| Dec 1, 2011
| 11:06 AM
Dear SOS: My boyfriend and I had the most amazing meal at Firefly Bistro in South Pasadena. Everything was absolutely delicious, but my favorite dish was the Brussels sprouts with a tomato relish and smoked paprika cream ... soooo yummy. Would love to...
| Oct 6, 2011
Dear SOS: Can you please get the bread pudding recipe from La Boulange? By far, it's the best bread pudding I've ever tasted. It is so good! Thank you very much!
Dear Michelle: A wonderfully different take on the classic,...
| Nov 24, 2011
Dear SOS: I took out-of-town visitors to the Beachcomber in Crystal Cove, and several of us ordered the spinach truffle mac and were awed with the delicious combination of ingredients in addition to the lovely setting. Is it possible to obtain this...
| Nov 3, 2011
Dear SOS: A wonderful restaurant in Newport Beach called Il Barone has by far the best tiramisu in the world. It is limoncello tiramisu, irresistible and worth whatever calories it contains. It is very light, moist and unforgettable! We would love this...
| Dec 23, 2010
Dear SOS: The lemon pasta at Angelini Osteria on Beverly Boulevard seems remarkably simple. My attempts at re-creating it have been remarkably underwhelming. Can you get the exact measurements and ingredients for this memorable comfort dish? The...
| Oct 7, 2010
| 1:35 PM
Some foods, like soups and stews seem to taste better when they are reheated, while others foods like pasta salads and dips seem to benefit from time spent in the refrigerator overnight. When flavors "marry" over time, the results are delicious....
| Mar 6, 2012
| 12:59 PM
When we were kids, ice cream was ice cream. It was all good. It didn't matter if it came out of a giant plastic tub, a cardboard block or a paper cup with a tiny wooden spoon that tasted like a tongue depressor.
Sadly, as adults we know better. We...
| Dec 10, 2010
| 7:32 AM
2 (1/4-ounce) envelopes active dry yeast
1/4 cup warm milk (105 to 115 degrees)
1 tablespoon plus 1/3 cup sugar
3 tablespoons plus 5 cups all-purpose flour
1 cup milk
1/3 cup heavy cream
1 teaspoon salt
1 cup unsalted butter, cut...
| Jan 9, 2012
| 9:55 AM
Angela Ross of Baltimore was looking for the recipe for the chicken pot pie that used to be served at the Ambassador House restaurant on Lombard Street in Baltimore. The restaurant is no longer open and unfortunately I was unable to locate the exact...
| Mar 27, 2012
| 4:46 PM
Christina Verrelli of Devon, Pa., won the $1 million Pillsbury Bake-Off on Tuesday with her Pumpkin Ravioli with Salted Caramel Whipped Cream. Pumpkin Ravioli with Salted Caramel Whipped Cream Prep Time: 1 hour, 10 minutes Total Time: 1 hour, 10 minutes...
| Nov 9, 2011
| 4:42 PM
The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. It’s time to the launch the Orlando...