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Mother’s Day chocolate cake, cheesecake, fruit pie — or a dessert that combines pudding, cake and pie in one — any of these recipes would make a celebratory showstopper.
The leaves of these artichokes are filled with a breadcrumb- and Romano cheese-based stuffing before being steamed and then finished in the oven.
Fresh artichokes are stuffed with bread crumbs, pecorino Romano cheese, parsley and garlic; drizzled with olive oil; steamed; and then baked until golden.
Deviled eggs are a fun, flavorful way to use up leftover hard-boiled eggs — and are a great excuse for a party. Dress them up with caviar, uni or smoked fish or sprinkle them with fresh herbs or everything spice mix. However you flavor and garnish them, they’ll quickly disappear.
For Ramadan, Passover or Easter, lamb lends itself to a full spectrum of flavors and a variety of cooking methods. Here are 10 options for your holiday table.
We’ve been cooking with pounds and pounds of potatoes and can point you in the right direction when it comes to waxy, starchy or anything in between.
Crispy potatoes, caramelized onions and charred red bell pepper are sautéed with chunks of corned beef to make this quick, easy post-St. Patrick’s Day favorite.
Chewy, gooey in the center, with a hint of salt, not too sweet, and crispy edges are what Times readers demand in a chocolate chip cookie. This one has it all.
Whomever you are rooting for, you’ll need nibbles during the show. Fun drinks and easy-to-prepare finger foods will keep you and your guests happy.
Chewy and gooey, not too sweet, with crispy edges and a hint of salt are key characteristics that L.A. Times readers want in a chocolate chip cookie. This recipe is all of that and more.
