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Recipes

Hotel Condon Cornbread

Hotel Condon Cornbread

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From LA Times and adapted from the Hotel Condon in Condon, Oregon

  • 3 eggs
  • 1 (15-ounce) can creamed corn
  • 1/2 cup (1 stick) butter, melted
  • 2/3 cup sugar
  • 1 cup (4.25 ounces) flour
  • 1 cup cornmeal, not stone-ground
  • 3 tablespoons baking powder
  • 1 small (4-ounce) can diced green chiles, drained
  • 1 cup grated Mexican cheese blend
  • 3 tablespoons honey, or as desired (up to 1/3 cup)
4.2/5 (5 Votes)

Graham crackers

Graham crackers

By

this recipe was featured in the LA Times as part of another dessert, Autumn Fool

  • 2/3 cup (2.8 ounces) all-purpose flour
  • 1/3 cup (1.5 ounces) whole-wheat flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold butter, cubed
  • 1/3 cup dark brown sugar
0/5 (0 Votes)

Hoad's hot jalapeno burger

Hoad's hot jalapeno burger

By

From LA Times. This burger was one of 5 finalists in LA Times burger recipe contest

  • 1 1/2 pounds ground beef
  • 1 cup chopped green onion
  • 2 cloves garlic, minced
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons Tajin clasico seasoning or taco seasoning
  • 2 to 3 fresh jalapeno peppers, sliced, or sliced canned jalapenos
  • 4 slices pepper jack cheese
  • 4 jalapeno cheese bagels, toasted
  • Lettuce, for garnish
  • Fresh avocado slices, for garnish
  • Habanero or other hot chile powder
  • Hot sauce, preferably homemade or Frank’s
4.5/5 (4 Votes)

Marshmallow candies

Marshmallow candies

By

This recipe is from the LA TImes and shows how to make marshmallow chicks

  • 2 packages gelatin
  • 3/4 cup water, divided
  • Butter for greasing a baking sheet, if cutting out shapes
  • 2 cups sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups colored sugar
  • 1/2 cup chocolate chips
4.4/5 (10 Votes)

Market Garden Brewery Sweet Potato Pie

Market Garden Brewery Sweet Potato Pie

By

This recipe was featured in LA Times for the sweet potato pie served at the Market Garden Brewery in Cleveland

  • To roast sweet potatoes, prick unpeeled whole potatoes with a knife and roast at 375 degrees until a knife pierces easily, about 1 hour, depending on the size of the potatoes. Cool before peeling.
  • Pie dough
  • 1 1/4 cups (5.3 ounces) flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 cup (1 stick) cold butter, diced
  • 1/4 cup ice water
  • Sweet potato pie
  • 1 pound roasted and peeled sweet potatoes
  • 1/2 cup granulated sugar
  • 1 cup muscavado brown sugar
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 cup honey
  • 1 tablespoon Bourbon vanilla paste or extract
  • 1/2 cup milk
  • Prepared unbaked 9-inch pie shell
4.4/5 (21 Votes)

Passion Fruit Mousse

Passion Fruit Mousse

By

From LA Times and adapted from Cafe Brasil in Los Angeles

  • 1/2 cup strained fresh passion fruit juice, from about 14 passion fruits or 1/2 cup unsweetened concentrate, divided
  • 1/2 envelope unflavored gelatin powder, about 1 1/8 teaspoons
  • 1/2 cup plus 2 tablespoons evaporated milk
  • 1/2 cup superfine sugar, divided
  • 4 egg whites
  • Pinch of salt
  • Fresh passion fruit seeds, for garnish, optional
4.4/5 (14 Votes)

Pasta with chickpeas and charred tomatoes

Pasta with chickpeas and charred tomatoes

By

This recipe is from Bon Appetit and can be used as either a vegetarian main dish or side

  • 8 oz penne pasta
  • 1/2 cup plain hummus
  • 2 tbsp extra virgin olive oil
  • 24 oz cherry tomatoes
  • 1 15-ox can chickpeas
  • 3 garlic cloves (or 1 tsp garlic powder)
  • 1 tsp smoked paprika
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup chopped fresh cilantro
0/5 (0 Votes)

Peppermint pinwheels

Peppermint pinwheels

By

From LA Times cookie recipe contest

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon red liquid food coloring
4.8/5 (12 Votes)

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake

By

1. Prepare 2-8'' pans and preheat oven to 350 2

  • 1/2 Cup cocoa powder (non-Dutch processed)
  • 1 Cup boiling water
  • 3/4 Cup brown sugar
  • 1/2 Cup Buttermilk
  • 2 tsp Vanilla
  • 4 oz Butter
  • 1 1/4 Cup Sugar
  • 1 1/4 Cup all-Purpose flour
  • 3/4 Teaspoon baking soda
  • 1/2 Teaspoon Salt
  • 2 whole Eggs
0/5 (0 Votes)

olive and rosemary Focaccia

olive and rosemary Focaccia

By

This recipe was featured in LA Times and is from the MasterClass Series by Nancy Silverton of Mozza

  • 1 risen focaccia dough
  • 2 ounces low-moisture mozzarella, cut into generous 1/2-inch cubes
  • 40 pitted Ascolana olives (or another large pitted green olive)
  • Olive oil for brushing
  • 20 tufts fresh rosemary
  • Scant 1/2 teaspoon Maldon sea salt, or another large flake sea salt
4.4/5 (18 Votes)