| Jul 25, 2008
| 3:01 PM
One particularly sauna-ish day a friend mentions he is eating nothing but raw food right now because turning on the stove just feels like too much effort. It sounds a bit extreme, but he could be even more uninspired. He could be doing nothing but...
| Dec 9, 2009
The Hollywood farmers market has a distinctively urban, almost carnival-like atmosphere, blending serious foodies, working-class shoppers, musicians, petition gatherers and a scattering of freaks. It's the second-largest market in Southern California,...
| Dec 31, 2009
| 11:56 AM
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...
| Jul 30, 2008
WHEN I lived in San Francisco, I was used to the summer fog, which kept things pretty cool. Moving to Paris, I imagined idle afternoons enjoying the gentle breezes of summer, sipping my citron pressé in cafes by the Seine. Instead I'm sweating it out in a...
| Dec 26, 2007
Roasted duck pot pie
Total time: About 5 1/2 hours, including roasting and baking time
Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores,...
| Oct 10, 2007
You have every reason to throw a party. There are signs of diplomatic progress in North Korea, America's Team is undefeated, and both the Sex Pistols and Spice Girls are getting back together (though not to form one band).
But the best reason of all is...
| Jun 25, 2008
There are fruit beers and there are fruit beers. Everybody acknowledges that the Belgians know what they're doing with their cherry- and peach-flavored beers, but American brewers sometimes overdo the fruit. Marin Brewing's Peach Ale is an example; it's...
| Sep 25, 2009
| 12:19 PM
Los Angeles never looks its best in September. Just when the fashion mags are talking about textured tights and oversized scarves, L.A. residents are dealing with the hottest temperatures of the year. This is the one time of year when our East Coast...
| Aug 20, 2008
Total time: 45 minutes
Servings: 8 (makes 16 pancakes)
Note: Adapted from BLD. The restaurant recommends using a dryer ricotta with large curds such as Gioia (a wet ricotta will make the batter grainy).
3 eggs, yolks and whites separated
| Oct 25, 2006
IT was bound to happen sooner or later; I suppose the only wonder is that it took so long. After dinner a couple of weeks ago, a friend asked me for a cup of coffee. And that's when I realized I had no earthly idea how to make one.
I'm 51 years old and...
| Oct 10, 2007
Total time: 25 minutes, plus overnight chilling
Servings: About 35 ( 1/2 -ounce) cocktails.
Note: Adapted from Bar Nineteen 12. The bar uses half-sphere silicone molds, but you can use any half-ounce molds. To make simple syrup, combine equal parts...