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

March 4, 2012 |  8:00 am

In our latest Master Class, Thomas Keller explores the egg:

The real test of a chef doesn't come from elaborate dishes with luxury ingredients such as foie gras and caviar but from how well he uses the most humble foods in the pantry. Consider the egg. I'm fascinated by seemingly simple dishes like an omelet or a crème caramel because they not only showcase the quality of their ingredients, but, more important, they also demonstrate the skill of the cook who prepared them.

Indeed, it's only through repeatedly preparing these dishes — striving to do better each and every time — that a cook can begin to understand their complexity, and then master them.

His Bouchon Beverly Hills chef Rory Herrmann talks through mastering the cooking of a seemingly simple kitchen staple, deconstructing what it takes to make an omelet great and how to perfect a dish like a silky crème caramel.

With Purim beginning next Wednesday evening, Faye Levy shares recipes that highlight Queen Esther's diet, which included nuts and seeds. (And if you we didn't tell you, you might never guess Levy's recipes are vegan, too!)

This week's recipes include:

When you try one of this week's recipes or any L.A. Times recipe, let us know! Upload a photo onto the "Our recipes, your kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.


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-- Noelle Carter

Video: Chef Rory Herrmann shows how to make crème caramel. Credit: Myung Chun / Los Angeles Times