| Mar 21, 2011
If you've given up red meat for Lent, you can still find some delicious recipes to eat. Cumberland County's Chef Donna Desfor has an easy fish recipe that you can try.
Recipe: Tuaca-Glazed Fish Fillet Serves 4
Tuaca is a marvelous liqueur that you are...
| Dec 31, 2011
2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
2 tbsp. brandy
2 tbsp. Frangelica
1 tsp. vanilla extract
1 tsp. Anise extract
1 cup hazelnuts, toasted and chopped.
Preheat oven to 300 degrees. Mix flour, baking powder in...
| Apr 28, 2011
NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared...
| May 5, 2011
| 9:09 AM
Total time: 1½ hours plus cooling time for the cake
Servings: 12 to 16
Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert).
Our recipes, your kitchen: If you try this or any...
| Apr 14, 2011
I've always loved Passover, ever since I was a little girl. Long before I understood it as the Festival of Freedom that celebrates the ancient Israelites' exodus from slavery in Egypt, to me it was the holiday of difference. Indeed, it was — and...
| Apr 14, 2011
Fresh asparagus with hazelnuts and seasoned currants
Total time: 40 minutes
Servings: 6 to 8
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so...
| Oct 26, 2010
| 8:00 AM
To purchase a copy of the book:
The French Women Don't Get Fat Cookbook
For more information and recipes:
Magical Breakfast Cream
4 to 6 Tablespoons yogurt (about 1/2 cup)
| 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...