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Pumpkin thyme dinner rolls

Pumpkin thyme dinner rolls

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This recipe is from the Thanksgiving edition of LA Times

  • 2 (1/4-ounce) envelopes active dry yeast
  • 1/4 cup warm water (110 to 115 degrees)
  • 2 eggs, at room temperature
  • 1 cup canned pumpkin puree
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 teaspoons coarse salt
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
  • 1/4 teaspoon cayenne pepper
  • 3 cups flour, plus up to 1 cup more
  • Olive oil, for greasing bowl
  • 2 tablespoons melted butter
4.5/5 (13 Votes)

Crispy Fried Chicken

Crispy Fried Chicken

By

From LA Times

  • 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken
  • 1 1/2 tablespoons kosher salt
  • Zest and juice of 1/2 lemon
  • 1 1/2 teaspoons paprika, divided
  • 3/4 teaspoon cayenne powder, divided
  • 2 teaspoons brown sugar
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon onion powder, divided
  • Tabasco, or other vinegar-based hot sauce
  • 2 cups buttermilk, more if needed
  • 2 cups flour
  • 1 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon celery salt
  • Peanut oil
4.5/5 (31 Votes)

Zucchini stuffed with Italian sausage

Zucchini stuffed with Italian sausage

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This recipe was featured in the LA Times

  • Olive oil
  • 3 large zucchini (about 3/4 pound each)
  • Salt
  • 1 onion, diced
  • 3 Italian sausages, removed from casing and crumbled
  • 1/2 cup white wine
  • 11/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup), divided
  • Freshly ground black pepper
  • 1/3 cup fresh bread crumbs
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 3 cups chopped tomatoes, fresh or canned
  • 2 tablespoons capers, rinsed
0/5 (0 Votes)

Carpe Diem Mexican Chocolate Pot de Creme

Carpe Diem Mexican Chocolate Pot de Creme

By

From LA Times - Carpe Diem in Napa Valley

  • Pot de crème:
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 egg yolks
  • 6 ounces Mexican chocolate (preferably Abuelita), finely chopped
  • 6 ounces bittersweet chocolate, finely chopped
  • Candied pumpkin seeds:
  • 1/2 cup toasted pumpkin seeds
  • 1 tablespoon sugar
  • Whipped cream and assembly:
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • Pots de crème
  • Candied pumpkin seeds
  • Maldon salt or another coarse sea salt
4.6/5 (12 Votes)

Pumpkin pie with pecan brown butter streusel

Pumpkin pie with pecan brown butter streusel

By

From LA Times and adapted from Karen Hatfield of Hatfield's in LA

  • Pie dough:
  • 3/4 teaspoon salt
  • 1/4 cup plus 3 1/2 tablespoons water
  • 2 3/4 cups plus 2 tablespoons (12 ounces) flour
  • 3/4 cup (1 1/2 sticks) plus 3 tablespoons cold butter, cut into 1/2-inch cubes
  • 1 tablespoon (1/2 ounce) cold lard or shortening, cut into 1/2-inch cubes
  • Brown butter pecan streusel:
  • 1/2 cup pecans
  • 1/2 cup (1 stick) plus 2 tablespoons butter
  • 1 cup plus 2 tablespoons (4.67 ounces) flour
  • 1/2 cup granulated sugar
  • Generous 3 tablespoons dark brown sugar
  • Generous 1/4 teaspoon salt
  • Pinch cinnamon
  • Pumpkin pie with pecan brown butter streusel:
  • Prepared pie dough
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 (15-ounce) can pumpkin purée
  • 1/2 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12-ounce) can evaporated milk
  • Prepared streusel topping
  • 2 tablespoons shelled pumpkin seeds (pepitas)
4.4/5 (9 Votes)

Soup au Pistou

Soup au Pistou

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Soup au pistou is the minestrone of Provence

  • 1 Cup dried navy beans
  • 1 lb Yukon Gold potatoes
  • 1/2 lb green beans cut crosswise in 1-inch pieces
  • 1 Large onion, peeled and chopped
  • 1 lb zucchini, diced
  • 1.5 Tablespoon Salt
  • Pistou
0/5 (0 Votes)

Boon's Brussels Sprouts

Boon's Brussels Sprouts

By

From LA Times - Boon Eat + Drink in Guerneville

  • 1 1/2 pounds Brussels sprouts, halved
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves finely minced garlic, or to taste
  • 1/2 teaspoon crushed red pepper flakes
4.1/5 (16 Votes)

Fig Tamarind Ketchup

Fig Tamarind Ketchup

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This recipe was featured in the LA TImes and is from Sang Yoon founder of Father's Office

  • 2 pounds Black Mission figs
  • 1 1/2 cups cider vinegar
  • 1 3/4 cups coconut sugar (11 ounces)
  • 1/2 cup seedless tamarind pulp
  • 1 teaspoon ground brown cardamom
  • 2 teaspoons garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons kosher salt
5/5 (1 Votes)

Sriracha style hot sauce

Sriracha style hot sauce

By

From LA Times. Note: This sauce should be prepared in a well-ventilated area and is best prepared at least 1 to 2 ...

  • 1 pound mixed fresh red chiles (such as red Fresnos or jalapeños), stemmed and chopped
  • 2 to 4 cloves garlic
  • 1/4 cup cane or rice vinegar
  • 1 1/2 teaspoons sea salt, more if desired
  • 2 tablespoons palm or light brown sugar, more if desired
4.6/5 (16 Votes)

Curried Chickpeas

Curried Chickpeas

By

This recipe is adapted from Joan's on Third, a restaurant in LA

  • 1/2 cup diced onions
  • 4 tsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp dried coriander
  • 1/4 tsp cayenne pepper
  • 2 15-oz cans chickpeas, drained
  • 2 tbs chopped fresh cilantro
  • 1 tbs lemon juice
  • salt to taste
0/5 (0 Votes)