What the L.A. Times Test Kitchen cooked up in 2010
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Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu.
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A recipe adapted from the Culver City cafe, which offers the French comfort food.
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Strawberry dumplings Total time: About 1 hour Servings: 8 to 10 3 pounds strawberries 1/2 cup sugar plus 3 tablespoons sugar, divided 1 vanilla bean, seeded 4 teaspoons Amaretto 1 1/2 cups (6.4 ounces) flour 1/2 teaspoon salt 2 teaspoons baking powder 6 tablespoons (3/4 stick) cold butter, diced into 1/2-inch pieces 3/4 cup cold buttermilk 1/3 cup sliced almonds Whipped cream or vanilla ice cream 1.
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Lentils with turkey sausage Total time: About 1 hour Servings: 8 to 10 (1/2 cup) servings Note: Adapted from Cook for America / The s’Cool Food Initiative 1 1/2 tablespoons vegetable oil 3/4 pound fresh turkey sausage, uncased 1/2 cup finely diced onion 1/2 cup finely diced carrot 1/4 cup finely diced celery 2 small or 1 large garlic clove, minced 1 cup lentils, rinsed and drained 1 to 2 teaspoons finely chopped fresh rosemary 2 cups low-sodium chicken or vegetable broth, or water Salt and pepper 2 tablespoons chopped fresh parsley 1.
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Dear SOS: I have found the best beer-baked mac ‘n’ cheese ever.
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The New England-style soup is served at Annabelle’s Keg and Chowder House in Ketchikan, Alaska.
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Pie crust Total time: 10 minutes, plus chilling times Servings: Makes enough crust for a 2-crust pie. 2 scant cups flour, plus extra for rolling out the crust 3/4 cup butter, cut into small cubes 1/2 teaspoon salt 1/4 to 1/2 cup ice water 1.
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Apple pie Total time: 1 hour, 10 minutes plus chilling time Servings: 8 to 10 Prepared pie crust 3 to 4 pounds of apples, peeled, cored and sliced into large chunks, eighths or tenths. 1/3 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon cayenne 1/4 teaspoon salt 1/2 teaspoon lemon zest 1/2 cup light brown sugar 1 tablespoon unsalted butter 1 egg, beaten (to use as an egg wash) 1.
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Long and slow apples Total time: 30 minutes, plus 2 hours baking time and optional chilling time Servings: 4 Note: Adapted from Dorie Greenspan’s “Around My French Table.”
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Not Uncle Rocco’s tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O’Neill’s “One Big Table,” from Cara Mia Constantine.
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Everyday moong dal Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “At Home With Madhur Jaffrey.”
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Duck breast and beer sandwich Total time: About 1 hour Servings: 4 Note: Adapted from “Primal Cuts” by Marissa Guggiana Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pound boneless duck breasts, skin removed Salt and pepper 3 tablespoons olive oil, divided 2 onions, sliced into thick rings 2 tablespoons light brown sugar 4 cloves garlic, chopped 2 tablespoons grainy mustard 1 red bell pepper, sliced into thin strips Pinch chile flakes 1 cup flat dark beer 1/4 cup mayonnaise 4 sandwich rolls 4 lettuce leaves 4 tomato slices 4 slices provolone cheese (or your favorite) 1.
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Gruyère and walnut bread Total time: About 1 1/2 hours, plus rising and cooling times Servings: 16 to 20 Note: Adapted from “Bake!”
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Lentils with pancetta Total time: About 1 hour Servings: 4 Note: From “Ethan Stowell’s New Italian Kitchen” Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 2 stalks celery, cut in half 1 onion, halved horizontally 2 cloves garlic 1/2 cup lentils 2 tablespoons unsalted butter 6 ounces pancetta, diced (about 1 cup) 1/2 cup finely diced carrot 1/2 cup finely diced celery 1/2 cup finely diced shallot 3 cloves garlic, sliced 3 tablespoons finely chopped fresh parsley 2 tablespoons extra virgin olive oil Kosher salt, to taste 1.
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Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from “The Lost Art of Real Cooking” by Ken Albala and Rosanna Nafziger.
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Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from “Tartine Bread” by Chad Robertson.
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Slow-cooked carne adovada with hominy Total time: 2 ½ hours Servings: 4 to 6 Note: Adapted from “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis.
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Torta di Noci (Rosangela’s flourless walnut cake) Total time: 1 1/2 hours Servings: 8 Note: Adapted from “My Calabria” by Rosetta Costantino.
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Polvorones (Mexican wedding cookies) Total time: 1 hour, 45 minutes Servings: Makes 1 1/2 to 2 dozen cookies Note: Adapted from “My Sweet Mexico” by Fany Gerson Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1 1/2 cups (3 sticks) butter 1 cup superfine sugar 2 cups flour 1 cup almond flour 1/2 teaspoon vanilla extract Sifted powdered sugar, for dusting 1.
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Faux sufganiyot with chocolate-espresso sauce and pistachios Total time: 1 hour, 10 minutes Servings: Makes 1 1/2 to 2 dozen 1/2 cup whole wheat pastry flour 3/4 cup unbleached all-purpose white flour 1 cup water, plus 3 tablespoons water, divided 1/2 cup (1 stick) butter, plus 1 tablespoon butter, divided 1/8 teaspoon salt 2 teaspoons sugar, preferably superfine 4 large eggs 6 ounces bittersweet chocolate, broken into pieces 1 tablespoon prepared espresso or strong coffee 1/3 cup finely chopped toasted pistachio nuts 1.
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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.
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Fresh herb salad with seeds Total time: 25 minutes Servings: 4 1/2 cup fresh mint leaves 1 1/2 cups Italian parsley leaves 1 cup cilantro leaves 3/4 cup basil leaves, preferably purple basil, torn into pieces 4 cups chilled baby salad leaves 2-3 radishes, thinly sliced 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil Juice of half lemon Juice of half orange 1 teaspoon honey 1 teaspoon red wine vinegar 1/4 teaspoon salt Black pepper to taste 1.
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Bulgur latkes with pomegranate sauce Total time: 45 minutes, plus soaking time for the bulgar Servings: 6 to 8 Note: Bulgur can be found at cooking supply stores, as well as select well-stocked markets.
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Thelma Moore’s sweet potato soufflé Total time: 45 minutes Servings: 8 to 10 Note: Shared by Thelma’s daughter, Valerie.
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Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil Salt Cracked pepper 1 pear 1 apple 1 lemon, cut in half 1 endive, sliced crosswise 5 cups mixed salad greens 1/4 cup toasted walnuts, coarsely chopped 1.
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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.
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Andrea’s broccoli casserole Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Andrea Holbrook.
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Thelma Collins’ corn pudding Total time: 1 hour Servings: 8 to 10 Note: Shared by Thelma’s son, Marc.
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Avis Hatheway’s wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis’ son, Ron.
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Johnny’s spinach balls Total time: 45 minutes, plus chilling time for the spinach mixture Servings: Makes about 4 dozen spinach balls.
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Queen and Diva’s mac ‘n’ cheese Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Sebrena Smith and Sean Swayze.
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Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.
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Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from “Gluten-Free Girl and the Chef.”
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Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water.
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Miso-sake marinade Total time: 5 minutes, plus marinating time Servings: Makes 2 cups marinade Note: This savory miso marinade works for most meats, such as boneless pork chops, beef and chicken, as well as fish fillets such as cod and a variety of raw vegetables.
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Frozen chocolate zabaglione Total time: About 25 minutes, plus freezing time Servings: 8 1 pint heavy cream 8 ounces semisweet or bittersweet chocolate, broken into small pieces 6 egg yolks 1/2 cup sugar 1/2 cup Port 1.
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Hazelnut sherry zabaglione Total time: About 15 minutes Servings: 2 4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup dry sherry, preferably oloroso 1/4 cup hazelnut liqueur 1.
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Beer zabaglione Total time: About 15 minutes Servings: 4 4 egg yolks 6 tablespoons sugar, more or less as desired 1/2 cup Belgian ale, or another blonde or golden ale 1.
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Frozen zabaglione Total time: 20 minutes, plus freezing time Servings: 8 6 egg yolks 1/2 cup sugar 1/2 cup sweet Marsala, or another desired liquor or liqueur 1 pint cold heavy cream, whipped to medium peaks in a large bowl 1.
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Zabaglione Total time: 15 minutes Note: For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.
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The pear with almond cream tart -- adapted from Nicole’s in South Pasadena -- is a French classic.
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Pretzel knödel (pretzel dumplings) Total time: 1 hour, 10 minutes Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.
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Braised red cabbage Total time: 1 hour, 45 minutes, plus marinating time Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.
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Smoked salmon hash Total time: 50 minutes Servings: 6 5 tablespoons unsalted butter, divided 1 1/2 pounds Yukon Gold potatoes, cut into ½-inch cubes 1 red onion, minced 3/4 pound cold-smoked salmon, flaked into ½-inch chunks 1/2 cup heavy cream 1 tablespoon prepared horseradish 1 teaspoon coarse-grain mustard 1 garlic clove, finely chopped 1 tablespoon finely chopped fresh dill Salt and pepper 1/4 cup capers, drained 1/4 cup crème fraîche Lemon juice, to taste 2 tablespoons chopped chives 1.
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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, peeled and cut into ½-inch cubes 1/2 pound parsnips (about 2), peeled and cut into ½-inch cubes 1/2 pound turnips (about 1), peeled and cut into ½-inch cubes 1/2 pound Brussels sprouts, quartered 1/2 pound assorted mushrooms 1 teaspoon dried sage 1 tablespoon mustard powder Salt and pepper 1 pound beets (about 6 small), roasted, peeled and cut into ½-inch cubes 2 tablespoons cream 1.
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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 2 tablespoons soy sauce Salt and pepper Olive oil 1.
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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 sliced into ½-inch cubes 1 1/2 cups chopped roasted green chiles Salt and pepper to taste 1/4 cup cream 1 teaspoon smoked paprika 1/2 teaspoon dried oregano 2 green onions, chopped 1.
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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, unpeeled and sliced into ½-inch cubes 3/4 pound (about 3) firm, tart apples, sliced into ½-inch cubes 3/4 pound cooked pork loin, sliced into ½-inch cubes 6 whole cloves 1 teaspoon curry powder Lemon juice, to taste 1/4 cup whole milk Salt and pepper 1.
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Grilled romaine with walnuts, Parmesan and anchovy dressing Total time: 30 minutes Servings: 6 4 anchovy fillets 2 teaspoons minced garlic 1/2 teaspoon salt 1/2 cup olive oil 3 teaspoons lemon juice 3 (6-ounce) hearts of romaine 2/3 cup chopped, toasted walnuts 1 ounce Parmigiano-Reggiano 1.
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Curry shortbread Total time: 1 hour, plus chilling times Servings: Makes about 2 dozen (2-inch) shortbread cookies 1 1/2 teaspoons curry powder 1 cup (2 sticks) butter, at room temperature 1 cup confectioner’s sugar 1 teaspoon vanilla extract 2 cups (8.5 ounces) flour 1/4 teaspoon kosher salt 1.
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Rosemary marshmallow squares Total time: 20 minutes, plus cooling time Servings: 12 1/2 cup (1 stick) butter 1 tablespoon finely chopped fresh rosemary 1 (16-ounce) bag plain marshmallows 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 (12-ounce) box crisped rice cereal 1.
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Spicy cherry chocolate brownies Total time: About 1 hour, plus cooling time Servings: 12 to 16 1 cup (2 sticks) butter, melted 3 cups sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups flour 1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup dried sweet cherries (6 ounces) 1 cup semisweet chocolate chips 1.
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Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1.
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Lime and black pepper cookies Total time: 45 minutes, plus chilling time Servings: Makes about 4 dozen cookies ½ cup (1 stick) unsalted butter at room temperature 1 cup granulated sugar ¼ cup whole milk ¼ teaspoon vanilla extract 1 egg, at room temperature 2 cups (8.5 ounces) flour 1/4 cup plus 1 tablespoon lime zest (about 5 limes) 2 teaspoons baking powder 3/4 teaspoon finely ground black pepper 1/4 teaspoon kosher salt Confectioner’s sugar, for dusting the finished cookies Black pepper, to garnish (optional) 1.
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Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon) Total time: 25 minutes Servings: 4 Note: Adapted from “Traditional Spanish Cooking” by Janet Mendel 3/4 pound mushrooms such as boletus or oyster 5 tablespoons olive oil, divided 1 clove garlic, sliced 5 eggs 1/2 teaspoon salt Freshly ground black pepper 3 ounces chopped Spanish cured ham, preferably jamón ibérico Chopped parsley Strips of bread fried crisp in olive oil 1.
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Double-mashed potatoes (patatas revolconas) Total time: 35 minutes Servings: 6 Note: Adapted from “My Kitchen in Spain” by Janet Mendel.
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Gin- and chive-cured salmon Total time: 15 minutes, plus curing time Servings: 8 to 12 1/2 cup coarse sea salt 1/4 cup plus 2 tablespoons honey 2 tablespoons black peppercorns, toasted and cracked 1/2 cup finely chopped chives 1 (11/2 -pound) salmon fillet, skin on and pinbones removed 3 to 4 tablespoons gin 1.
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Recipe: Hot-smoked rainbow trout
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Ginger- and lemongrass-cured sable fish Total time: 15 minutes, plus curing time Servings: 8 to 12 1/4 cup plus 2 tablespoons coarse sea salt 1/2 cup sugar 1 tablespoon grated ginger 1 stalk lemongrass, dry outer leaves removed, inner stalk crushed (to release the oils) and coarsely chopped 2 tablespoons pink peppercorns, crushed 1 (11/4 - to 11/2 -pound) sable fillet, skin on and any pinbones removed About 3 tablespoons sake 1.
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Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1.
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Roasted peppers stuffed with homemade ricotta Total time: 40 minutes Servings: 4 to 6 4 red or yellow bell peppers, preferably a combination 1 cup homemade ricotta 2 tablespoons capers, chopped 1 tablespoon olive oil, plus more for finishing Pinch crushed red pepper Salt and freshly ground black pepper to taste 1 tablespoon minced chives 1.
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Ricotta-honey gelato with orange Total time: 20 minutes, plus freezing time Servings: 8 (Makes 1 quart gelato) Note: This is terrific served with lightly sweetened fresh berries or other fruit. 2 cups homemade ricotta 1 cup whipping cream 1 cup whole milk 1/3 cup sugar 1 tablespoon orange liqueur, such as Grand Marnier 2/3 cup honey 1.
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Lemon gelato (water-based) Total time: 20 minutes plus 1½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 cup lemon juice, from about 6 lemons 1 cup plus 2 tablespoons sugar 2 cups water 1 cup (3 1/2 ounces) diced apple (about 1 apple), cut into 1/4- to 1/2-inch pieces 1 1/2 pounds ice 1 pound rock salt 1.
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Whole wheat cinnamon rolls Total time: About 1 hour, plus rising time Servings: Makes 1 dozen rolls 1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 2 cups (9 ounces) whole wheat flour 2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4-ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 3/8 teaspoon cinnamon, divided Kosher salt 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoon orange juice 4 tablespoons milk 1.
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Strawberry gelato (milk-based) Total time: 25 minutes, plus cooling time and 11/2 hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 1/2 cups milk 2 tablespoons skim milk powder 1/4 cup heavy cream 1 3/4 cups sugar, divided 2 to 3 cups cleaned strawberries (fresh or frozen) 1 1/2 pounds ice 1 pound rock salt 1.
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Parmesan gelato Total time: 30 minutes plus cooling time and 1 ½ hours freezing time Servings: 8 (Makes about 1 quart gelato) Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Strawberry gelato (water-based) Total time: 20 minutes plus about 1½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 pound cleaned strawberries (fresh or frozen) 1 cup sugar 1 1/4 cups water 1 1/2 pounds ice 1 pound rock salt 1.
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Boulou Total time: 1 hour, 15 minutes, plus rising times Servings: Makes 12 to 14 rolls Note: This recipe requires the use of a stand mixer.
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Festive mandelbrodt Total time: 1 hour, 20 minutes plus chilling and cooling times Servings: Makes 3 to 3 1/2 dozen pieces Note: Less sweet than tishpishti, this dry cookie is almost like a once-baked biscotti, only thicker.
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Tishpishti Total time: 1 1/2 hours Servings: Makes about 20 pieces Note: Although it originates in the Balkans, this delicious sweet reminiscent of baklava is popular among North African Jews as well, both on Yom Kippur and throughout the High Holidays.
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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 chopped parsley 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano, divided 1.
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Shrimp and basil frittata Total time: 30 minutes, plus cooling time for the frittata Servings: 6 as appetizer, 4 as main course 2 tablespoons butter 1/2 cup thinly sliced green onions (both green and white parts), about 4 onions 1/2 pound peeled small shrimp (70 to 100 per pound) 6 eggs 1/4 teaspoon salt 8 to 10 leaves of basil, torn into small pieces 1.
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Mango coconut upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 firm, ripe mangoes (preferably Haitian) 3 tablespoons butter, plus 1/2 cup (1 stick) butter at room temperature, divided 1/2 cup light brown sugar 1 cup sugar 2 eggs 1 vanilla bean, split and scraped 1/2 cup unsweetened coconut flakes 2 cups (8.5 ounces) flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cardamom 1/2 teaspoon allspice 1 1/4 cups coconut milk 1.
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Recipe: Emily’s chocolate mandel bread
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Chicken thighs with honey, olives and oregano Total time: About 2 hours, plus marinating time Servings: 6 Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer and Miriyam Glazer.
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Pears in pomegranate wine with honey and lemon thyme Total time: 45 minutes, plus steeping time for the honey and cooling time for the pears Servings: 6 Note: The honey should be steeped with the thyme 1 to 3 days in advance.
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Leek, apple and thyme soup Total time: 1 hour, 10 minutes Servings: Makes about 3 quarts soup, 10 to 12 servings 7 leeks, divided 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 to 3 large cloves garlic, pressed 2 Granny Smith apples, peeled and chopped 1 Red Delicious apple, peeled and chopped 1 3/4 pounds potatoes, peeled and cubed 2 quarts water 3 bay leaves 3 sprigs parsley 1 1/2 tablespoons fresh thyme leaves Salt, coarsely ground black pepper and nutmeg to taste 1.
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Aspen power bars Total time: 35 minutes Servings: 12 to 16 Note: Adapted from chef Pam Davis of the Colorado Cook for America Culinary Boot Camps 1 1/2 cups plus 2 tablespoons (5 1/4 ounces) old-fashioned rolled oats 1/4 cup plus 2 tablespoons (3 1/4 ounces) light brown sugar Heaping 1/2 cup (2 ounces) unsweetened coconut flakes 1/2 teaspoon kosher salt 3/4 cup (4 ounces) nuts or sunflower seeds 3/4 cup powdered milk 1/2 cup (2 ounces) raisins 1/2 cup (2 ounces) dried cranberries 3 tablespoons butter 1/4 cup (3 1/2 ounces) honey 1/2 cup plus 1 tablespoon (4 3/4 ounces) peanut or soy butter 1 1/8 teaspoons vanilla extract 2 tablespoons plus 1 teaspoon (2 1/4 ounces) raspberry jam 1.
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Mom’s chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies.
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Recipe: Wild rice porridge with apricots and pistachios
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Cinnamon rolls Total time: About 1 hour, plus rising time Servings: 12 1 cup buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 4 cups (17 ounces) and 1 tablespoon flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4 ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 1/4 teaspoon cinnamon, divided 2 1/4 teaspoons kosher salt, divided 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoons orange juice 1/4 cup milk 1.
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Total time: About 1 1/2 hours, plus rising times Servings: 24 (makes 4 individual kringle, with 6 servings each) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.
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French crullers Total time: About 1 hour Servings: 10 to 12 doughnuts 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces 1 cup water 1/2 teaspoon salt 1/2 teaspoon sugar Seeds from 1/2 vanilla bean 1 1/4 cups (5.3 ounces) flour 3 eggs 2 egg whites Canola oil for frying 1.
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Yeast-raised doughnuts Total time: About 1 hour, plus rising and overnight resting times Servings: Makes about 1 1/2 to 2 dozen doughnuts 1 cup lukewarm milk (no warmer than 110 degrees) 1 package (2 1/4 teaspoons) active-dry yeast 2 eggs 2 egg yolks 1/4 cup plus 2 tablespoons sugar 1 teaspoon vanilla 3 3/4 cups (16 ounces) flour 1/2 teaspoon salt 6 tablespoons (3/4 stick) softened butter, cut into 4 or 5 pieces Canola oil for frying 1.
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Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1.
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Devil’s food doughnuts Total time: About 1 hour Servings: Makes about 1 1/2 dozen doughnuts 4 ounces bittersweet chocolate 3 tablespoons butter 3 cups (12.75 ounces) flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup unsweetened cocoa 2 eggs 2 egg yolks 1/2 cup sugar 1/2 cup sour cream 1 1/2 teaspoons vanilla 1/2 cup strong coffee, cooled Canola oil for frying 1.
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Sour cream waffles Total time: About 40 minutes Servings: Makes 6 to 8 servings Note: Adapted from the 1943 edition of “Joy of Cooking” by Irma Rombauer. 1 cup cake flour 11/2 teaspoons baking powder Dash salt 1 teaspoon sugar 1 teaspoon baking soda 3 eggs, separated 2 cups sour cream 1.
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Spicy cantaloupe and ginger pops Total time: 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Creamy coconut and banana pops Total time: 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 1 1/2 cups full-fat Greek yogurt 2 bananas, very ripe 1/2 cup whole milk 1/2 cup coconut milk 3 tablespoons honey 3/4 cup unsweetened coconut flakes 1.
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Blueberry and lavender pops Total time: 20 minutes, plus freezing time Servings: Makes 6 to 8 popsicles, depending on the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Dark chocolate, date and sesame pops Total time: About 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Peach and orange blossom honey pops Total time: 15 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 1 1/2 cups full-fat Greek yogurt 1/2 cup whole milk 1/4 cup sweetened condensed milk 1/4 cup honey (preferably orange blossom) 4 cups sliced peaches (4 to 5 peaches) 2 tablespoons apricot preserves 1.
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Shishito peppers tempura Total time: 30 minutes Servings: 4 Note: You can serve the shishito peppers with salt or with a tempura dipping sauce.
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Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a “chip-like” shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1.
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Spiced cherry and blueberry upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter, plus 1/2 cup melted butter, divided 1/2 cup light brown sugar 1 pound sweet cherries, halved 1/2 pound blueberries 1½ tablespoons fresh ginger, grated to a paste 1/4 cup water 2 cups (8.5 ounces) flour 1 cup sugar 2 teaspoons baking soda 1/2 teaspoon baking powder ½ 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cardamom 1 cup buttermilk 1.
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Apricot, olive oil and cornmeal upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: Orange flower water can be found at cooking stores and specialty food stores, as well as online.
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Peach upside-down rum cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 2 pounds peaches (about 5 large), peeled 1 lemon, juiced (about 3 tablespoons) 3 tablespoons butter, plus 6 tablespoons (3/4 stick) butter, at room temperature, divided 1/2 cup light brown sugar 1/4 cup honey 1 3/4 cups (7.5 ounces) flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon orgeat syrup (or almond extract) 3/4 cup dark rum 1.
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Perfumed nectarine jam Total time: 40 minutes, plus macerating time Servings: About 5 cups 2 pounds pitted, cut-up nectarines 13/4 pounds sugar (about 4 cups) 2 tablespoons lemon juice 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium) 1.
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Plum ketchup Total time: About 11/2 hours Servings: Makes about 10 (8-ounce) jars Note: Adapted from Valerie Gordon of Valerie Confections.
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Tomato marmalade Total time: About 1 hour, 40 minutes Servings: Makes about 8 cups marmalade Note: Adapted from Valerie Gordon of Valerie Confections. 4 oranges (navel, Valencia or blood are all fine) 6 cups sugar, divided 1/2 cup water 10 pounds Roma tomatoes 2 teaspoons salt 1 teaspoon black pepper 1.
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Zucchini relish Total time: About 1 hour Servings: Makes a generous 9 cups Note: Adapted from Kevin West. 3 pounds small zucchini 1 pound white onions 1 pound red and yellow bell peppers 3 tablespoons kosher salt 3 cups cider vinegar 1 cup sugar 1 tablespoon pickling salt or coarse sea salt, such as Baleine brand 1 tablespoon honey (or more to taste) 1 teaspoon whole yellow mustard seed 1/2 teaspoon celery seed 1/4 teaspoon ground turmeric 1/4 teaspoon curry powder 1/2 teaspoon mixed whole black peppercorns and whole coriander, finely ground 1 dried chile pepper, finely chopped 1 clove garlic, peeled and split 1.
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Mandarin pancakes Total time: 50 minutes Servings: Makes 12 to 14 (6 1/2 inch) pancakes Note: Called bao bing in Mandarin, these thin pancakes are the classic accompaniment to Peking duck.
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Peking duck broth with nappa cabbage Total time: 1 1/2 hours Servings: 4 Note: Ending a meal with soup may seem unusual, but this vegetable laden-soup serves as a simple and cleansing bookend to the sumptuous Peking duck dinner.
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Peking duck stir-fried with ginger and green onion Total time: 25 minutes Servings: 4 Note: This easy but elegant stir-fry is meant to save the cook time and let the duck shine.
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Peking duck Total time: 1 hour, 40 minutes, plus 1 1/2 days chilling time Servings: 4 to 6 Note: This recipe requires the use of a small pump (such as a bicycle pump); the duck can be inflated by hand using a bamboo straw or turkey baster, though this requires a bit of effort.
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Sweet cherry pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie 3/4 cup sugar, plus extra for sprinkling over the pie 1/4 cup cornstarch 6 cups sweet cherries, stemmed and pitted 1 teaspoon vanilla extract 2 tablespoons orange liqueur, preferably Grand Marnier Prepared flaky pie crust for 1 double-crust pie 1 egg 1.
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Blackberry pie Total time: 1 1/2 hours, plus chilling time for the crust Servings: Makes 1 (9-inch) pie Note: Adapted from Ashley Putz of Buffalo Chips Emporium in Amador City, Calif.
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Nectarine almond crumble pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie Crumble topping 2/3 cup whole almonds 1/2 cup flour 1/4 cup plus 1 tablespoon light brown sugar 1/4 cup granulated sugar 1/8 teaspoon cinnamon 1/4 cup plus 1 tablespoon cold butter, cut into 1/2-inch cubes In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour.
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Strawberry pie Total time: 20 minutes, plus chilling time Servings: Makes 1 (9-inch) pie Video: Click here to watch Times Test Kitchen manager Noelle Carter make this pie. 1/2 cup sugar 1 cup water, divided 1/2 cup orange juice, from about 1 large orange 1/2 cup rum 1 sprig mint 3 tablespoons cornstarch 8 cups strawberries, about 2 1/2 pounds, hulled 1 baked 9-inch single pie crust 1.
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Flaky pie crust Total time: 20 minutes, plus chilling time Servings: This makes enough crust for 1 (9- to 10-inch) pie Note: The cider vinegar is used to help “shorten” the crust, improving the texture.
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Psomi & Alati’s yellow split pea puree with deep-fried capers Total time: 1 hour, 20 minutes Servings: 8 to 10 meze portions Caramelized onions 4 1/2 tablespoons olive oil 4 large red onions, peeled and sliced Scant 1 teaspoon sugar 1/4 cup balsamic vinegar Salt 1.
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Nagia’s orzo and smoked eel Total time: 30 minutes Servings: 2 Note: Smoked eel is available at select markets as well as online.
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Kuzina’s butterflied roasted eggplant salad Total time: 30 minutes, plus 2 hours steeping time for the aromatic olive oil Servings: 2 Note: The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.
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Recipe: Watermelon with mint and lime
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Recipe: Ratatouille over soft polenta
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Chilled yellow squash soup with fresh dill Total time: 1 hour, 15 minutes, plus chilling time Servings: 6 to 8 Note: Adapted from a recipe by Teresa Fanucchi in “A Place at the Table” 2 large leeks, white and pale green parts only 2 tablespoons olive oil 2 pounds yellow crookneck squash or golden zucchini, chopped 1 quart vegetable broth, more if desired Salt and white pepper 2 tablespoons fresh dill, chopped, plus a little more for garnish 1/2 cup plain yogurt or sour cream 1 teaspoon lemon zest 1.
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Quinoa lentil salad with tomatoes Total time: 50 minutes, plus cooling and chilling times Servings: 6 1 cup French green or brown lentils, sorted and rinsed Salt and pepper 1/4 cup white wine vinegar or cider vinegar, plus more for drizzling 1 cup quinoa, rinsed and strained 1/2 cup olive oil, plus more for drizzling 1 large garlic clove, minced 1/4 cup chopped fresh mint 1/4 cup fresh parsley 2 cups cherry or other little tomatoes, halved 1.
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Kabocha squash kimpura Note: This is a flavorful batter that benefits from the nutty flavor of the buckwheat.
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Orange, buttermilk and mint pops Total time: 15 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Cornmeal pancakes Total time: 30 minutes Servings: 2 to 4 Note: Adapted from the 1943 “Joy of Cooking” by Irma Rombauer. 1 cup white or yellow cornmeal 1 teaspoon salt 2 tablespoons melted butter 1 to 2 tablespoons honey, sugar or syrup 1 cup boiling water 1/2 cup milk 1 egg 1/2 cup flour 2 teaspoons baking powder 1.
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Chocolate gelato Total time: 40 minutes plus cooling time and about 1 1/2 hours freezing time Servings: 8 (Makes about 1 quart gelato) 2 cups plus 2 tablespoons milk 3/4 cup sugar 2 tablespoons honey 2 tablespoons skim milk powder 1 tablespoon cocoa powder 3 1/2 ounces chocolate, preferably 70% cocoa 1 1/2 pounds ice 1 pound rock salt 1.
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Crispy duck breast Total time: 25 minutes Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.
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Raspberry religieuse Total time: About 2 hours Servings: Makes about 1 1/2 dozen Note: Adapted from Ludo Lefebvre.
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Ludo’s ham soup Total time: About 2 hours Servings: 6 Note: Adapted from Ludo Lefebvre.
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Squid carbonara Total time: About 1 hour Servings: 2 Note: Adapted from Ludo Lefebvre.
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Chao xa ga (rice porridge with chicken and lemon grass) Total time: 1 hour, 45 minutes Servings: 4 to 6 Note: Adapted from “Authentic Vietnamese Cooking: Food From a Family Table” by Corinne Trang.
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Basic rice congee Total time: About 1 hour Servings: 4 to 6 Note: Adapted from “The Seductions of Rice” by Jeffrey Alford and Naomi Duguid.
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Swedish cream Total time: 30 minutes, plus setting time Servings: 6 Note: This recipe can also be poured into oiled 1/2-cup ramekins and unmolded after chilling.
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Broken jellied wine Total time: 15 minutes, plus setting time Servings: 6 Note: Adapted from Deborah Madison’s “Seasonal Fruit Desserts.”
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Summer pudding Total time: 20 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from a recipe by Lindsey Shere in “The Baker’s Dozen Cookbook.”
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Apricot boysenberry tarts Total time: 2 hours, plus chilling and freezing times Servings: Makes 2 (9-inch) tarts, each serving 6 Note: Recipe adapted from “Good to the Grain” by Kim Boyce with Amy Scattergood Rustic rye dough 1 cup (4 ounces) rye flour 1 cup (4.25 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold butter 1 teaspoon apple cider vinegar 5 to 6 tablespoons ice water 1.
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Recipe: Andalusian garden gazpacho
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Gazpacho with avocado Total time: 20 minutes, plus optional chilling time Servings: 4 1 cup packed fresh bread crumbs Water for soaking the bread crumbs 2 cloves garlic 1 pound ripe avocados (about 3), peeled and chopped 1/3 cup fresh lemon juice 1/4 cup extra-virgin olive oil 11/2 teaspoons salt Chopped green onion, for garnish Chopped tomato, for garnish Chopped cilantro (optional), for garnish 1.
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White gazpacho with grapes (Ajo blanco con uvas) Total time: 25 minutes, plus optional chilling time Servings: 4 Note: This gazpacho is best made with fresh almonds, shelled, blanched and skinned.
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White gazpacho with pine nuts Total time: 25 minutes, plus chilling time Servings: 4 Note: The raw eggs in this recipe give the gazpacho a silky texture.
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Gazpacho cream, Cordoba-style (Salmorejo Cordobes) Total time: 25 minutes, plus chilling time Servings: 10 to 12 as a party dip; 6 as a starter Note: Serve this thick sauce as a dip or as a starter in individual ramekins.
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Cucumber granita Total time: 15 minutes, plus freezing time Servings: Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho Note: Use this cucumber ice as a garnish for tomato gazpacho. 2 cucumbers, each about 11 ounces 2 tablespoons lemon juice 1/4 cup chopped onion 1/4 cup chopped green pepper 1 teaspoon salt 3 sprigs mint 3 tablespoons extra-virgin olive oil 1/2 cup water 1.
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Dipping sauce Servings: 4 Note: Bonito flakes, mirin and light soy sauce are available at Japanese groceries and in the ethnic sections of many grocery stores.
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Beer ice cream Total time: 20 minutes, plus freezing time Servings: 2 to 4 Note: Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the restaurant Beurheisel in Strasbourg, France.
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Potato salad with celery and red onion Total time: 45 minutes, plus cooling time Servings: 6 2 pounds waxy potatoes, unpeeled Salt 2 1/2 teaspoons shallots 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/3 cup oil 1 cup chopped celery (about 4 stalks) 1/3 cup diced red onion 3 tablespoons coarsely chopped parsley 1.
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Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1.
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Recipe: Pan-fried chicken
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Cornmeal-dusted fried chicken Total time: 1 hour, 25 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 orange 1 1/2 teaspoons finely minced garlic 2 teaspoons maple syrup 2 teaspoons finely minced rosemary 2 cups buttermilk, more if needed 1 1/4 cups flour 1 1/4 cups corn flour 1/2 cup cornmeal 2 teaspoons table salt 1 teaspoon freshly ground pepper Canola oil 1/4 pound bacon, cut crosswise into thin strips 1.
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Crispy fried chicken Total time: 1 hour, 10 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 lemon 1 1/2 teaspoons paprika, divided 3/4 teaspoon cayenne powder, divided 2 teaspoons brown sugar 1 teaspoon garlic powder, divided 1 teaspoon onion powder, divided Tabasco, or other vinegar-based hot sauce 2 cups buttermilk, more if needed 2 cups flour 1 cup cornstarch 1 tablespoon baking powder 1 teaspoon table salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cumin powder 1/2 teaspoon celery salt Peanut oil 1.
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Double chocolate zucchini mini-muffins Total time: 45 minutes, plus cooling time Servings: 2 1/2 dozen mini-muffins or 1 dozen standard muffins 3 1/2 ounces bittersweet dark chocolate, coarsely chopped 1/2 cup oil, divided 3/4 cup (3.2 ounces) unbleached flour 3/4 cup (3 ounces) pastry flour 1/4 cup unsweetened cocoa powder, plus extra for dusting 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated or turbinado sugar 2 eggs 1 teaspoon pure vanilla extract 1/4 cup buttermilk 1 1/2 cups medium grated zucchini Powdered sugar, for dusting 1.
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Quesadillas stuffed with greens and feta Total time: 30 minutes Servings: 4 to 6 Oil 1/3 cup minced onion 1 pound mixed cooking greens, such as kale, mustards and collards 1 teaspoon salt 1/2 teaspoon crushed red pepper 2 teaspoons minced garlic 1 cup diced feta cheese 1/4 pound low-moisture mozzarella, cut in small dice 12 corn tortillas 1.
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Quesadillas stuffed with mushrooms and goat cheese Total time: 30 minutes Servings: 4 to 6 2 tablespoons butter 1 pound sliced or quartered mushrooms 1 teaspoon salt 1/4 cup minced shallots 1 tablespoon chopped fresh mint 1/4 cup fresh goat cheese 1/2 pound low-moisture mozzarella, cut in small dice 2 teaspoons oil 12 corn tortillas 1.
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Chocolate glaze Total time: 15 minutes Servings: Makes about 2 1/2 cups glaze, enough to frost a batch of doughnuts 1 pound bittersweet or semi-sweet chocolate (chips or finely diced) 1/4 cup (1/2 stick) butter 1/2 cup heavy cream 1/2 cup water 3/4 teaspoon vanilla 2 tablespoons corn syrup Pinch salt 1.
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Maple brown butter glaze Total time: 20 minutes Servings: Makes about 2 cups glaze, enough to frost a batch of doughnuts Note: Grade B maple syrup is less filtered than Grade A, making for a more richly flavored syrup; it is generally available at most markets. 1/4 cup plus 2 tablespoons (3/4 stick) butter 1 pound powdered sugar, sifted 1 teaspoon vanilla extract 3/4 cup maple syrup, preferably Grade B 1.
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Hunanese chopped salted chiles Total time: 10 minutes plus 2 weeks steeping time Servings: This makes about 1 3/4 cups chopped chiles Note: Adapted from “Revolutionary Chinese Cookbook: Recipes From Hunan Province” by Fuchsia Dunlop 1 pound very fresh red Thai chiles 1/4 cup salt, divided 1.
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Nut and seed treats Total time: 40 minutes, plus cooling time Servings: 12 Note: Packed with vitamins, minerals and fiber, these are among the most healthful mishloach manot you can make.
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Chocolate macarons Total time: About 1 hour, plus cooling and assembly times Servings: 24 to 30 sandwich cookies Note: Adapted from “Chocolate Desserts by Pierre Hermé,” by Pierre Hermé and Dorie Greenspan.
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Baked fish with mint (samcocho) Total time: 50 minutes Servings: 4 4 whole sea bass or Tai snapper (each about 3/4 pound), gutted and scaled Salt Fresh mint leaves 1 tablespoon olive oil Wrinkly potatoes Green cilantro sauce Red chile sauce 1.
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Red chile sauce (mojo colorado) Total time: 10 minutes Servings: Makes a scant half cup of sauce 3 tablespoons pimentón or paprika 1 fresh red chile, seeded and chopped, or cayenne to taste 3 cloves garlic 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup water Place all of the ingredients in a blender and blend until smooth.
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Green cilantro sauce (mojo verde) Total time: 10 minutes Servings: Makes a generous half cup of sauce 2 cloves garlic 1 jalapeño pepper, or to taste 1/2 teaspoon ground cumin 1 teaspoon oregano 2 tablespoons chopped parsley 1/2 cup loosely packed cilantro leaves 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon salt 1/4 cup water Place all ingredients in a blender container and blend until smooth.
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Mushroom quenelles with spring vegetables Total time: 1 1/2 hours Servings: 6 Mushroom duxelles: 1 pound button mushrooms, brushed free of any dirt or grit 1 tablespoon olive oil 1 tablespoon butter 1/4 teaspoon salt 1 tablespoon minced shallot 1/2 cup dry white wine 1.
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Wrinkly potatoes (papas arrugadas) Total time: 25 minutes Servings: 4 Note: Use small (1 1/2 to 2 inch), waxy potatoes.
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Danish wreath cookies Total time: 1 1/2 hours Servings: Makes about 8 dozen cookies (yield will vary depending on piping tip used and size of cookies) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.
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Wild rice sticky puddings with brown sugar and bourbon Total time: About 1 hour Servings: 6 1/2 pound dried figs, chopped finely 1/2 cup bourbon 1/2 teaspoon baking soda 1/4 cup (1/2 stick) melted butter, plus 1 tablespoon butter, divided 1 egg 1 cup light brown sugar, divided, sifted after measuring to remove any lumps 3/4 cup flour 1/2 teaspoon baking powder 1 cup cooked wild rice, cooled and roughly chopped 1/4 cup heavy cream 1.
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Wild rice katsudon with spring vegetables Total time: 50 minutes Servings: 4 4 pork cutlets (about 1 pound total) 1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste 3/4 cup pale beer, preferably a lager Juice of 1 lemon 5 eggs, divided Salt and pepper 2 teaspoons olive oil, divided, more as needed 2 tablespoons sesame oil, divided, more to taste 1 red onion, chopped 2 cups cooked wild rice 1/2 pound slender asparagus (about 1 bunch), trimmed and chopped into 1-inch pieces (about 5 cups) 3/4 pound blanched and fully peeled fava beans (fresh or previously frozen) 1 teaspoon red pepper flakes, or to taste 2 green onions, chopped 1/2 cup flour 1/2 cup breadcrumbs, preferably Japanese (panko) 1 1/2 cups canola oil 1.
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Basic wild rice Total time: About 1 hour Servings: Makes 4 cups cooked rice 1 cup wild rice 4 cups water 1/2 teaspoon salt 1.
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Wild rice cakes with smoked trout Total time: 1 hour, 15 minutes Servings: 4 1 large or two small boiling potatoes, unpeeled (enough for 1 cup mashed) Olive oil 1 onion, chopped (about 2 cups) 3 cloves of garlic, minced (about 1 tablespoon) Salt and pepper 2 cups cooked wild rice 1 egg, lightly beaten 1 tablespoon flour 1/2 teaspoon grated nutmeg 2 green onions, chopped 1/2 pound smoked trout fillets, flaked 1/4 cup sour cream 1 heaping tablespoon prepared horseradish Juice of half a lemon 4 to 5 dashes Tabasco sauce 1 generous tablespoon fresh dill, chopped, plus more for garnish 1.
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Recipe: Paximathakia Portokaliou
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American-style biscotti Total time: About 1 hour, plus cooling times Servings: Makes about 2 1/2 dozen cookies Note: Adapted from “The King Arthur Flour Cookie Companion” 6 tablespoons unsalted butter at room temperature 2/3 cup sugar pinch of salt 1 teaspoon vanilla 1 1/2 teaspoons baking powder 2 large eggs 2 cups (8 1/2 ounces) unbleached all-purpose flour 1.
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Cantucci — Biscotti di Prato Total time: About 1 hour, plus cooling times Servings: Makes about 5 dozen cookies Note: Adapted from “Flavors of Tuscany” by Nancy Harmon Jenkins.
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My mother’s hamantaschen, but filled with Nutella Total time: 1 hour, 20 minutes, plus chilling time Servings: About 3 dozen cookies Note: Three-cornered hamantaschen, the quintessential Purim cookie representing Haman’s pocket, his hat or his ear (depending on whom you ask), is traditionally stuffed with poppy seed or dried fruit fillings.
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Total time: 2 hours, plus at least 3 hours stewing time Servings: 8 to 10 Note: Serve with coleslaw and hot corn bread. 1 (6-pound) chicken (or 2 smaller ones) 2 (28-ounce) cans peeled tomatoes 4 onions, chopped 1 (12-ounce) box or bag frozen chopped okra 2 (12-ounce) boxes frozen baby lima beans 2 (12-ounce) boxes frozen cut corn 1 clove garlic (optional) 2 tablespoons Worcestershire sauce 1/2 cup chili sauce Salt and pepper to taste 5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total 1.
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Dear SOS: We recently ate at Humphrey’s Restaurant in San Diego.
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Boiled dumplings Total time: About 1 hour (10 minutes to make the dough, and 50 to assemble and cook the dumplings) Makes: 3 dozen dumplings, about 6 servings Note: Bread flour with a moderate amount of gluten, such as widely available Gold Medal, works best to yield tender, yet slightly chewy dough.
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Shira Levy’s no-bake nut balls Total Time: 25 minutes Servings: 30 pieces Note: Shira Levy of Florida makes these nut balls for mishloach manot every Purim and often throughout the year.
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Celery salad with pig ear, bacon and walnuts Total time: 1 hour, plus braising and chilling times Servings: 6 Note: Pig ears can be found at Chinese and select general Asian markets.
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Hickory-smoked baby back ribs Total time: 2 hours, 20 minutes plus overnight marinating time Servings: 4 Note: This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted.
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Chicken with herbed cornmeal dumplings Total time: About 2 hours Servings: 6 1 (5-pound) chicken Salt Pepper 3 tablespoons olive oil 2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion) 1 cup diced carrots, trimmed (peeling optional) and cut into small (1/4-inch) dice (about 2 medium carrots) 1 cup diced celery, trimmed and cut into small (1/4-inch) dice 1/4 cup thinly sliced leek, cleaned and sliced crosswise into 1/8-inch strips (white and light green only, about 1/2 of 1 medium leek) 1/2 cup dry white wine 2 cloves garlic, smashed 3 sprigs parsley 2 sprigs thyme 1 bay leaf 10 cups water, plus 1/3 cup boiling water, divided 1/2 cup cornmeal 1 cup (4.25 ounces) flour 2 teaspoons baking powder 1 egg 1/4 cup milk, divided 1 1/2 teaspoons lemon juice 2 tablespoons chopped fresh herbs (such as tarragon, chives, thyme and parsley) 1.
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Basic Parisian macarons Total time: 1 hour, plus cooling and assembly times Servings: 2 to 2 1/2 dozen sandwich cookies Note: Based on a recipe from “Macaron” by Pierre Hermé.
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Bittersweet ganache Total time: About 20 minutes Servings: Makes about 1 cup 1/4 pound bittersweet chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons unsalted butter, softened and cut into small pieces 1.
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White chocolate ganache Total time: About 20 minutes Servings: Makes about 1 1/2 cups 10 ounces premium-quality white chocolate, finely chopped 2/3 cup heavy cream 1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces 1.
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Chilled asparagus with vinaigrette and eggs mimosa Total time: 1 hour, 15 minutes plus chilling time Servings: 4 Note: Adapted from Thomas Keller’s “Bouchon.”
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Beer brittle Total time: 25 minutes Servings: 4 to 6 Note: Adapted from Bistro LQ. 1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale 1 cup sugar 1 tablespoon light corn syrup Pinch salt 1/2 teaspoon vanilla 1 cup toasted nuts, such as slivered almonds or pistachios 1.
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Tecate cake Total time: 2 hours, plus cooling time for the cake Servings: 16 to 20 Note: Adapted from Kiss My Bundt.
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Quinoa-stuffed bell peppers Total time: 2 1/2 to 3 hours Servings: 8 8 bell peppers (yellow, red, orange and green) 1 cup quinoa 3 3/4 cups water, divided 1/4 cup finely chopped fresh mint 1/4 cup finely chopped cilantro 1/4 cup finely chopped fresh basil 4 green onions, chopped 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/3 cup chopped dried figs 1/3 cup chopped pitted dates 1/4 cup dried cranberries 1/2 cup toasted pistachios or pine nuts Salt and pepper 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 1 garlic clove, minced 2 (14 1/2-ounce) cans whole tomatoes, pulverized 2 tablespoons honey 1/4 cup dry red wine 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 tablespoon paprika 1.
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Roasted salmon with marinated fennel and thyme Total time: 1 hour, plus marinating time for the fennel Servings: 8 Note: This gorgeous main course can be put together in 5 minutes, once you prepare the marinated fennel.
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Jerez-style wedding asado (Asado de boda Jerezano) Total time: About 3 hours Servings: 32 Note: Serve the dish over Mexican rice, with extra bolillos (Mexican rolls) for sopping up the sauce.
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Auntie Fe’s bichu-bichu Total time: 45 minutes Servings: This makes about 2 dozen fritters Note: Adapted from Crisi Echiverri of Providence.
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Tea-smoked game hens Total time: 1 hour, plus overnight marinating time for the hens Servings: 4 Note: There will be considerable smoke at the end of the recipe when the lid is removed; open a kitchen window or turn on the exhaust fan.
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Maple-bourbon hot-smoked pork belly Total time: 1 1/2 hours, plus 3 days brining time Servings: 8 to 10 Note: Pork belly can generally be found at Asian markets.
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Alder-smoked scallops with fennel salad Total time: 45 minutes Servings: 4 Note: When buying scallops, look for “diver” or “dry-packed” scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter.
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Green garlic soup with strangolapretti Total time: 35 minutes, plus 15 minutes resting time for the strangolapretti Servings: 4 Note: Adapted from Evan Funke, executive chef at Rustic Canyon Wine Bar & Seasonal Kitchen.
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Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Sockeye salmon with green garlic and favas Total time: 25 minutes Servings: 4 Note: Sockeye salmon is available from fish markets and select well-stocked markets.
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Whole wheat spaghetti with green garlic and fried egg Total time: 25 minutes Servings: 4 Note: Green garlic is available seasonally from farmers markets and select well-stocked supermarkets. 1/2 pound whole wheat spaghetti 8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise 6 tablespoons olive oil, divided 4 eggs, at room temperature Coarsely grated black pepper Sea salt 1.
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Total time: Several days Servings: Makes 1 starter Note: Adapted from a recipe in Peter Reinhart’s “Whole Grain Breads” 3 1/2 tablespoons (1 ounce) whole wheat flour 1/4 cup (2 ounces) unsweetened pineapple juice In a small nonreactive bowl, stir together the flour and juice with a spoon or whisk to make a paste (the liquid can be cold or at room temperature -- it doesn’t matter).
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Total time: 1 hour, plus at least 4 1/2 hours rising time for the dough Servings: Makes 2 small round loaves, or boules Note: Adapted from a recipe in “King Arthur Flour Whole Grain Baking.”
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Pork belly confited in olive oil Total time: About 3 hours Servings: Makes about 1 quart, enough for 18 to 20 servings Note: Adapted from a recipe by Jim Drohman in “Charcuterie” by Michael Ruhlman and Brian Polcyn. 3 to 4 pounds pork belly 10 grams black peppercorns (about 3 1/4 teaspoons) 3 grams ground cinnamon (about 1 teaspoon) 1 gram whole cloves (about 10) 1/2 gram whole allspice (about 6) 2 bay leaves 1 ounce salt (about 4 teaspoons) 5 sprigs thyme 3 cups dry white wine 3 to 4 cups olive oil 1.
