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

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:

Perfumed nectarine jam

Plum ketchup

Seafood jambalaya linguine, served at King's Fish House in Long Beach

Tomato marmalade

Zucchini relish

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 credit: Kirk McKoy / Los Angeles Times

Comments

[paul]

Last summer I was Pepi's bar and restaurant in Vail Colorado, and I had the best cream of asparagus soup I've ever had. Can you get the recipe? I've tried to duplicate it, but can't seem to.
pc