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Total time: 2 hours Servings: 8 to 10 Note: Adapted from Bradley Ogden's recipe for chicken pot pie from his first book, "Breakfast, Lunch & Dinner." 1 3/4 cups flour, divided 3 tablespoons chopped fresh herbs (a mixture of parsley, chives,...
Tags: Cheese Corn, Onions, Turkey, Pies and Tarts, Butter
A whisk is one of those indespensable tools in the kitchen, simple as it may appear -- essentially nothing more than long looped wires joined at the end with a handle. Sometimes called a whip, whisks come in a variety of shapes and sizes to handle the...
If you have a recipe that calls for a drizzle of chocolate, or want to do some fancy work plating that final dinner sauce, don't worry if you don't have a piping bag or a squeeze bottle. A food-grade plastic bag will work in a pinch. Fill the bag with...
Tags: Egg Whites, Recipes, Butter, Vanilla, Vanilla Bean
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: Recipes, Butter, Foods and Beverages, Doughnuts, Nutmeg
Eggs for dinner? You bet! Sometimes there's nothing more comforting than a plate of eggs Benedict -- poached eggs nestled on top of Canadian bacon on a toasted muffin half and doused with rich Hollandaise. Pair it with a nice glass of wine, and it's a...
Tags: Eggs Benedict, Bacon, Canadian Bacon, Recipes, Russ Parsons
Rich and creamy Caesar dressing, crunchy lettuce, fried capers, crisp croutons, shredded parmesan and a little lemon vinaigrette. That's how Michael Mina does Caesar at American Fish at Aria in Las Vegas. Sure, the recipe calls for more than a few...
Tags: Croutons, Lettuce, Recipes, Caesar Salads, Salads
In our latest Saturday section, Times Food staff shared our favorite Christmas dinner traditions. I wrote about pecan pie, describing the dessert that has become a tradition shared with my in-laws. As of this writing, I've already heard from a number of...
Because of their high oil content, nuts can go bad quickly and easily. There's nothing worse than biting into a nut gone bad -- rancid nuts tend to have a sharp, bitter flavor and can ruin a recipe. When buying nuts, shop at a store that has a rapid...
Tags: Butter, Pies and Tarts, Walnuts, Apples, Grapes
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: Recipes, Butter, Hanukkah, Frosting and Icing, Lemons
You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture --...
Tags: Coconut, Honey, Egg Whites, Alcoholic Beverages, Whipping Cream
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: Recipes, Butter, Chocolate Cake, Foods and Beverages, Doughnuts
Looking for a winning rugelach recipe? Former Test Kitchen director Donna Deane came up with these for a holiday story we ran a few years ago. And we still haven't been able to forget them.... Her recipe makes the most wonderfully flaky pastry dough,...
May 9, 2013 |Story| Los Angeles Times
Mar 19, 2013 |Story| Los Angeles Times
Feb 18, 2013 |Story| Los Angeles Times
Jan 25, 2013 |Story| Los Angeles Times
Jan 22, 2013 |Story| Los Angeles Times
Dec 7, 2012 |Story| Los Angeles Times
Dec 23, 2012 |Story| Los Angeles Times
Dec 7, 2012 |Story| Los Angeles Times
Dec 19, 2012 |Story| Los Angeles Times
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Dec 20, 2012 |Story| Los Angeles Times
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