| Apr 14, 2010
| 1:57 PM
"Coffee and Danish": You can't help but think of a stale pot of truck stop brew sitting next to gunky jelly-laden pastry. But that couldn't be further from the original. Sure Denmark is a country that runs on coffee, but rather than the dense lump of...
| Oct 20, 2009
| 2:49 PM
Santa has always had a monopoly on the good cookies. But it took Julia Usher a while to ponder the bigger issue: Why should the winter holidays get all the gingerbread? And why should something as deliciously fun as a cookie exchange be relegated to...
| Aug 28, 2009
Recipe: Fig frangipane tart August 26, 2009
Total time: 1 hour and 15 minutes
Note: You can use the pastry of your choice or a commercially prepared pie crust.
Prepared pastry for a 9-inch pie pan
1/2 pound blanched and peeled almonds
| Dec 28, 2009
| 10:26 AM
Note: You probably won't want to make this peach pie right now. Minnie Bernardino and Donna Deane created it for our summer issue on local produce markets, and like everything made with peaches, this one is at its best only when peaches are at their...
| Jan 4, 2010
| 12:16 PM
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best?
It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
| Feb 21, 2010
The glass case at Maria Grammatico's Pasticceria del Convento in the hilltop town of Erice displays treasures worthy of a Swiss bank.
Cannoli, filled with fresh ricotta, is just the best known variety. When you make a closer study, you discover a world...
| Nov 28, 2010
Here are more sweet destinations around the country known for their gingerbread creations.
One of the biggest gingerbread competitions in the U.S. takes place in Asheville, N.C., at the Grove Park Inn Resort & Spa. It brings tens of thousands of people...
| Dec 2, 2010
| 5:30 PM
As a small child, Dagmarette Yen remembers sitting on the kitchen countertop, diligently watching her mother whip up Danish holiday recipes that had been passed on through her family for generations, eager to get her little hands dirty.
| Mar 2, 2011
Fragipane filling for pop tarts
Total time: 5 minutes
Servings: Makes about 1 cup, or enough for 8 pop tarts
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please...
| Jul 28, 2011
| 4:02 PM
Long before gaudy, gooey cupcakes became America’s default dessert, there was Lutz Olkiewicz. During his 25 years at the Drake Hotel, Chicago's grand master of sugar created delicate pastries, elegant cakes and intricately decorated tortes. ...
| Oct 20, 2012
| 2:45 PM
Maggi Uhland was happy on Tuesday that she decided to pursue German at South Carroll High School.
"It is a lot easier than Spanish and a lot more fun," the 14-year-old freshman said, of the language. "And we can choose to come here."
Uhland was one of...