Kitchen projects: Advanced and involved recipes from the L.A. Times Test Kitchen

From chef Thomas Keller, this multi-component dish and recipe was from a Master Class exploring dry-brining.
Recipe: http://recipes.latimes.com/recipe-meyer-lemon-cured-salmon-with-spring-vegetables/
  (Anne Cusack / Los Angeles Times)

Serve the dish over Mexican rice, with extra bolillos (Mexican rolls) for sopping up the sauce.
Recipe: Jerez-style wedding asado
  (Bob Chamberlin / Los Angeles Times)

From Thomas Keller, “A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden.”
Recipe: Ratatouille
  (Glenn Koenig / Los Angeles Times)

Use the leftover duck fat from roasting the duck to make the crust for this pot pie.
Recipe: Roasted duck pot pie
  (Rick Loomis / Los Angeles Times)

Proper focaccia is elevated to an art form as demonstrated by Nancy Silverton.
Recipe: Nancy’s basic focaccia dough
  (Anne Cusack / Los Angeles Times)

lt13swp7-recipe-db  (Gary Friedman / Los Angeles Times)

From Thomas Keller, this richly-flavored soup incorporates all parts of the corn in the cooking process.
Recipe: Chilled corn soup
  (Bob Chamberlin / Los Angeles Times)

It’s a visually spellbinding dessert: colorful layers of sweet-tart kalamansi (a Southeast Asian citrus) gelee, fresh raspberry marmalade, buttery coconut sables and a quenelle of lime-coconut sorbet are playfully topped with a crisp, delicate coconut meringue.
Recipe: Coconut coupe
  (Ken Hively / Los Angeles Times)

Recipe: Bowl of red

Recipe: Mushroom quenelles with spring vegetables

Red, white and blueberry burger

It’s a large ring of choux paste sliced horizontally, filled with praline pastry cream and whipped cream and topped with toasted almonds.
Recipe: Paris-Brest
  (Jennifer S. Altman/for the Times)

Recipe: Ludo’s ham soup

Rich and luxurious.
Recipe: Luxurious potato puree
  (Bob Chamberlin / Los Angeles Times)

This take on the dessert is taken from Paula Wolfert’s “The Cooking of Southwest France.”
Recipe: Croustade with apples and prunes in Armagnac
  (Rick Loomis / Los Angeles Times)

It’s a glorious meatfest.
Recipe: Turducken
  (Glenn Koenig / Los Angeles Times)