Food

On the sides

  • Recipe: Carrots with honey, lemon zest and thyme

    Recipe: Carrots with honey, lemon zest and thyme

      Carrots with honey, lemon zest and thyme Total time: 35 minutes Servings: 4 Note: Adapted from "A Year in My Kitchen" by Skye Gyngell Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food...

  • Recipe: Stuffed grape leaves

    Recipe: Stuffed grape leaves

      Aunt Mary's yalanchi (stuffed grape leaves) Total time: 2 hours, plus cooling time Servings: About 5 dozen yalanchi Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally...

  • Recipe: Pilaf with topping

    Recipe: Pilaf with topping

      Aunt Mary's pilaf with topping Total time: 35 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished...

  • Recipe: Grilled Russian kale with yogurt dressing and toasted hazelnuts

    Recipe: Grilled Russian kale with yogurt dressing and toasted hazelnuts

    Grilled Russian kale with yogurt dressing and toasted hazelnuts Total time: 25 minutes Servings: 4 Note: Adapted from Travis Lett of Gjelina. Lett suggests Russian kale from Coleman Farm or Flora Bella Farm. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test...

  • Recipe: Escarole and sunchoke salad with preserved lemon and smoked almonds

    Recipe: Escarole and sunchoke salad with preserved lemon and smoked almonds

      Total time: 40 minutes (plus 1 month if making homemade preserved lemons) Servings: 4 Note: Adapted from Travis Lett of Gjelina. Preserved lemons also can be purchased at Middle Eastern markets, select specialty food stores and well-stocked grocers. Small hardwood hickory chips are required to...

  • Recipe: Sous-vide white asparagus

    Recipe: Sous-vide white asparagus

      NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared even without this ingredient or equipment....

  • Recipe: Roasted Chioggia beets

    Recipe: Roasted Chioggia beets

      NOTE: Master Class columns are intended for ambitious home cooks, and some of the recipes may call for special ingredients or equipment. When that is the case, we will provide an alternative method for the main element of the dish so it can be prepared even without this ingredient or equipment....

  • Recipe: Asparagus with hazelnuts and seasoned currants

    Recipe: Asparagus with hazelnuts and seasoned currants

      Fresh asparagus with hazelnuts and seasoned currants Total time: 40 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload...

  • Recipe: Baby artichoke gratin

    Recipe: Baby artichoke gratin

      Baby artichoke gratin Total time: 50 minutes Servings: 8 to 10 Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. 4 pounds baby artichokes 1 lemon, divided,...

  • Recipe: Italian sausage and kale gratin

    Recipe: Italian sausage and kale gratin

      Italian sausage and kale gratin Total time: 1 hour, 15 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. 3 tablespoons olive oil...

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