| Dec 21, 2009
| 9:56 AM
5 cups prepared apples
1/4 cup sugar
1 1/2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (9-inch) Tart Shell
Peel apples. Cut into eighths, removing core section. Sprinkle lightly with lemon...
| Dec 31, 2009
| 10:44 AM
Note: Most winter squash look more like instruments of self-defense than like something to eat. But winter squash is not only delicious, it's also easy to cook. One of the easiest methods is also among the best-tasting.
There are two ways to get...
| Feb 16, 2010
| 7:49 AM
Active Work Time: 40 minutes
Total Preparation Time: 2 hours
Note: To clarify butter, microwave 3/4 cup (1 1/2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom. You'...
| Mar 18, 2010
My husband and I have breakfast nearly every weekend at La Dijonaise in Culver City. He never orders anything except the croque-madame. It's that good! How fun it'd be to be able to make it for him myself!
| Nov 7, 2008
| 7:57 AM
This Scandinavian-inspired dinner proved to be a perfect meal for friends. It's not what you would find on most restaurant menus, which may be one reason it had so much appeal. It also has tremendous flavor.
Serve it family-style as I did; this...
| Mar 4, 2010
Dear SOS: We just had a wonderful brunch at the Ahwahnee in Yosemite and they had the best mac 'n' cheese. Is there any way you are able to get the recipe? We asked, but no one was anxious to share it. Thank you.
Dear Mary: The...
| Sep 30, 2009
Total time: 35 minutes, plus chilling time
Servings: Makes about 4 pounds sausage
Note: Adapted from "Bruce Aidells' Complete Sausage Book" by Bruce Aidells and Denis Kelly. This recipe requires a meat grinder.
1/2 cup apple cider
1 chicken bouillon...
| 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...
| Jun 25, 2008
Spice rises in the West
Prized for its rich, earthy flavor (there are notes of cinnamon, nutmeg and cardamom, along with a little heat) and floral bouquet, the long pepper was all but forgotten by the West for centuries. But it's making a comeback -- now...
| 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,...