It’s like butter

Total time: 20 minutes, plus macerating time Servings: 1 Note: From Peter Birmingham at Norman’s, where the drink is made with Ron Matusalem Platino rum.

Total time: 12 minutes, plus cooking and drying time for the candied ginger and syrup Servings: 2 cocktails Note: Canton Ginger Liqueur and Charbay Vodka can be found at good liqueur stores.

Servings: 24 eggs Active work time: 25 minutes Total preparation time: 1 hour 15 minutes 12 eggs 8 sun-dried tomatoes (not in oil) 2 tablespoons capers, drained and chopped 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/2 cup mayonnaise 4 tablespoons thinly sliced basil, divided 1.

Total time: 30 minutes Servings: 4 as a first course or appetizer Note: Make the slaw a day ahead to allow the flavors to blend and the fennel to soften slightly. 1 teaspoon fennel seeds 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon apple cider vinegar 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup thinly sliced Meyer lemons plus 3 tablespoons juice, from about 2 lemons 1 large bulb fennel, thinly sliced (about 2 cups), plus 1 tablespoon coarsely chopped fennel fronds 1 tart apple, such as Granny Smith, cored and sliced lengthwise into one-fourth-inch-thick sticks (do not peel the apple) 2 tablespoons coarsely chopped fresh tarragon 3/4 cup finely grated Parmigiano-Reggiano cheese Olive oil for brushing the parchment paper 1.

Total time: 1 hour and 10 minutes Servings: 6 VIDEO: Click here to watch a video of Times Food editor Russ Parsons making this recipe. 1 (2 1/2 -pound) butternut squash 2 tablespoons butter 1 onion, chopped (about 1 cup) 3 cloves garlic, sliced 2 tablespoons minced fresh ginger root 6 cups water 2 teaspoons salt, more to taste Apple cider vinegar Crème fraîche or sour cream Toasted slivered almonds 1.

Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it.

Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe.

Total time: 30 minutes Servings: 4 to 6 1/4 cup best-quality olive oil, divided 1/2 medium yellow onion, thinly sliced 3/4 pound zucchini (about 1 large), shredded 8 eggs 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 4 to 6 basil leaves, torn into pieces. 1.

Dear SOS: The paella at Bar Pintxo, Joe Miller’s restaurant in Santa Monica, is better than the paella I’ve had in Spain!

Total time: 40 minutes Servings: 6 to 8 Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa.

Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch slices 2 zucchini, cut in 1/2 -inch slices 2 potatoes, peeled and cut in 1/2 -inch slices 6 carrots, peeled and cut in 1/2 -inch slices 1 (16-ounce) package frozen lima beans 1/4 cup chopped Italian parsley 1/4 teaspoon pepper 1.

Total time: 1 hour Servings: 6 Note: The chicharrones de queso are adapted from Jimmy Shaw, chef-owner of Lotería Grill, who serves them with warm tortillas, guacamole and salsa verde.

Total time: 40 minutes Servings: 6 4 egg yolks 2 sticks butter, melted 1 1/2 teaspoons lemon juice Fine sea salt Freshly ground white pepper 1/8 cup finely chopped fresh dill 1 tablespoon olive oil 1 1/2 pounds asparagus, ends trimmed 1.

Total time: 1 hour, 10 minutes Servings: 12 to 16 Note: Use large shells such as chiocciole or conchiglie, or large elbow macaroni. 1/2 cup panko bread crumbs 1 teaspoon melted butter 1/2 cup (1 stick) butter 1/2 cup flour 5 cups milk 1/2 teaspoon dry mustard 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon nutmeg 1 teaspoon salt 1 bay leaf 4 cups shredded mild cheddar cheese, divided 3 cups shredded Swiss Gruyere cheese 1 pound shells or elbow macaroni, cooked according to package directions in salted water 1/2 cup heavy cream 1.

Dear SOS: I had the best lemon meringue pie at Nick & Stef’s in downtown L.A. and wondered if you might be able to get the recipe.

Active work time: 25 minutes Total preparation time: 1 1/2 hours 1/2 cup lemon juice 4 teaspoons grated lemon zest 2/3 cup matzo cake meal 2/3 cup potato starch 8 egg yolks 1 egg 1 2/3 cups superfine sugar, divided 1/3 cup oil 8 egg whites 1/4 teaspoon salt Heat the oven to 350 degrees.

Tangy frozen lemon yogurt Total time: 10 minutes, plus chilling and freezing time Servings: Makes 1 quart Note: (This recipe is from David Lebovitz.

Total time: About 50 minutes, plus drying time and freezing time Servings: 8 Note: Make the kumquat zest the day before you plan to make the semifreddo.

1 (2-pound) loaf sliced white bread, crusts removed 1/2 cup butter, softened 1/2 cup raisins 1/3 cup Irish Whiskey 2 1/2 cups milk 2 1/2 cups whipping cream 1 vanilla bean, slit 8 eggs 1 cup sugar Cinnamon-sugar (about 1/4 cup) Caramel-Whiskey Sauce Spread bread slices with some of soft butter.