What the L.A. Times Test Kitchen cooked up in 2010

Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu.

A recipe adapted from the Culver City cafe, which offers the French comfort food.

Strawberry dumplings Total time: About 1 hour Servings: 8 to 10 3 pounds strawberries 1/2 cup sugar plus 3 tablespoons sugar, divided 1 vanilla bean, seeded 4 teaspoons Amaretto 1 1/2 cups (6.4 ounces) flour 1/2 teaspoon salt 2 teaspoons baking powder 6 tablespoons (3/4 stick) cold butter, diced into 1/2-inch pieces 3/4 cup cold buttermilk 1/3 cup sliced almonds Whipped cream or vanilla ice cream 1.

Lentils with turkey sausage Total time: About 1 hour Servings: 8 to 10 (1/2 cup) servings Note: Adapted from Cook for America / The s’Cool Food Initiative 1 1/2 tablespoons vegetable oil 3/4 pound fresh turkey sausage, uncased 1/2 cup finely diced onion 1/2 cup finely diced carrot 1/4 cup finely diced celery 2 small or 1 large garlic clove, minced 1 cup lentils, rinsed and drained 1 to 2 teaspoons finely chopped fresh rosemary 2 cups low-sodium chicken or vegetable broth, or water Salt and pepper 2 tablespoons chopped fresh parsley 1.

Dear SOS: I have found the best beer-baked mac ‘n’ cheese ever.

The New England-style soup is served at Annabelle’s Keg and Chowder House in Ketchikan, Alaska.

Pie crust Total time: 10 minutes, plus chilling times Servings: Makes enough crust for a 2-crust pie. 2 scant cups flour, plus extra for rolling out the crust 3/4 cup butter, cut into small cubes 1/2 teaspoon salt 1/4 to 1/2 cup ice water 1.

Apple pie Total time: 1 hour, 10 minutes plus chilling time Servings: 8 to 10 Prepared pie crust 3 to 4 pounds of apples, peeled, cored and sliced into large chunks, eighths or tenths. 1/3 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon cayenne 1/4 teaspoon salt 1/2 teaspoon lemon zest 1/2 cup light brown sugar 1 tablespoon unsalted butter 1 egg, beaten (to use as an egg wash) 1.

Long and slow apples Total time: 30 minutes, plus 2 hours baking time and optional chilling time Servings: 4 Note: Adapted from Dorie Greenspan’s “Around My French Table.”

Not Uncle Rocco’s tuna Total time: 45 minutes, plus roasting and cooling times for the tomatoes Servings: 4 Note: Adapted from Molly O’Neill’s “One Big Table,” from Cara Mia Constantine.

Everyday moong dal Total time: 1 hour, 10 minutes Servings: 4 to 6 Note: Adapted from “At Home With Madhur Jaffrey.”

Duck breast and beer sandwich Total time: About 1 hour Servings: 4 Note: Adapted from “Primal Cuts” by Marissa Guggiana Show us your photos: If you try this recipe, we want photographic evidence: Click here to upload pictures of the finished dish. 1 pound boneless duck breasts, skin removed Salt and pepper 3 tablespoons olive oil, divided 2 onions, sliced into thick rings 2 tablespoons light brown sugar 4 cloves garlic, chopped 2 tablespoons grainy mustard 1 red bell pepper, sliced into thin strips Pinch chile flakes 1 cup flat dark beer 1/4 cup mayonnaise 4 sandwich rolls 4 lettuce leaves 4 tomato slices 4 slices provolone cheese (or your favorite) 1.

Gruyère and walnut bread Total time: About 1 1/2 hours, plus rising and cooling times Servings: 16 to 20 Note: Adapted from “Bake!”

Dr.

Lentils with pancetta Total time: About 1 hour Servings: 4 Note: From “Ethan Stowell’s New Italian Kitchen” Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 2 stalks celery, cut in half 1 onion, halved horizontally 2 cloves garlic 1/2 cup lentils 2 tablespoons unsalted butter 6 ounces pancetta, diced (about 1 cup) 1/2 cup finely diced carrot 1/2 cup finely diced celery 1/2 cup finely diced shallot 3 cloves garlic, sliced 3 tablespoons finely chopped fresh parsley 2 tablespoons extra virgin olive oil Kosher salt, to taste 1.

Dutch baby Total time: 35 minutes Servings: 8 to 10 Note: Adapted from “The Lost Art of Real Cooking” by Ken Albala and Rosanna Nafziger.

Kale Caesar Total time: 30 minutes Servings: 4 to 6 Note: Adapted from “Tartine Bread” by Chad Robertson.

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.

Torta di Noci (Rosangela’s flourless walnut cake) Total time: 1 1/2 hours Servings: 8 Note: Adapted from “My Calabria” by Rosetta Costantino.

Polvorones (Mexican wedding cookies) Total time: 1 hour, 45 minutes Servings: Makes 1 1/2 to 2 dozen cookies Note: Adapted from “My Sweet Mexico” by Fany Gerson Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1 1/2 cups (3 sticks) butter 1 cup superfine sugar 2 cups flour 1 cup almond flour 1/2 teaspoon vanilla extract Sifted powdered sugar, for dusting 1.

Faux sufganiyot with chocolate-espresso sauce and pistachios Total time: 1 hour, 10 minutes Servings: Makes 1 1/2 to 2 dozen 1/2 cup whole wheat pastry flour 3/4 cup unbleached all-purpose white flour 1 cup water, plus 3 tablespoons water, divided 1/2 cup (1 stick) butter, plus 1 tablespoon butter, divided 1/8 teaspoon salt 2 teaspoons sugar, preferably superfine 4 large eggs 6 ounces bittersweet chocolate, broken into pieces 1 tablespoon prepared espresso or strong coffee 1/3 cup finely chopped toasted pistachio nuts 1.

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.

Fresh herb salad with seeds Total time: 25 minutes Servings: 4 1/2 cup fresh mint leaves 1 1/2 cups Italian parsley leaves 1 cup cilantro leaves 3/4 cup basil leaves, preferably purple basil, torn into pieces 4 cups chilled baby salad leaves 2-3 radishes, thinly sliced 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil Juice of half lemon Juice of half orange 1 teaspoon honey 1 teaspoon red wine vinegar 1/4 teaspoon salt Black pepper to taste 1.

Bulgur latkes with pomegranate sauce Total time: 45 minutes, plus soaking time for the bulgar Servings: 6 to 8 Note: Bulgur can be found at cooking supply stores, as well as select well-stocked markets.

Thelma Moore’s sweet potato soufflé Total time: 45 minutes Servings: 8 to 10 Note: Shared by Thelma’s daughter, Valerie.

Total Time: 25 minutes Servings: 4 Note: From Donna Deane. 1/2 cup rice vinegar 1/2 cup cranberry juice 1/4 cup minced dried cranberries 1 tablespoon minced shallot 2 teaspoons sugar 1/2 teaspoon chopped fresh rosemary 2 teaspoons olive oil Salt Cracked pepper 1 pear 1 apple 1 lemon, cut in half 1 endive, sliced crosswise 5 cups mixed salad greens 1/4 cup toasted walnuts, coarsely chopped 1.

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.

Andrea’s broccoli casserole Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Andrea Holbrook.

Thelma Collins’ corn pudding Total time: 1 hour Servings: 8 to 10 Note: Shared by Thelma’s son, Marc.

Avis Hatheway’s wild rice dressing Total time: 1 1/2 hours Servings: 10 to 12 Note: Shared by Avis’ son, Ron.

Johnny’s spinach balls Total time: 45 minutes, plus chilling time for the spinach mixture Servings: Makes about 4 dozen spinach balls.

Queen and Diva’s mac ‘n’ cheese Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: From Sebrena Smith and Sean Swayze.

Sharon’s ambrosia Total time: 15 minutes Servings: 12 to 16 Note: From Sharon Rushing Our recipes, your kitchen: If you try any of the L.A.

Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from “Gluten-Free Girl and the Chef.”

Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water.

Miso-sake marinade Total time: 5 minutes, plus marinating time Servings: Makes 2 cups marinade Note: This savory miso marinade works for most meats, such as boneless pork chops, beef and chicken, as well as fish fillets such as cod and a variety of raw vegetables.

Frozen chocolate zabaglione Total time: About 25 minutes, plus freezing time Servings: 8 1 pint heavy cream 8 ounces semisweet or bittersweet chocolate, broken into small pieces 6 egg yolks 1/2 cup sugar 1/2 cup Port 1.

Hazelnut sherry zabaglione Total time: About 15 minutes Servings: 2 4 egg yolks 6 tablespoons sugar, more or less as desired 1/4 cup dry sherry, preferably oloroso 1/4 cup hazelnut liqueur 1.

Beer zabaglione Total time: About 15 minutes Servings: 4 4 egg yolks 6 tablespoons sugar, more or less as desired 1/2 cup Belgian ale, or another blonde or golden ale 1.

Frozen zabaglione Total time: 20 minutes, plus freezing time Servings: 8 6 egg yolks 1/2 cup sugar 1/2 cup sweet Marsala, or another desired liquor or liqueur 1 pint cold heavy cream, whipped to medium peaks in a large bowl 1.

Zabaglione Total time: 15 minutes Note: For a more traditional zabaglione, increase the Marsala wine and decrease the white wine, keeping the total amount of wine at one-half cup.

The pear with almond cream tart -- adapted from Nicole’s in South Pasadena -- is a French classic.

Pretzel knödel (pretzel dumplings) Total time: 1 hour, 10 minutes Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.

Braised red cabbage Total time: 1 hour, 45 minutes, plus marinating time Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.

Smoked salmon hash Total time: 50 minutes Servings: 6 5 tablespoons unsalted butter, divided 1 1/2 pounds Yukon Gold potatoes, cut into ½-inch cubes 1 red onion, minced 3/4 pound cold-smoked salmon, flaked into ½-inch chunks 1/2 cup heavy cream 1 tablespoon prepared horseradish 1 teaspoon coarse-grain mustard 1 garlic clove, finely chopped 1 tablespoon finely chopped fresh dill Salt and pepper 1/4 cup capers, drained 1/4 cup crème fraîche Lemon juice, to taste 2 tablespoons chopped chives 1.

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.

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.

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.

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.

Grilled romaine with walnuts, Parmesan and anchovy dressing Total time: 30 minutes Servings: 6 4 anchovy fillets 2 teaspoons minced garlic 1/2 teaspoon salt 1/2 cup olive oil 3 teaspoons lemon juice 3 (6-ounce) hearts of romaine 2/3 cup chopped, toasted walnuts 1 ounce Parmigiano-Reggiano 1.

Curry shortbread Total time: 1 hour, plus chilling times Servings: Makes about 2 dozen (2-inch) shortbread cookies 1 1/2 teaspoons curry powder 1 cup (2 sticks) butter, at room temperature 1 cup confectioner’s sugar 1 teaspoon vanilla extract 2 cups (8.5 ounces) flour 1/4 teaspoon kosher salt 1.

Rosemary marshmallow squares Total time: 20 minutes, plus cooling time Servings: 12 1/2 cup (1 stick) butter 1 tablespoon finely chopped fresh rosemary 1 (16-ounce) bag plain marshmallows 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 (12-ounce) box crisped rice cereal 1.

Spicy cherry chocolate brownies Total time: About 1 hour, plus cooling time Servings: 12 to 16 1 cup (2 sticks) butter, melted 3 cups sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups flour 1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup dried sweet cherries (6 ounces) 1 cup semisweet chocolate chips 1.

Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1.

Lime and black pepper cookies Total time: 45 minutes, plus chilling time Servings: Makes about 4 dozen cookies ½ cup (1 stick) unsalted butter at room temperature 1 cup granulated sugar ¼ cup whole milk ¼ teaspoon vanilla extract 1 egg, at room temperature 2 cups (8.5 ounces) flour 1/4 cup plus 1 tablespoon lime zest (about 5 limes) 2 teaspoons baking powder 3/4 teaspoon finely ground black pepper 1/4 teaspoon kosher salt Confectioner’s sugar, for dusting the finished cookies Black pepper, to garnish (optional) 1.

Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon) Total time: 25 minutes Servings: 4 Note: Adapted from “Traditional Spanish Cooking” by Janet Mendel 3/4 pound mushrooms such as boletus or oyster 5 tablespoons olive oil, divided 1 clove garlic, sliced 5 eggs 1/2 teaspoon salt Freshly ground black pepper 3 ounces chopped Spanish cured ham, preferably jamón ibérico Chopped parsley Strips of bread fried crisp in olive oil 1.

Double-mashed potatoes (patatas revolconas) Total time: 35 minutes Servings: 6 Note: Adapted from “My Kitchen in Spain” by Janet Mendel.

Gin- and chive-cured salmon Total time: 15 minutes, plus curing time Servings: 8 to 12 1/2 cup coarse sea salt 1/4 cup plus 2 tablespoons honey 2 tablespoons black peppercorns, toasted and cracked 1/2 cup finely chopped chives 1 (11/2 -pound) salmon fillet, skin on and pinbones removed 3 to 4 tablespoons gin 1.

Recipe: Hot-smoked rainbow trout

Ginger- and lemongrass-cured sable fish Total time: 15 minutes, plus curing time Servings: 8 to 12 1/4 cup plus 2 tablespoons coarse sea salt 1/2 cup sugar 1 tablespoon grated ginger 1 stalk lemongrass, dry outer leaves removed, inner stalk crushed (to release the oils) and coarsely chopped 2 tablespoons pink peppercorns, crushed 1 (11/4 - to 11/2 -pound) sable fillet, skin on and any pinbones removed About 3 tablespoons sake 1.

Homemade ricotta Total time: About 45 minutes Servings: About 1 pound, or 2 cups Note: This recipe requires the use of a thermometer. 9 cups whole milk 1 cup buttermilk 1 teaspoon salt 2 1/2 tablespoons distilled vinegar 1.

Roasted peppers stuffed with homemade ricotta Total time: 40 minutes Servings: 4 to 6 4 red or yellow bell peppers, preferably a combination 1 cup homemade ricotta 2 tablespoons capers, chopped 1 tablespoon olive oil, plus more for finishing Pinch crushed red pepper Salt and freshly ground black pepper to taste 1 tablespoon minced chives 1.

Ricotta-honey gelato with orange Total time: 20 minutes, plus freezing time Servings: 8 (Makes 1 quart gelato) Note: This is terrific served with lightly sweetened fresh berries or other fruit. 2 cups homemade ricotta 1 cup whipping cream 1 cup whole milk 1/3 cup sugar 1 tablespoon orange liqueur, such as Grand Marnier 2/3 cup honey 1.

Lemon gelato (water-based) Total time: 20 minutes plus 1½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 cup lemon juice, from about 6 lemons 1 cup plus 2 tablespoons sugar 2 cups water 1 cup (3 1/2 ounces) diced apple (about 1 apple), cut into 1/4- to 1/2-inch pieces 1 1/2 pounds ice 1 pound rock salt 1.

Whole wheat cinnamon rolls Total time: About 1 hour, plus rising time Servings: Makes 1 dozen rolls 1 cup buttermilk plus 2 tablespoons buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 2 cups (9 ounces) whole wheat flour 2 cups (8.5 ounces) and 1 tablespoon all-purpose flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4-ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 3/8 teaspoon cinnamon, divided Kosher salt 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoon orange juice 4 tablespoons milk 1.

Strawberry gelato (milk-based) Total time: 25 minutes, plus cooling time and 11/2 hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 1/2 cups milk 2 tablespoons skim milk powder 1/4 cup heavy cream 1 3/4 cups sugar, divided 2 to 3 cups cleaned strawberries (fresh or frozen) 1 1/2 pounds ice 1 pound rock salt 1.

Parmesan gelato Total time: 30 minutes plus cooling time and 1 ½ hours freezing time Servings: 8 (Makes about 1 quart gelato) Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Strawberry gelato (water-based) Total time: 20 minutes plus about 1½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 pound cleaned strawberries (fresh or frozen) 1 cup sugar 1 1/4 cups water 1 1/2 pounds ice 1 pound rock salt 1.

Boulou Total time: 1 hour, 15 minutes, plus rising times Servings: Makes 12 to 14 rolls Note: This recipe requires the use of a stand mixer.

Festive mandelbrodt Total time: 1 hour, 20 minutes plus chilling and cooling times Servings: Makes 3 to 3 1/2 dozen pieces Note: Less sweet than tishpishti, this dry cookie is almost like a once-baked biscotti, only thicker.

Tishpishti Total time: 1 1/2 hours Servings: Makes about 20 pieces Note: Although it originates in the Balkans, this delicious sweet reminiscent of baklava is popular among North African Jews as well, both on Yom Kippur and throughout the High Holidays.

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.

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.

Mango coconut upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 firm, ripe mangoes (preferably Haitian) 3 tablespoons butter, plus 1/2 cup (1 stick) butter at room temperature, divided 1/2 cup light brown sugar 1 cup sugar 2 eggs 1 vanilla bean, split and scraped 1/2 cup unsweetened coconut flakes 2 cups (8.5 ounces) flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cardamom 1/2 teaspoon allspice 1 1/4 cups coconut milk 1.

Recipe: Emily’s chocolate mandel bread

Chicken thighs with honey, olives and oregano Total time: About 2 hours, plus marinating time Servings: 6 Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer and Miriyam Glazer.

Pears in pomegranate wine with honey and lemon thyme Total time: 45 minutes, plus steeping time for the honey and cooling time for the pears Servings: 6 Note: The honey should be steeped with the thyme 1 to 3 days in advance.

Leek, apple and thyme soup Total time: 1 hour, 10 minutes Servings: Makes about 3 quarts soup, 10 to 12 servings 7 leeks, divided 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 to 3 large cloves garlic, pressed 2 Granny Smith apples, peeled and chopped 1 Red Delicious apple, peeled and chopped 1 3/4 pounds potatoes, peeled and cubed 2 quarts water 3 bay leaves 3 sprigs parsley 1 1/2 tablespoons fresh thyme leaves Salt, coarsely ground black pepper and nutmeg to taste 1.

Aspen power bars Total time: 35 minutes Servings: 12 to 16 Note: Adapted from chef Pam Davis of the Colorado Cook for America Culinary Boot Camps 1 1/2 cups plus 2 tablespoons (5 1/4 ounces) old-fashioned rolled oats 1/4 cup plus 2 tablespoons (3 1/4 ounces) light brown sugar Heaping 1/2 cup (2 ounces) unsweetened coconut flakes 1/2 teaspoon kosher salt 3/4 cup (4 ounces) nuts or sunflower seeds 3/4 cup powdered milk 1/2 cup (2 ounces) raisins 1/2 cup (2 ounces) dried cranberries 3 tablespoons butter 1/4 cup (3 1/2 ounces) honey 1/2 cup plus 1 tablespoon (4 3/4 ounces) peanut or soy butter 1 1/8 teaspoons vanilla extract 2 tablespoons plus 1 teaspoon (2 1/4 ounces) raspberry jam 1.

Mom’s chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies.

Recipe: Wild rice porridge with apricots and pistachios

Cinnamon rolls Total time: About 1 hour, plus rising time Servings: 12 1 cup buttermilk, at room temperature Zest of 1 orange 2 eggs, at room temperature 4 cups (17 ounces) and 1 tablespoon flour, divided, plus extra as needed 1/4 cup sugar 2 (1/4 ounce) packages active dry yeast 1/4 teaspoon baking soda 2 tablespoons plus 1/4 teaspoon cinnamon, divided 2 1/4 teaspoons kosher salt, divided 6 tablespoons (3/4 stick) softened butter, cut into cubes, plus 6 tablespoons melted butter, divided 1 cup brown sugar 2 cups confectioners sugar, sifted 1 tablespoons orange juice 1/4 cup milk 1.

Total time: About 1 1/2 hours, plus rising times Servings: 24 (makes 4 individual kringle, with 6 servings each) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.

French crullers Total time: About 1 hour Servings: 10 to 12 doughnuts 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces 1 cup water 1/2 teaspoon salt 1/2 teaspoon sugar Seeds from 1/2 vanilla bean 1 1/4 cups (5.3 ounces) flour 3 eggs 2 egg whites Canola oil for frying 1.

Yeast-raised doughnuts Total time: About 1 hour, plus rising and overnight resting times Servings: Makes about 1 1/2 to 2 dozen doughnuts 1 cup lukewarm milk (no warmer than 110 degrees) 1 package (2 1/4 teaspoons) active-dry yeast 2 eggs 2 egg yolks 1/4 cup plus 2 tablespoons sugar 1 teaspoon vanilla 3 3/4 cups (16 ounces) flour 1/2 teaspoon salt 6 tablespoons (3/4 stick) softened butter, cut into 4 or 5 pieces Canola oil for frying 1.

Buttermilk doughnuts Total time: 1 hour Servings: Makes about 1 1/2 dozen donuts 4 1/4 cups (18 ounces) flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Pinch grated nutmeg 1/4 teaspoon cinnamon 2 eggs 1 egg yolk 3/4 cup sugar 1 teaspoon vanilla 1 cup buttermilk 3 tablespoons butter, melted 1.

Devil’s food doughnuts Total time: About 1 hour Servings: Makes about 1 1/2 dozen doughnuts 4 ounces bittersweet chocolate 3 tablespoons butter 3 cups (12.75 ounces) flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup unsweetened cocoa 2 eggs 2 egg yolks 1/2 cup sugar 1/2 cup sour cream 1 1/2 teaspoons vanilla 1/2 cup strong coffee, cooled Canola oil for frying 1.

Sour cream waffles Total time: About 40 minutes Servings: Makes 6 to 8 servings Note: Adapted from the 1943 edition of “Joy of Cooking” by Irma Rombauer. 1 cup cake flour 11/2 teaspoons baking powder Dash salt 1 teaspoon sugar 1 teaspoon baking soda 3 eggs, separated 2 cups sour cream 1.

Spicy cantaloupe and ginger pops Total time: 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Creamy coconut and banana pops Total time: 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 1 1/2 cups full-fat Greek yogurt 2 bananas, very ripe 1/2 cup whole milk 1/2 cup coconut milk 3 tablespoons honey 3/4 cup unsweetened coconut flakes 1.

Blueberry and lavender pops Total time: 20 minutes, plus freezing time Servings: Makes 6 to 8 popsicles, depending on the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Dark chocolate, date and sesame pops Total time: About 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Peach and orange blossom honey pops Total time: 15 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 1 1/2 cups full-fat Greek yogurt 1/2 cup whole milk 1/4 cup sweetened condensed milk 1/4 cup honey (preferably orange blossom) 4 cups sliced peaches (4 to 5 peaches) 2 tablespoons apricot preserves 1.

Shishito peppers tempura Total time: 30 minutes Servings: 4 Note: You can serve the shishito peppers with salt or with a tempura dipping sauce.

Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a “chip-like” shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1.

Spiced cherry and blueberry upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter, plus 1/2 cup melted butter, divided 1/2 cup light brown sugar 1 pound sweet cherries, halved 1/2 pound blueberries 1½ tablespoons fresh ginger, grated to a paste 1/4 cup water 2 cups (8.5 ounces) flour 1 cup sugar 2 teaspoons baking soda 1/2 teaspoon baking powder ½ 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cardamom 1 cup buttermilk 1.

Apricot, olive oil and cornmeal upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: Orange flower water can be found at cooking stores and specialty food stores, as well as online.

Peach upside-down rum cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 2 pounds peaches (about 5 large), peeled 1 lemon, juiced (about 3 tablespoons) 3 tablespoons butter, plus 6 tablespoons (3/4 stick) butter, at room temperature, divided 1/2 cup light brown sugar 1/4 cup honey 1 3/4 cups (7.5 ounces) flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon orgeat syrup (or almond extract) 3/4 cup dark rum 1.

Perfumed nectarine jam Total time: 40 minutes, plus macerating time Servings: About 5 cups 2 pounds pitted, cut-up nectarines 13/4 pounds sugar (about 4 cups) 2 tablespoons lemon juice 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium) 1.

Plum ketchup Total time: About 11/2 hours Servings: Makes about 10 (8-ounce) jars Note: Adapted from Valerie Gordon of Valerie Confections.

Tomato marmalade Total time: About 1 hour, 40 minutes Servings: Makes about 8 cups marmalade Note: Adapted from Valerie Gordon of Valerie Confections. 4 oranges (navel, Valencia or blood are all fine) 6 cups sugar, divided 1/2 cup water 10 pounds Roma tomatoes 2 teaspoons salt 1 teaspoon black pepper 1.

Zucchini relish Total time: About 1 hour Servings: Makes a generous 9 cups Note: Adapted from Kevin West. 3 pounds small zucchini 1 pound white onions 1 pound red and yellow bell peppers 3 tablespoons kosher salt 3 cups cider vinegar 1 cup sugar 1 tablespoon pickling salt or coarse sea salt, such as Baleine brand 1 tablespoon honey (or more to taste) 1 teaspoon whole yellow mustard seed 1/2 teaspoon celery seed 1/4 teaspoon ground turmeric 1/4 teaspoon curry powder 1/2 teaspoon mixed whole black peppercorns and whole coriander, finely ground 1 dried chile pepper, finely chopped 1 clove garlic, peeled and split 1.

Mandarin pancakes Total time: 50 minutes Servings: Makes 12 to 14 (6 1/2 inch) pancakes Note: Called bao bing in Mandarin, these thin pancakes are the classic accompaniment to Peking duck.

Peking duck broth with nappa cabbage Total time: 1 1/2 hours Servings: 4 Note: Ending a meal with soup may seem unusual, but this vegetable laden-soup serves as a simple and cleansing bookend to the sumptuous Peking duck dinner.

Peking duck stir-fried with ginger and green onion Total time: 25 minutes Servings: 4 Note: This easy but elegant stir-fry is meant to save the cook time and let the duck shine.

Peking duck Total time: 1 hour, 40 minutes, plus 1 1/2 days chilling time Servings: 4 to 6 Note: This recipe requires the use of a small pump (such as a bicycle pump); the duck can be inflated by hand using a bamboo straw or turkey baster, though this requires a bit of effort.

Sweet cherry pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie 3/4 cup sugar, plus extra for sprinkling over the pie 1/4 cup cornstarch 6 cups sweet cherries, stemmed and pitted 1 teaspoon vanilla extract 2 tablespoons orange liqueur, preferably Grand Marnier Prepared flaky pie crust for 1 double-crust pie 1 egg 1.

Blackberry pie Total time: 1 1/2 hours, plus chilling time for the crust Servings: Makes 1 (9-inch) pie Note: Adapted from Ashley Putz of Buffalo Chips Emporium in Amador City, Calif.

Nectarine almond crumble pie Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch) pie Crumble topping 2/3 cup whole almonds 1/2 cup flour 1/4 cup plus 1 tablespoon light brown sugar 1/4 cup granulated sugar 1/8 teaspoon cinnamon 1/4 cup plus 1 tablespoon cold butter, cut into 1/2-inch cubes In the bowl of a food processor, combine the almonds and flour and pulse until the almonds are coarsely chopped and combined with the flour.

Strawberry pie Total time: 20 minutes, plus chilling time Servings: Makes 1 (9-inch) pie Video: Click here to watch Times Test Kitchen manager Noelle Carter make this pie. 1/2 cup sugar 1 cup water, divided 1/2 cup orange juice, from about 1 large orange 1/2 cup rum 1 sprig mint 3 tablespoons cornstarch 8 cups strawberries, about 2 1/2 pounds, hulled 1 baked 9-inch single pie crust 1.

Flaky pie crust Total time: 20 minutes, plus chilling time Servings: This makes enough crust for 1 (9- to 10-inch) pie Note: The cider vinegar is used to help “shorten” the crust, improving the texture.

Psomi & Alati’s yellow split pea puree with deep-fried capers Total time: 1 hour, 20 minutes Servings: 8 to 10 meze portions Caramelized onions 4 1/2 tablespoons olive oil 4 large red onions, peeled and sliced Scant 1 teaspoon sugar 1/4 cup balsamic vinegar Salt 1.

Nagia’s orzo and smoked eel Total time: 30 minutes Servings: 2 Note: Smoked eel is available at select markets as well as online.

Kuzina’s butterflied roasted eggplant salad Total time: 30 minutes, plus 2 hours steeping time for the aromatic olive oil Servings: 2 Note: The garlic olive oil and aromatic olive oil can be prepared up to 2 days in advance.

Recipe: Watermelon with mint and lime

Recipe: Ratatouille over soft polenta

Chilled yellow squash soup with fresh dill Total time: 1 hour, 15 minutes, plus chilling time Servings: 6 to 8 Note: Adapted from a recipe by Teresa Fanucchi in “A Place at the Table” 2 large leeks, white and pale green parts only 2 tablespoons olive oil 2 pounds yellow crookneck squash or golden zucchini, chopped 1 quart vegetable broth, more if desired Salt and white pepper 2 tablespoons fresh dill, chopped, plus a little more for garnish 1/2 cup plain yogurt or sour cream 1 teaspoon lemon zest 1.

Quinoa lentil salad with tomatoes Total time: 50 minutes, plus cooling and chilling times Servings: 6 1 cup French green or brown lentils, sorted and rinsed Salt and pepper 1/4 cup white wine vinegar or cider vinegar, plus more for drizzling 1 cup quinoa, rinsed and strained 1/2 cup olive oil, plus more for drizzling 1 large garlic clove, minced 1/4 cup chopped fresh mint 1/4 cup fresh parsley 2 cups cherry or other little tomatoes, halved 1.

Kabocha squash kimpura Note: This is a flavorful batter that benefits from the nutty flavor of the buckwheat.

Orange, buttermilk and mint pops Total time: 15 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Cornmeal pancakes Total time: 30 minutes Servings: 2 to 4 Note: Adapted from the 1943 “Joy of Cooking” by Irma Rombauer. 1 cup white or yellow cornmeal 1 teaspoon salt 2 tablespoons melted butter 1 to 2 tablespoons honey, sugar or syrup 1 cup boiling water 1/2 cup milk 1 egg 1/2 cup flour 2 teaspoons baking powder 1.

Chocolate gelato Total time: 40 minutes plus cooling time and about 1 1/2 hours freezing time Servings: 8 (Makes about 1 quart gelato) 2 cups plus 2 tablespoons milk 3/4 cup sugar 2 tablespoons honey 2 tablespoons skim milk powder 1 tablespoon cocoa powder 3 1/2 ounces chocolate, preferably 70% cocoa 1 1/2 pounds ice 1 pound rock salt 1.

Crispy duck breast Total time: 25 minutes Servings: 10 Note: Recipe (and commentary) from Stefan Richter of Stefan’s at L.A.

Raspberry religieuse Total time: About 2 hours Servings: Makes about 1 1/2 dozen Note: Adapted from Ludo Lefebvre.

Ludo’s ham soup Total time: About 2 hours Servings: 6 Note: Adapted from Ludo Lefebvre.

Squid carbonara Total time: About 1 hour Servings: 2 Note: Adapted from Ludo Lefebvre.

Chao xa ga (rice porridge with chicken and lemon grass) Total time: 1 hour, 45 minutes Servings: 4 to 6 Note: Adapted from “Authentic Vietnamese Cooking: Food From a Family Table” by Corinne Trang.

Basic rice congee Total time: About 1 hour Servings: 4 to 6 Note: Adapted from “The Seductions of Rice” by Jeffrey Alford and Naomi Duguid.

Swedish cream Total time: 30 minutes, plus setting time Servings: 6 Note: This recipe can also be poured into oiled 1/2-cup ramekins and unmolded after chilling.

Broken jellied wine Total time: 15 minutes, plus setting time Servings: 6 Note: Adapted from Deborah Madison’s “Seasonal Fruit Desserts.”

Summer pudding Total time: 20 minutes, plus chilling time Servings: 8 to 10 Note: Adapted from a recipe by Lindsey Shere in “The Baker’s Dozen Cookbook.”

Apricot boysenberry tarts Total time: 2 hours, plus chilling and freezing times Servings: Makes 2 (9-inch) tarts, each serving 6 Note: Recipe adapted from “Good to the Grain” by Kim Boyce with Amy Scattergood Rustic rye dough 1 cup (4 ounces) rye flour 1 cup (4.25 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold butter 1 teaspoon apple cider vinegar 5 to 6 tablespoons ice water 1.

Recipe: Andalusian garden gazpacho

Gazpacho with avocado Total time: 20 minutes, plus optional chilling time Servings: 4 1 cup packed fresh bread crumbs Water for soaking the bread crumbs 2 cloves garlic 1 pound ripe avocados (about 3), peeled and chopped 1/3 cup fresh lemon juice 1/4 cup extra-virgin olive oil 11/2 teaspoons salt Chopped green onion, for garnish Chopped tomato, for garnish Chopped cilantro (optional), for garnish 1.

White gazpacho with grapes (Ajo blanco con uvas) Total time: 25 minutes, plus optional chilling time Servings: 4 Note: This gazpacho is best made with fresh almonds, shelled, blanched and skinned.

White gazpacho with pine nuts Total time: 25 minutes, plus chilling time Servings: 4 Note: The raw eggs in this recipe give the gazpacho a silky texture.

Gazpacho cream, Cordoba-style (Salmorejo Cordobes) Total time: 25 minutes, plus chilling time Servings: 10 to 12 as a party dip; 6 as a starter Note: Serve this thick sauce as a dip or as a starter in individual ramekins.

Cucumber granita Total time: 15 minutes, plus freezing time Servings: Makes enough to serve as an accompaniment for 8 to 10 servings of gazpacho Note: Use this cucumber ice as a garnish for tomato gazpacho. 2 cucumbers, each about 11 ounces 2 tablespoons lemon juice 1/4 cup chopped onion 1/4 cup chopped green pepper 1 teaspoon salt 3 sprigs mint 3 tablespoons extra-virgin olive oil 1/2 cup water 1.

Dipping sauce Servings: 4 Note: Bonito flakes, mirin and light soy sauce are available at Japanese groceries and in the ethnic sections of many grocery stores.

Beer ice cream Total time: 20 minutes, plus freezing time Servings: 2 to 4 Note: Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the restaurant Beurheisel in Strasbourg, France.

Potato salad with celery and red onion Total time: 45 minutes, plus cooling time Servings: 6 2 pounds waxy potatoes, unpeeled Salt 2 1/2 teaspoons shallots 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/3 cup oil 1 cup chopped celery (about 4 stalks) 1/3 cup diced red onion 3 tablespoons coarsely chopped parsley 1.

Grilled corn with tequila-lime butter Total time: 1 hour, plus chilling time for the butter Servings: 8 Note: This butter can be made a day ahead and stored tightly wrapped in the refrigerator. 1/2 cup (1 stick) butter, softened to room temperature 3/4 teaspoon minced, seeded jalapeño 1 teaspoon finely grated lime zest (about 4 Mexican limes) 1 teaspoon lime juice (about 1 Mexican lime) 1 teaspoon tequila 1 tablespoon minced cilantro 1/2 teaspoon salt 8 unshucked ears corn 1.

Recipe: Pan-fried chicken

Cornmeal-dusted fried chicken Total time: 1 hour, 25 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 orange 1 1/2 teaspoons finely minced garlic 2 teaspoons maple syrup 2 teaspoons finely minced rosemary 2 cups buttermilk, more if needed 1 1/4 cups flour 1 1/4 cups corn flour 1/2 cup cornmeal 2 teaspoons table salt 1 teaspoon freshly ground pepper Canola oil 1/4 pound bacon, cut crosswise into thin strips 1.

Crispy fried chicken Total time: 1 hour, 10 minutes plus chilling times Servings: 2 to 4 2 Cornish game hens, or 1 small (3- to 4-pound) fryer chicken 1 1/2 tablespoons kosher salt Zest and juice of 1/2 lemon 1 1/2 teaspoons paprika, divided 3/4 teaspoon cayenne powder, divided 2 teaspoons brown sugar 1 teaspoon garlic powder, divided 1 teaspoon onion powder, divided Tabasco, or other vinegar-based hot sauce 2 cups buttermilk, more if needed 2 cups flour 1 cup cornstarch 1 tablespoon baking powder 1 teaspoon table salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cumin powder 1/2 teaspoon celery salt Peanut oil 1.

Double chocolate zucchini mini-muffins Total time: 45 minutes, plus cooling time Servings: 2 1/2 dozen mini-muffins or 1 dozen standard muffins 3 1/2 ounces bittersweet dark chocolate, coarsely chopped 1/2 cup oil, divided 3/4 cup (3.2 ounces) unbleached flour 3/4 cup (3 ounces) pastry flour 1/4 cup unsweetened cocoa powder, plus extra for dusting 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated or turbinado sugar 2 eggs 1 teaspoon pure vanilla extract 1/4 cup buttermilk 1 1/2 cups medium grated zucchini Powdered sugar, for dusting 1.

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.

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.

Chocolate glaze Total time: 15 minutes Servings: Makes about 2 1/2 cups glaze, enough to frost a batch of doughnuts 1 pound bittersweet or semi-sweet chocolate (chips or finely diced) 1/4 cup (1/2 stick) butter 1/2 cup heavy cream 1/2 cup water 3/4 teaspoon vanilla 2 tablespoons corn syrup Pinch salt 1.

Maple brown butter glaze Total time: 20 minutes Servings: Makes about 2 cups glaze, enough to frost a batch of doughnuts Note: Grade B maple syrup is less filtered than Grade A, making for a more richly flavored syrup; it is generally available at most markets. 1/4 cup plus 2 tablespoons (3/4 stick) butter 1 pound powdered sugar, sifted 1 teaspoon vanilla extract 3/4 cup maple syrup, preferably Grade B 1.

Hunanese chopped salted chiles Total time: 10 minutes plus 2 weeks steeping time Servings: This makes about 1 3/4 cups chopped chiles Note: Adapted from “Revolutionary Chinese Cookbook: Recipes From Hunan Province” by Fuchsia Dunlop 1 pound very fresh red Thai chiles 1/4 cup salt, divided 1.

Nut and seed treats Total time: 40 minutes, plus cooling time Servings: 12 Note: Packed with vitamins, minerals and fiber, these are among the most healthful mishloach manot you can make.

Chocolate macarons Total time: About 1 hour, plus cooling and assembly times Servings: 24 to 30 sandwich cookies Note: Adapted from “Chocolate Desserts by Pierre Hermé,” by Pierre Hermé and Dorie Greenspan.

Baked fish with mint (samcocho) Total time: 50 minutes Servings: 4 4 whole sea bass or Tai snapper (each about 3/4 pound), gutted and scaled Salt Fresh mint leaves 1 tablespoon olive oil Wrinkly potatoes Green cilantro sauce Red chile sauce 1.

Red chile sauce (mojo colorado) Total time: 10 minutes Servings: Makes a scant half cup of sauce 3 tablespoons pimentón or paprika 1 fresh red chile, seeded and chopped, or cayenne to taste 3 cloves garlic 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup water Place all of the ingredients in a blender and blend until smooth.

Green cilantro sauce (mojo verde) Total time: 10 minutes Servings: Makes a generous half cup of sauce 2 cloves garlic 1 jalapeño pepper, or to taste 1/2 teaspoon ground cumin 1 teaspoon oregano 2 tablespoons chopped parsley 1/2 cup loosely packed cilantro leaves 3 tablespoons olive oil 3 tablespoons wine vinegar 1/2 teaspoon salt 1/4 cup water Place all ingredients in a blender container and blend until smooth.

Mushroom quenelles with spring vegetables Total time: 1 1/2 hours Servings: 6 Mushroom duxelles: 1 pound button mushrooms, brushed free of any dirt or grit 1 tablespoon olive oil 1 tablespoon butter 1/4 teaspoon salt 1 tablespoon minced shallot 1/2 cup dry white wine 1.

Wrinkly potatoes (papas arrugadas) Total time: 25 minutes Servings: 4 Note: Use small (1 1/2 to 2 inch), waxy potatoes.

Danish wreath cookies Total time: 1 1/2 hours Servings: Makes about 8 dozen cookies (yield will vary depending on piping tip used and size of cookies) Note: Adapted from Henrik Gram of Hygge Bakery in L.A.

Wild rice sticky puddings with brown sugar and bourbon Total time: About 1 hour Servings: 6 1/2 pound dried figs, chopped finely 1/2 cup bourbon 1/2 teaspoon baking soda 1/4 cup (1/2 stick) melted butter, plus 1 tablespoon butter, divided 1 egg 1 cup light brown sugar, divided, sifted after measuring to remove any lumps 3/4 cup flour 1/2 teaspoon baking powder 1 cup cooked wild rice, cooled and roughly chopped 1/4 cup heavy cream 1.

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.

Basic wild rice Total time: About 1 hour Servings: Makes 4 cups cooked rice 1 cup wild rice 4 cups water 1/2 teaspoon salt 1.

Wild rice cakes with smoked trout Total time: 1 hour, 15 minutes Servings: 4 1 large or two small boiling potatoes, unpeeled (enough for 1 cup mashed) Olive oil 1 onion, chopped (about 2 cups) 3 cloves of garlic, minced (about 1 tablespoon) Salt and pepper 2 cups cooked wild rice 1 egg, lightly beaten 1 tablespoon flour 1/2 teaspoon grated nutmeg 2 green onions, chopped 1/2 pound smoked trout fillets, flaked 1/4 cup sour cream 1 heaping tablespoon prepared horseradish Juice of half a lemon 4 to 5 dashes Tabasco sauce 1 generous tablespoon fresh dill, chopped, plus more for garnish 1.

Recipe: Paximathakia Portokaliou

American-style biscotti Total time: About 1 hour, plus cooling times Servings: Makes about 2 1/2 dozen cookies Note: Adapted from “The King Arthur Flour Cookie Companion” 6 tablespoons unsalted butter at room temperature 2/3 cup sugar pinch of salt 1 teaspoon vanilla 1 1/2 teaspoons baking powder 2 large eggs 2 cups (8 1/2 ounces) unbleached all-purpose flour 1.

Cantucci — Biscotti di Prato Total time: About 1 hour, plus cooling times Servings: Makes about 5 dozen cookies Note: Adapted from “Flavors of Tuscany” by Nancy Harmon Jenkins.

My mother’s hamantaschen, but filled with Nutella Total time: 1 hour, 20 minutes, plus chilling time Servings: About 3 dozen cookies Note: Three-cornered hamantaschen, the quintessential Purim cookie representing Haman’s pocket, his hat or his ear (depending on whom you ask), is traditionally stuffed with poppy seed or dried fruit fillings.

Total time: 2 hours, plus at least 3 hours stewing time Servings: 8 to 10 Note: Serve with coleslaw and hot corn bread. 1 (6-pound) chicken (or 2 smaller ones) 2 (28-ounce) cans peeled tomatoes 4 onions, chopped 1 (12-ounce) box or bag frozen chopped okra 2 (12-ounce) boxes frozen baby lima beans 2 (12-ounce) boxes frozen cut corn 1 clove garlic (optional) 2 tablespoons Worcestershire sauce 1/2 cup chili sauce Salt and pepper to taste 5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total 1.

Dear SOS: We recently ate at Humphrey’s Restaurant in San Diego.

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.

Shira Levy’s no-bake nut balls Total Time: 25 minutes Servings: 30 pieces Note: Shira Levy of Florida makes these nut balls for mishloach manot every Purim and often throughout the year.

Celery salad with pig ear, bacon and walnuts Total time: 1 hour, plus braising and chilling times Servings: 6 Note: Pig ears can be found at Chinese and select general Asian markets.

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.

Chicken with herbed cornmeal dumplings Total time: About 2 hours Servings: 6 1 (5-pound) chicken Salt Pepper 3 tablespoons olive oil 2 cups diced onion, cut into small (1/4-inch) dice (about 1 large onion) 1 cup diced carrots, trimmed (peeling optional) and cut into small (1/4-inch) dice (about 2 medium carrots) 1 cup diced celery, trimmed and cut into small (1/4-inch) dice 1/4 cup thinly sliced leek, cleaned and sliced crosswise into 1/8-inch strips (white and light green only, about 1/2 of 1 medium leek) 1/2 cup dry white wine 2 cloves garlic, smashed 3 sprigs parsley 2 sprigs thyme 1 bay leaf 10 cups water, plus 1/3 cup boiling water, divided 1/2 cup cornmeal 1 cup (4.25 ounces) flour 2 teaspoons baking powder 1 egg 1/4 cup milk, divided 1 1/2 teaspoons lemon juice 2 tablespoons chopped fresh herbs (such as tarragon, chives, thyme and parsley) 1.

Basic Parisian macarons Total time: 1 hour, plus cooling and assembly times Servings: 2 to 2 1/2 dozen sandwich cookies Note: Based on a recipe from “Macaron” by Pierre Hermé.

Bittersweet ganache Total time: About 20 minutes Servings: Makes about 1 cup 1/4 pound bittersweet chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons unsalted butter, softened and cut into small pieces 1.

White chocolate ganache Total time: About 20 minutes Servings: Makes about 1 1/2 cups 10 ounces premium-quality white chocolate, finely chopped 2/3 cup heavy cream 1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces 1.

Chilled asparagus with vinaigrette and eggs mimosa Total time: 1 hour, 15 minutes plus chilling time Servings: 4 Note: Adapted from Thomas Keller’s “Bouchon.”

Beer brittle Total time: 25 minutes Servings: 4 to 6 Note: Adapted from Bistro LQ. 1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale 1 cup sugar 1 tablespoon light corn syrup Pinch salt 1/2 teaspoon vanilla 1 cup toasted nuts, such as slivered almonds or pistachios 1.

Tecate cake Total time: 2 hours, plus cooling time for the cake Servings: 16 to 20 Note: Adapted from Kiss My Bundt.

Quinoa-stuffed bell peppers Total time: 2 1/2 to 3 hours Servings: 8 8 bell peppers (yellow, red, orange and green) 1 cup quinoa 3 3/4 cups water, divided 1/4 cup finely chopped fresh mint 1/4 cup finely chopped cilantro 1/4 cup finely chopped fresh basil 4 green onions, chopped 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/3 cup chopped dried figs 1/3 cup chopped pitted dates 1/4 cup dried cranberries 1/2 cup toasted pistachios or pine nuts Salt and pepper 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 1 garlic clove, minced 2 (14 1/2-ounce) cans whole tomatoes, pulverized 2 tablespoons honey 1/4 cup dry red wine 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 tablespoon paprika 1.

Roasted salmon with marinated fennel and thyme Total time: 1 hour, plus marinating time for the fennel Servings: 8 Note: This gorgeous main course can be put together in 5 minutes, once you prepare the marinated fennel.

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.

Auntie Fe’s bichu-bichu Total time: 45 minutes Servings: This makes about 2 dozen fritters Note: Adapted from Crisi Echiverri of Providence.

Tea-smoked game hens Total time: 1 hour, plus overnight marinating time for the hens Servings: 4 Note: There will be considerable smoke at the end of the recipe when the lid is removed; open a kitchen window or turn on the exhaust fan.

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.

Alder-smoked scallops with fennel salad Total time: 45 minutes Servings: 4 Note: When buying scallops, look for “diver” or “dry-packed” scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter.

Green garlic soup with strangolapretti Total time: 35 minutes, plus 15 minutes resting time for the strangolapretti Servings: 4 Note: Adapted from Evan Funke, executive chef at Rustic Canyon Wine Bar & Seasonal Kitchen.

Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Sockeye salmon with green garlic and favas Total time: 25 minutes Servings: 4 Note: Sockeye salmon is available from fish markets and select well-stocked markets.

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.

Total time: Several days Servings: Makes 1 starter Note: Adapted from a recipe in Peter Reinhart’s “Whole Grain Breads” 3 1/2 tablespoons (1 ounce) whole wheat flour 1/4 cup (2 ounces) unsweetened pineapple juice In a small nonreactive bowl, stir together the flour and juice with a spoon or whisk to make a paste (the liquid can be cold or at room temperature -- it doesn’t matter).

Total time: 1 hour, plus at least 4 1/2 hours rising time for the dough Servings: Makes 2 small round loaves, or boules Note: Adapted from a recipe in “King Arthur Flour Whole Grain Baking.”

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.