Main course recipes
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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.
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Our fourth of five finalists is Christopher Lucchese of Echo Park.
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Our third of five finalists is James Pike of Los Angeles.
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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.
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The results are in!
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Inchezonya ‘Enchiladas and lasagna married at last’ 1½ hours.
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Our second of five finalists is Julia Hoadley of San Diego. Love a little heat?
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1 hour, 45 minutes.
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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 beaten 2 cloves garlic, minced 3 cups chopped tomatoes, fresh or canned 2 tablespoons capers, rinsed 1.
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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.
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50 minutes, plus relaxing time for the dough.
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Dear SOS: I love the delicious short ribs served at Kendall’s Brasserie, the Music Center restaurant run by Patina.
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Total time: 2 hours Servings: 6 to 8 Note: Serve the ribs with steamed rice and radish kimchee.
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Curried lamb hand pies Total time: 1 hour, 40 minutes, plus chilling time for the filling and pies Servings: 12 Note: The lamb can be replaced with lean ground beef if preferred. 4 tablespoons oil, divided 1 onion, cut into ¼-inch dice 4 teaspoons curry powder, or to taste 2 teaspoons ground cumin 1 teaspoon ground coriander 1 tablespoon minced garlic 2 tablespoons freshly grated ginger 1 pound ground lamb 1 teaspoon salt, or to taste 1 teaspoon pepper 1/3 cup dry white wine 1 large boiling potato, cut into ¼-inch dice (peeled or unpeeled) 1 carrot, peeled and cut into ¼-inch dice 1/2 cup beef or vegetable broth 1/2 cup fresh or frozen peas 1/3 cup chopped fresh cilantro Prepared pie dough for 2 single crust (9- to 10-inch) pies, 36 to 40 ounces 2 beaten eggs 1.
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Grilled pork chops with sweet lemon grass marinade Total time: 40 minutes, plus marinating time Servings: 6 Note: Adapted from “Vietnamese Home Cooking” by Charles Phan. 3/4 cup sugar 1/4 cup plus 1 tablespoon fish sauce 1 lemon grass stalk, finely chopped 1 1/2 tablespoons minced garlic 2 tablespoons minced shallot 1 Thai chile, stemmed and finely chopped 1/4 teaspoon freshly ground black pepper 3 bone-in center-cut pork chops, each about 12 ounces and 1 inch thick 1.
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Nikujaga (braised sukiyaki-style beef with potatoes and onions) Total time: 1 hour Servings: 2 to 3 Note: Nikujaga is a Japanese beef stew that tastes even better the second day, reheated.
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Beef daube Total time: 5 hours Servings: 6 to 8 Note: Beef cheeks are not generally available at mainstream grocery stores and supermarkets but can usually be special ordered through a butcher.
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Total time: 3 hours Servings: 4 to 6 1 1/2 pounds stewing beef, cut into large chunks Salt and pepper 2 tablespoons olive oil 1 onion, coarsely chopped, plus ½ cup minced onion, divided 1/4 cup brandy 6 cups water 3 large beef bones (any kind will do) 2 to 3 beef bouillon cubes 3 carrots, cut in rounds 2 chayote squashes, peeled, seeded and cut into large pieces 3 zucchini, washed and cut into large pieces 4 ears of corn (fresh or frozen), cut into rounds 1/2 cup green beans 2 habanero chiles, minced 1/2 bunch cilantro, minced 2 radishes, minced 1.
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Recipe for La Sandia at Santa Monica Place’s smoked brisket.
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“Few people share my obsession with food like my friend Karen.
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“Grilling in the summer is a pastime for all to enjoy.
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“There is no better turkey burger than my flavor-packed, juicy, Taste of Italy Turkey Burger.
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“My fieriest burger yet! Some people, like me, love spicy burgers.
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“Breakfast is by far the best and most important meal of the day.
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Dear SOS: I’d love to get the recipe for goat cheese bread pudding from Nopa in San Francisco.
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Total time: 40 minutes Servings: 6 to 8 2 tablespoons butter 1 zucchini 1/4 cup chopped green onions (about 2 onions, green parts only) 1/3 to ½ cup roasted, peeled, chopped green chile 1 cup corn kernels (about 1 ear) 6 eggs 1/2 teaspoon salt 3/4 cup grated Monterey Jack and sharp cheddar, divided 1.
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Dear SOS: We recently traveled Amtrak’s Southwest Chief from L.A. to Chicago.
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Dear SOS: I enjoy reading your column, and it occurred to me that you might be able to answer my request.
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Kitfo Total time: 10 minutes Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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The Springdale, Utah, restaurant serves up a very meaty meatloaf.
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Home approach to sous vide: Steak Total time: About 1 hour Servings: 1 steak Note: Here we’ve used New York strip steak, but all manner of cuts can be prepared in this fashion.
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Barbecue pork ribs Total time: 1 hour, 15 minutes, plus marinating time.
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Total time: 2½ hours, plus marinating time Servings: 6 to 8 Note: Because fresh pulque is difficult to find in the U.S., beer freshened with a little lemon juice is a legitimate substitute; the dish will taste a little different but just as good.
