The main course
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Moroccan recipe from Paula Wolfert.
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Pumpkin risotto Total time: 30 minutes Servings: 6 to 8 2 tablespoons butter 2 tablespoons olive oil 1 onion, cut into 1/4-inch dice 1 large garlic clove, minced 1 1/2 cups Vialone Nano or Arborio rice 1/3 cup dry white wine 1 1/2 teaspoons minced rosemary 1 cup pumpkin puree 3 1/2 to 4 cups vegetable broth Salt and pepper 1/3 cup chopped toasted walnuts Walnut oil Grated Parmigiano-Reggiano cheese 1.
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Coq au vin Total time: 1 1/2 hours Servings: 6 to 8 3/4 cup diced bacon 4 pounds chicken thighs and drumsticks 1 1/2 teaspoons salt, divided 3/4 teaspoon pepper, divided 2 sliced onions (halved lengthwise and thinly sliced lengthwise) 3/4 teaspoon thyme 3 cloves garlic, crushed 1 bay leaf 1/2 cup canned, chopped tomatoes 2 cups red wine, divided 1 1/2 cups chicken broth, divided 1 tablespoon oil 5 tablespoons butter, divided 24 pearl onions, peeled 1 pound mushrooms, quartered 3 tablespoons flour 1/4 cup chopped parsley 1.
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Tuscan chicken stew Total time: About 1 hour Servings: 4 Note: Adapted from Food Network Kitchens’ “How to Boil Water.” 1 onion 4 cloves garlic 1 (15-ounce) can cannellini or Great Northern beans 8 bone-in skinless chicken thighs (about 3 pounds) Kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Pinch crushed red pepper flakes 1 large sprig rosemary or 1 teaspoon dried Italian seasoning 1 tablespoon tomato paste 1/2 cup dry red wine 1 (14-ounce) can chopped tomatoes 3/4 cup chicken broth 1 small head escarole or 4 cups baby spinach leaves (about 8 ounces) 1/2 cup freshly grated pecorino or Parmesan cheese (about 1 ounce) 1.
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Sole Total time: 40 minutes Servings: 1 fish fillet Note: I love fish.
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Home approach to sous vide: Steak Total time: About 1 hour Servings: 1 steak Note: Here we’ve used New York strip steak, but all manner of cuts can be prepared in this fashion.
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Duck breast Total time: About 45 minutes Servings: 1 duck breast Note: Duck provides an excellent example of the virtue of “au point” cooking.
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Chicken breast Total time: About 1 hour Servings: 1 chicken breast Note: Chicken breast, so often overcooked and dry, is a wonderful ingredient for this sort of precision cooking.
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Dear SOS: Old Venice in Manhattan Beach makes excellent Greek and Italian food, but its lemon chicken, from the Greek side of the menu, is especially wonderful.
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The Springdale, Utah, restaurant serves up a very meaty meatloaf.
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Carne asada Total time: 20 minutes, plus marinating time Servings: 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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“Cemitas, a popular treat from Puebla, are my favorite sandwich and this burger takes them to a whole new level.
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“When I was growing up, my father was a true grill man, [and he] would probably not been caught making wimpy sliders.
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“I love burgers but have tried to eat less beef so I’ve been working to perfect a healthier turkey burger that packs a lot of flavor.
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“My German Cuban Pork Burger is THE BIGGEST BADDEST burger out there because it’s not your regular lame everyday burger.
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“To me, this is one of the best burgers ever because it showcases the essence of American food and culture.
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Dear Culinary SOS: My son and I enjoyed a delightful take on lasagna at the Westwood Palomino in early December.
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Skirt steak carpaccio with raw asparagus and fava salad Total time: 40 minutes Servings: 4 Note: Adapted from Travis Lett of Gjelina.
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Creamy scrambled eggs with fines herbes Total time: 25 minutes Servings: 2 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Asparagus with bread crumb-fried eggs Total time: 25 minutes Servings: 2 Note: This is based on a recipe from Judy Rodgers’ “The Zuni Café Cookbook.”
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Leg of lamb stuffed with greens, feta and pine nuts Total time: 3 hours, plus resting time Servings: Serves 6 to 8 Note: The lamb can be prepared through step 4 (stuffed and tied) the day before; refrigerate it in a tightly sealed plastic bag; remove the lamb from the refrigerator so it can come to room temperature before roasting.
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The recipe is adapted from a dish served at Nani’s Cucina Italiana in Jackson Hole, Wyo.
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Italian sausage and kale gratin Total time: 1 hour, 15 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try any of the L.A.
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Meal-in-a-pot (Puchero) Total time: 1 hour, 50 minutes Servings: 4, plus additional broth Our recipes, your kitchen: If you try any of the L.A.
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Andalusian stew (Berza Andaluza) Total time: 2 hours Servings: 6 Note: Morcilla (Spanish blood sausage), particularly onion morcilla, adds a spicy flavor to this stew.
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“Northern Chinese eat dumplings on [the Lunar New Year] the way Americans eat turkey on Thanksgiving,” Lillian Chou wrote from Beijing.
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Though Southern California is full of people from the Zacatecas state of Mexico, there are hardly any real Zacatecan restaurants in the area, complained Gustavo Arellano, noted OC Weekly columnist and author of the book “Ask a Mexican!”
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Think you can’t get really smoky barbecue except from an outdoor pit? L.A.
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Serpentine in San Francisco has bread pudding loaded with vegetables.
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Slow-cooked carne adovada with hominy Total time: 2 ½ hours Servings: 4 to 6 Note: Adapted from “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis.
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Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor.
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Lentil and barley stew Total time: 50 minutes Servings: 4 Note: This recipe is adapted from a 1971 edition of “ The New York Times Natural Foods Cookbook” by Jean Hewitt.
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Barbecued turkey Total time: 3 1/2 hours, plus 3 days brining time Servings: 14 to 16 Our recipes, your kitchen: If you try any of the L.A.
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Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from “Gluten-Free Girl and the Chef.”
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Autumn vegetable hash Total time: 1 hour Servings: 6 Note: Goose and duck fat can be found at select well-stocked markets as well as at many gourmet markets and cooking supply stores 2 tablespoons goose or duck fat, or butter 1 onion, cut into ½-inch cubes 2 cloves garlic, minced 1 sweet potato, peeled and cut into ½-inch cubes 1/2 pound parsnips (about 2), peeled and cut into ½-inch cubes 1/2 pound turnips (about 1), peeled and cut into ½-inch cubes 1/2 pound Brussels sprouts, quartered 1/2 pound assorted mushrooms 1 teaspoon dried sage 1 tablespoon mustard powder Salt and pepper 1 pound beets (about 6 small), roasted, peeled and cut into ½-inch cubes 2 tablespoons cream 1.
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Diner-style roast beef hash Total time: 1 hour Servings: 6 1 1/4 pounds cooked roast beef, sliced into chunks 1 pound baking potatoes (about 2 large), cubed 1/2 red bell pepper, chopped 2 cloves garlic 1/2 jalapeño pepper, seeded 2 teaspoons crushed red chile flakes 2 teaspoons dried oregano 2 tablespoons soy sauce Salt and pepper Olive oil 1.
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Chicken, chorizo and green chile hash Total time: 45 minutes Servings: 6 3 tablespoons butter, divided 1 onion, chopped 2 cloves garlic, minced 3/4 pound Mexican chorizo, squeezed from casing and crumbled 1 1/2 pounds cooked chicken, chopped into ½-inch cubes 1 pound baking potatoes, peeled and sliced into ½-inch cubes 1 1/2 cups chopped roasted green chiles Salt and pepper to taste 1/4 cup cream 1 teaspoon smoked paprika 1/2 teaspoon dried oregano 2 green onions, chopped 1.
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Curried pork and apple hash Total time: 50 minutes Servings: 6 Note: Whole cloves are an important part of the flavor of this hash, but warn your guests to look out for them. 4 ounces thick-cut bacon, roughly chopped 1 large onion, cut into ½-inch dice 3/4 pound (about 7) small red potatoes, unpeeled and sliced into ½-inch cubes 3/4 pound (about 3) firm, tart apples, sliced into ½-inch cubes 3/4 pound cooked pork loin, sliced into ½-inch cubes 6 whole cloves 1 teaspoon curry powder Lemon juice, to taste 1/4 cup whole milk Salt and pepper 1.
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Prosciutto and onion frittata Total time: 30 minutes, plus cooling time for the frittata Servings: 6 as appetizer, 4 as main course 3 tablespoons butter 1 cup thinly sliced onions 1/8 teaspoon salt 3 thin slices prosciutto (about 1 1/2 ounces), cut crosswise in 1/4-inch slivers 6 eggs 2 tablespoons chopped parsley 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano, divided 1.
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Shrimp and basil frittata Total time: 30 minutes, plus cooling time for the frittata Servings: 6 as appetizer, 4 as main course 2 tablespoons butter 1/2 cup thinly sliced green onions (both green and white parts), about 4 onions 1/2 pound peeled small shrimp (70 to 100 per pound) 6 eggs 1/4 teaspoon salt 8 to 10 leaves of basil, torn into small pieces 1.
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Dear SOS: I have enjoyed the lamb ragu at Pizzeria Ortica in Costa Mesa on several occasions and would love to have the recipe.
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Grilled butterflied leg of lamb with olive-fennel tapenade Total time: 55 minutes, plus 2 hours marinating time Servings: 6 to 8 Note: Use wine cask chips for this, or oak or cherry.
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Quesadillas stuffed with greens and feta Total time: 30 minutes Servings: 4 to 6 Oil 1/3 cup minced onion 1 pound mixed cooking greens, such as kale, mustards and collards 1 teaspoon salt 1/2 teaspoon crushed red pepper 2 teaspoons minced garlic 1 cup diced feta cheese 1/4 pound low-moisture mozzarella, cut in small dice 12 corn tortillas 1.
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Quesadillas stuffed with mushrooms and goat cheese Total time: 30 minutes Servings: 4 to 6 2 tablespoons butter 1 pound sliced or quartered mushrooms 1 teaspoon salt 1/4 cup minced shallots 1 tablespoon chopped fresh mint 1/4 cup fresh goat cheese 1/2 pound low-moisture mozzarella, cut in small dice 2 teaspoons oil 12 corn tortillas 1.
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Rich and creamy, with a tender, flaky crust: No wonder quiche is making a comeback.
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Dear SOS: Will the Urban Tavern Restaurant in the Hilton Union Square, San Francisco share with you and all of us?
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Puerco con chile negro (pork with dried pasilla chile sauce) Total time: 1 hour, plus about 4 hours cooking time Servings: 8 to 12 Note: From Sotera Jaime of Jaime Farms.
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Wild rice katsudon with spring vegetables Total time: 50 minutes Servings: 4 4 pork cutlets (about 1 pound total) 1/4 cup plus 1 generous tablespoon soy sauce, divided, more to taste 3/4 cup pale beer, preferably a lager Juice of 1 lemon 5 eggs, divided Salt and pepper 2 teaspoons olive oil, divided, more as needed 2 tablespoons sesame oil, divided, more to taste 1 red onion, chopped 2 cups cooked wild rice 1/2 pound slender asparagus (about 1 bunch), trimmed and chopped into 1-inch pieces (about 5 cups) 3/4 pound blanched and fully peeled fava beans (fresh or previously frozen) 1 teaspoon red pepper flakes, or to taste 2 green onions, chopped 1/2 cup flour 1/2 cup breadcrumbs, preferably Japanese (panko) 1 1/2 cups canola oil 1.
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Roast lamb with fresh mint sauce Total time: About 2 hours Servings: 6 to 8 Note: The mint sauce is also excellent served with lamb chops. 1 (6- to 7-pound) bone-in leg of lamb, trimmed of fat and tied 4 large cloves garlic, slivered Coarse salt Freshly ground pepper 1/4 cup coarse-grain mustard 1 cup very finely chopped fresh mint leaves, washed and dried 2 tablespoons sugar, or to taste 4-6 tablespoons good-quality balsamic vinegar 1-3 tablespoons white wine vinegar 1.
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Jerez-style wedding asado (Asado de boda Jerezano) Total time: About 3 hours Servings: 32 Note: Serve the dish over Mexican rice, with extra bolillos (Mexican rolls) for sopping up the sauce.
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In China, family and tradition are wrapped up in the warm New Year’s treat.
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Boiled dumplings Total time: About 1 hour (10 minutes to make the dough, and 50 to assemble and cook the dumplings) Makes: 3 dozen dumplings, about 6 servings Note: Bread flour with a moderate amount of gluten, such as widely available Gold Medal, works best to yield tender, yet slightly chewy dough.
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Mom’s nilaga Total time: 2 hours, 45 minutes Servings: 6 Note: Adapted from Gary Menes, chef-partner of Marché L.A.
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Hickory-smoked baby back ribs Total time: 2 hours, 20 minutes plus overnight marinating time Servings: 4 Note: This recipe calls for a commercial stove-top smoker; a heavy-duty roasting pan with a rack and lid can be substituted.
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Maple-bourbon hot-smoked pork belly Total time: 1 1/2 hours, plus 3 days brining time Servings: 8 to 10 Note: Pork belly can generally be found at Asian markets.
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Pork belly confited in olive oil Total time: About 3 hours Servings: Makes about 1 quart, enough for 18 to 20 servings Note: Adapted from a recipe by Jim Drohman in “Charcuterie” by Michael Ruhlman and Brian Polcyn. 3 to 4 pounds pork belly 10 grams black peppercorns (about 3 1/4 teaspoons) 3 grams ground cinnamon (about 1 teaspoon) 1 gram whole cloves (about 10) 1/2 gram whole allspice (about 6) 2 bay leaves 1 ounce salt (about 4 teaspoons) 5 sprigs thyme 3 cups dry white wine 3 to 4 cups olive oil 1.
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Dear SOS: We just had a wonderful brunch at the Ahwahnee in Yosemite and they had the best mac ‘n’ cheese.
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Whole wheat spaghetti with green garlic and fried egg Total time: 25 minutes Servings: 4 Note: Green garlic is available seasonally from farmers markets and select well-stocked supermarkets. 1/2 pound whole wheat spaghetti 8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise 6 tablespoons olive oil, divided 4 eggs, at room temperature Coarsely grated black pepper Sea salt 1.
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When I was a kid, my mom always served mint jelly with lamb.
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Total time: 1 hour, 10 minutes, plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting Olive oil 1 egg 1 pound zucchini, about 3 medium Salt 1/2 cup diced onion 3 tablespoons white wine 1 clove garlic, minced 1/4 teaspoon fresh thyme leaves 1 cup heavy cream 6 sprigs fresh thyme Grated zest of 1/2 lemon 1/4 cup grated Parmigiano-Reggiano 3/4 cup whole-milk ricotta cheese 1/2 teaspoon minced garlic 1 tablespoon minced parsley 1.
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Total time: 1 hour, 15 minutes plus resting time for the pasta dough Servings: 4 3/4 cup flour, plus more for dusting 4 teaspoons olive oil 1 egg 1/2 cup plus 3 tablespoons butter 1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes 1 1/2 teaspoons chopped rosemary, divided 1 1/2 teaspoons minced shallots, divided 1/4 teaspoon salt plus more to taste, divided 1/2 cup dry white wine Freshly ground black pepper Grated nutmeg 1 cup whole-milk ricotta Grated Parmigiano-Reggiano 1.
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Total time: 1 hour, 25 minutes Servings: 4 Note: In season, this recipe is wonderful with heirloom tomatoes; otherwise use Roma tomatoes. 3/4 cup flour, plus more for dusting 1/2 cup plus 4 teaspoons olive oil, divided 1 egg 1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each Salt Freshly ground black pepper 1 cup whole-milk ricotta cheese 2 cloves garlic, plus 1/2 teaspoon minced garlic, divided 1 tablespoon minced parsley 2 cups basil leaves 2 tablespoons toasted pine nuts 1/4 cup grated pecorino Romano cheese 1.
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Total time: 3 hours, 20 minutes Servings: 4 Note: For the best presentation, tie a piece of string around each veal shank to hold the meat to the bone throughout the cooking time.
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Total time: 3 1/2 hours Servings: 8 5- to 5 1/2-pound boneless pork shoulder butt, tied 4 cloves garlic, cut into slivers Salt to taste Cracked black pepper to taste 6 tablespoons olive oil, divided 3 leeks, tops removed, cut in half and sliced (about 2 cups sliced) 1 cup diced carrots 2 cups hard cider 2 cups chicken broth 1 bay leaf 2 fennel bulbs, about 1 pound each 2 tablespoons fennel fronds, chopped 2 teaspoons fennel seeds, toasted and cracked 1 tablespoon fleur de sel 1.
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Total time: 2 hours, 50 minutes Servings: 4 1/2cup dried plums 1/4cup Port 4 lamb shanks (about 5 pounds) 2 cloves garlic, peeled and halved Salt and pepper to taste 1/2 cup flour 1/4cup olive oil 1 cup diced red onion 1 carrot, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1 1/2 teaspoons minced rosemary 1 tablespoon tomato paste 1 1/2 cups chicken broth 1 1/2 cups beef broth 3/4cup Merlot 1/2cup dried apricots 1 bay leaf 2 to 3 sprigs rosemary 1.
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Total time: About 15 minutes, plus cooling time Servings: Makes about 1 1/3 cups filling Note: For spectacular buns, make this filling with homemade char siu, or barbecue pork.
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Total time: About 1 hour, plus rising time Servings: 16 medium buns Note: With the dough and filling prepared, here’s how to bring them together for steamed filled buns.
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Total time: About 1 hour, plus chilling time Servings: This makes about 5 pounds sausage Note: Adapted from “Charcuterie: The Craft of Salting, Smoking, and Curing” by Michael Ruhlman and Brian Polcyn.
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Total time: 45 minutes, plus chilling times Servings: Makes about 3 pounds of sausage Note: Adapted from recipes by Susan Mahnke Peery and Charles G.
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Total time: 35 minutes, plus chilling time Servings: Makes about 4 pounds sausage Note: Adapted from “Bruce Aidells’ Complete Sausage Book” by Bruce Aidells and Denis Kelly.
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T’fina pkaila with beef Total time: 3 hours, 15 minutes plus 2 to 2 1/2 hours cooking time for the spinach.
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Total time: 3 1/2 to 4 hours Servings: 8 to 10 Note: Adapted from Poopa Dweck’s “Aromas of Aleppo: The Legendary Cuisine of Syrian Jews.”
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Total time: 45 minutes 1 pound cherry tomatoes, quartered 2 cloves garlic, minced 2 teaspoons red wine vinegar 1 tablespoon extra-virgin olive oil Salt 1/2 pound dried pasta, preferably rigatoni or penne 1 tablespoon butter 2 tablespoons torn basil In non-reactive mixing bowl, combine tomatoes, garlic, vinegar, oil and salt to taste.
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Total time: 2 hours, 15 minutes Servings: 8 Note: The rotis can be made in advance and frozen, uncooked (no need to thaw before cooking).
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Total time: 20 minutes Servings: 1 Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien.
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Grilled pork steaks with fennel Total time: 20 minutes, plus resting time for the steaks Servings: 6 to 8 Note: If buying a bone-in roast, add an extra pound and a half to compensate for the weight of the bone. 3 tablespoons fennel seeds 2 tablespoons black peppercorns 1 1/2 tablespoons salt 1 (4-pound) piece boneless pork blade roast, Boston butt or pork butt 1.
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Grilled flank steaks with chimichurri sauce Total time: 25 minutes Servings: 6 Note: Set the steak out about an hour before grilling to allow it to come to room temperature.
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Total time: 2 hours Servings: 8 Note: Make the barbecue sauce at least 1 day in advance to allow the flavors to develop.
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Total time: 1 hour, 10 minutes, plus about 3 hours cooking time for the ribs Servings: 10 to 12 Note: This is my version of a popular sauce.
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Hickory-smoked brisket with Southwestern barbecue sauce Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker.
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Total time: 40 minutes Servings: 6 Note: From Nancy Silverton.
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Stonehill Tavern Kobe burger Total time: 3 hours, plus overnight standing time Serves: 4 Note: From chef-partner Michael Mina of Stonehill Tavern.
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Rosemary-crusted porterhouse steaks with red wine sauce Total time: About 1 hour Servings: 4 Note: Adapted from “Weber’s Charcoal Grilling” by Jamie Purviance.
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Total time: 1 hour and 20 minutes Servings: 6 Note: This gnocchi recipe is adapted from one by Lidia Bastianich.
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Total time: 35 minutes Servings: 4 as a side dish; 2 main dishes 1 3/4 pounds medium or 2 1/4 pounds baby artichokes 2 tablespoons butter 3 slices prosciutto, cut into slivers 1 tablespoon minced shallots 2 sprigs fresh thyme 1/2 cup water 1/2 cup heavy cream Salt and pepper 1.
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Total time: 1 hour Servings: 6 Note: Adapted from “Our Man in the Kitchen” by Hyman Goldberg.
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Dear SOS: Four of us recently went to the Ojai Valley Inn and had the best risotto!
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Total time: 45 minutes Servings: 8 5 cups chicken stock 5 cups water 4 tablespoons butter, divided 1/4 pound sliced prosciutto, cut in 1/4 -inch-wide strips 2/3 cup minced onions 1 (1-pound) box or 2 1/3 cups short-grain rice, preferably Arborio, Carnaroli or Vialone Nano Salt 3/4 pound sugar snap peas, strings removed and ends trimmed, then cut in 1/2 - to 3/4 -inch pieces 2 tablespoons minced chives 1/3 cup grated Parmesan 1.
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Total time: 45 minutes Servings: 6 6 (2- to 3-ounce) pork loin cutlets Salt 1 cup flour 2 eggs 2 tablespoons milk 4 cups fine, dry bread crumbs 1/4 cup oil 2 tablespoons butter Lemon 1.
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Total time: 3 hours, 40 minutes, plus 10 hours chilling Servings: 12 to 14 About 10-12 cloves garlic 2 tablespoons chopped rosemary 1 cup white wine 2 tablespoons salt 1 (8-pound) leg of pork 1.
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Active work time: 25 minutes Total preparation time: 4 hours 10 minutes plus 8 hours marinating 1 cup red grapefruit juice 1 tablespoon light brown sugar 1 tablespoon Dijon mustard 2 tablespoons orange liqueur 1/8 teaspoon salt 2 tablespoons butter 1 fully cooked bone-in whole ham, about 20 pounds Garlic cloves, cut into slivers Rosemary sprigs Red grapefruit slices, cut in half, for garnish Combine the grapefruit juice, brown sugar, Dijon, orange liqueur, salt and butter in a small saucepan.
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Total time: About 1 hour, 40 minutes, plus 4 hours roasting time, plus 24 hours marinating time Servings: 8 to 10 Note: Adapted from “The Cafe Boulud Cookbook” by Daniel Boulud 1 (4- to 5-pound) brisket 2 cups white wine 1/2 cup packed light brown sugar 10 cloves garlic, peeled and crushed 4 sprigs thyme 4 bay leaves Salt and freshly ground black pepper 2 tablespoons olive oil 6 cups beef broth 24 pearl onions 4 medium to large turnips 1 cup apple cider 1/2 cup cider vinegar 1.
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Total time: 5 hours and 25 minutes, plus cooling time Servings: 8 to 10 Note: Adapted from Joan Nathan’s “Jewish Holiday Cookbook.”
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Total time: About 2 hours Servings: 8 to 12 1 (4 1/2 -to 5 1/2-pound) boneless leg of lamb Coarse-grained salt Freshly ground black pepper 2 fennel bulbs 1/4 cup olive oil 1 onion, cut into 1/2 -inch dice 4 cloves garlic, sliced thinly crosswise 1 pound small potatoes 1 cup white wine 3 tablespoons chopped fennel fronds 1.
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Total time: 2 1/2 to 3 hours Servings: 8 to 12 Note: Bone-in lamb legs are available at most major supermarkets and butcher shops.
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Total time: 3 hours, 35 minutes, plus 2 hours chilling Servings: 12 to 14 1 (8-pound) leg of pork Salt 1.
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Total time: 40 minutes, plus overnight chilling and resting time Servings: Makes enough dough for 4 (10- to 12-inch) pizzas 1 3/4 cups lukewarm water 2 teaspoons sugar or honey 4 cups (19 ounces) bread flour, divided, plus more for kneading 1 package active-dry yeast 3 tablespoons olive oil 2 teaspoons salt 1.
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Total time: 35 minutes, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The tomato sauce recipe makes 3 cups sauce, more than is needed for the two pizzas here.
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Total time: 1 hour, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: The white sauce recipe makes 3 cups sauce, more than is needed for this recipe.
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Total time: 2 hours, 15 minutes Servings: 6 Note: From “The Bistros, Brasseries and Wine Bars of Paris” by Daniel Young.
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Total time: 1 1/2 hours Servings: 6 Note: The beauty of this weekday, no-frills dinner recipe is that an herb-spice paste made at the beginning becomes a wagon train of flavor that carries through every element of the dish. 2 cloves garlic, chopped 1 teaspoon dried chile flakes Freshly ground black pepper Kosher salt 1/2 teaspoon dried sage 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon dried marjoram 6 pork chops Olive oil 5 tablespoons fresh lemon juice, divided 12 small boiling potatoes 12 pearl onions 1/4 cup red wine vinegar, divided 1 1/4 pounds small ripe tomatoes (10 to 12), halved lengthwise 3/4 pound spinach Nutmeg Dijon mustard, for serving 1.
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Active Work Time: 20 minutes Total Preparation Time: 30 minutes 2 tablespoons oil 1 large onion 1 pound leftover cooked corned beef 1 large clove garlic 1/2 cup dark brown sugar, packed Dash ground cloves 1/4 teaspoon ground allspice 1 tablespoon Dijon mustard 1 cup beef broth 2 tablespoons frozen orange juice concentrate 1/4 cup Bourbon Heat the oil in a large heavy-bottomed nonstick skillet over medium-high heat.
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Active Work Time: 15 minutes Total Preparation Time: 3 hours 1 head cabbage 1 (3 1/2-pound) corned beef 1 bunch carrots, tops removed * Remove outer leaves from cabbage and use to line steamer basket.
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Active Work Time: 25 minutes Total Preparation Time: 3 1/2 hours CABBAGE AND VEGETABLES 1 head cabbage, washed, cored and cut into 6 wedges 4 large shallots, peeled 4 carrots, cut into thirds, or 20 baby carrots 4 small turnips, peeled and quartered 4 baking potatoes, peeled and quartered 1 celery root, peeled and quartered Salt Freshly ground pepper * Bring cabbage, shallots, carrots, turnips, potatoes, celery root and salt and pepper to taste to boil in water to cover.
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Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: You will need kitchen twine for this recipe.
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Dear SOS: I’m a first-generation Hungarian American born and raised in Los Angeles, and I recently had the pleasure of eating at Blu Jam Cafe on Melrose Avenue.
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Total time: 2 hours, 25 minutes Servings: 6 Note: You will need kitchen twine and an 8-quart soup pot for this recipe. 1 (2 1/2 -pound) beef rump roast, trimmed of all fat and silverskin 4 leeks 1 large celery root 1/2 pound carrots 1 bunch flat-leaf parsley, washed 1 large onion, cut roughly into eighths 2 fresh bay leaves 4 sprigs of fresh thyme 1 tablespoon black peppercorns 4 small dried chiles 6 quarts water Crusty country white bread, cut into thin slices Coarse salt Mustard, either Dijon or whole grain Horseradish, freshly grated or prepared 2 tablespoons salt Good quality olive oil, optional 1.
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Total time: 20 minutes, plus cooking time (4 hours on high; 8 hours on low) Servings: 8 Note: Serve the pork with black beans and rice.
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Total time: 40 minutes, plus cooking time (3 to 4 hours on high; 6 to 8 hours on low) Servings: 6 to 8 Note: Serve the tagine spooned over couscous or rice.
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Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: Use large shells such as chiocciole or conchiglie, or large elbow macaroni. 1/2 cup panko bread crumbs 1 teaspoon melted butter 1/2 cup (1 stick) butter 1/2 cup flour 5 cups milk 1/2 teaspoon dry mustard 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon nutmeg 1 teaspoon salt 1 bay leaf 4 cups shredded mild cheddar cheese, divided 3 cups shredded Swiss Gruyere cheese 1 pound shells or elbow macaroni, cooked according to package directions in salted water 1/2 cup heavy cream 1.
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Rib-eye with caramelized onion marmalade Total time: 35 minutes, plus marinating time for the steaks Servings: 6 to 8 2 (1-pound) rib-eye steaks, about 1 inch thick 1/4 cup balsamic vinegar 1 minced clove garlic Salt 1/2 cup caramelized onions 1 1/2 teaspoons minced fresh rosemary 2 tablespoons sherry vinegar 1.
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Total time: 25 minutes Servings: 6 1 head broccoli (about 3/4 pound) 2 links fresh Italian sausage ( 1/4 to 1/2 pound) 2 tablespoons olive oil VIDEO: Click here to see a video of this recipe being made. 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti Salt, pepper 1 ounce pecorino Romano cheese 1.
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Total time: 1 hour, 20 minutes Servings: 6 to 8 Note: Adapted from Walter Scheib, former White House chef 1 1/2 teaspoons oil 1/3 cup peeled and diced carrot 1/3 cup diced Spanish onion 2 tablespoons thinly sliced leek (white part only) 2 tablespoons chopped shallot 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons crushed mixed peppercorns (black, green and pink) 2 sprigs fresh thyme 1 small bay leaf 2 tablespoons Cognac 2 tablespoons red wine 1 1/2 teaspoons balsamic vinegar 2 cups low-sodium beef broth Salt Freshly ground black pepper 1.
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Total time: 2 hours, 15 minutes Servings: 6 Note: Adapted from “A16: Food + Wine,” by Nate Appleman and Shelley Lindgren with Kate Leahy.
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Total time: 1 1/2 hours, plus braising and chilling time for the pork.
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Total time: 35 minutes Servings: 4 as an appetizer or child’s portion Note: The pasta should be rolled out to a thickness of about one-sixteenth of an inch.
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Basic pappardelle Total time: 25 minutes, plus resting and drying time Servings: Makes about 1 pound of pasta, or 8 (2-ounce) servings Note: You will need a pasta maker (hand-cranked or electric) for this recipe, or you can roll out the pasta with a rolling pin.
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Total time: 1 hour, 20 minutes plus marinating time Servings: 4 to 6 Note: Adapted from “Creole” by Babette de Rozières.
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Total time: 1 1/2 hours, plus 3 hours roasting time Servings: Makes about 6 cups sauce, or 12 (1/2-cup) servings Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated.
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Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium.
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Total time: About 1 hour Servings: 6 Note: Soak the skewers in water while you’re assembling the packets.
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Recipe: Ita-Cho’s Buta kakuni
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Happiness, writes frequent contributor Liz Pearson, is a dinner that just about cooks itself -- and also leaves plenty of leftovers to carry you through the week.
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Total time: 1 hour, 25 minutes plus one hour chilling time for the crepe batter Servings: 4 to 6 Note: This is my standard crepe recipe, adapted from the one in Julia Child’s “Mastering the Art of French Cooking.”
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Dario Cecchini, the Tuscan meat-cutter who may just be the most famous butcher in the world, came to Los Angeles this year to visit friends.
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Total time: 2 hours and 40 minutes, plus overnight refrigeration Servings: 12 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 into 1/2 -inch cubes 5 tablespoons oil, divided 2 cups coarsely chopped onions, about 2 medium 4 garlic cloves, minced 4 tablespoons chili powder 1 1/2 teaspoons oregano 1 1/2 teaspoons ground cumin 1 teaspoon crushed red pepper flakes 2 cups beef broth 1 (19-ounce) can whole tomatoes, drained of juice 1 (6-ounce) can tomato paste 1 1/2 tablespoons salt, divided 1 teaspoon sugar 3 (15-ounce) cans kidney or pinto beans 1 to 2 tablespoons yellow cornmeal, optional 1.
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Naked ribs Some people like barbecue for the sauce; purists like it for the pork.
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Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table.
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Total time: 45 minutes plus marinating time Servings: 6 to 8 Note: This marinade is loosely based on a recipe by Julie Sahni. 1 cup yogurt 1/4 cup red wine vinegar 4 cloves garlic 1 teaspoon coarsely ground black pepper 1 (2-inch) piece ginger, grated 1 serrano chile, sliced 1/2 teaspoon ground cumin 1 1/2 teaspoons salt 1 (4- to 5-pound) boneless lamb leg 1.
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Total time: About 1 1/2 hours Servings: 8 (makes 32 dumplings) 6 dried shiitake mushrooms 1 large bunch fresh spinach, stems removed 2 large eggs Salt and pepper to taste 2 teaspoons hot sesame oil 1 cup finely diced firm tofu 6 green onions, white and green parts, finely chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon tamari or soy sauce About 32 round dumpling wrappers Peanut oil if frying 1.
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Total Time: 3 hours, 10 minutes Sevings: 8 or more Note: Adapted from “The Book of Jewish Food” by Claudia Roden.
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Total time: 1 hour, 25 minutes Servings: 4 Note: Kochujang, or Korean red-pepper paste, and thinly sliced beef can be found at Korean markets. 1/4 cup low-sodium soy sauce 2 tablespoons plus 2 teaspoons sesame oil, divided 1 1/2 tablespoons sugar, divided 2 cloves garlic, minced 1 teaspoon crushed roasted sesame seeds 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced ginger 1 pound thinly sliced rib-eye steak 2 cups short grain rice 1 cup julienned carrots (2 inches long) 1/2 cup red pepper paste (kochujang) 1/4 cup rice wine vinegar 4 eggs 1 cup toraji namul 1 cup spinach namul 1 cup cucumber namul 1 cup kosari namul 1 romaine lettuce heart, washed, dried and cut into thin strips (about 3 cups) 1.
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Total time: 1 hour, 30 minutes Servings: 6 Note: Silky stuffed eggplant is a wonderfully satisfying dish for casual late summer and early fall entertaining.
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In a 2003 story, Russ Parsons dismissed as lies the notion that eggplant are bitter. The recipe is Exhibit A.
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Total time: About 2 hours Servings: 8 to 12 (makes 80 dumplings) 4 cups very finely chopped nappa cabbage (about 1 1/2 pounds) Kosher salt 10 dried shiitake mushrooms 1 1/2 pounds coarsely ground pork 2 tablespoons dark sesame oil 8 green onions, green and white parts, finely chopped 2 tablespoons chopped garlic or regular chives 3 tablespoons minced ginger 3 tablespoons minced garlic 3 tablespoons tamari or soy sauce 2 tablespoons rice wine or sherry Fresh black pepper About 80 round dumpling wrappers Peanut oil, if frying, or oil for greasing the steamer rack 1.
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Total time: 2 hours, 35 minutes Servings: 6 to 8 Note: Adapted from a recipe by Todd Aarons.
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Total time: 2 hours, 40 minutes Servings: 6 Note: From test kitchen director Donna Deane. 2 pounds boneless pork butt 2 to 3 slivered garlic cloves, plus 1 minced garlic clove, divided 1/2 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons oil 1 cup chopped onion 1/2 small serrano chile, seeded and minced 1 pound tomatillos, husks removed and coarsely chopped into 1-inch pieces 1 1/2 cups chicken broth 2 teaspoons grated orange zest 2 teaspoons fresh oregano, divided 1 tablespoon chopped basil 1 tablespoon chopped mint 1 teaspoon lime juice Black pepper 1.
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Total time: About 1 hour Servings: 4 Note: You will need a 13-inch-wide roll of white parchment paper.
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Total time: 25 minutes Servings: 4 Note: From Donna Deane.
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Total time: 15 minutes Servings: 4 Note: Recipe by Fred Seidman.
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Recipe: Bistecca fiorentina (Tuscan steak) Total time: 35 minutes, plus 5 to 6 hours for the steak to reach room temperature Servings: 3 to 4 Note: Allow the steak to sit out in a cool place, loosely covered, for 5 to 6 hours to come to room temperature.
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Total time: About 3 hours 15 minutes, plus marinating time Servings: 6 Note: From test kitchen manager Noelle Carter.
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Dear SOS: The quiche from Le Pain Quotidien with ham and leeks is the very best.
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Total time: 50 minutes Servings: 4 Note: From Donna Deane.
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Total time: 35 minutes Servings: 6 Note: Burrata is available at Bristol Farms and Whole Foods stores, Bay Cities Italian Deli in Santa Monica and Joan’s on Third in Los Angeles. 1/3 pound mild Italian sausage 3 tablespoons olive oil, divided 1 teaspoon fennel seeds 2 heads of Treviso radicchio 1/4 teaspoon kosher salt 1/2 recipe pizza dough Freshly ground black pepper 4 ounces fresh burrata, sliced 1.
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Total time: About 25 minutes Servings: 6 1/2 cup shelled walnuts 1/2 recipe pizza dough 1 tablespoon roasted walnut oil, divided 2 cups arugula 4 ounces goat cheese Freshly ground black pepper Balsamic vinegar for finishing 1.
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Total time: 2 hours, plus overnight brining Servings: 8 to 10 Note: This is best made using apple-wood-smoked bacon.
