| Dec 15, 2012
Many years ago, a co-worker from Finland shared her family recipe for these best-ever gingery spice cookies (which she calls suomalaisat piparkakut). She made them and gave them to friends because, in the land of sunny Christmas mornings, they reminded...
| Nov 17, 2012
Total time: 1 hour, plus chilling time for the pies
Note: The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites.
1/4 cup water
1/4 ounce (2¼ teaspoons)...
| Sep 29, 2012
Flourless chocolate cake
Total time: 1 hour, plus cooling time
Servings: Makes 1 (8-inch-round) cake
Note: From Na Young Ma of Proof Bakery in Atwater Village.
12 ounces 60% chocolate
4 ounces (1/2 cup, or 1 stick) butter
2 tablespoons cocoa powder...
| Jul 28, 2012
Total time: About 1 hour
Servings: 12 éclair or cream puff shells
Note: Inspired by a recipe by Rose Levy Beranbaum in "The Pie and Pastry Bible." For savory pâte à choux, omit the vanilla bean.
6 tablespoons (¾ stick) butter, cut into ½-inch pieces...
| Jul 24, 2012
| 12:22 PM
Perhaps you're wondering what to do with all the zucchini turning up in the markets about now. 'Tis the season for zucchini, and a great way to make use of it is to add it to breads and other baked goods....
| Jul 14, 2012
| 4:33 PM
Bite-sized dumplings wrapped in paper-thin dough, wontons make a perfect snack, appetizer or entree, and the filling options are almost endless....
| Jul 6, 2012
| 4:34 PM
It's National Fried Chicken Day y'all. Why not celebrate the ultimate comfort food, tailgate snack and guilty pleasure of finger lick'n fans everywhere? Here are five ways to make fried chicken from the Los Angeles Times test kitchen....
| Jun 1, 2012
| 4:33 PM
A mixture of ground nuts -- such as hazelnut and almonds-- sugar and liquid (egg whites and perhaps a liqueur), nut pastes are frequently added to baked cakes, tarts and pastries for added richness and flavor....
| May 26, 2012
Strolling the Santa Monica Saturday farmers market the other day, thinking about dinner. Five pounds of that thumb-thick jumbo asparagus from Zuckerman Farms? Of course! I already had carrots and favas from my garden. I'd ordered a leg of lamb. But what's...