Food Daily Dish

Main course recipes

  • Recipe: Oxtail daube (Daube de queue de boeuf)

    Recipe: Oxtail daube (Daube de queue de boeuf)

      Total time: 2 hours, 15 minutes, plus 7 hours braising time and overnight chilling time Servings: 5 to 6 Note: Adapted from "The Cooking of Southwest France" by Paula Wolfert. She recommends serving the daube with noodles, followed by a salad of bitter greens. 4 1/2 to 5½ pounds oxtail, cut into...

  • Battle of the Burgers 2013 finalists: The Steakhouse burger

    Battle of the Burgers 2013 finalists: The Steakhouse burger

    Our fourth of five finalists is Christopher Lucchese of Echo Park. With his steakhouse burger, "you can have your steak dinner served on a delicious soft bun." He writes: “There is nothing better than a great rib-eye steak. It is probably my most favorite cut of beef, and makes a tremendous burger....

  • Battle of the Burgers 2013 finalists: STG (Save The Gravy) burger

    Battle of the Burgers 2013 finalists: STG (Save The Gravy) burger

    Our third of five finalists is James Pike of Los Angeles. Needless to say, it's a glorious mess of a burger. He writes: “We believe that the true spirit of burgerism is a personal devotion to one’s ideals. The ideal burger has a juicy, flavorful patty that requires no augmentation. The ideal burger...

  • L.A. Times' Battle of the Burgers: Our 5 favorite reader recipes

    L.A. Times' Battle of the Burgers: Our 5 favorite reader recipes

    You sent us your submissions and voted to select the top 20 burgers. Then Los Angeles Times Food staffers tested, tasted and judged to pick the final five.

  • Battle of the Burgers 2013 finalists: The Texas Luau Burger

    Battle of the Burgers 2013 finalists: The Texas Luau Burger

    The results are in! We had so many great submissions for this year's battle, it was hard to come up with our five finalists. But we did. We're featuring one finalist and top recipe every day. Our first is Richard Amiel from Santa Cruz. Needless to say, his Texas Luau Burger rocks. Here's what he...

  • Recipe: Inchezonya, 'Enchiladas and lasagna married at last'

    Recipe: Inchezonya, 'Enchiladas and lasagna married at last'

    Inchezonya 'Enchiladas and lasagna married at last' 1½ hours. Serves 12 to 16 1 1/2 pounds ground beef 9 lasagna noodles (about ½ of a 1-pound box) 1 (10-ounce) can red enchilada sauce 1 (10-ounce) can green enchilada sauce 1 (25-ounce) jar marinara sauce 3 cups grated mozzarella cheese 3 cups...

  • Battle of the Burgers 2013 finalists: Hoads Hot Jalapeno Burger

    Battle of the Burgers 2013 finalists: Hoads Hot Jalapeno Burger

    Our second of five finalists is Julia Hoadley of San Diego. Love a little heat? Her Hoads Hot Jalapeno Burger will make you very happy. She wrote: “This burger uses homemade ingredients that enhance the flavor. For example, nothing is better than a fresh jalapeno off the vine to give it the perfect...

  • Recipe: Meatball haslama with tahini liaison

    Recipe: Meatball haslama with tahini liaison

     1 hour, 45 minutes. Serves 10 3 to 4 slices (3.2 ounces) stale bread 3/4 pound ground beef 1/3 pound ground lamb 1 egg 1/2 small onion, finely grated 1 to 2 cloves garlic, mashed, plus 2 cloves sliced, divided 1 to 2 bunches dill, stems removed and sprigs chopped (about 1/3 cup), plus 2 to 3 (2/3...

  • Recipe: Zucchini stuffed with Italian sausage

    Recipe: Zucchini stuffed with Italian sausage

    1½ hours. 4 to 6 servings Olive oil 3 large zucchini (about ¾ pound each) Salt 1 onion, diced 3 Italian sausages, removed from casing and crumbled 1/2 cup white wine 1 1/2 ounces Parmigiano-Reggiano, grated (about ¾ cup), divided Freshly ground black pepper 1/3 cup fresh bread crumbs 1 egg, lightly...

  • Culinary SOS: Cafe Pierre's classic Bolognese

    Culinary SOS: Cafe Pierre's classic Bolognese

    Dear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach. Although this is a French restaurant, its sauce puts most Italian restaurants in the L.A. area to shame. I haven't...

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