L.A. Times' weekly Food section are tested and perfected in our Test Kitchen before they're deemed fit to print.
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 and occassionally in print. Upload your photos here. Below, you'll find this week's recipes from the L.A. Times Test Kitchen, and you can keep tabs on what the Test Kitchen has been cooking up all year long at this photo gallery:
Chef Nancy Silverton's basic focaccia
Korean fried chicken (Yangnyeom dak)
Olive and rosemary focaccia
Onion and sage focaccia
Roasted pepper and chile focaccia
Spicy stir-fried squid (Ohjing-uh bokkeum)
The Welsh rarebit on the menu at Whip Tavern in Coatesville, Pa.
Tofu with kimchi (Dubu kimchi)
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Photo: Korean fried chicken (Yangnyeom dak) (Bob Chamberlin / Los Angeles Times)