This week’s recipes from the L.A. Times Test Kitchen
This week, Times Food Editor Russ Parsons is all about zucchini:
“Tomatoes are summer’s glamour crop, round, red and ripe. But though zucchini will never get as many magazine covers, real cooks know you can’t beat it for versatility. If you’ve got a perfectly ripened backyard tomato, there are only a few things you should do with it (yes, admittedly, all of them are delicious). But if you’ve got a bag of zucchini, well, the sky is the limit.”
This week’s recipes include:
- Zucchini fritters
- Zucchini tian
- Woven zucchini with fresh goat cheese
- Momofuku Milk Bar’s compost cookies
When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo onto 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.
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