This week’s L.A. Times Test Kitchen recipes
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All recipes that appear in the L.A. Times’ 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. Here’s a look at this week’s recipes: Beijing-style pork and cabbage dumpling filling
Humphrey’s Restaurant’s Cajun shrimp and corn chowder
Lao Yi’s boiled beef and leek dumpling filling
Want more? Check out our recipe collection at www.latimes.com/recipes -- and bookmark it. We’re constantly adding new dishes.
-- Rene Lynch
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