Recipes

Black bean and mushroom quesadilla by Jonathan Melendez.

Black Bean and Mushroom Quesadillas with Avocado Crema

A bright avocado cream adds freshness to these cheesy vegetarian quesadillas teeming with mushrooms and black beans.

25 minutes

Serves 4

Recipes for Fall

BOYLE HEIGHTS OCT. 6, 2021: Apple Butter photographed for the "L.A. in a Jar" series for the Los Angeles Times Food section.

Master Apple Butter

5 hours, mostly unattended

Makes 5 half-pint jars

Roasted pumpkin makes for the perfect loaf cakes, topped with spiced bread crumbs for fall flavor and crunch. Prop styling by Nidia Cueva.

Roasted Pumpkin Loaves With Salty Spiced Bread Crumbs

1 hour 15 minutes

Makes 2 loaves

Butternut Squash Flautas with Salsa Verde Cruda

Butternut Squash Flautas With Salsa Verde Cruda

55 minutes

Serves 4

Creamy avocado and hearty kale round out this dish of tender chicken thighs baked in olive brine, which seasons them along with caramelized bits of lemon. Prop styling by Kate Parisian.

Brine-Braised Chicken Thighs With Kale and Avocado

1 hour 10 minutes

Serves 4

Smoky, sweet and spicy persimmons with kimchi taste great with beef.

Grilled Whole Beef Tenderloin with Smoky Persimmon Kimchi

1 hour

Serves 12

Recipe: Persimmon margarita

Persimmon margarita

12 minutes

Serves 1

Recipes from L.A. Chefs

LOS ANGELES, CA--JUNE 13, 2019--Aged ribeye steak with a side of sea salt, pistachio gremolata, charred balsamic broccolini with peanuts and Balsamic vinaigrette, from Vartan Abgaryan at Yours Truly in Venice, photographed on a Los Angeles, CA, rooftop, June 13, 2019, as part of a "best beef to grill on fourth of July." Selected meat: Aged ribeye steak with pistachio gremolata and charred balsamic broccolini (from Vartan Abgaryan at Yours Truly in Venice), Prime hangar steak with szechuan spices and citrus (from chef Brandon Kida, at Hinoki & the Bird in Century City), dry-aged burger with gruyere and homemade mayonnaise (adapted from Katie Flannery, at Flannery Beef) and skirt steak with marjoram and lime salsa, from writer Ben Mims. (Jay L. Clendenin / Los Angeles Times)

Grilled Rib-Eye Steak With Pistachio Gremolata and Charred Balsamic Broccolini

50 minutes

Serves 4 to 6

LOS ANGELES - THURSDAY, May 23, 2019: For Evan Kleiman Column on Goat Cheese with Sundried Tomatoes and Caramelized Garlic. Food Stylist by Ben Mims/ Julie Giuffrida and propped by Nidia Cueva at Proplink Tabletop Studio in downtown Los Angeles on Thursday, May 23, 2019. (Leslie Grow / For the Times)

Goat Cheese With Sun-Dried Tomatoes and Caramelized Garlic

15 minutes

Serves 4 to 6

A classic mix of pork, shrimp and vegetables fill these crunchy lumpia.

Pork and Shrimp Lumpia Shanghai with Cracked Pepper Coconut Vinegar Sauce

3 hours

Makes 30

LOS ANGELES, CA-ASeptember 5, 2019: Gambas al Ajillo prepared by chef Aitor Zabala at Somni restaurant on Thursday, September 5, 2019. (Mariah Tauger / Los Angeles Times)

Gambas al Ajillo: Garlicky Shrimp Saute

15 minutes

Serves 1 to 2

LOS ANGELES - TUESDAY, APRIL 16, 2019: Strawberry shortcake made using Sqirl baker Elise Field's recipe photographed at Proplink in downtown Los Angeles on April 16, 2019. (Leslie Grow / For the Times)

Rye Shortcakes with Strawberry-Mandarinquat Compote and Citrus Labneh

1 hour 10 minutes

Serves 6

LOS ANGELES - THURSDAY, July 25, 2019: Shortbread. Food Stylist by Genevieve Ko / Julie Giuffrida and propped by Nidia Cueva at Proplink Tabletop Studio in downtown Los Angeles on Thursday, July 25, 2019. (Leslie Grow / For the Times)

Armenian Shortbread With Cardamom and Mahleb

2 hours

Makes about 13 dozen

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