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

Mexican
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.

Most of the recipes in this week's section were adapted from today's story about a baker's dozen worth of cookbooks to give -- and receive -- this holiday season.

If you try one of our recipes, please let us know about it and take a picture so we can use it on the Daily Dish blog. Upload your photos here.

--Dr. George Washington Carver's sliced sweet potato pie adapted from "Southern Pies" by Nancie McDermott

--Duck breast and beer sandwich adapted from "Primal Cuts" by Marissa Guggiana

--Dutch baby adapted from "The Lost Art of Real Cooking" by Ken Albala and Rosanna Nafziger

--Everyday moong dal adapted from "At Home With Madhur Jaffrey"

--Gruyère and walnut bread adapted from "Bake!" by Nick Malgieri

--Kale Caesar adapted from "Tartine Bread" by Chad Robertson

--Lentils and pancetta adapted from "Ethan Stowell's New Italian Kitchen"

--Long and slow apples adapted from "Around My French Table" by Dorie Greenspan

--Not Uncle Rocco's tuna adapted from Molly O'Neill's "One Big Table," from Cara Mia Constantine

--Polvorones (Mexican wedding cookies) adapted from "My Sweet Mexico" by Fany Gerson

--The seafood chowder served at Annabelle's Keg and Chowder House in Ketchikan, Alaska

--Slow-cooked carne adovada with hominy adapted from "Heart of the Artichoke and Other Kitchen Journeys" by David Tanis

--Torta di Noci (Rosangela's flourless walnut cake) adapted from "My Calabria" by Rosetta Costantino

--Rene Lynch
twitter / renelynch

RELATED:

--Browse hundreds of recipes from the L.A. Times Test Kitchen

--11 food and wine apps for iPhone and Android

--94 of our favorite wines

Photo: Mexican wedding cookies. Credit: Gina Ferazzi / Los Angeles Times

 
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Daily Dish is written by Times staff writers.