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    Dec 8, 2012 |Story| Los Angeles Times

  1. Across the Table: In Paris, falling in love with tarte Tatin

    When I was in my 20s, studying wine and living on very little money in Paris, I couldn't afford to eat in real restaurants very often. But I'd stop at a favorite wine bar a couple of times a week. It always seemed to be cold weather, and the chill crept through the soles of my boots. To warm up, I would nurse a single glass of Chinon or Bourgeuil with a tartine (open-faced sandwich) or dark-flecked Poil&acirc;ne bread with a <em>crottin</em> of goat cheese smashed on top.
    Los Angeles Times
    When I was in my 20s, studying wine and living on very little money in Paris, I couldn't afford to eat in real restaurants very often. But I'd stop at a favorite wine bar a couple of times a week. It always seemed to be cold weather, and the chill crept...

    Tags: Paris (France), Wines, Rentals, Lifestyle and Leisure, Bars and Clubs

    2. Dec 22, 2012 |Story| Los Angeles Times

  2. Recipe: Rough puff pastry

    Rough puff pastry Total time: 3½ hours, plus overnight chilling time and 3 hours of relaxing time Servings: Makes a generous 4½ pounds of puff pastry Note: European-style butter (which has a lower water content than most commercial butter) and pastry...
    3. Dec 11, 2012 |Story| Los Angeles Times

  3. 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: Holidays, Salt, Hanukkah, Egg Yolks, Baking Powder

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

  4. Homemade holiday gift idea: Rich chocolate brownies

    <span class="holder"><span class="holder">With a delicate, crisp crust enveloping a wonderfully ooey-gooey filling, this amazingly rich brownie takes perfection and coats it in chocolate, and then drizzles over even more chocolate just for good measure.</span></span>
    With a delicate, crisp crust enveloping a wonderfully ooey-gooey filling, this amazingly rich brownie takes perfection and coats it in chocolate, and then drizzles over even more chocolate just for good measure. RECIPES: 25 homemade holiday gift ideas!...

    Tags: Holidays, Hanukkah, White Chocolate, Recipes

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

  5. 'Next Iron Chef' recap: It's an awkward Vegas wedding

    The remaining five contestants on "Next Iron Chef" took a trip to Las Vegas Sunday evening for a Vegas wedding -- of wacky ingredients, of course. For the Chairman's Challenge of fusion, host Alton Brown married ingredients for the chefs: peanut butter and blue cheese; chicken liver and peppermints; bone marrow and hard fruit candies; clams and strawberries; and calamari and mini marshmallows. The chefs were squirming, and so was I! Hardest challenge yet? Definitely.
    The remaining five contestants on "Next Iron Chef" took a trip to Las Vegas Sunday evening for a Vegas wedding -- of wacky ingredients, of course. For the Chairman's Challenge of fusion, host Alton Brown married ingredients for the chefs: peanut butter...

    Tags: Chile, Marshmallows, Limes, Blue Cheese, Food Network (tv network)

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

  6. Dinner tonight! Italian-sausage-and-kale gratin

    Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin. One of the oldest dishes in the comfort-food playbook, the gratin is a celebration of lush creaminess and crisp crust that is often based on the simplest of ingredients.
    Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin. One of the oldest dishes in the comfort-food playbook, the gratin is a celebration of lush...

    Tags: Kale, Noelle Carter, Lifestyle and Leisure, Sausages, Russ Parsons

    7. Dec 22, 2012 |Story| Los Angeles Times

  7. Recipe: Apple borsellini

    Apple borsellini Total time: 2 hours, 15 minutes, plus macerating and cooling times Servings: 12 Note: Kitchen string is required for this recipe. 4 pounds tart apples, such as Granny Smith, peeled, cored and cut into ¾-inch cubes 1 cup granulated...

    Tags: Cinnamon, Apples

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

  8. 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: Holidays, Noelle Carter, Hanukkah, Baking Powder, Frosting and Icing

    9. Dec 15, 2012 |Story| Los Angeles Times

  9. Recipe: Rosemary apricot bars

    I just moved to Los Angeles this past summer, leaving family, friends and a wonderful group of food bloggers in Minneapolis. This will be my first sunny Southern California Christmas, and I know I will make these bar cookies and remember the loving...

    Tags: Holidays, Salt, Kosher Salt, Shortbread

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

  10. 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: Toffee, Honey, Baking Powder, Dining and Drinking, Lifestyle and Leisure

    11. Dec 22, 2012 |Story| Los Angeles Times

  11. This week's recipes from the L.A. Times Test Kitchen

    Making classic puff pastry is one of those techniques that separates the professional chef from the recreational cook. While it's not impossible, it can be time-consuming and very involved. In our latest master class, <a href="http://www.latimes.com/features/food/la-fo-master-class-20121222,0,1500473.story" target="_blank">Nancy Silverton simplifies the art</a> of puff pastry the "rough puff" way:
    Making classic puff pastry is one of those techniques that separates the professional chef from the recreational cook. While it's not impossible, it can be time-consuming and very involved. In our latest master class, Nancy Silverton simplifies the art of...

    Tags: Recipes

    12. Dec 22, 2012 |Story| Los Angeles Times

  12. Getting rough with puff pastry

    One of the things that keeps me excited about what I do is that I am always learning.
    One of the things that keeps me excited about what I do is that I am always learning. When I was making puff pastry not long ago, someone asked me why I made a tic-tac-toe-like slash in the process of making the dough. I had been slashing puff pastry...

    Tags: Osteria Mozza, Pizzeria Mozza

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