These rolls are made with raisins and a touch of honey. (Anne Cusack / Los Angeles Times)
These biscuits are so named because they are so light and fluffy. (Kirk McKoy / Los Angeles Times)
These biscuits continue to be one of the most popular recipes to come out of the L.A. Times Test Kitchen. Try them, and you’ll know why. (Gina Ferazzi / Los Angeles Times)
These biscuits are crisp and golden on the outside and light and fluffy on the inside. (Kirk McKoy / Los Angeles Times)
These popovers are infused with a touch of lemon and a bite of cheese, and then are lightly dusted with powdered sugar. (Bob Chamberlin / Los Angeles Times)
Can’t you just taste the salt? (Gary Friedman / Los Angeles Times)
These rolls can be prepared up to three days in advance, or weeks in advance and frozen. (Kirk McKoy / Los Angeles Times)
Gently flavored with orange zest and lightly sweetened with sugar, these dinner rolls are shaped like a cinnamon roll and baked in muffin tins. (Bob Chamberlin / Los Angeles Times)
Yes, these are a time investment. And totally worth it. (Bob Chamberlin / Los Angeles Times)
Sage adds a depth of flavor. (Allen J. Schaben / Los Angeles Times)
This cornbread is made with cheese and chopped chiles, and then finished off with a drizzle of honey. (Anne Cusack / Los Angeles Times)
Look past the funny name. These rich rolls will be a hit at your table. (Ken Hively / Los Angeles Times)
Two words of advice: Make plenty. (Glenn Koenig / Los Angeles Times)
These need plenty of chilling and standing time, so they’re great for making ahead of time, before company arrives. (Kirk McKoy / Los Angeles Times)
These are rich and buttery. (Ricardo DeAratanha / Los Angeles Times)
But you’ll still go ape for it. (Glenn Koenig / Los Angeles Times)
Why is this called monkey bread? Cause you want to make like a monkey and rip it apart? (Glenn Koenig / Los Angeles Times)
Just when you thought mac ‘n’ cheese couldn’t get any richer. (Glenn Koenig / Los Angeles Times)
Can you believe this is a fish house favorite? (Ricardo DeAratanha / Los Angeles Times)
Grilled chicken is an unexpected add on. (Anne Cusack / Los Angeles Times)
Proudly uses Velveeta cheese. (Glenn Koenig / Los Angeles Times)
This is good for feeding a crowd. (Kirk McKoy / Los Angeles Times)
This is usually served as an appetizer. But we won’t tell if you turn it into a meal. (Kirk McKoy / Los Angeles Times)
One of its secret ingredients? Barbecue sauce. (Kirk McKoy / Los Angeles Times)
The prosciutto adds a little extra love. (Glenn Koenig / Los Angeles Times)
Many readers say this is truly is the best mac ‘n’ cheese recipe. Test it yourself? (Allen J. Schaben / Los Angeles Times)
Chock full of fresh seasonal veggies and tied together with creamy Gruyere. (Kirk McKoy / Los Angeles Times)
Fresh corn kernels are cooked in brown butter for this rich, heady combination. (Gary Friedman / Los Angeles Times)
What makes this bread pudding stand out? Goat cheese, shallots, dandelion greens -- and bacon. (Carlos Chavez / Los Angeles Times)
Served alongside a simple salad, it makes the perfect meal. (Ricardo DeAratanha / Los Angeles Times)
This dessert has an almost cake-like texture, with a crunchy pecan topping. A thick, sweet rum sauce finishes it off. (Gary Friedman / Los Angeles Times)
You’ll need lots of Irish whiskey for this one. (Iris Schneider / Los Angeles Times)
Do you like bananas Foster? Then you’ll love this. (Kirk McKoy / Los Angeles Times)
Classic flavors. (Bob Chamberlin / Los Angeles Times)
Made with a caramel sauce and a crème anglaise. (Kirk McKoy / Los Angeles Times)
You make this one in the slow cooker. (Kirk McKoy / Los Angeles Times)
Made with Challah bread. (Wally Skalij / Los Angeles Times)
This pudding was adapted from Thomas Keller cookbook, “Ad Hoc at Home.” (Anne Cusack / Los Angeles Times)
La Boulange sandwiches a rich, not-too-sweet croissant bread pudding between two crumbly short dough crusts. (Bob Chamberlin / Los Angeles Times)
This bread pudding is rich with thick, almost pudding-like custard and deep chocolate flavor. (Gina Ferazzi / Los Angeles Times)
This was named one of the best L.A. Times recipes of 2010. (Glenn Koenig / Los Angeles Times)
Scented with cinnamon, cardamom and nutmeg. (Kirk McKoy / Los Angeles Times)
The best of pudding, the best of cake. (Ricardo DeAratanha / Los Angeles Times)
This dessert is a bit of a time investment -- so plan accordingly -- but it’s totally worth it. (Allen J. Schaben / Los Angeles Times)
This elegant twist on pudding is easily one of the most popular desserts in Los Angeles. (Glenn Koenig / Los Angeles Times)
A creamy confection of caramel custard, chocolate ganache and whipped sour cream. (Glenn Koenig / Los Angeles Times)
The creamy, sweet chocolate custard has a hint of orange, which pairs nicely with the rich, rum-scented caramel custard. (Kirk McKoy / Los Angeles Times)
Finished off with a pinch of flaky sea salt. (Bob Chamberlin / Los Angeles Times)
Satin-smooth chocolate with a texture between a pudding and souffle, but better. (Ricardo DeAratanha / Los Angeles Times)
This recipe shared with us by the legendary Chef Thomas Keller. (Kirk McKoy / Los Angeles Times)
This is a Southern California favorite, served at Lawry’s. (Glenn Koenig / Los Angeles Times)
Serve with whipped cream, and a little chocolate sauce. (Kirk McKoy / Los Angeles Times)
A lovely interplay between that tang and the rich sweetness of the caramel. (Bob Chamberlin / Los Angeles Times)
Love coconut? You’ll love this. (Kirk McKoy / Los Angeles Times)
You’ll have leftover crumble topping. Use it for sprinkling over ice cream. (Ricardo DeAratanha / Los Angeles Times)
Fragrant rosemary is an unexpected ingredient in this dessert. (Bob Chamberlin / Los Angeles Times)
The ultimate comfort food? We’d be hard pressed to disagree. (Glenn Koenig / Los Angeles Times)
A shot of espresso is added to this recipe, which helps to deepen the flavor of the chocolate. (Anne Cusack / Los Angeles Times)
Three types of chocolate are folded into this rich cookie dough. (Michael Robinson Chavez / Los Angeles Times)
These cookies are best served the day they are made, so plan accordingly. (Ricardo DeAratanha / Los Angeles Times)
Many lemon bars are either too sweet or much too tangy. Euro Pane’s is just the perfect combination. (Jay L. Clendenin / Los Angeles Times)
Fresh lemon curd is slathered over a rich shortbread crust. (Bob Chamberlin / Los Angeles Times)
Each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. (Gary Friedman / Los Angeles Times)
Finished off with a lemon-sugar syrup. (Anne Cusack / Los Angeles Times)
Combine pecans and coconut in a sweet topping, then bake it over a rich shortbread-like crust. (Kirk McKoy / Los Angeles Times)
