| 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...
| Jun 30, 2008
| 11:49 AM
Heirloom tomato salad with homemade ricotta, hand-torn croutons and basil
Tangy-sweet tomatoes that are hitting their peak -- paired with creamy ricotta -- make this an ideal summer salad. Created by sous-chefs Noah Rosen and Salvador Garcia of...
| Jul 9, 2008
Total time: 1 1/2 hours
Note: Adapted from "Piri Piri Starfish." Kiros writes: "Use a lovely dark, full- flavored beer that will show up well in your cake. I used acacia honey and you can use other nuts instead of walnuts, if you prefer."...
| Jul 23, 2008
Total time: 1 3/4 hours (includes 1 1/4 hours baking time)
Note: If peaches are too soft to peel with a vegetable peeler or paring knife, drop them in boiling water for 10 seconds, transfer them to an ice bath to cool, then drain and...
| Jul 25, 2008
| 9:06 AM
Summer fruit pies are America's birthday cake. Just as the blueberries are ripening in Maine, the peaches blushing in Georgia and the olallieberries deep-purpling in Washington, we gather in backyards and on patios to cheer the founders and make best...
| Jul 30, 2008
Dear SOS: The quiche from Le Pain Quotidien with ham and leeks is the very best. Do you have the recipe?
Dear Thora: Le Pain Quotidien's quiche combines generous amounts of sautéed leeks and onions, diced ham and...
| Dec 19, 2007
Spiced crown pork roast with glazed root vegetables
Total time: 3 hours, 40 minutes, plus brining time Servings: 6 to 8 Note: The pork should be brined for at least two days. Failing that, season it generously with salt and pepper and follow the remainder...
| Dec 19, 2007
Reduce the sugar to 2 tablespoons, to be cooked with the yolks (no sugar for the egg whites). Substitute three- fourths cup amaretto liqueur and one-fourth cup apricot liqueur for the Cognac. Omit the spices....
| 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...
| Oct 7, 2009
Dear SOS: My trips to Santa Barbara are not complete unless I have the rice pudding with bananas and pistachios from Pierre Lafond. I would love the recipe. Hope you can help. Thanks.
Irene P. Ayala
Dear Irene: Because it's served chilled,...