| May 19, 2011
Swiss chard with golden raisins and lemon bread crumbs
Total time: 50 minutes
Servings: 4 as main course, 6 as side dish
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we...
| Jun 5, 2011
Remember when it seemed preposterous that a French three-star chef would sign on for a restaurant in Las Vegas? And it turned out that not one but four highly decorated French chefs eventually launched Vegas outposts?
Even in these rocky economic times,...
| Mar 6, 2010
| 4:32 PM
Watch Times Test Kitchen manager Noelle Carter walk you through this recipe for sizzling shrimp with garlic and hot pepper....
| Oct 29, 2009
| 4:32 AM
All recipes that appear in the L.A. Times' weekly Food section are tested and perfected in our test kitchen before they're deemed fit to print. (That means you don't have to worry about a trial run before serving one of......
| Feb 20, 2008
Total time: 25 minutes
Note: The salmon-shiitake mixture also can be served in tartlet shells or stuffed into hard-cooked eggs.
Several slices of white bread for toast points
1/2 pound shiitake mushrooms, stems removed and caps wiped...
| May 4, 2009
| 6:13 PM
Total time: 30 minutes
Servings: 6 to 8
Note: Corn flour is available in the natural food sections of some supermarkets.
1/4 cup ( 1/2 stick) butter
1 tablespoon seeded minced serrano chile
2 1/4 cups corn flour
1/2 cup cornmeal
| Dec 24, 2008
Countdown to a Christmas brunch
THE DAY BEFORE
To start: Rub the turkey with the olive oil marinade and set aside for 1 hour; make the blini batter, cover and set aside to rise in a warm place; make the tapenade and cover; roast the red pepper and...
| Jul 25, 2007
It takes a blessedly brief two minutes to realize that the sommelier -- one of several -- at B&B Ristorante, Mario Batali's new restaurant in Las Vegas, knows his stuff. Our first order of business as we settle in at the restaurant in the Venetian...
| Aug 6, 2008
Total time: 25 minutes, plus cooling time
Servings: Makes about 1 pound, or 2 cups flaked
1 pound fresh tuna (albacore or yellowfin), cut 1 to 2 inches thick
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons sliced garlic...
| Aug 6, 2008
Improbable as it may have seemed a few years ago, canned tuna is one of the hottest ingredients around today. Good quality stuff, of course, not lunchbox fare. Imported from Spain or Italy, it can sell for as much as $50 a pound. And if it's ventresca,...
| Aug 27, 2008
Total time: 2 hours and 40 minutes, plus overnight refrigeration
Note: Adapted from "How to Eat Like a Republican: Or, Hold the Mayo, Muffy -- I'm Feeling Miracle Whipped Tonight" by Susanne Grayson Townsend.
3 1/2 pounds top round, cut...