| Dec 31, 2009
| 10:39 AM
Note: Even in the early days of California cuisine, creme bru^lee was ubiquitous. In response to the overabundance of burnt sugar, Jimmy Brinkley, the original pastry chef of Michael's restaurant in Santa Monica, came up with this variation back when...
| Dec 31, 2009
| 12:13 PM
Note: It's more convenient to make the pastry cream the day before so it will be completely cooled and ready to fill the cake.
2 cups sugar
2 1/2 cups unbleached all-purpose flour plus extra for dusting
2 teaspoons baking powder
| Jan 4, 2010
| 6:19 PM
Note: You really don't need to wait for summer to grill in Southern California. Any time is fine. This recipe from Times Test Kitchen Director Donna Deane was published as part of a barbecue package in July. At this season, warm things up by adding...
| Mar 18, 2010
Caramel crème brûlée at the restaurant at Cavallo Point! It is to die for, with smooth caramel brûlée and whipped cream. Would love the recipe.
Dear Angela: We loved the rich, deep caramel undertones to this crème brûlée. The...
| Jun 14, 2006
IT'S getting hotter — and hotter, according to Al Gore. Time to turn up the AC, plan more trips to the beach, and grab yourself a seriously cool milkshake.
A real shake, that is — not the synthetic kind handed to you from an anonymous drive-...
| Mar 11, 2010
| 1:27 PM
Just because St. Patrick's Day falls midweek doesn't mean you can't cook up something to celebrate, even if you have a busy schedule.
Instead of slow-cooking corned beef, pick up sliced corned beef and Swiss cheese from the deli and make these quick...
| Feb 19, 2010
| 8:33 AM
I've got a thing for waffles.
For me, there is no better treat on a Saturday or Sunday morning. I don't care if the rest of my time is spent balancing checkbooks and cleaning out the garage, as long as I've had waffles, it's been a good weekend.
| Dec 19, 2009
| 3:49 PM
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
2 large sweet red peppers, seeded and diced
1 tablespoon tomato paste
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 cup dry white wine
| Sep 30, 2009
It's the cake that has fueled hundreds of thousands of birthdays, weddings and office parties across Los Angeles.
You've probably had it: two layers of soft yellow sponge cake that sandwich a filling of fresh strawberries and fluffy whipped cream,...
| Jul 15, 2009
Frozen blackberry souffle
Total time: 55 minutes, plus freezing and optional softening time
Servings: 8 to 10
Note: If the sugar crystallizes while cooking in step 3, try the step again in a clean saucepan and add one-fourth teaspoon corn syrup...
| Dec 23, 2009
| 12:21 PM
Note: This recipe, from the Cheeca Lodge in Islamorada, Fla., uses 15 egg yolks and a quart of cream--for starters. Is it any wonder that it tastes terrific?
15 egg yolks
3/4 cup sugar
3/4 cup half and half
1 vanilla bean
1 quart whipping cream