Author Archives: Robin Nichols

Robin Nichols

Robin has been at the Record since February 2007, and editor of the LENS section since October 2008.

Puffed stuff

Want to add some pizazz to your breakfast table? Check out our story on puffed pancakes in today’s LENS, then try this recipe. German Puffed Pancake Note: The recipe is for a 10-inch ovenproof skillet or round cake pan, but can easily be doubled and baked in a 9- by-13-inch pan (metal or Pyrex.) This [...]

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Go nuts for this trend.

It seems like coconut-influenced products are popping up in all sections of the grocery store lately. Read more about the trend in today’s LENS, then try these recipes.   Caribbean Seafood Stew INGREDIENTS • 2 tablespoons olive oil • 1 tablespoon fresh lime juice • 1/4 teaspoon salt • 1/8 teaspoon pepper • 1 pound [...]

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Take one taco shell …

And fill at will. A taco bar is the perfect entertaining solution when your guests have varying tastes. Check out the story in today’s LENS, then try these recipes. Korean BBQ Beef Tacos This food truck favorite is brightened with a quick Kimchee slaw salsa that can be made even hotter by serving chili flakes [...]

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Way beyond cereal

Tired of bland breakfasts? Check out our story in today’s LENS on a new way to attract attention at the early-morning table, then try out this recipe. One-Bowl Blueberry-Ricotta Breakfast Cake Ingredients • 3/4 cup whole-milk ricotta cheese, room temperature • 2 large eggs • 1 1/2 cups unbleached all-purpose flour • 1 cup sugar [...]

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Go nuts over frangipani

Tired of the same pastry dough flavor in every baked good you prepare? Well, check out our story on frangipani in LENS today, then try this recipe.   Plum Frangipani Tart Ingredients • 1 cup walnut pieces plus more for garnish • 1/2 cup sugar • 1/2 cup (1 stick) unsalted butter, softened • 1 [...]

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A cookie walks into a bar

And something awesome happens! Bar cookies are great portable desserts, perfect for summer picnics. Read our story in LENS today, then check out these recipes. Raspberry Crumb Bars Ingredients • 2 cups (9 ounces) unbleached all-purpose flour • 1 1/2 cups old-fashioned oats • 1 cup packed dark brown sugar • 1 teaspoon ground cinnamon [...]

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Sweet way to beat the heat

Looking for a self-contained dessert to eat out by the pool but tired of popsicles? Check out our story on ice cream sandwiches today in LENS, then try this recipe. Cocoa Cookies Adapted from “Cookies & Cream,” by Tessa Arias. The dough is somewhat sticky; we found it easier to handle after chilling it for [...]

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Curious about speculoos?

In LENS today we have a story about the emerging trendy sweet speculoos. The cookie paste can be used in a variety of ways — try out a couple here. Speculoos Pancakes Note: We added speculoos spread to this recipe from “The Chicago Tribune Good Eating Cookbook.” That recipe was adapted by former Good Eating [...]

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Brubeck performance, in your own home

The Brubeck Institute’s performance in New York will be webcast today at 3:30 p.m. The program  ”Jazz: A Language For Peace” will be webcast from the United Nations today at      

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Organizing an oyster roast

In LENS today, we have a story full of tips for throwing your own backyard oyster roast. Before you start shucking, though, check out these recipes. Pepper Vinegar Ingredients • 1 cup white vinegar • 2 Thai, Serrano or bird’s eye chiles, fresh or dried Instructions Use a funnel to pour the vinegar in a [...]

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    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 ... Read Full
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