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This week's L.A. Times Test Kitchen recipes


Belly
All recipes that appear in the L.A. Times' Food section are tested and perfected in our Test Kitchen before they're deemed fit to print. (That means you don't have to worry about a trial run before serving one of our recipes to company.) Rest assured, they should work the first time out of the gate. Here's a look at this week's recipes:

Alder-smoked scallops with fennel salad

Celery salad with pig ear, bacon and walnuts

Hickory-smoked baby back ribs

Larry's macaroni and cheese served at Ahwanee Hotel in Yosemite

Maple-bourbon hot-smoked pork belly

Pork belly confited in olive oil

Tea-smoked game hens

Want more? Check out our recipe collection at www.latimes.com/recipes -- and bookmark it. We're constantly adding new dishes.

-- Rene Lynch
On Twitter @renelynch

Join us on Twitter @latimesfood and Facebook at facebook.com/latimesfood

Photo: Pork belly confited in olive oil. Credit: Kirk McKoy / Los Angeles Times

 

 

 
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Daily Dish is written by Times staff writers.