Let me take a guess: You really like bread pudding.
How did I know that? It was elementary, my dear Watson. As I was posting this L.A. Times Test Kitchen recipe online for bread pudding drizzled with whiskey sauce -- it's on the menu at Handlebars Food & Saloon in Silverton, Colo. -- I realized that we've published a bunch of bread-pudding recipes of late.
And many of them are Culinary SOS requests -- that's when readers ask Times Test Kitchen manager Noelle Carter to help them get their mitts on one of their favorite restaurant recipes.
See? I told you it was elementary.
So I put together this photo gallery of 13 of our favorite bread pudding recipes -- some sweet, some savory.
And, you'll notice, several that include alcohol.
In the mix: this banana bread pudding, adapted from "Ad Hoc at Home" by Thomas Keller with Dave Cruz. We especially like this one because it can be made up to two days in advance.
Enjoy.
-- Rene Lynch
twitter / renelynch
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Photo: Anne Cusack / Los Angeles Times
For certain people, finding and triumphing over the world's hottest chile is one of those captivating, extreme pursuits like climbing Mt. Everest or running an ultramarathon in Death Valley in July. Even for nonparticipants, the spectacle of the quest is amusing. Until recently, the hottest chile available at local farmers markets had been the relatively common habanero, so it was a bit surprising to see the fabled Bhut Jolokia, a heat championship contender, displayed quite casually at the Santa Monica farmers market the last two few weeks. Read more in this week's Market Watch report by David Karp, "Market Watch: Super-hot Bhut Jolokia chiles," plus check out his photo gallery of the freshest fruits and veggies arriving at local farmers markets.
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Recession?
What recession?
We're about to spend nearly $9 billion on Super Bowl festivities.
May we suggest a few appetizers from the L.A. Times Test Kitchen? Like a pissaladiere with spiced ricotta, radicchio and apricots. How about something different, such as manly turkey wings or a slice of pissaladiere? You could always go with a can't-lose fan favorite: guacamole and chips.
Click here for recipes.
Photo credit: Kirk McKoy / Los Angeles Times
Walnuts are available year-round, but the most traditional season for their consumption is late fall and winter, particularly around Christmas and New Year's. We're lucky that Rancho La Viña, a remnant of the walnut groves that once covered Southern California, sells high-quality nuts and oil at local farmers markets.
The ranch, owned by the Baer family since 1869, grows 185 acres of walnuts in the Santa Rita Hills, between Lompoc and Buellton in Santa Barbara County, prime wine country. Read more here at David Karp's weekly Market Watch report.
PHOTOS: The walnut harvest
Photo credit: David Karp / For The Times
What's hitting its peak in December? Beets.
Select beets that are heavy for their size and show no surface nicks or cuts.
If they're sold with their tops on, the greens are always a good indicator of freshness as they show wilting very quickly (plus the fact they're delicious).
Click here for details, recipes and more from your online guide to cooking through the seasons.
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Photo credit: Los Angeles Times
Take a head of broccoli, tint it lime green and decorate it with spires and minarets and you've got Romanesco.
So distinctive-looking is the Romanesco that its structure has been studied by avant-garde architects for new models of buildings (it's sometimes called fractal broccoli). Actually, Romanesco isn't really a broccoli at all. It's a cauliflower. Click here for details about how to choose, store and prepare romanesco.
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Photo credit: Genaro Molina / Los Angeles Times
It's not a Hanukkah celebration unless something gets fried, celebrating the temple miracle that occurred when a one-day supply of oil miraculously lasted for eight days. Hence, the latke.
But potato latkes are just the beginning. We took a look through the L.A. Times Test Kitchen's favorite Hanukkah recipes and found latkes made with apples, parsnips, zucchini, corn, red peppers, beets, olives, ricotta, sweet potatoes, polenta, pasta....you get the idea.
But we have a few twists, as well. Such as bumuelos, above, sweet rice fritters and fried cheese served with tomato sauce, and a zucchini, feta and basil frittata.
Check out our photo gallery: Lotsa Latkes: 18 of our favorite Hanukkah recipes
--Rene Lynch
On Twitter @renelynch
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We've got Port Brewing Santa's Little Helper Imperial Stout, Telegraph Brewing Ale, an audacious apricot ale, and much more. Click here:
Gina Ferazzi / Los Angeles Times
