Food
Food

The main course

  • Recipe: Neapolitan-style ragu

    Recipe: Neapolitan-style ragu

      Neapolitan-style ragu Total time: About 6 hours Servings: 6 to 8 Note: From Russ Parsons. The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately. 2 pounds boneless pork butt, in 1 piece 2 teaspoons salt, divided, more...

  • Recipe: Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)

    Recipe: Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)

      Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they...

  • Recipe: Lentil and barley stew

    Recipe: Lentil and barley stew

    Lentil and barley stew Total time: 50 minutes Servings: 4 Note: This recipe is adapted from a 1971 edition of " The New York Times Natural Foods Cookbook" by Jean Hewitt. I serve it with little bowls of crumbled goat feta cheese and olives on the side. 2 tablespoons butter 2 tablespoons extra virgin...

  • Recipe: Barbecued turkey

    Recipe: Barbecued turkey

      Barbecued turkey Total time: 3 1/2 hours, plus 3 days brining time Servings: 14 to 16 Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 (15- to 16-pound)...

  • Recipe: Bacon-wrapped pork belly

    Recipe: Bacon-wrapped pork belly

      Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from "Gluten-Free Girl and the Chef." Pork belly is available through most butchers; ask ahead. 1 quart chicken broth 1 tablespoon olive oil 1 carrot 1/2 onion, diced 1 stalk celery, diced 5 cloves garlic, smashed 1...

  • Recipe: Autumn vegetable hash

    Recipe: Autumn vegetable hash

      Autumn vegetable hash Total time: 1 hour Servings: 6 Note: Goose and duck fat can be found at select well-stocked markets as well as at many gourmet markets and cooking supply stores 2 tablespoons goose or duck fat, or butter 1 onion, cut into ½-inch cubes 2 cloves garlic, minced 1 sweet potato,...

  • Recipe: Diner-style roast beef hash

    Recipe: Diner-style roast beef hash

      Diner-style roast beef hash Total time: 1 hour Servings: 6 1 1/4 pounds cooked roast beef, sliced into chunks 1 pound baking potatoes (about 2 large), cubed 1/2 red bell pepper, chopped 2 cloves garlic 1/2 jalapeño pepper, seeded 2 teaspoons crushed red chile flakes 2 teaspoons dried oregano...

  • Recipe: Chicken, chorizo and green chile hash

    Recipe: Chicken, chorizo and green chile hash

      Chicken, chorizo and green chile hash Total time: 45 minutes Servings: 6 3 tablespoons butter, divided 1 onion, chopped 2 cloves garlic, minced 3/4 pound Mexican chorizo, squeezed from casing and crumbled 1 1/2 pounds cooked chicken, chopped into ½-inch cubes 1 pound baking potatoes, peeled and...

  • Recipe: Curried pork and apple hash

    Recipe: Curried pork and apple hash

      Curried pork and apple hash Total time: 50 minutes Servings: 6 Note: Whole cloves are an important part of the flavor of this hash, but warn your guests to look out for them. 4 ounces thick-cut bacon, roughly chopped 1 large onion, cut into ½-inch dice 3/4 pound (about 7) small red potatoes,...

  • Recipe: Prosciutto and onion frittata

    Recipe: Prosciutto and onion frittata

    Prosciutto and onion frittata Total time: 30 minutes, plus cooling time for the frittata Servings: 6 as appetizer, 4 as main course 3 tablespoons butter 1 cup thinly sliced onions 1/8 teaspoon salt 3 thin slices prosciutto (about 1 1/2 ounces), cut crosswise in 1/4-inch slivers 6 eggs 2 tablespoons...

70°