Advertisement

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

Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

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

Advertisement

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

Advertisement

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

Advertisement