Whipping Cream

Recipe: Roast chicken with fried artichokes and lemons

2013-05-09 13:14:00

Total time: 1 hour Servings: 4 Note: From test kitchen director Donna Deane 1/4 cup olive oil, divided 2 tablespoons butter, plus 1 teaspoon cold butter cut into small pieces, divided 2 cloves garlic, mashed or pressed through a garlic press 4...

Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

2013-04-30 16:34:00

Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

The ultimate Easter 2013 dining guide in L.A. area

2013-03-25 13:21:00

Have you sorted out what and where you’ll be eating on Easter? Whether you're looking to go out or stay in with takeout, here's a list of places around town offering Easter treats, brunch and supper: Asia de Cuba: Honey-glazed Kurobuta pork belly,...

Culinary SOS: Imperial's sticky toffee gingerbread

2012-12-22 00:00:00

Dear SOS: We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding with cold whipped cream. Is there any way the restaurant would part...

This week's Culinary SOS: Imperial's sticky toffee gingerbread

2012-12-23 09:00:00

This week's Culinary SOS request comes from Linda Kirk in Playa del Rey: "We recently had a fabulous dinner at Vitaly Paley's new restaurant, Imperial, in Portland, Ore. Everything was truly amazing. The crowning touch was a gingerbread sticky pudding...

Recipe: Joachim Splichal's corn latkes with smoked salmon

2012-12-28 11:37:00

Total time: 40 minutes The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are...

Holiday project: Homemade eggnog and creative variations

2012-12-21 07:00:00

You're handed a glass of a familiar holiday drink, and a deliciously unfamiliar aroma greets you: toasted coconut with hints of Tahitian vanilla, cinnamon and Jamaican allspice. You raise the glass to your lips and are surprised by the satiny texture --...

Christmas dinner: Sharing a pecan pie across generations

2012-12-22 00:00:00

"Where's the pie?" my grandmother-in-law would ask behind the screen door. She was a little woman, close to 90 when we first met, feisty and hunched over with age and needing a walker. She'd ask the same thing every time I showed up on her front porch...

Test Kitchen video tip: Perfect whipped cream

2012-11-19 14:00:00

Homemade whipped cream. Try it just once and you'll never look at the store brands again. Nothing beats the flavor or texture, and the method is simple. Purists are right -- using a hand whisk is one of the best ways. But here's a secret: I think the food...

Recipe: Sweet corn and shrimp 'risotto'

2012-08-17 10:31:00

Total time: 1 hour, 15 minutes � Servings: 6 to 8 � 1 pound large shrimp, in shell � 1/2 cup chopped green onion (trimmings saved) � 1/2 cup diced red bell pepper (trimmings saved)2 1/2 teaspoon salt, divided � 3 to 4 zucchini (4 cups sliced) � 6 ears...

Kitchen gadget: Bismark tip

2012-07-30 06:03:20

Bake along with Marion! Baking powder biscuits

2012-07-11 16:33:05

From: Lauderhill Recipe's story: She was dating a man from the Dominican Republic and was "into all things Spanish" when she first made this dessert. She even learned to salsa dance.

2013-04-02 11:10:00

Spray a jelly-roll pan with no-stick cooking spray and line the bottom with parchment paper. Spray the paper with no-stick cooking spray; set aside. Whisk the egg yolks with 1 / 2 cup sugar until pale yellow.

2013-04-02 11:10:00

Heat cream to just a boil over medium heat. Pour cream over chocolate; add 1/8 teaspoon of salt. Let stand, 10 minutes, then wisk until smooth. Place Popsicle stick into bottom of each Peep. Dip in chocolate and sprinkle on desired toppings. Refrigerate immediately.

2013-03-21 00:00:00