What's hot: 139 of the latest recipes from the L.A. Times Test Kitchen

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Pomme d'amourShrimp cevicheCalifornia Pizza Kitchen's chicken tequila fettuccineclam chowderClam chowderDungeness crabProof Bakerychocolate cakesSteamed corn with clams and baconBurrata with speckCold almond and garlic soupfrittatasSmashed fried potatoes: poutineSmashed fried potatoesChopped saladFried pig earsShio koji tuna pokewhite gazpachoMomofuku Milk Bar's compost cookiesmojito recipebread puddingBonus recipe: House of Bread's berry barsCinnamon roll cookiesLawry's mac and cheesewatermelon saladMoroccan chicken soupShakshukaBonus recipe: Chilled corn soupNew potatoes with sageArtichokesBeets with lavender and blackberriesThe Italian burgerBuffalo cambozola burgersmoked brisketHappy vegan saladJoan's cookiesSeabean saladChocolate cakeTurkey sandwichMustardsMustardsPulqueDuckPretzelsPeach sangriaPain purduGrilled romaine with radishes, hard-boiled eggs and toasted bread crumbsSwiss chard with golden raisins and lemon bread crumbsSpaghetti with arugula and garlic bread crumbsS'mores cupcakesBrûléed strawberries and creamCrème brûléeThe Whip Tavern's Welsh rarebitBorder Grill's goat milk cajeta flanOnion and sage focacciaGoat cheese and basil-stuffed filo parcelsSpicy stir-fried squid (Ohjing-uh bokkeum)Tofu with kimchi (Dubu kimchi)Korean fried chicken (Yangnyeom dak)Olive and rosemary focacciaSpinach soup with nutmeg and crème fraîcheCucina Rustica's chocolate trio torteRoasted pepper and chile focacciaHerb-marinated feta cheese with za'tar-toasted pita trianglesNancy Silverton's focacciaSpinach- and ricotta-stuffed challahOven-steamed salmon with dill mayonnaiseSemolina-filled puff pastry pursesGreen pancakes with lime butterSpicy Moroccan carrot saladPanzanella with sherry vinaigretteMexican lasagnaCrispy-skinned salmon with lentils, bacon and dandelion greensRed, white and blueberry burgerCarne asadaOrange breakfast sconesPinchos de gambasCarrots with honey, lemon zest and thymeButterscotch pot de crèmeItalian caprese slidersAunt Mary's yalanchi (stuffed grape leaves)Rotisserie & Wine's cornsticksAunt Mary's pilaf with toppingWhite sangriaJocoque dipGrilled Russian kale with yogurt dressing and toasted hazelnutsUpper West's veggie burgersCayenne Cafe's citrus tiramisuWhite lotus dumplingsVegan 'clam' chowderVegan carrot cakeCocktail cubesMexican cemita burgerChiffon cakeSkirt steak carpaccio with raw asparagus and fava saladMassaman curry with chickenSouthwest turkey burgerWalnut- and herb-stuffed eggplant rollsMeyer lemon-cured fillet of salmon with white asparagus, Chiogga beets, toasted hazelnuts and watercress mousselineClementine's butterscotch browniesHuitlacoche quesadillasLeg of lamb stuffed with greens, feta and pine nutsGerman cuban pork burgerBraised sea bass with black olive vinaigrettePandan chiffon cake with coconut glazeStrawberry shortcakeEscarole and sunchoke salad with preserved lemon and smoked almondsWhiskey jamZetas with garlic and pasilla chilesLittle Dom's Tuscan kale salad with grilled heirloom carrotsChocolate chiffon cake with chocolate glazeRoasted chicken thighs with spinach, basil, pistachio and avocado oil pestoFresh asparagus with hazelnuts and seasoned currantsChickpea and noodle soup with spinach, Persian herbs and kashk toppingHazelnut-orange chiffon cakeBroiled eggplant salad with sautéed onions, garlic and tomatoesCaraway crossesDanish rye breadNorwegian orange cakeNani's tortino di fagioliniChocolate pecan brownie fudge cakeWhole-wheat pancakesBaby artichoke gratinLemon-hazelnut vinaigretteRagout of spring vegetablesSous-vide white asparagusCreamy scrambled eggs with fines herbesQuick puff pastry