This week’s recipes from the L.A. Times test kitchen
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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, it should work the first time out of the gate.
Here’s a look at this week’s recipes:
Frozen peach soufflé with raspberry sauce
High-protein muffins from Mäni’s on Fairfax Avenue
Rice noodle bowl with stir-fried beef (bun thit bo xao)
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)
Salmon with tomato, dill and garlic soup
— Rene Lynch
RECENT & RELATED
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Photo credit: Ricardo DeAratanha / Los Angeles Times
