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Food

Reader photos: Our recipes, your kitchen

All recipes that appear in the L.A. Times' weekly Food section are tested and perfected in our Test Kitchen before they're deemed fit to print. If you try one of our recipes, please let us know -- and we want photographic evidence. Take a picture of the finished dish and send it to rene.lynch@latimes.com. Above: Chuck Alderete of San Jose took a "crack" at making our adaptation of Momofuku Bakery & Milk Bar's Crack Pie. Click here for the recipe. This is the pie just as it comes out of the oven, before it's dusted with powdered sugar. Thanks for the photo, Chuck!

All recipes that appear in the L.A. Times’ weekly Food section are tested and perfected in our Test Kitchen before they’re deemed fit to print. If you try one of our recipes, please let us know -- and we want photographic evidence. Take a picture of the finished dish and send it to rene.lynch@latimes.com.

Above: Chuck Alderete of San Jose took a “crack” at making our adaptation of Momofuku Bakery & Milk Bar’s Crack Pie. Click here for the recipe. This is the pie just as it comes out of the oven, before it’s dusted with powdered sugar. Thanks for the photo, Chuck!  (Chuck Alderete / For The Times)

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Sue Salerno of Henderson, Nev., made the prosciutto and onion frittata that we published on Sept. 9 as part of a feature on “Fuss-free Frittatas.” She reports: “The recipe was great. I really enjoyed it.”

And we enjoyed looking through your pictures, Sue. Thank you for sharing.  (Sue Salerno / For The Times)

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