This week’s recipes: Deviled eggs and beer nuts
Who doesn’t love deviled eggs? Turns out Food editor Russ Parsons is particularly passionate:
“You always know where to find me at a picnic or potluck: I’ll be that guy standing by the deviled eggs, probably with my elbows out, the better to fend off all competitors. Sorry, I know it’s rude, but these little things are so delicious. And until recently, they were one of those foods that were only served by the homiest of home cooks. To be honest, I can’t remember the last time I made them myself.”
But lately he’s been in the kitchen making them, and he has recipes to share.
RECIPES: 74 easy dinner recipes from the L.A.Times Test Kitchen
And Beverly Matsuda from Irvine had a Culinary SOS request:
“During my family reunion in Portland, Ore., this past summer, we stumbled upon what we all decided were the tastiest beer nuts. We had them at Deschutes Brewery at 210 NW 11th Ave. I also discovered, upon returning to California, that some of my friends didn’t know what beer nuts were! I would very much like to make some and share with them.”
Deschutes Brewery was happy to share its recipe for this classic sweet-and-salty bar snack. Might as well whip up a double batch and have plenty of beer on hand; these go quickly!
This week’s recipes include:
- Recipe: Deviled eggs with tarragon and cornichons
- Recipe: Deviled eggs with capers and smoked paprika
- Deschutes Brewery’s beer nuts
When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo to the “Our Recipes, Your Kitchen” gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.
ALSO:
Cool off with homemade popsicles!
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