Watch Times Test Kitchen Manager Noelle Carter show you how to make her recipe for baked French toast. The best part? It's all make ahead easy: You prepare it the night before, and then bake it for breakfast. So, if you plan ahead, you can have it for breakfast tomorrow morning.
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--Want more: Browse hundreds of recipes from the L.A. Times Test Kitchen
--Whats fresh right now at the farmers market?
--Rene Lynch
Twitter / renelynch
Check out this video of President Obama being asked why it's cheaper to eat Froot Loops than real fruit and what he plans to do about it. Obama's response is a long one, but I'm not sure he really answers it beyond something to the effect of: I've sicced Michelle on that, and market forces will figure it out.
Or did I miss something far more crucial in his answer?
I do like that Obama gives props to Wal-Mart for plans to reduce the sodium and sugar in its prepared foods. Granted, there are many critics who say that doesn't go nearly far enough. But my two cents: at least it's something.
The question came courtesy of Josh Viertel, president of Slow Food USA. Here's what Viertel thought of President Obama's answer. (And thanks to Good Food, which is where I first stumbled over the video.)
-- Rene Lynch
Twitter / renelynch
Culinary SOS is one of our most popular features. You ask us for a recipe, and L.A. Times Test Kitchen manager Noelle Carter does her best to get it.
Our most recent Culinary SOS request was for the curried slaw served at Napa's Mustards Grill restaurant. Watch the video above to see Noelle making the recipe in the L.A. Times Test Kitchen.
Want more? Check out this photo gallery of Culinary SOS recipes that we've been able to answer of late: 114 recipes for your favorite restaurant dishes.
Do you have a Culinary SOS request? E-mail noelle.carter@latimes.com. Please include your name, phone number and city of residence.
-- Rene Lynch
twitter / renelynch
Some people think the Super Bowl is about football.
But the rest of us know better: The Super Bowl is all about the eats.
That why this week's Project -- when we highlight recipes that are perfect for weekend cooking -- is a little different. Usually, we just pick one recipe from the L.A. Times Test Kitchen.
But it's the Super Bowl, baby! So we're going all out:
--Times Food editor Russ Parsons walks you through making homemade focaccia in the video above. (Seriously, how impressed will your friends be when you pull this out of the oven? And that's before they even taste it. Russ says focaccia bread is like potato chips meets pizza.) You'll find two focaccia recipes here.
--Check out this red chili recipe developed by Times Test Kitchen Manager Noelle Carter. It's best when made a day ahead of serving, which means you can get all the cooking out of the way before fans stampede through your front door.
--Finally, we know you have a need for lots and lots of apps. Here are some dude food recipes from the L.A. Times Test Kitchen, including these NFL-sized fried turkey wings.
--Rene Lynch
Twitter / renelynch
Many cooks reach for the salt when they should be reaching for an acid -- as in lemon, vinegar or red wine. So says this recent column by Times Food editor Russ Parsons. You can see how it all comes together in this recipe from the L.A. Times Test Kitchen for white bean and shrimp stew with dandelion greens.
And watch the video above as Parsons walks you through the recipe.
-- Rene Lynch
Twitter / renelynch
Just watch this video. Every kid, no matter where they're from, seems to have the same reaction when they try lemons for the very first time: They squint with one eye like they're imitating Popeye, and then they slam themselves back into their chair, and convulse.
The next time they have this reaction will be when they're teenagers sneaking into Dad's liquor cabinet and taking a swig off his favorite scotch.
Not that I am speaking from personal experience or anything.
-- Rene Lynch
Twitter / renelynch
Looking for a quick appetizer to put together for an impromptu holiday party? Watch this video to see how L.A. Times Food editor Russ Parsons prepares this L.A. Times Test Kitchen recipe for easy-yet-elegant Dungeness crab spring rolls with endive and almonds.
--Rene Lynch
Twitter / renelynch
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--Browse hundreds of recipes from the L.A. Times Test Kitchen
If you're looking for something a little different to serve as a an appetizer this holiday season, check out this video: Times Test Kitchen manager Noelle Carter shows you how to make this spicy black bean hummus served at Mediterraneo Restaurant & Bar in Hermosa Beach.
This recipe was the result of a Culinary SOS request by Michael Dewart of Torrance. Culinary SOS is one of the Food section's most popular features, and it's easy to see why: You ask for a restaurant recipe, and Noelle does her best to hunt it down. Take a flip through this photo gallery of our most recent Culinary SOS requests:
You can submit your own SOS requests to noelle.carter@latimes.com or Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.
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-- Rene Lynch
Twitter / renelynch
Want details? (We did.) Click here. An HT to @steamykitchen for flagging this one for us.
-- Rene Lynch
Twitter / renelynch
Trying to keep the wee ones occupied? Times Test Kitchen manager Noelle Carter suggests making "boo-licious" pumpkin-face quesadillas. So easy to make, there's barely a recipe, as you can see in the video above.
--Rene Lynch
Twitter / renelynch
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Want more kid-friendly Halloween recipes? Click here
Looking for some more adult fare? We have El Dia de Los Muertos recipes
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