Read the recipes

The roasted fish is placed atop the escabeche and more vegetable garnish is added for the finished dish.  (Anne Cusack / Los Angeles Times)

Recipe: Pumpkin-spiced French toast

  (Glenn Koenig / Los Angeles Times)

Recipe: Huckleberry’s roasted carrots with avocado

  (Kirk McKoy / Los Angeles Times)

Maple bacon cinnamon rolls

  (Mel Melcon / Los Angeles Times)

A doughnut muffin? Yes, please.

  (Anne Cusack / Los Angeles Times)

No overnight soaking required for this hearty winter warm-up.  (Anne Cusack / Los Angeles Times)

Making Sichuan wontons is more fun with friends.

  (Anne Cusack / Los Angeles Times)

Recipe: Fava bean salad with mint, burrata and pistachios

  (Anne Cusack / Los Angeles Times)

The secret is the use of Atomic horseradish.  (Anne Cusack / Los Angeles Times)

Chef Bernhard Mairinger makes bread dumplings as part of his traditional Austrian Christmas menu.   (Ricardo DeAratanha / Los Angeles Times)

Farro salad with smoked chicken  (Bob Chamberlin/Los Angeles Times)

These dumplings can be made in a Dutch oven on a camping trip.  (Glenn Koenig / Los Angeles Times)

Rabbit stew with preserved pears with ginger

  (Anne Cusack / Los Angeles Times)

Poblano sorbet is a spicy, icy and sweet treat involving peppers, sugar, tequila and lime juice.
Recipe: Poblano sorbet

  (Glenn Koenig / Los Angeles Times)

Recipe: The Wallace’s grilled cauliflower

  (Anne Cusack / Los Angeles Times)