This week’s L.A. Times Test Kitchen recipes

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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, they should work the first time out of the gate.

Chilled yellow squash soup with fresh dill

Country Gourmet’s whole wheat pancakes

Kuzina’s butterflied roasted eggplant salad

Nagia’s orzo and smoked eel

Quinoa lentil salad with tomatoes

Psomi & Alati’s yellow split pea puree with deep-fried capers

Ratatouille over soft polenta

Watermelon with mint and lime

Here’s a look at this week’s recipes:Want more? Check out our online recipe collection at www.latimes.com/recipes -- and bookmark it. We’re constantly adding new dishes.

-- Rene Lynch
twitter.com/renelynch