1/15 The roasted fish is placed atop the escabeche and more vegetable garnish is added for the finished dish. (Anne Cusack / Los Angeles Times) 2/15 Recipe: Pumpkin-spiced French toast (Glenn Koenig / Los Angeles Times) 3/15 Recipe: Huckleberry’s roasted carrots with avocado (Kirk McKoy / Los Angeles Times) 4/15 Maple bacon cinnamon rolls (Mel Melcon / Los Angeles Times) 5/15 A doughnut muffin? Yes, please. (Anne Cusack / Los Angeles Times) 6/15 No overnight soaking required for this hearty winter warm-up. (Anne Cusack / Los Angeles Times) 7/15 Making Sichuan wontons is more fun with friends. (Anne Cusack / Los Angeles Times) 8/15 Recipe: Fava bean salad with mint, burrata and pistachios (Anne Cusack / Los Angeles Times) 9/15 The secret is the use of Atomic horseradish. (Anne Cusack / Los Angeles Times) 10/15 Chef Bernhard Mairinger makes bread dumplings as part of his traditional Austrian Christmas menu. (Ricardo DeAratanha / Los Angeles Times) 11/15 Farro salad with smoked chicken (Bob Chamberlin/Los Angeles Times) 12/15 These dumplings can be made in a Dutch oven on a camping trip. (Glenn Koenig / Los Angeles Times) 13/15 Rabbit stew with preserved pears with ginger (Anne Cusack / Los Angeles Times) 14/15 Poblano sorbet is a spicy, icy and sweet treat involving peppers, sugar, tequila and lime juice. Recipe: Poblano sorbet (Glenn Koenig / Los Angeles Times) 15/15 Recipe: The Wallace’s grilled cauliflower (Anne Cusack / Los Angeles Times) Jan. 2, 2015 11:17 AM PT Facebook Twitter Show more sharing options Share Close extra sharing options Facebook Twitter LinkedIn Email Copy Link URLCopied! Print
