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    Dec 7, 2012 |Story| Los Angeles Times

  1. Test Kitchen tips: Choosing and storing nuts

    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.
    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: Grapes, Cinnamon, Walnuts, Salt, Butter

    2. Dec 23, 2012 |Story| Los Angeles Times

  2. This week's Culinary SOS: Imperial's sticky toffee gingerbread

    This week's Culinary SOS request comes from Linda Kirk in Playa del Rey:
    This week's Culinary SOS request comes from Linda Kirk in Playa del Rey: "We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding...

    Tags: Restaurants, Honey, Recipes, Salt, Butter

    3. Dec 21, 2012 |Story| Los Angeles Times

  3. Holiday project: Homemade eggnog and creative variations

    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: Egg Whites, Honey, Cinnamon, Holidays, Whipping Cream

    4. Dec 19, 2012 |Story| Los Angeles Times

  4. Test Kitchen tips: Rolling out pie and cookie dough

    To keep the dough even while rolling out your pie crusts and cut cookies, work the rolling pin in the center of the dough and don't roll all the way to the edges. You'll have greater control over the thickness of the dough if you keep the pin toward the center of the dough -- the closer you get to the rim, the more likely you are to roll the pin off the edges, flattening them and making the dough uneven. Rotate the dough a quarter-turn each time you roll to make sure the thickness remains even.
    To keep the dough even while rolling out your pie crusts and cut cookies, work the rolling pin in the center of the dough and don't roll all the way to the edges. You'll have greater control over the thickness of the dough if you keep the pin toward the...

    Tags: Cinnamon, Salt, Apples, Pies and Tarts

    5. Dec 22, 2012 |Story| Los Angeles Times

  5. The best panforte in the world

    <em>Panforte</em>'s name translates to "strong bread," but it is more confection than cake or bread, barely bound with flour and heavy with preserved fruit and honey that dissolve together as they cook. It's studded with toasted nuts and spiced with black pepper, cloves, coriander, nutmeg, cinnamon and cocoa.
    Los Angeles Times
    Panforte's name translates to "strong bread," but it is more confection than cake or bread, barely bound with flour and heavy with preserved fruit and honey that dissolve together as they cook. It's studded with toasted nuts and spiced with black pepper,...

    Tags: Breads, Honey, Cheese

    6. Dec 13, 2012 |Story| Los Angeles Times

  6. Dinner tonight! Croque-madame

    La Dijonaise's take on this classic French comfort food sandwich is rich b&eacute;chamel sauce and ham between two slices of pullman bread, topped with cheese that's melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the "madame" from the "monsieur").&nbsp;<a href="http://www.latimes.com/features/food/la-fo-sos2-20100318,0,6237197.story" target="_blank">Yes, it's unapologetic goodness on a plate.</a>
    La Dijonaise's take on this classic French comfort food sandwich is rich béchamel sauce and ham between two slices of pullman bread, topped with cheese that's melted to gooey perfection. On top of that goes a fried egg (this is what distinguishes the...

    Tags: Fried Eggs, Breads, Foods and Beverages, Swiss Cheese, Russ Parsons

    7. Dec 18, 2012 |Story| Los Angeles Times

  7. Holiday Cookie recipe: Grandma Chandler's Christmas cookies

    Christy Cowell of Pasadena was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these humble-looking holiday treats:
    Christy Cowell of Pasadena was one of the 10 winners of our first Los Angeles Times Holiday Cookie Bake-Off with these humble-looking holiday treats: "These cookies will never win a beauty contest — they look kind of like potatoes! But they are a...

    Tags: Holidays, Cinnamon, Recipes, Religious Festivals, Walnuts

    8. Dec 17, 2012 |Story| Los Angeles Times

  8. Umami Eggnog from Matthew Biancaniello

    <a href="http://www.matthewbiancaniello.com">Matthew Biancaniello</a>, often referred to as a cocktail chef, recently left his post as head bartender at the Roosevelt Hotel's Library Bar in Hollywood. But he and his cocktails haven't vanished.
    Matthew Biancaniello, often referred to as a cocktail chef, recently left his post as head bartender at the Roosevelt Hotel's Library Bar in Hollywood. But he and his cocktails haven't vanished. "I'm taking a break and using this time to really tap into...

    Tags: Holidays, Lifestyle and Leisure, Dining and Drinking, Mushrooms, Bars and Clubs

    9. Dec 15, 2012 |Story| Los Angeles Times

  9. Recipe: Cherry pistachio rugelach

    I used dark cherry preserves and chopped green pistachios as the filling to offer a "red/green" look for Christmas colors and have a marriage of the holidays. — Samantha Ferraro (www.littleferrarokitchen.com), Seal Beach PHOTOS: Holiday Cookie...

    Tags: Cream Cheese, Holidays, Cinnamon, Cheese, Pistachios

    10. Nov 17, 2012 |Story| Los Angeles Times

  10. Culinary SOS: Butternut squash soup from Flavor Del Mar

    Los Angeles Times
    Dear SOS: On our anniversary we had dinner at Flavor del Mar in San Diego County. I had an amazing butternut squash soup. I asked our waiter what the spices were. He said the chef did not give out information and recipes. I am wondering whether you can...

    Tags: Foods and Beverages, Cinnamon, Noelle Carter, Salt, Lifestyle and Leisure

    11. Nov 17, 2012 |Story| Los Angeles Times

  11. Recipe: Mini pumpkin chiffon pies

      Total time: 1 hour, plus chilling time for the pies Servings: 12 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)...

    Tags: Egg Whites, Pumpkin, Salt, Arable Farming, Pies and Tarts

    12. Jun 13, 2012 | Los Angeles Times

  12. Kitchen gadget: Nut mill

    Daily Dish
    NutmillcarloschavezHere's a a classic that will take you back. You might remember chopping nuts for baking using a hand-cranked nut mill (which in the '70s was probably avocado green)....
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