| Feb 26, 2008
| 2:50 PM
Old-fashioned custard pies seem to have gone the way of Sunday suppers and country roads, but if you want to learn what you're missing, it only takes only a piece of this fabulous walnut-raisin pie from Patty Pinner's cookbook "Sweety Pies: An Uncommon...
| Mar 31, 2008
| 1:21 PM
Total time: 1 hour
Note: From Russ Parsons (April 13, 2005). This can also be served cold, with a few leaves of fresh chervil rather than the Parmesan cream. And it makes a nice small appetizer if served in espresso cups, in which case it...
| May 6, 2009
Total time: 20 minutes plus marinating and grilling time
Note: Muscovado sugar owes its rich color and deep flavor to its high molasses content, and can be found at most cooking and baking supply stores. Wear gloves while chopping the Scotch...
| Apr 29, 2009
Dear SOS: I recently dined at Rustic Canyon Wine Bar & Seasonal Kitchen in Santa Monica. I had the root vegetable shepherd's pie with butternut squash purée main course. It was wonderful.
Jacqueline Shubitowski Sherman Oaks
Dear Jacqueline: This is just...
| Nov 18, 2008
| 4:28 PM
Total time: 1 hour, 35 minutes
2 pounds parsnips
2 tablespoons butter
1 onion, chopped
1 carrot, peeled and chopped
1 boiling potato, peeled and cubed
1/2 cup dry white wine
2 cups chicken or vegetable broth
4 cups water
| Nov 20, 2008
| 5:25 AM
Start with sweet Dungeness crab folded into a salad with crisp apples and bitter greens and all of it bound with a lovely lightly curry-flavored mayonnaise. Then serve little game hens brushed with orange butter and stuffed with kale and walnuts before...
| Nov 26, 2008
| 9:21 PM
Total time: 1 hour, 15 minutes, plus overnight freezing time for the crust and overnight chilling time for the pie
Note: From Amy Scattergood. The pie crust is adapted from "Local Flavors" by Deborah Madison.
2 1/4 cups flour...
| Dec 3, 2008
Blame it on the nutmeg. Of course it's a holiday staple, a sprinkling grated over eggnog, half a teaspoon for mulled cider, a quarter teaspoon in a pumpkin pie. But when a recipe calls for grating one and a half whole nutmegs, well, that's a lot of...
| Dec 2, 2008
| 2:53 PM
Total time: 3 hours, 15 minutes
Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that. But if all of your memories are bad ones, you have to try you this version, from Elisabeth M. Prueitt and her husband,...
| Dec 23, 2008
| 1:51 PM
Total time: 1 1/2 hours, plus chilling time
Servings: 8 to 10
Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop. For the filling you'll need seedless grapes and tart apples,...
| Jan 14, 2009
Total time: 1 1/2 hours
Note: This recipe, inspired by the original 1841 recipe, was reconfigured by test kitchen manager Noelle Carter to follow a more reliable modern method for making poundcake while still honoring the flavors of the...