| Oct 1, 2008
Total time: 1 hour, 25 minutes plus one hour chilling time for the crepe batter
Servings: 4 to 6
Note: This is my standard crepe recipe, adapted from the one in Julia Child's "Mastering the Art of French Cooking." Maitake mushrooms, also known as hen of...
| Oct 10, 2008
| 8:49 AM
These days, when just about any topic can provoke a debate, you can add bread pudding to the list.
How is that possible, you might wonder, with something so homey and comforting and, well, inert? Blame it on the chefs. They've taken this beloved...
| Oct 10, 2008
| 10:47 AM
Hazelnut polenta bread pudding
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
| Oct 29, 2008
When the weather cools down, malty brown ales really come into their own, and malt is mostly what this one is about. For the interest of beer geeks, the label lists all the ingredients, and they include eight varieties of malt and just two of hops. That...
| Nov 3, 2008
| 6:18 PM
In late October, I drove up north to visit my daughter and her family in Santa Cruz. After lunching downtown one day, Dinah and I walked over to the Museum of Art and History. She led me to her favorite exhibit, which featured the daily life of Santa...
| Nov 3, 2008
| 6:20 PM
Servings: 48 bars
Active Work Time: 45 minutes
Total Preparation Time: 1 hour 15 minutes
Note: To blanch (peel) hazelnuts, roast them in a 350-degree oven in a single layer until you can smell them, 10 to 15 minutes. Rub the nuts, a handful at a...
| Nov 6, 2008
| 5:34 PM
Total time: 1 hour, 40 minutes
Note: From Russ Parsons. You can use either the dark-skinned sweet potatoes commonly referred to as yams, or the lighter-skinned type.
1 (1-pound) sweet potato
Butter for lining the ramekins
| Dec 8, 2009
| 1:44 PM
Pear cobbler with hazelnut biscuits
Total time: 40 minutes, plus at least 1 hour chilling time
1 3/4cups cake flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skinned,...
| Jan 28, 2004
Italian cooking isn't all about pasta. I know this intellectually. I know this from eating all over Italy. But when I go out to an Italian restaurant, it's hard, so hard, not to order pasta -- so I don't even try. At Valentino last week, I went straight...
| Jun 12, 2013
| 2:41 PM
Others may consider chocolate simply another delicious treat. But for chocolatier Katrina Markoff, founder of Vosges Haut-Chocolat, passion for cacao beans has allowed her to travel in search of new tastes. Now, she's partnering with a Central American...
| Jul 17, 2013
| 1:00 PM
Luca Wine Bar and Italian Seafood
7 Main St., Redding, (203) 286-5617, lucawinebar.com
When there's an Italian restaurant on every corner, how does one distinguish itself? Luca Wine Bar & Italian Seafood in Georgetown focuses on seafood and an...