Latest recipes from the L.A.Times Test Kitchen

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All recipes that appear in the L.A. Times’ 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 our recipes to company.) Rest assured, they should work the first time out of the gate. Here’s a look at this week’s recipes:

Cauliflower and potato gratin

Shrimp tostones served at Cafe Verde in Pasadena

Spiced squash and pear puree

Wilted Brussels sprouts with walnuts

Want more? Check out our recipe collection at www.latimes.com/recipes -- and bookmark it. We’re constantly adding new dishes.

-- Rene Lynch

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