Author Archives: Kory Hansen

Kory Hansen

Kory Hansen, a graduate of California State University, Fresno, began work at The Record in 2004 as a page designer and Graphics Editor. Kory currently lives in Brentwood with his wife and two sons, and spends entirely too much time chasing peacocks off of his property.


LEMONGRASS BEEF AND SCALLION ROLLS This dish is an easy version of the Japanese dish beef negimaki. Roll them ahead, wrap in plastic and store in the fridge until you’re ready to grill and serve. You’ll find lemongrass stalks in Asian markets. INGREDIENTS • 1½ pounds top round steak • 4 lemongrass stalks, trimmed, pounded and […]

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Holiday Cookies

CINNAMON COOKIES Yield: About 60 cookies INGREDIENTS • 12½ tablespoons (just over 1½ sticks) unsalted butter, at room temperature • 1/2 cup plus 2 tablespoons granulated sugar, divided • 1/3 cup light brown sugar • Grated zest of 1 lemon • 2 1/3 cups all-purpose flour • 1 teaspoon baking powder • 2 tablespoons plus 1 […]

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Wolfgang Puck recipe

AUSTRIAN-STYLE CREPES WITH APRICOT JAM FILLING INGREDIENTS • 1 large cage-free egg • 1 teaspoon granulated sugar • Pinch of salt • 1/2 cup plus 2 tablespoons all-purpose flour • 3 tablespoons unsalted butter, melted, plus 1 tablespoon reserved for cooking • 2/3 cup milk • 3 cups apricot preserves or other chunky fruit preserves […]

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1 hour, plus chilling time. Serves 8 INGREDIENTS PIE CRUST • 2 cups flour • 1 teaspoon kosher salt • 1 tablespoon granulated sugar • 1 cup (2 sticks) cold butter, cut into 1/4-inch cubes • 1/4 cup ice water, more if needed INSTRUCTIONS In a large bowl, combine the flour, salt and sugar. Add the butter cubes and toss […]

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Stone Fruit Recipe

PEACH AND NECTARINE TART INGREDIENTS  For pie crust • 1 1/4 cups all-purpose flour • 1/2 teaspoon salt (preferably kosher or sea salt) • 1 tablespoon granulated white sugar • 1/2 cup cold unsalted butter, cut into small pieces • 1/8 to 1/4 cup ice water Peach and nectarine filling • 1 1/2 pounds fresh ripe peaches and nectarines (roughly half […]

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Ricotta Recipes

FRESH WHOLE-MILK RICOTTA CHEESE For fact-checkers, know that ricotta means “twice cooked” in Italian. There, it’s made from the whey left when making mozzarella. Since we’re making it from scratch, our recipe is kind of a “faux ricotta.” Delicious, all the same. Use fresh milk, cream and freshly squeezed lemon juice. The recipe doubles easily, […]

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Trout recipe

ROASTED TROUT WITH LIME-DILL BUTTER AND ROASTED POTATOES Ingredients • 2 (12-ounce) boned rainbow trout, with head and tail • 1 lime, very thinly sliced • 1 bunch fresh dill, divided • Salt and pepper • 1 pound small red potatoes • 4 tablespoons butter, divided • 4 cloves garlic, sliced • Juice of 1 lime • 1 tablespoon water Instructions Preheat oven to […]

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Rhubarb recipes

SKILLET CHICKEN WITH RHUBARB Don’t let the greenish tint of this savory chicken dish dissuade you from trying it — it is so, so good. Good enough, in fact, to serve to company. INGREDIENTS • 5 1/2-pound whole chicken, cut into 8 pieces • 1 tablespoon plus 1/2 teaspoon kosher salt, more as needed • 1 teaspoon black […]

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Mother’s Day dessert recipe

PISTACHIO-CHOCOLATE ICEBOX CAKE Prep: 2 hours Chill: 24 hours Makes: 12 to 15 servings Of the three elements in this recipe adapted from “Icebox Cakes,” make the pistachio paste and wafers first. Then 24 hours before serving, whip the cream and assemble the cake. If you want to sub a store-bought cookie, author Jessie Sheehan […]

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Passover recipes to share

APPLE-NUT HAROSET Yield: 12 servings Ingredients • 4 Gala or McIntosh apples (2 pounds), peeled, cored, seeded and chopped • 2/3 cup chopped almonds • 3 tablespoons granulated sugar, or to taste • 1/2 teaspoon cinnamon • Grated zest of 1 lemon • 4 tablespoons sweet wine (port is ideal) Instructions Combine all the ingredients, […]

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