Latest recipes from the L.A. Times Test Kitchen

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.

If you try one of our recipes, please let us know about it, so we can use it on the blog. Take a picture of the finished dish and send it to rene.lynch@latimes.com. Here's a look at this week's recipes:

Beer-baked mac 'n' cheese from Rackhouse Pub in Denver

Double-mashed potatoes (patatas revolconas)

Gin- and chive-cured salmon

Ginger- and lemongrass-cured sable fish

Hot-smoked rainbow trout

Scrambled eggs with wild mushrooms and ham (revuelto de setas y jamon)

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: Scrambled eggs with wild mushrooms and ham. Credit: Kirk McKoy / Los Angeles Times