| Jan 1, 2010
| 8:44 PM
Note: On the opening night of Alice Water's Berkeley restaurant Chez Panisse, pastry chef Lindsey Shere served almond tart. Twenty-five years later, just before the restaurant's silver anniversary, we found Shere still in the kitchen, overseeing the...
| Nov 18, 2010
Total time: 15 minutes
Servings: 12 to 16
Note: From Sharon Rushing
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic...
| May 8, 2011
Do you get your buzz from a big mug of java or a shot of espresso? Maybe a soy hazelnut latte with honey or an icy frappé dripping with whipped cream and cinnamon? Or just a cuppa joe? How about your tea — black, white, green, yellow, red bush,...
| Dec 30, 2010
Downtown's Lazy Ox Canteen isn't a fancy place. In fact, for the first couple of months it was open, there wasn't even a sign out front. But chef Josef Centeno really knows how to cook soul-satisfying food. Nothing exemplifies that better than his rice...
| Sep 30, 2010
Ricotta-honey gelato with orange
Total time: 20 minutes, plus freezing time
Servings: 8 (Makes 1 quart gelato)
Note: This is terrific served with lightly sweetened fresh berries or other fruit.
2 cups homemade ricotta
1 cup whipping cream
| Feb 24, 2011
Aromatic vegetables suspended in a rich sauce, maybe a little melted cheese, all of it hidden under a crisp golden brown crust. Behold the glory that is the gratin.
One of the oldest dishes in the comfort food playbook, the gratin is a celebration of...
| Feb 24, 2011
Baby artichoke gratin
Total time: 50 minutes
Servings: 8 to 10
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload...
| Jun 23, 2011
Dear SOS: I just got home from our neighborhood restaurant, Cayenne Cafe, on Beverly Boulevard. We go there a lot, as it is close by, the food is always good and the staff is very friendly. We never usually get dessert. However, it was our friend's...
| Nov 3, 2011
Dear SOS: A wonderful restaurant in Newport Beach called Il Barone has by far the best tiramisu in the world. It is limoncello tiramisu, irresistible and worth whatever calories it contains. It is very light, moist and unforgettable! We would love this...
| Dec 8, 2011
Nancy Silverton's obsessive quest for the one perfect ingredient and technique is well known. And now, thanks to "The Mozza Cookbook," you can share it too.
Written with executive chef Matt Molina and Carolynn Carreño (her partner in the Los Angeles...
| Oct 6, 2011
Dear SOS: Can you please get the bread pudding recipe from La Boulange? By far, it's the best bread pudding I've ever tasted. It is so good! Thank you very much!
Dear Michelle: A wonderfully different take on the classic,...