| Mar 31, 2012
Total time: About 2 hours, plus cooling time
Note: Matzo cake meal (sometimes labeled matsah cake meal) is available at well-stocked supermarkets and at kosher markets. If you are serving the cake at a kosher meal that includes meat,...
| Apr 14, 2012
Dear SOS: I am eagerly and desperately looking to replicate the most delicious, amazing salad I have ever had. My fiancé and I are regulars at the Tender Greens in Culver City, and we finally tried its best dish on meatless Monday: the happy vegan. It...
| Dec 15, 2012
Isaiah Berlin, in his famous essay, once divided thinkers into two groups: hedgehogs, who know one big thing, and foxes, who know many things. Proust and Shakespeare. Separating writers into one camp or another has long been a sport of undergraduate...
| Dec 1, 2012
$30 and under | $30 to $50 | $50 to $75 | $75 and over
Edible gifts | For the modernist | Pretties for the cook | Basics | Gifts that keep giving | Beautiful tools
Jessica Koslow makes jams, marmalades, chutneys and fruit...
| Feb 10, 2013
PORTLAND, Ore. — Is it possible for an Angeleno to leave home and find love in a region where sunshine is merely a rumor and 50 shades of gray are a daily atmospheric reality?
It's helpful if the pursuit of that bliss involves a white-hot...
| May 6, 2010
Cantucci — Biscotti di Prato
Total time: About 1 hour, plus cooling times
Servings: Makes about 5 dozen cookies
Note: Adapted from "Flavors of Tuscany" by Nancy Harmon Jenkins. Pastry flour is available at select well-stocked supermarkets, as...
| Mar 8, 2012
| 4:34 PM
Although prepared almond and hazelnut pastes (and marzipan, a sweetened almond paste) can be found at many gourmet markets and specialty stores, they can easily be made at home....
| Feb 1, 2012
| 4:33 PM
Valentine's Day restaurant guide....
| Dec 4, 2011
| 4:33 PM
This week's cover article is from Master Class chef Nancy Silverton. The topic? Chocolate. She writes: In my life as a pastry chef, I've always held fast to the belief that there are certain flavors — specifically coffee, lemon and......
| Nov 17, 2011
| 4:33 PM
Thanksgiving 2011: Restaurant roundup...
| Oct 28, 2011
| 4:37 PM
No restaurant’s four walls can contain Roberto Cortez’s culinary explorations....