| May 5, 2011
| 9:09 AM
Chocolate chiffon cake with chocolate glaze
Total time: 1 hour, 45 minutes plus cooling time for the cake
Servings: 12 to 16
Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
| Sep 2, 2010
Dear SOS: Last night I had dinner at L'Angolo Café on W. 9th Street in downtown Los Angeles. For dessert, I had a piece of a strawberry coconut cake that one of their employees, Tamla, had made. It was magnificent! Do you suppose she would share her...
| Sep 30, 2010
Baking is my Zen state; my meditation aids include a cherry-red standing mixer, a big-bowl food processor, a blender and a hand mixer.
The kitchen is the best room in our Santa Monica house. It is also about the same size as the studio apartments I've...
| Aug 25, 2011
Total time: 40 minutes, plus cooling times
Note: This recipe calls for making güllaç wafers (adapted from Sirvani's 15th century recipe). You can also use prepared güllaç wafers, available at Turkish and select Middle Eastern markets as well...
| Oct 20, 2011
Here is a comparison of some of the different washes that can be used for pretzels:
Lye: This is the classic pretzel wash that creates a rich brown sheen with thin crust. To make enough wash for one batch of pretzels, dissolve 1 ounce (about 2...
| May 19, 2011
Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs
Total time: 45 minutes
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to...
| Jun 9, 2011
Green pancakes with lime butter
Total time: 45 minutes, plus chilling time for the butter
Note: Adapted from "Plenty" by Yotam Ottolenghi.
Our recipes, your kitchen: If you try this or any other recipe from the L....
| Nov 12, 2007
| 2:31 PM
Total time: 2 hours, 15 minutes plus cooling time
Servings: 8 to 10 servings
Note: From Sherry Yard. Use your own pie crust recipe to make the dough for the bottom layer described in the first step.
Pumpkin custard layer
Dough for 1 (9-inch) pie...
| Feb 13, 2008
Total time: 1 hour, plus chilling time
Servings: Makes 40 (1-inch) cookies
Note: Adapted from "Desserts by the Yard." This recipe makes more fig purée than is needed for the cookies; the extra can be spread on toast or rolls and will keep for 1 week...
| Apr 2, 2008
Lemon-myrtle, lavender-Earl Grey, hazelnut-orange -- the selection of tea cakes from Valerie Confections screams spring.
Assistant Food editor Betty Hallock is a fan: "They're moist, dense and not too sweet -- and not overly precious either," she says....
| Sep 17, 2008
Total time: 25 minutes, plus baking time
Servings: Makes about 2 1/2 dozen
Note: Adapted from Brix@1601 executive pastry chef Renee Ward. Desiccated (finely shredded unsweetened) coconut is generally available at cooking and baking...