| Feb 24, 2013
| 7:38 PM
This month we turn the calendar back a half-century ago to a time period when the farm milk house looked quite differently than it does today with its huge bulk milk tank taking up a greater portion of the structure's interior.
The 1950s were years...
| May 1, 2013
There’s a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits,...
| May 28, 2012
| 8:25 AM
7055 W. Archer Avenue
This recipe yields 4dozen of the most delicious punczki that you ever had.
Remember all ingredients should be room temperature.
¾ ounce yeast in ¼...
| Feb 9, 2012
| 10:19 AM
- 2 tablespoons unsalted butter
- 1 garlic cloves, minced
- 1/3 cup bread crumbs, Panko preferred
- 1 shallots, chopped
- 1 cups chopped fresh spinach
- 1/8 cup Pernod
- Salt and pepper, to taste
- Dash red...
| 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...
| Dec 28, 2009
| 10:22 AM
Note: Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it's worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is...
| Feb 24, 2010
| 8:44 AM
Layered Poppy Seed Pastries
Active Work Time: 1 hour * Total Preparation Time: 2 hours plus 1 hour chilling
1/2 cup warm milk
1 (1/4-ounce) package dry yeast
4 cups flour, plus more for rolling
1 teaspoon baking powder
| Mar 30, 2010
KTLA Easter ideas
- A gorgeous spring-inspired dinner to delight your family and friends!
- Pomegranate ginger glazed ham
- Roasted leg of lamb with minted chermoula
- Apricot chutney
- Potato gratin with...
| Mar 31, 2010
| 7:33 AM
Maximum Living Brioche
1/3 cup warm water (105°F to 115°F)
1/3 cup warm milk (105°F to 115°F)
2 envelopes dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs
1/4 cup sugar
1 1/2 cups (3 sticks) unsalted butter, each...
| Oct 18, 2010
| 3:33 AM
Recipe: Chambord – Balsamic Glazed Strawberry Cake with Chambord Meringue topping
When I learned that October is National Dessert Month I immediately reached for my favorite decadent dessert ingredient, Chambord. The makers of this famous elixir...
| Oct 19, 2009
| 3:48 PM
Stroll into my kitchen this holiday season and you'll smell the rich aromas of cinnamon, cardamom, melting chocolate and toasting nuts. Busy making dozens of festive cookies, most would presume.
Nope. Instead, I'm carrying on my family's tradition of...
| Oct 15, 2009
We have updated this recipe using the food processor, but you can use an electric mixer.
• 1 / 2 cup seedless dark raisins
• 2 tablespoons kirschwasser*
• 1 cup milk
• 2 (1 / 4-ounce) packages dry yeast
• 3 1 / 4 to 4...