RSS feeds allow Web site content to be gathered via feed reader software. Click the subscribe link to obtain the feed URL for this page. The feed will update when new content appears on this page.

Heavy Cream

A collection of news and information related to Heavy Cream published by this site and its partners.

Top Heavy Cream Articles

Displaying items 89-99
  • Culinary SOS: Carpe Diem's Mexican chocolate pot de crème

    Culinary SOS: Carpe Diem's Mexican chocolate pot de crème
    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...
  • Culinary SOS: Palazzio's macaroni and cheese

    Culinary SOS: Palazzio's macaroni and cheese
    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...
  • Culinary SOS: Cucina Rustica's chocolate trio torte

    Culinary SOS: Cucina Rustica's chocolate trio torte
    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...
  • Recipe: Ricotta-honey gelato with orange

    Recipe: Ricotta-honey gelato with orange
      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 1 cup...
  • Recipe: Parmesan gelato

    Recipe: Parmesan gelato
      Parmesan gelato 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,...
  • Recipe: Squid carbonara

    Recipe: Squid carbonara
      Squid carbonara Total time: About 1 hour Servings: 2 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...
  • Recipe: Lazy Ox Canteen's rice pudding

    Recipe: Lazy Ox Canteen's rice pudding
      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...
  • Recipe: Momofuku's Crack Pie

    Recipe: Momofuku's Crack Pie
      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...
  • Culinary SOS: Pete's Cafe's bread pudding

    Culinary SOS: Pete's Cafe's bread pudding
    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? Kim Banfal Culver City Dear Kim: Sometimes nothing beats a warm serving of bread pudding for dessert …...
  • Culinary SOS: Whip Tavern's Welsh rarebit

    Culinary SOS: Whip Tavern's Welsh rarebit
      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...
  • Culinary SOS: Border Grill's goat milk cajeta flan

    Culinary SOS: Border Grill's goat milk <i>cajeta</i> flan
      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...