| Feb 9, 2012
Dear SOS: My husband and I recently visited downtown Napa, Calif. The amazing chocolate dessert at Carpe Diem is absolutely the best chocolate dessert I've ever tasted! And I am not a big dessert person. Satin-smooth chocolate with a texture between a...
| Jan 19, 2012
Dear SOS: I was in Santa Barbara recently for a little vacation and stopped at Palazzio. Loved everything we had there, but especially loved the mac and cheese pie. It was incredibly rich, but so delicious. I'm especially curious as to what technique they...
| Jun 2, 2011
Dear SOS: Last summer while vacationing in Sedona, Ariz., our family had a fabulous dinner at an Italian restaurant called Cucina Rustica. For dessert we had the most delicious three-chocolate mousse cheesecake. I would love to have this recipe. It is...
| 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
| Sep 23, 2010
Total time: 30 minutes plus cooling time and 1 ½ hours freezing time
Servings: 8 (Makes about 1 quart gelato)
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen,...
| May 20, 2010
Total time: About 1 hour
Note: Adapted from Ludo Lefebvre. To cut lardons, cut the pancetta into one-half-inch-thick slices. Cut each slice crosswise into one-half-inch-thick strips and trim so each lardon is one inch...
| 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...
| Dec 30, 2010
It was love at first bite when Food section assistant editor Rene Lynch met Momofuku Bakery & Milk Bar's Crack Pie. A woman obsessed, she tracked down the recipe from pastry chef Christina Tosi. Its filling is ooey-gooey and buttery. The crust is...
| Aug 4, 2011
Dear SOS: I have had this wonderful bread pudding at Pete's Cafe & Bar on 4th and Main in downtown L.A. Could you please get me the recipe?
Dear Kim: Sometimes nothing beats a warm serving of bread pudding for dessert …...
| May 26, 2011
Dear SOS: On a recent visit to the Philadelphia area, I encountered the absolute best Welsh rarebit at a local British pub.
The Whip Tavern serves a rarebit that combines good English cheddar and Stilton cheeses with Smithwick's Irish Ale, spiced with...
| Jun 9, 2011
Dear SOS: Had an amazing goat milk flan at Border Grill downtown. Even chatted briefly with Susan Feniger, but unfortunately that was before dessert. I'm not usually a big flan person, but I loved the tang and the interplay between that tang and the...