| Nov 4, 2010
Whisk some egg yolks with a little sugar until they take on a bright, velvety sheen, then drizzle in a little wine. Place the bowl over gently simmering water and keep beating, and in just minutes you have a light and airy custard, faintly sweet and...
| Nov 4, 2010
Hazelnut sherry zabaglione
Total time: About 15 minutes
4 egg yolks
6 tablespoons sugar, more or less as desired
1/4 cup dry sherry, preferably oloroso
1/4 cup hazelnut liqueur
1. In a large bowl, whisk together the egg yolks and...
| Nov 11, 2010
On a mission to suss out the Santa Monica gastropub the Yard, I'd invited a friend who'd lived in the neighborhood way back when but had since moved away. As we negotiated the crowds streaming past us on Broadway a couple of blocks from Ocean Avenue,...
| Dec 16, 2010
Dear SOS: The hazelnut red pepper pesto that accompanies the salmon at Thyme restaurant in Santa Monica is addictive. I've made a lot of pestos, but this is different than anything I've tasted — tangy and, well, just scrumptious! Anything you can...
| Apr 30, 2011
The Corner, a new restaurant in Hampden, took over the location where a diner had operated since the beginning of time. The Corner has things like escargot, moules frites and roasted monkfish on the menu, so, naturally, folks fretted about The Avenue...
| May 9, 2011
| 12:22 AM
Spring is in full swing, and so are those pesky seasonal allergies, which are already making life miserable -- and not just for chronic allergy sufferers.
So, what's going on? Plenty, according to Dr. Clifford Bassett, Director of Allergy & Asthma Care...
| Dec 27, 2010
| 3:24 AM
Now that the rush of Christmas is behind us, we can relax into a New Year's celebration with some easy and super delicious recipes that feature the round fullness of The Dalmore, a Single Highland Malt Scotch Whiskey. When it comes to entertaining, my...
| Dec 29, 2010
| 9:30 AM
LA Times Test Kitchen Manager Noelle Carter unceils a recipe for hazelnut red pepper
Total time: 1 hour
Note: Adapted from Thyme Café & Market
3 red bell peppers, roasted, peeled and seeded (about 2 cups)
2/3 cup toasted hazelnuts,...
| Jul 26, 2010
Coffee and Cacao Crusted Pork (or Beef) featuring Cabana Cachaca Rum Makes enough rub to encrust 2 pork tenderloins, about 2 lbs. each or about 4 pounds New York Strip steaks
This combination is surprisingly delicious and complementary to both pork and...
| Aug 17, 2010
| 7:26 AM
Citrus Glazed Wild Lummi Island Sockeye Salad with Northwest Peach Salsa
Ingredients: (serves 4)
Fresh Lummi Island Sockeye Filet 1 ½ lb
Olive Oil 1 oz
Kosher salt ½ tsp total
Citrus Butter (see recipe below) 2-4 oz (1/4 lb)
Romaine cut 1" X 1 ½ " 1...
| Jan 5, 2011
Museum dining carries an unsavory reputation that's unfortunately well deserved. So, the first visitors back in 2004 to the Smithsonian National Museum of the American Indian in Washington may be forgiven if they cocked a skeptical eyebrow at the name...