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.
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?
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.
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.
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.
You can submit your own SOS requests to email@example.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.
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.