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

Creamy 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
twitter.com/renelynch

Photo: Creamy pops take their inspiration from the yogurt-based coolers of the Middle East. Credit: Glenn Koenig / Los Angeles Times

 
Comments () | Archives (2)

The comments to this entry are closed.

The article on Pam Wright, the COBBLER LADY, was a really great human interest story. I had opportunities to go into the pastry business as Pam Wright did but didn't have the drive and courage that Pam has.

I applaud her for her belief in her product and confidence in herself to follow a dream. I'm not at an age to attempt what Pam has and has succeeded at anymore but I am so happy for her. BRAVO PAM!

It would have been nice to get her address in Leimert Park so we might visit her when up in the LA area. Please send it out to those of us interested parties

Thank you.

I remember the pops and the crabcakes... if fact, I can still taste them!


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Daily Dish is written by Times staff writers.