L.A. Times - Food & Dining: Homemade charcuterie made easy with rillettes and terrines

L.A. Times - Food & Dining Headlines from latimes.com

Homemade charcuterie made easy with rillettes and terrines Nov 9th 2013, 08:00, by By Russ Parsons The California Cook: Spiced pork terrine is an easy step into homemade charcuterie, and rillettes and terrines are great to have on hand when holiday guests drop by. Making charcuterie is all the rage among restaurant chefs, but with the exception of a few hardy adventurers, the urge to cure hams and sausages hasn't yet quite caught on with home cooks. Media files: 16x9

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L.A. Times - Food & Dining: Three restaurants in the L.A. area take smoke to seductive heights

L.A. Times - Food & Dining Headlines from latimes.com

Three restaurants in the L.A. area take smoke to seductive heights Nov 9th 2013, 08:00, by By S. Irene Virbila Critic's Choice: Smoke is a versatile tool for the savvy chef. Three Los Angeles-area restaurants that use it well: Hinoki & the Bird, Barney Greengrass and Horse Thief BBQ. After eating at Asador Etxebarri, the extraordinary grill restaurant in the Spanish Basque country, last month, where chef-owner Victor Arguinzoniz works such magic cooking over charcoal that he makes himself, smoke is on my mind. I kept thinking about the different ways it can be used. It can be subtle or overpowering — or barely kissed with smoke, the way some of Arguinzoniz's dishes are. But it can also penetrate deep into a cut of beef, or illuminate the taste and texture of a fish. Media files: 16x9

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L.A. Times - Food & Dining: Jonathan Gold | L.A. restaurant review: Purist omakase sushi at Zo

L.A. Times - Food & Dining Headlines from latimes.com

Jonathan Gold | L.A. restaurant review: Purist omakase sushi at Zo Nov 9th 2013, 08:00, by By Jonathan Gold Keizo Seki's downtown Zo serves one meal: the $145 omakase menu. His sushi is traditional but distinct, with admirable integrity. We have talked before about the gentrification of deep downtown, the colorful area familiar from dystopian novels and Tom Waits lyrics that has become the most reliable destination in town for bespoke cocktails, vintage party dresses and monogrammed dog bowls. And among the incongruous and wonderful things to have opened near the newly scrubbed corner of 4th and Main, that former nexus of flophouses and all-night porn theaters, none may stick out more than Zo, the new downtown sister to the Westside's Sushi Zo, which serves $145 omakase tasting menus in a neighborhood that has not completely shrugged off its aura of loosies and cheap wine. Media files: 16x9

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L.A. Times - Food & Dining: Recipe: Prepare to flip for Icebox Cafe's lemon ricotta pancakes

L.A. Times - Food & Dining Headlines from latimes.com

Recipe: Prepare to flip for Icebox Cafe's lemon ricotta pancakes Nov 9th 2013, 08:00, by By Noelle Carter Culinary SOS: Miami Beach's Icebox Cafe makes extraordinary pancakes that are time-consuming but worth the wait. Serve with whipped cream cheese. Dear SOS: My cousins and I have just returned from a wonderful week in Miami Beach. The best part was having the lemon ricotta pancakes with cream cheese at the Icebox Cafe. They were heavenly! I would love to have the recipe. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Zojirushi Induction Heating Pressure Rice Cooker Giveaway

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

Zojirushi Induction Heating Pressure Rice Cooker Giveaway Nov 8th 2013, 08:21, by Rasa Malaysia I am partnering with my friends at Zojirushi to give away a Zojirushi Induction Heating Pressure Rice Cooker & Warmer (NP-NVC10). There will be one (1) winner whom will receive one (1) Zojirushi Induction Heating Pressure Rice Cooker & Warmer (NP-NVC10). The total retail price of the Zojirushi Induction Heating Pressure Rice Cooker & Warmer (NP-NVC10) is US$816. Zojirushi’s top-of-the-line Induction Heating Pressure Rice Cooker & Warmer uses pressurized cooking and AI (Artificial Intelligence) to cook perfect rice. Platinum infused nonstick inner cooking pan helps rice cook sweeter. Pressure cooking helps turn beta starch into alpha starch for softer and easier to digest rice. Advanced fuzzy logic technology with AI Platinum infused nonstick inner cooking pan Automatically selects from three pressure levels according to the menu selected Superior induction heating...

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L.A. Times - Food & Dining: Sriracha candy canes for a fiery Christmas

L.A. Times - Food & Dining Headlines from latimes.com

Sriracha candy canes for a fiery Christmas Nov 8th 2013, 00:10, by By Jenn Harris Sriracha seems to be everywhere. And if you live in certain parts of the city of Irwindale, where the Huy Fong Foods chile plant is located, you may smell it in the air. The red chile sauce is a condiment at Subway, on the menu at some of L.A.'s hottest restaurants, had an entire festival devoted to it, and now, it's in your Christmas candy. Media files: 16x9

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L.A. Times - Food & Dining: FDA trans fat ban: Proposal makes clear no amount is safe

L.A. Times - Food & Dining Headlines from latimes.com

FDA trans fat ban: Proposal makes clear no amount is safe Nov 7th 2013, 18:00, by By Tenny Tatusian The FDA announcement Thursday that it was moving to eliminate added trans fat  from processed food means that microwave popcorn, frozen pizza, refrigerated dough, cookies and ready-to-use frostings are too much of a health risk. Yes, even that coffee creamer is trying to kill you. Media files: 16x9

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L.A. Times - Food & Dining: Video: Test kitchen tips

L.A. Times - Food & Dining Headlines from latimes.com

Video: Test kitchen tips Oct 16th 2013, 20:57 Media files: 16x9

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L.A. Times - Food & Dining: Thank Charlie Trotter for, among other things, micro-greens

L.A. Times - Food & Dining Headlines from latimes.com

Thank Charlie Trotter for, among other things, micro-greens Nov 6th 2013, 23:07, by By Betty Hallock In the late '80s, when Lee Jones and his family were in the throes of reinventing their Ohio farm after losing everything to a hailstorm and high interest rates, they fortuitously made the acquaintance of Charlie Trotter, who had just opened his restaurant in Chicago five hours away. Media files: 16x9

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L.A. Times - Food & Dining: National Nacho Day: How to make the ultimate nachos and nacho cocktail

L.A. Times - Food & Dining Headlines from latimes.com

National Nacho Day: How to make the ultimate nachos and nacho cocktail Nov 6th 2013, 17:23, by By Jenn Harris and Noelle Carter Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Teochew Steamed Fish

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

Teochew Steamed Fish Nov 6th 2013, 18:50, by Rasa Malaysia One of the reason why Malaysian food is so interesting is because of the diverse racial composition of different ethnic groups: the Malays (native), Chinese (mostly came from southern China), and Indian (mostly from southern Indian). For Chinese food alone, in Malaysia, we get to sample various regional Chinese cuisines: Fujian, Cantonese, Teochew, Hakka, Fuchow, etc. There are always something different to please the palate every day. Teochew food is quite popular in Malaysia because there are many of them in the Chinese community. In Penang, there are a few traditional Teochew restaurants and one of the dishes I love the most is Teochew Steamed Fish. Unlike Cantonese-style steamed fish, which is basically a very simple dish of fish with soy sauce, Teochew Steamed Fish really takes  it to the next level. The dish is sour, (from the sour plum, tomato, and preserved mustard), savory,...

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L.A. Times - Food & Dining: Diwali: To celebrate the Hindu Festival of Lights, make kheer

L.A. Times - Food & Dining Headlines from latimes.com

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Diwali: To celebrate the Hindu Festival of Lights, make kheer Nov 5th 2013, 02:10, by By Betty Hallock Diwali, or the Festival of Lights -- one of the most important holidays in the Hindu religion -- started Sunday. The five-day new year celebration centers on festivals, gift giving and family gatherings that invariably include a parade of sweets, or mithai . Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Pan Mee (Hakka Flat Noodle Soup/板面)

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

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Pan Mee (Hakka Flat Noodle Soup/板面) Nov 4th 2013, 05:44, by Rasa Malaysia Pan Mee is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms, and some vegetables. Pan Mee is also known as Mee Hoon Kuih (面粉糕), which is commonly prepared at home. I will be honest, before I develop this Pan Mee recipe here, I have had Pan Mee once. Yes, once, some twenty years ago while I was visiting Kuala Lumpur. While I was growing up in Penang, Pan Mee was never sold in the hawker centers or street food stalls,  so it has never been in my culinary dictionary. Anyway, what prompted me to develop a recipe for Pan Mee? Well, it all started with a HUGE bunch of mani cai (马尼菜), or cekur manis/sayur manis in Malay. Mani cai, my favorite vegetable and a key ingredient...

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L.A. Times - Food & Dining: How to prepare oysters and clams for cooking or eating raw

L.A. Times - Food & Dining Headlines from latimes.com

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How to prepare oysters and clams for cooking or eating raw Nov 2nd 2013, 07:00, by By Michael Cimarusti Master Class: As good as raw oysters and clams are, properly cooked shellfish has a stronger flavor worth enjoying. Here are some tips for cooking both kinds of shellfish. A pristine oyster on the half shell, unadorned, fresh, cold and briny, is a near-perfect thing. A properly shucked littleneck clam, alone, or with a drop or two of lemon and Tabasco, will make you say mmmm, every time. Media files: 16x9

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Rasa Malaysia: Easy Asian Recipes: Magimix 5200XL 16-Cup Food Processor Giveaway

Rasa Malaysia: Easy Asian Recipes Asian recipes site for home cooks who love Asian cooking. Easy and authentic Asian recipes with gorgeous food photography.

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Magimix 5200XL 16-Cup Food Processor Giveaway Nov 1st 2013, 18:08, by Rasa Malaysia I am partnering with my friends at Magimix to give away a Magimix 5200XL 16-Cup Food Processor. There will be one (1) winner whom will receive one (1) polished chrome colored Magimix 5200XL 16-Cup Food Processor. This premium package comes with a Juice Extractor/SmoothieMix attachment and Creative Slicing Discs kit! The suggested retail price of the Magimix 5200XL 16-Cup Food Processor is $599.95. Versatile for volumes of chopping, slicing, grating, blending, mixing, whisking or kneading, the Magimix 16-cup Food Processor is produced by the French company who developed the world’s first food processor and the use of multiple bowls. The Magimix food processor offers a trio of work bowls so you don’t need to stop to wash a bowl while preparing foods. The 6-cup mini bowl is ideal for blending baby food and sauces or mincing herbs. The 12-cup midi bowl is designed for slicing...

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L.A. Times - Food & Dining: Holiday cookie bake-off begins

L.A. Times - Food & Dining Headlines from latimes.com

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Holiday cookie bake-off begins Nov 2nd 2013, 07:00 Ladies and gentlemen, start your mixers. It's that time again. Entries are now open for the fourth annual Los Angeles Times Holiday Cookie Bake-Off. Enter at latimes.com/bakeoff. Every year we get hundreds of entries and thousands of votes cast, so get your recipes up quickly. Media files: 16x9

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