Daily Dish

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Category: The Project

The Project: A glazed berry tart for Independence Day

Glazed 
Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking -- when you have more time on your hands. But in honor of the upcoming Fourth of July -- also known as, ahem, Independence Day -- we're gonna go easy on you.

This boysenberry-strawberry glazed pie uses a store-bought pie shell and will only take about 30 minutes to put together. There is a catch, though. It requires some time in the chill chest.

What are you making this Fourth of July weekend? Here are a few more red, white and blueberry recipes from the L.A. Times Test Kitchen.

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

-- Rene Lynch
Twitter.com / renelynch

Photo credit: Los Angeles Times

The Project: Chicken fricassee with spring vegetables

Fricassee 
Each Friday, we select a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking -- when you have a little more time on your hands. This week? It's a recipe that will allow you to take advantage of a farmers market find: Chicken fricassee with spring vegetables.

It will take you about an hour to make, but much of that involves stovetop simmering.

If you try this or any other recipes from the L.A. Times Test Kitchen, we want to know about it so we can showcase it on the blog, and occasionally in print. Upload your photos of the finished dish here.

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-- Rene Lynch
Twitter.com/renelynch

Photo credit: Rick Loomis / Los Angeles Times

The Project: Budino di cioccolato (chocolate-caramel pudding)

Chocolate_budino300 Each Friday, we select a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking -- when you have a little more time on your hands. This week? It's budino di cioccolato (a chocolate-caramel pudding) on the menu at Pizzeria Ortica in Costa Mesa.

This recipe will only take you about 40 minutes. The hard part, though, will be waiting for the budino to set up in the fridge. That will take a few hours. (You can also leave it overnight, which makes this a nice make-ahead dessert if you are having company.)

If you try this or any other recipes from the L.A. Times Test Kitchen, we want to know about it so we can showcase it on the blog, and occasionally in print. Upload your photos of the finished dish here.

RELATED:

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

121 recipes for your favorite restaurant dishes

Opening the vault: 26 years of our best recipes

-- Rene Lynch
Twitter.com/renelynch

Photo credit: Kirk McKoy / Los Angeles Times

The Project: Naked ribs, dude food and more for the Memorial Day weekend

Naked-ribs
Each Friday, we post a recipe from the L.A. Times' Test Kitchen that's perfect for weekend cooking. This week's pick will help you usher in summer: naked ribs. This recipe is an all-time favorite with readers and made our Top Test list in 2008. (And I swear I am not just saying that because the recipe was crafted by Times Food editor Russ Parsons for his California Cook column on the joys of grilling.)

In fact, I get so many requests for this recipe that I keep the link handy in my files for the guys -- and it's almost always a guy -- who writes to ask "You ran a rib recipe awhile back and I can't find my copy ... ."

It's Dude Food, people!

But we've got much more as we prepare to usher in the unofficial start of summer with this Memorial Day weekend: Here are 37 other recipes from the L.A. Times Test Kitchen for chillin' and grillin' this holiday weekend and beyond. Enjoy.

As always, if you try this or any other recipe from the L.A. Times Test Kitchen, we want to see the finished dish so that we can showcase it on our blog and occassionally in print. You can upload your photos to this gallery.

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--Rene Lynch
Twitter.com/renelynch

Photo: Mel Melcon / Los Angeles Times

The Project: Chocolate meringue layer cake

Chocolate_layers 
Each Friday, we select a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking -- when you have a little more time on your hands. This week? It's a stunning chocolate meringue layer cake.

This cake will take about three hours to make -- but don't panic. Most of that is unattended cooking.

If you try this or any other recipes from the L.A. Times Test Kitchen, we want to know about it so we can showcase it on the blog, and occasionally in print. Upload your photos of the finished dish here.

RELATED:

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

121 recipes for your favorite restaurant dishes

Opening the vault: 26 years of our best recipes

-- Rene Lynch
Twitter / renelynch

Photo credit: Mel Melcon / Los Angeles Times

The Project: Spinach and Parmesan tart

Spinach_tart
Each Friday, we select a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking -- when you have a little more time on your hands. This week? It's a fresh spinach and Parmesan tart.

This tart will take about 90 minutes to make, but much of that is hands-off baking time. Your reward will be a flaky, buttery handmade crust and a rich veggie-filled interior.

If you try this or any other recipes from the L.A. Times Test Kitchen, we want to know about it so we can showcase it on the blog, and occasionally in print. Upload your photos of the finished dish here.

RELATED:

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

121 recipes for your favorite restaurant dishes

Opening the vault: 26 years of our best recipes

-- Rene Lynch
Twitter / renelynch

Photo: Los Angeles Times

The Project: Blueberry fool on a berry fruit salad

Fool Each Friday, we post a recipe from the L.A. Times Test Kitchen that's perfect for weekend cooking. On this April Fool's Day, we give you: A blueberry fool on a berry fruit salad.

This recipe is actually easy to make and takes advantage of fresh berries. The only downside is that you have to let the salad refrigerate for about two hours to let the flavors meld.

If you try this or any other recipes from the L.A. Times Test Kitchen, we want to know about it so we can showcase it on the blog, and occassionally in print. Upload your photos of the finished dish here

RELATED:

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

121 recipes for your favorite restaurant dishes

Opening the vault: 26 years of our best recipes

-- Rene Lynch
Twitter / renelynch

Photo: Irfan Khan / Los Angeles Times

The Project: Soup with winter greens and chickpeas

  Rain, rain, go away.

Hmmm. That didn't seem to work. But this might help you forget all about the rain that's ahead of us this wekend.

Each Friday, we post a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking. And this recipe is perfect for rainy weekend cooking: A hearty soup made with winter greens and chickpeas.

Watch this video: Times Food Editor Russ Parsons shows you how easy it is to make. The total cooking time is about 90 minutes. But most of that is hands-off cooking as your soup simmers away on the stove. That means you can cuddle up on the couch with a furry blanket and rip through that backlog on the DVR.

If you try this recipe, we want to know about it. Upload your photos of the finished dish here

RELATED:

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

121 recipes for your favorite restaurant dishes

Opening the vault: 26 years of our best recipes

-- Rene Lynch
Twitter / renelynch

The Project: Baked French toast with cherries on top

Cherries_on_top 
Please do not panic when I tell you this recipe for Baked French toast will take you about 14 hours to make. Hear me out! Times Test Kitchen manager Noelle Carter developed this recipe so that it can be made the night before, allowing the Italian bread or French bread that you use to spend the night soaking in the fridge. (That's why it takes so much time.)

You will be rewarded for your advance foot work the following morning when you stumble into the kitchen and pop it into the oven.

That's why it's our pick for this week's Project. (You know what The Project is, right? Each Friday, we post a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking -- when you have a little more time on your hands. Hence, we call it The Project.)

RELATED:

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

121 recipes for your favorite restaurant dishes

Opening the vault: 26 years of our best recipes

-- Rene Lynch
Twitter / renelynch

Photo: Glenn Koenig / Los Angeles Times

The Project: Classic buttermilk Irish soda bread for St. Patrick's Day

Soda_bread 
Each Friday we select a recipe from the L.A. Times Test Kitchen archives that's perfect for weekend cooking. This week, it's classic Irish soda bread made with buttermilk and dotted with raisins, just in time for St. Patrick's Day.

If you try this recipe, please let us know. Better yet, take a picture and upload it here, so we can share it here on the Daily Dish and possibly use it in print.

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--Rene Lynch
Twitter / renelynch

Photo: Los Angeles Times

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Daily Dish is written by Times staff writers.