Top 10 recipes for July
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Easy dinner ideas from the Los Angeles Times California Cookbook

Queen and Diva’s mac ‘n’ cheese

 (Glenn Koenig / Los Angeles Times)

Best-ever mac ‘n’ cheese

 (Allen J. Schaben / Los Angeles Times)
Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley.
Recipe: Famous Dave’s mac ‘n’ cheese
 (Kirk McKoy / Los Angeles Times)

Recipe: Beer-infused chili con queso

 (Anne Cusack / Los Angeles Times)

Recipe: Beer ice cream

 (Lawrence K. Ho / Los Angeles Times)
This comfort food is a one-dish meal.
Recipe: New Mex migas
 (Kirk McKoy / Los Angeles Times)

Asparagus with bread crumb-fried eggs

 (Gary Friedman / Los Angeles Times)

Creamy scrambled eggs

 (Gary Friedman / Los Angeles Times)
If you’re looking for easy, it doesn’t get much better than oven-steamed salmon with dill mayonnaise.
Recipe: Steamed salmon with dill mayonnaise
 (Ricardo DeAratanha / Los Angeles Times)
We loved this pesto served over roasted salmon, though it would pair equally well with other fish, poultry or roasted vegetables.
Recipe: Roasted salmon with red pepper hazelnut pesto
 (Kirk McKoy / Los Angeles Times)
Combine cold-smoked salmon with butter-crisped Yukon gold potatoes, red onion, capers, fresh herbs and hints of horseradish and mustard, and served alongside tangy creme fraiche.
Recipe: Smoked salmon hash
 (Anne Cusack / Los Angeles Times)
A hearty one-dish meal -- your guests might never guess it’s vegetarian.
Recipe: Autumn vegetable hash
 (Anne Cusack / Los Angeles Times)
Cubed pork loin is tossed with tart apple bits, potatoes, onion and bacon. A little curry powder adds a layer of richness, balancing the sweetness of the apple.
Recipe: Curried pork and apple hash
 (Anne Cusack / Los Angeles Times)

Grilled shrimp skewers with charmoula make for a quick yet flavorful dinner. Recipe: Grilled shrimp skewers with charmoula

 (Glenn Koenig / Los Angeles Times)

Recipe: Peel ‘n’ eat shrimp

 (Los Angeles Times)
This quick pasta dish with shrimp and artichokes comes together in less than 30 minutes!.
Recipe: Capellini al gamberetti
 (Ricardo DeAratanha / Los Angeles Times)
Top tender chicken breasts with no less than three kinds of cheese.
Recipe: Chicken Gorgonzola
 (Kirk McKoy / Los Angeles Times)

Chicken breasts are topped with a sauce of tomatoes, olives, herbs and rich pancetta. Recipe: Basque-style chicken

 (Bob Chamberlin / Los Angeles Times)

This rich chicken dish comes together in under an hour.
Recipe: Braised chicken with capers

 (Bob Chamberlin / Los Angeles Times)
These hearty treats are stuffed with no less than three cheeses.
Recipe: Gene Autry stuffed mushrooms
 (Lawrence K. Ho / Los Angeles Times)
This hearty ragout comes together in only 30 minutes.
Recipe: Wild mushroom ragout
 (Mel Melcon / Los Angeles Times)
Looking at the finished product, you might never guess this gratin has only 6 ingredients.
Recipe: Mushroom and spinach gratin
 (Ricardo DeAratanha / Los Angeles Times)
This pasta sauce has an old-fashioned long-simmered taste, but takes less than 15 minutes to cook.
Recipe: Rigatoni with mushrooms and pancetta
 (Kirk McKoy / Los Angeles Times)
Serve with plenty of crusty bread to sop up the flavorful sauce.
Recipe: Clams with pine nuts and serrano ham
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You’ll love the brightness and depth of flavor in this so-simple recipe.
Recipe: Mustards Grill curried slaw
 (Glenn Koenig / Los Angeles Times)

Recipe: BLD’s fresh vegetable salad

 (Anne Cusack / Los Angeles Times)

Bright with flavor, the rice noodles also make this dish gluten-free. Recipe: Rice noodles with Chinese chives, shrimp, shrimp and pork

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This deceptively simple dish contains a wealth of layered flavors.
Recipe: Rice with roasted cauliflower
 (Kirk McKoy / Los Angeles Times)
Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers.
Recipe: Smoked salmon pizza
 (Glenn Koenig / Los Angeles Times)
This fun salad gets its crunch factor from blanched Brussels sprouts leaves.
Recipe: Brussels sprouts salad with mustard vinaigrette
 (Los Angeles Times)
You probably haven’t had Brussels sprouts quite like this before.
Recipe: Cleo’s Brussels sprouts
 (Ricardo DeAratanha / Los Angeles Times)
Thinly sliced Brussels sprouts are quickly wilted in a skillet to chewy crisp texture, then drizzled with a tangy mustard vinaigrette and tossed with walnuts.
Recipe: Wilted Brussels srpouts with walnuts
 (Mel Melcon / Los Angeles Times)
For a classic red enchilada, look no further than this recipe that has been handed down from generation to generation for 150 years.
Recipe: Classic red enchiladas
 (Al Seib / Los Angeles Times)
Assemble these enchiladas ahead of time -- perfect if you’re short on time and/or are planning for company.
Recipe: Green enchiladas
 (Kirk McKoy / Los Angeles Times)
Jamaica flowers (of the hibiscus family) are typically found in vivid red teas, but these tart dried buds are an unusually delicious filling for enchiladas.
Recipe: Hibiscus enchiladas with chipotle sauce
 (Anne Cusack / Los Angeles Times)
Top this hearty dish with toasted nuts and fried sage leaves.
Recipe: Winter squash risotto
 (Los Angeles Times)
Fresh peas add bright flavor and crunch.
Recipe: Risotto with sugar snap peas and prosciutto
 (Bryan Chan / Los Angeles Times)

Dandelion greens and bacon are a natural combination. Recipe: Wilted dandelion grens with bacon

 (Kirk McKoy / Los Angeles Times)

This savory take on the comfort food -- stuffed with bacon, Gruyere cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. Recipe: Savory stuffed French toast

 (Glenn Koenig / Los Angeles Times)
If salad is your thing, look no further than Nancy Silverton for some great dinner ideas.
Recipe: Butter lettuce with nuts, bacon, egg and cheese
 (Don Bartletti / Los Angeles Times)
Tender potatoes are pureed with heavy cream to form the base for this rich and satisfying soup, with roasted diced chiles folded in for subtle heat. Read the recipe » (Gina Ferazzi / Los Angeles Times)
Leeks, apples and thyme pair wonderfully in this dish, making for a bright soup with plenty of flavor.
Recipe: Leek, apple and thyme soup
 (Glenn Koenig / Los Angeles Times)
It’s a wonderfully simple soup, coming together in only 30 minutes.
Recipe: Spinach soup with nutmeg and creme fraiche
 (Glenn Koenig / Los Angeles Times)
Assorted mushrooms tossed with garlic-shallot butter and fresh herbs.
Recipe: Craft’s mushrooms
 (Glenn Koenig / Los Angeles Times)
Nutty quinoa, meaty shiitake mushrooms, caramelized fennel, garlic and crunchy toasted cashews.
Recipe: Quinoa with shiitakes, fennel and cashews
 (Bob Chamberlin / Los Angeles Times)
It’s dinner in a skillet.
Recipe: Braised chicken with capers
 (Bob Chamberlin / Los Angeles Times)
When you’re looking for a perfect one-dish meal, look no further than this recipe for Tuscan chicken stew.
Recipe: Tuscan chicken stew
 (Katie Falkenberg / Los Angeles Times)
Sometimes you can’t get any simpler than a salad for dinner.
Recipe: Mixed greens with chicken, goat cheese and pecans
 (Liz O. Baylen / Los Angeles Times)
Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish .
Recipe: Angel hair pasta with fresh shiso-herb mix
 (Gary Friedman / Los Angeles Times)
A quick and simple dish using leftover cauliflower.
Recipe: Rigatoni with cauliflower
 (Los Angeles Times)
Fun finger food.
Recipe: Shishito pepper tempura
 (Lori Shepler / Los Angeles Times)

 Recipe: Beer brittle

 (Los Angeles Times)

A perfect make-ahead sandwich. Recipe: Egg salad sandwich with dill

 (Ricardo DeAratanha / Los Angeles Times)

Recipe: Chicken curry sandwich

 (Luis Sinco / Los Angeles Times)
Garbanzos are a great source of vegetable protein, and they have a nutty flavor that goes well in salads.
Recipe: Garbanzo and fresh vegetable salad
 (Los Angeles Times)

Wild mushroom soup is a rich purée. Recipe: Joe’s wild mushroom soup

 (Bob Chamberlin / Los Angeles Times)
Love mushrooms? You can’t beat this frittata.
Recipe: Wild mushroom frittata
 (Los Angeles Times)

Recipe: Green beans with pickled shallots

 (Robert Gauthier / Los Angeles Times)

A thick, 2-pound, bone-in rib steak, some coarse sea salt and pepper. It doesn’t take much more to make a perfect main course. Recipe: Cote de boeuf

 (Bob Chamberlin / Los Angeles Times)
This comfort classic comes together in under an hour. (Los Angeles Times)
The shrimp will be spicier if the shells are removed before cooking. (Al Seib / Los Angeles Times)
Slow-poached shrimp is tender and flavorful. (Allen J. Schaben / Los Angeles Times)
This fried shrimp dish couldn’t be easier to make.
Recipe: Mangalore fried shrimp
 (Anne Cusack / Los Angeles Times)
A comforting one-dish meal.
Recipe: Lentils with sausage
 (Los Angeles Times)

Noodles with cabbage, poppy seeds and pepitas

 (Bob Chamberlin / Los Angeles Times)

Recipe: Tuscan kale salad

 (Kirk McKoy / Los Angeles Times)
The kale salad from Napa Valley Grille. Recipe here.  (Anne Cusack / Los Angeles Times)
The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant.
Recipe: Tom Kha Gai
 (Paul Morse / Los Angeles Times)
A rich chicken soup that comes together in minutes.
Recipe: Chunky vegetable chicken soup
 (Carolyn Cole / Los Angeles Times)
Rich and full of flavor.
Recipe: Tuscan chicken stew
 (Katie Falkenberg / Los Angeles Times)
This hearty salad comes together in only 20 minutes.
Recipe: Pink grapefruit and fennel salad with crab
 (Kirk McKoy / Los Angeles Times)

This savory take on bread pudding is studded with chanterelle mushrooms.
Recipe: Chanterelle-sage bread pudding

 (Los Angeles Times)

Recipe: Italian sausage and kale gratin

 (Ricardo DeAratanha / Los Angeles Times)

Recipe: Celery root gratin

 (Los Angeles Times)
Layers of rich flavor come together in less than an hour.
Recipe: Oyster stew with leeks and prosciutto
 (Los Angeles Times)
Rich and hearty.
Recipe: Lentil and barley stew
 (Kirk McKoy / Los Angeles Times)
This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds.
Recipe: Brussels sprout salad
 (Los Angeles Times)
One of our top-10 cookies from our first Holiday Bake-Off.
Recipe: Peppermint pinwheels
 (Glenn Koenig / Los Angeles Times)
One of the winners from the 2011 Holiday Cookie Bake-Off.
Recipe: Ronnie’s raspberry crescents
 (Ricardo DeAratanha / Los Angeles Times)
Wedding cookies are truly international. You¿ll find them called Russian, Mexican or Greek. This recipe comes from Bonnie Zanardi of Whittier and it was one of our 10 best holiday cookies of 2010.
Recipe: Ultimate wedding cookies
 (Glenn Koenig / Los Angeles Times)
Love blue cheese? For a slight twist on the comforting classic, put crumbled blue cheese between slices of raisin brioche, along with thinly sliced pear.
Recipe: Grilled blue cheese with pear
 (Bob Chamberlin / Los Angeles Times)
Wedge some grated fontina cheese between slices of country white bread, the simple sandwich brushed with fresh sage-infused olive oil before grilling.
Recipe: Grilled fontina and sage
 (Los Angeles Times)
Wedge some thinly sliced sweet onions between thick slices of bread along with a rich semi-soft cheese and grill away.
Recipe: Grilled cheese with sweet onion
 (Los Angeles Times)
These are some serious pancakes.
Recipe: Neil’s pancakes
 (Glenn Koenig / Los Angeles Times)
A simple drizzle of maple syrup completes this hearty dish.
Recipe: Blueberry and ricotta pancakes
 (Gina Ferazzi / Los Angeles Times)

Stuffing is an excellent canvas for creativity. Start with bread cubes, add aromatics for subtle flavoring and liquid to keep it moist.
Recipe: Chestnut-sage stuffing

 (Los Angeles Times)
This bread pudding is is a savory combination of prosciutto, mushrooms, goat cheese and Gruyere, with a nice lift from chopped fresh thyme.
Recipe: Savory bread pudding
 (Los Angeles Times)
Endive slivers are tossed with toasted walnut vinaigrette and topped with dressed sliced mushrooms.
Recipe: Endive and mushroom salad with walnut vinaigrette
 (Los Angeles Times)
Slaws aren’t limited to cabbage, and this version, with shredded celery root and thinly sliced apple, comes together in less than 30 minutes.
Recipe: Celery root and apple slaw
 (Los Angeles Times)
It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps.
Recipe: Ciopinot’s no work cioppino
 (Glenn Koenig / Los Angeles Times)

Creamy butternut squash soup with ginger

 (Kirk McKoy / Los Angeles Times)
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