All recipes that appear in the L.A. Times' weekly 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:
Blueberry and lavender pops
Creamy coconut and banana pops
Dark chocolate, date and sesame pops
Orange, buttermilk and mint pops
Peach and orange blossom honey pops
Spicy cantaloupe and ginger pops
The Maryland-style crab cakes served at the Oceanire Seafood Room in Washington, D.C.
Want more? Check out our online recipe collection at www.latimes.com/recipes -- and bookmark it. We're constantly adding new dishes.
-- Rene Lynch
Photo: Creamy pops take their inspiration from the yogurt-based coolers of the Middle East. Credit: Glenn Koenig / Los Angeles Times