Results tagged “recipe”

Last weekend Barbara Treves' Forever Favourite Apple Pie took two top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show."

We find ourselves up to our ears in chicken, pork, flank steak and what-have-you entree recipes, but it seems that once we pick a protein, the side dishes are always an issue. A good side really makes the meal, but if your hands are already dirty in marinades and gourmet sauces, something simple with a few ingredients but still knock-your-socks-off tasty is what's called for. Below is a recipe that fits the bill, and best of all, goes well with just about any main course. (Even a calzone omelette.) Another plus, red skin potatoes are budget friendly. We bought ours at the Atwater Village Farmers' Market for a whopping $2 a pound.

Whether you're celebrating Dia de Los Muertos (LAist Event Guide) or nursing a serious day-after Halloween hangover, one way to take away the sting and take part in a cultural tradition is to sip on some Sangrita. No, not Sangria--don't confuse this tomato-citrus-spice sipping drink with the fruit infused wine of tapas bars and lazy summer days. In fact, the Sangrita itself doesn't contain alcohol; it's meant to be sipped alongside a shot of Tequila.

I bought a massive hunk of fresh mozzarella cheese one weekend with visions of homemade margarita pizza swirling in my brain. I had a simple pizza dough recipe ready to go, but every evening when I got home from work, suddenly messing with yeast seemed like more than I could handle. Sure there were premade ones I could buy, but none were in my fridge, and by Thursday I'd had my fill of caprese salad. I stood in the kitchen hungry, grouchy and really not wanting to lay down 20 bucks for delivery.

This Trader Joe's-inpsired cookbook has been out since 2008, but when spotted on a bookstore shelf last night, we got a bit giddy inside. It's L.A.'s favorite grocery store (based on the amount of comments Trader Joe's posts receive), so maybe this will be our favorite cookbook. So far, we're loving it.

It's been hot lately. Okay, really hot (at least in inland and in the Valley). But the weather should not stop us from enjoying the guilty pleasures of a simple grilled cheese and the usually-paired tomato soup. Problem is, 90-degree temperatures and soups are just not that fun. Thankfully local YouTube chef Aarti Paarti has a solution.

This recipe from Ina Garten aka The Barefoot Contessa really takes advantage of the flavors of summer and is an easy dish to make early in the day to bring to any of the afternoon BBQs you've got on your calendar or put in a Hollywood Bowl picnic. Ingredients like cherry tomatoes, cucumber, fresh mint, and fresh parsley are what you'll find in abundance at your favorite farmers' market, or perhaps in your own backyard garden, and the main grain--bulgur wheat--is a bargain out of the bulk bins at your nearest Whole Foods or the like (we paid 91 cents for the one cup the recipe called for).

Local foodie Aarti Paarti's latest webisode tempts us to make Indian lassi's with a twist this weekend. How can you go wrong with mango, chile, lime and cayenne? Or rosewater, pistachios and cardamon? But first, we're off to the farmer's market this weekend to accomplish the strawberry, basil and black pepper lassi. Aarti's videos are accompanied by the recipes written down on her blog.

Popovers, much like airplanes and radio waves, are kind of magic. There's no yeast or kneading or "resting" involved in the preparation, and these babies come out like fluffy little bread clouds just begging to be filled with butter or gravy or salad or berries or custard or whatever your hungry little heart desires.

Can't bring yourself to say good-bye to the summer just yet? Yeah, us either. Throwing a party is usually a great way to get some closure. And even better, do it with a limoncello vanilla cocktail punch for your guests.

Huevos rancheros are a classic hearty Mexican breakfast: fried corn tortillas topped with a fried egg and tomato salsa (warm or cold), along with a side of refried beans and rice. It's filling for sure -- but hardly healthy. However, with a few tweaks you can customize this delicious dish into a health-conscious, flavor-filled breakfast or lunch.

Saturday may have been the official National Rum Day, but who says we can't celebrate whenever the hell we want (and who gets to make up these national days? Do these people get paid? How do I get that job?)?

It's 8:30 a.m. and by the count on this list, at least five Irish bars are open right now: Brennan's Pub, Casey's Irish Bar and Grille, Clancy's, O'Brien's Irish Pub, Patrick Molloys and Tom Bergin's Tavern. Whoops, make that six (derrr, the morning O'Doul's is already kicking in).

This banana bread recipe is so good.

Recently, a group of friends came over unexpectedly and I didn’t have much to offer as a proper host. Scanning my bare cupboards, I found a box of Swiss Miss Hot Chocolate packets and a bottle of Bailey’s. Ding, ding, ding! With the cold weather and rain, the warm beverages were a hit – even for the dudes who don’t usually like girly drinks. One excited friend named them Hot Chockis and the proclamation has stuck ever since.

Ed LaDou, the father of modern California-style pizza, has died of cancer at age 52 in Santa Monica. LaDou is best known for his work at Wolfgang Puck's legendary Spago; LaDou was the first to experiment with unusual and innovative pizza toppings like duck and smoked salmon, and he also helped develop the menu for the casual dining chain California Pizza Kitchen. From The LA Times:

"Ed really set the tone for the pizza," said Mark Peel, a former chef at Spago who now owns Campanile in Los Angeles. "Wolfgang had a great sense of taste, but he was not a pizza maker by any means. Ed was highly skilled, fast and clean; he was an intelligent guy who made a great, great crust. There are people who have built empires on less."

Continue reading "Pizza Pioneer Ed LaDou Dies at 52"

This is the summer cookie that works well in winter - especially in LA, where women are still wearing flip-flops on Christmas Eve! At every holiday party, the dessert table is full of heavy chocolate confections, heady alcoholic affairs (figgy pudding!) and dense fruit-cake-y type items. If I'm just not up for making sugar cookies (and the insane hours it takes to decorate them all!), I make these instead. They're lighter, fresher. Oh so yummy and oh so different from everything else on the table. Candy cane confections be damned!

" src="http://laist.com/attachments/lindsayrebecca/gingersnapsinapile.jpg" width="375" height="318" class="left"/> I can't remember a time when I wasn't baking cookies. My mom used to sit me up on the counter and let me pour ingredients into the mixer. I had to hold the measuring cup with both hands.

Mary Sue Milliken and Susan Feniger, Food Network’s “Too Hot Tamales” are Chef/Owners of Border Grill Santa Monica, Border Grill Las Vegas at Mandalay Bay Resort and Casino, and Ciudad in Downtown Los Angeles. Last week we brought you a report from their fantastic Holidy Cooking Class (including two amazing recipes) and now it is our pleasure to share with you their tips for making your holiday gathering a deliciously smashing success.

Tis the season - for cookies!!! Cookies are one of the most versatile treats you can make. They are perfect for gift-giving, office parties, dessert, or a quick snack. They please children and grown-ups alike. Most cookie batters freeze well so you can make cookies anytime you feel like it. Cookie recipes are easy to make and hard to screw up. You just need to keep an eye on them so they don't burn....

It's tamale season! Every year around this time, our family spends one Sunday wrapping tamales for Christmas Eve. It's easiest to make the meat the day before, then have the wrapping party the next day. This is not a solo project. Stock up on beer and make something easy, like chili, and invite all of your friends over. Call every Mexican restaurant/deli/store in your phone book and find one that sells the masa pre-prepared. Some...

Thai food can be an issue for vegans. Everything has hidden fish sauce or oyster sauce in it. Luckily, here in LA there is always Bulan Thai, California Vegan, Vegan Glory, and Vegan House. Some Thai Town restaurants will prepare the food vegan upon request. But depending upon where you live, you still might not have a convenient corner takeout. So why not make it at home? I've made authentic Thai curries from scratch,...

Zucchini and other squash are abundant right now at farmer's markets and in home gardens (it's one of the easier vegetables to grow). Making big batches of delicious Italian-style zucchini soup is a good way to transform your bounty, and this dish uses flavors that will please even the most zucchini-fatigued palate. This soup can be a main course for two (put some crusty bread and butter on the side), or an appetizer for...

Bills just came in. Rent's due. I made a major and very necessary computer purchase that needs to be paid off right away. My credit cards are tired. I'm poor. There won't be any lavish lunches or fancy foreign cheese purchases from Whole Foods happening for me anytime soon. If I'm not careful, the next few weeks might be Top Ramen City -- what's a budget-minded foodie to do? Luckily, I have two dozen...

This is a fast, fun, and ridiculously delicious way to prepare the last of summer's beautiful heirloom tomatoes. Make sure you choose tomatoes that are fairly round and symmetrical -- a plate filled with several different colored varieties will be beyond gorgeous. Stuffed tomatoes are also great for getting rid of leftover bits of veggies that are hanging around in your fridge -- I chose onion, mushrooms, and swiss chard because that's what I...

You can reproduce the amazing flavors of true Santa Maria BBQ in your backyard on a much smaller scale, using a 2-3 lb. tri-tip in place of a 20 lb topblock. Looking to watch your urbane clique revert to their primal roots, forsaking knife, fork, and plate for fingers, bulged eyes, and wide smiles? Want to see your veggie and vegan friends split into groups of people either salivating because they want a taste, or are fully repulsed at such a carnivorous feast? Want to make something awesome, with $20, and at the last minute for a group of 4-5 people? This is your answer.

It's summer, it's hot and I've been craving some cold dishes with the pizazz of freshness. Then it hit me - Cold Peanut Sesame Noodles. Yum! Great! But wait... Another thought smacked me on the head: store bought Asian peanut sauces are the worst tasting sauces out there. I've never been able to find one to satisfy my pallet. That leaves only one option: do it myself. I headed to Epicurious.com and found their...

Like most people, I have gone through my vegetarian phases, my vegan phases and the worst of all - my low-carb phase. So my cooking is pretty versatile. I have a lot of vegan friends who love barbecues, and it only takes a few minor changes to make them more comfortable. Even if you are super-carnivorous, you can still host a barbecue that will make your vegan friends happy. First of all, you want...

This is the recipe for a perfect summer pie. Not only is it light and citrusy, but the oven only needs to be on for 20 minutes. For parties, I buy pre-made graham cracker tart crusts to make individual servings. I like to decorate the center of each tart with a single curled strip of lime zest. This recipe makes one pie, or about a dozen tarts. Key lime juice is sold in bottles...

You know what I hate? Birthday cake. I've hated it for years. In fact, I really don't remember a time that I DID enjoy birthday cake, or any kind of layered cake with that icky sugar icing and stupid tasteless sugar sprinkles. Problem is, I don't really like pie either. Or pastries, or muffins, or chocolate-anything (maybe a bite of dark chocolate every now and then). When I get ice cream, I usually get...