookie Sweatshop' party for our friends...

    Tags: Salt, Egg Yolks, Peppermint, Hanukkah, Holidays

    12. Dec 4, 2012 |Story| Los Angeles Times

  12. Test Kitchen tips: Storing chocolate

    If you happen to have a lot of chocolate lying around (and have the self-restraint not to eat it all at once), you might want to consider how to properly store it to keep it in prime shape.
    If you happen to have a lot of chocolate lying around (and have the self-restraint not to eat it all at once), you might want to consider how to properly store it to keep it in prime shape. Store your chocolate in a cool, dry place -- we keep ours...

    Tags: Sour Cream, Vanilla, Salt, Cinnamon, Vanilla Bean

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