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Los Angeles Times

Side dishes


You'll find all the classics here and then some, including Meyer lemon green beans, succotash, cipollini onions sauteed with pancetta and roasted baby parsnips.

  • Recipe: Potato and mushroom goat cheese gratin en croute

    Recipe: Potato and mushroom goat cheese gratin en croute

      Total time: 2 hours, 20 minutes, plus chilling time for the dough Servings: 8 to 10 Note: Adapted from Quinn and Karen Hatfield. This recipe calls for a 3½- to 4-quart oven-safe pan or rondeau. Galette dough 1/2 cup (1 stick) cold butter 1/4 teaspoon salt 1/4 cup water 1 1/4 cups plus 3 tablespoons...

  • Recipe: Weiser Farms roasted squash

    Recipe: Weiser Farms roasted squash

      Total time: 1 hour, 10 minutes, plus cooling time Servings: 10 Note: Adapted from Quinn and Karen Hatfield. In downsizing this dish for the home kitchen, the recipe calls for a single type of squash. If increasing or doubling the recipe, the Hatfields recommend using a variety of squash, of various...

  • Recipe: Brussels sprouts braised with bacon and chestnuts

    Recipe: Brussels sprouts braised with bacon and chestnuts

    There are two secrets to preparing this recipe by Russ Parsons. First, steaming the Brussels sprouts whole and then quartering them, which gives a beautiful range of colors, flavors and textures, from the tender, sweet, dark green of the outside to the bright, slightly bitter, crisp center. And...

  • Recipe: Thelma Collins' corn pudding

    Recipe: Thelma Collins' corn pudding

      Thelma Collins' corn pudding Total time: 1 hour Servings: 8 to 10 Note: Shared by Thelma's son, Marc. 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....

  • Recipe: Andrea's broccoli casserole

    Recipe: Andrea's broccoli casserole

      Andrea's broccoli casserole Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Andrea Holbrook. 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...

  • Recipe: Spiced squash and pear puree

    Recipe: Spiced squash and pear puree

      Spiced squash and pear purée Total time: 30 minutes, plus 1 hour roasting time for the squash Servings: 6 to 8 Note: You can use any winter squash for this; the best candidates are acorn, Table Queen and butternut. 1 (2 3/4 -pound) winter squash 1 pear, peeled, cored and coarsely chopped 1 tablespoon...

  • Recipe: Sharon's ambrosia

    Recipe: Sharon's ambrosia

      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. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pint heavy...

  • Recipe: Avis Hatheway's wild rice dressing

    Recipe: Avis Hatheway's wild rice dressing

      Avis Hatheway's wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis' son, Ron. 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...

  • Recipe: Wilted Brussels sprouts with walnuts

    Recipe: Wilted Brussels sprouts with walnuts

    Wilted Brussels sprouts with walnuts Total time: 25 minutes Servings: 6 1 pound Brussels sprouts 1 tablespoon sherry vinegar 1 teaspoon minced shallot 1/2 teaspoon Dijon mustard 3 tablespoons walnut oil Salt 1 tablespoon olive oil 1/3 cup chopped toasted walnuts 1. Prepare the Brussels sprouts:...

  • Recipe: Cauliflower and potato gratin

    Recipe: Cauliflower and potato gratin

      Cauliflower and potato gratin Total time: 1 hour, 15 minutes Servings: 6 to 8 1 (1 1/4 -pound) head of cauliflower 1/2 pound small boiling potatoes Salt 1 tablespoon vinegar 1/4 cup butter 1 leek, white part only, finely chopped (about 1/2 cup) 1/4 cup flour 1 1/2 cups milk 2 tablespoons crème...

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