More From the Los Angeles Times
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July 23, 2024
A rich, tart lemon aioli that pairs especially well with plump, seasonal asparagus. Recipe: Lemon aioli
(Anne Cusack / Los Angeles Times)
Add fresh watercress to a sophisticated soup with Stilton and pecans. The leaves wilt just enough to mellow their bite but they won’t lose their gorgeous green color. Recipe: Watercress and Stilton soup
(Anne Cusack / Los Angeles Times)A sprinkling of fresh seasonal herbs adds a light flavor to poached eggs. It works for breakfast, brunch -- and dinner. Click here for the recipe. (Lawrence K. Ho / Los Angeles Times)
Eggs, poached to perfection, in a tarragon cream sauce. Click here for the recipe. (Lawrence K. Ho / Los Angeles Times)
Here’s one way to enjoy your vegetables: with bacon. Click here for the recipe for braised turnip greens. (Anne Cusack / Los Angeles Times)
July 23, 2024