Found recipes
- 1
Total time: 1 hour Servings: 4 Note: Poussins are available frozen at Bristol Farms or can be ordered fresh from Bristol Farms or Whole Foods.
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Total time: 20 minutes Servings: 4 Note: This works best with thicker rather than spindly carrots. 4 bunches baby carrots, trimmed and scrubbed or peeled 2 tablespoons unsalted butter 1 teaspoon sugar 1 teaspoon sea salt 1 tablespoon lemon juice 1 1/2 tablespoons heavy cream White pepper to taste 1 small bunch chives, chopped 1.
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Total time: 30 minutes, plus shelling and hulling time Servings: 4 8 baby artichokes Juice of 2 lemons plus 2 tablespoons, divided Salt 1 1/2 cups shelled and hulled fava beans Freshly ground black pepper to taste 1/4 cup top-quality extra virgin olive oil 6 ounces pea shoots (about 7 cups) 2 ounces shaved pecorino Romano 1.
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Total time: 1 hour Servings: Makes 24 corn cakes Note: These flavorful bites are from a recipe in “The Working Parents Cookbook.” 1 tablespoon oil 1 cup cornmeal 1 1/2 cups unbleached all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1 1/2 cups whole milk 1/2 cup (1 stick) unsalted butter, melted, cooled slightly 1 medium onion, diced 2 jalapeño chiles, seeded and finely chopped 1 clove garlic, minced 1 1/2 cups freshly grated Cheddar cheese 1 can (14 to 15 ounces) creamed corn 1.
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Total time: 35 minutes, plus 2 to 4 hours marinating Servings: 6 Note: If you use wooden skewers, remember to soak them in water first. 2 tablespoons fresh lemon juice 1/2cup plain whole-milk yogurt 3 tablespoons chopped cilantro 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons canola oil, divided 1 teaspoon salt 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes 1.
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Total time: 1 hour, 5 minutes Servings: 6 to 8 Note: Adapted from “The Working Parents Cookbook.” 1 teaspoon plus 1/2 cup (1 stick) unsalted butter 8 ounces semisweet chocolate, coarsely chopped 1/2 teaspoon vanilla extract 3/4 cup granulated sugar, divided 4 eggs, separated 2 tablespoons confectioners’ sugar 1/2 cup whipping cream, whipped 1.
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Easy to cook with, lemon grass adds an alluring perfume to a wide variety of dishes.
- 8
Total time: 1 1/2 hours, plus 3 hours chilling time, plus overnight hanging Servings: 10 to 12 Note: From chef Massimiliano Blasone of Valentino.
- 9
Total time: 1 hour, 15 minutes plus overnight chilling time Servings: 6 (2 slices per serving) Note: From owner-chef Shigefumi Tachibe of Chaya Brasserie.
- 10
Vegetable terrines have been updated by imaginative chefs. Now these colorful creations are easier to prepare.
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To an American, the name Santa Barbara may prompt images of leisure on a soap opera scale.
- 12
Total time: 1 hour, plus 24 hours chilling time Servings: 8 Note: From chef Sam Marvin of Le DĂ´me, who notes that this dish is delicious served hot or cold.
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For a list of full recipes, visit recipes.latimes.com/lists/94-thanksgiving-recipes.
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Let California Cook columnist and L.A.
- 15
Total time: 30 minutes Servings: 10 to 12 4 pounds Yukon gold or russet potatoes Sea salt to taste 3/4 cup whole milk 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter, softened, cut up Freshly ground white pepper to taste 1.
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The dry-brined turkey technique inspired by chef Judy Rodgers is a huge hit with Times readers.
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A buttery herb crust, earthy vegetables and turkey in a velvety sauce. It’s a twist on the classic and a perfect post-holiday supper.
- 19
He who holds the knife gets dibs on the crispy, flavorful turkey skin.
- 20
With the right knife and a few sharp moves, carving a turkey is easier than you think.
- 21
How to choose the best of 384 recipes? One dish at a time (and then back for seconds).
- 22
Total time: About 40 minutes (may vary, depending on lentils) Servings: 4 Note: In Regina Schrambling’s article about the diverse varieties of lentils now available, this warm salad recipe showcased the unique texture and color of French green lentils.
- 23
Total time: 20 minutes plus 8 1/2 to 10 1/2 hours roasting time Servings: 8 to 10 Note: This recipe from The Times Test Kitchen used a recipe from London’s River Café as a jumping-off point.
- 24
Total time: 1 hour Servings: 6 Note: In the spring, when farmers markets were loaded with sugar snap peas, Russ Parsons created this fresh-as-the-moment soup, as fabulous as much more labor-intensive English pea soup.
- 25
Total time: 55 minutes Servings: 4 to 6 Note: This variation on a traditional Indian snack ran with an April article by Barbara Hansen about Bombay street foods.
- 26
Total time: 1 hour, 10 minutes Servings: 6 to 8 Note: In July, Test Kitchen intern Ana Ortiz Longo wrote about Japanese shishito peppers, increasingly available in groceries and farmers markets.
- 27
Total time: 40 minutes Servings: 6 Note: This recipe from Nancy Silverton was the centerpiece of a story by Emily Green.
- 28
Total time: 1 hour Serves: 8 Note: A celebration of autumn pears was the occasion for this recipe from Mary Ellen Rae of The Times Test Kitchen.
- 29
Total time: 20 to 30 minutes Servings: 4 Note: Donna Deane’s explication of the technique for making creamy, luxurious, slow-scrambled eggs included this inspired open-face sandwich recipe. 4 slices rustic bread, about 1/2 inch thick 1 tablespoon clarified butter or olive oil 1 clove garlic, cut in half 6 eggs, at room temperature 2 tablespoons butter, divided 1/4 teaspoon salt Pinch of white pepper 4 slices prosciutto di Parma 1.
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Total time: 1 hour, 40 minutes Servings: 8 to 10 Note: In October, Russ Parsons shared a quick-searing technique for cooking mushrooms that makes even domestic mushrooms taste wild and woodsy.
- 31
Total time: 45 minutes plus at least 2 hours chilling Servings: 12 to 16 (makes 64 bites) Note: When Regina Schrambling wrote about the evolving aperitivo scene in Italy, she shared recipes for snacks to serve with cocktails, including this deliciously clever example. 3 tablespoons unsalted butter, plus extra for pan 1 medium onion, minced 2 cloves garlic, minced 1 cup Arborio rice 1 teaspoon sea salt 1 cup dry vermouth or white wine 3 cups chicken stock 1/2teaspoon freshly ground white pepper, or to taste 1/2cup freshly grated Asiago cheese 30 leaves fresh sage (1 large bunch), sliced crosswise into 1/2-inch-wide strips 1.
- 32
Total time: 1 1/2 hours Servings: 8 to 12 Note: This dish makes a satisfying main course for the vegetarians at your holiday table.
- 33
Total time: 2 hours, plus chilling time Servings: 6 to 8 Note: The crust recipe is adapted from Deborah Madison’s “Local Flavors.”
- 34
Honey-poached pear with Greek yogurt and toasted walnuts Total time: 50 minutes, plus cooling time Servings: 4 1/4 cup plus 4 teaspoons honey, divided 2 cups sugar 1/2 slice lemon 3 black peppercorns 1/2 vanilla bean, split lengthwise 2 large Bartlett pears 1/2 lemon 1/2 cup Greek yogurt 1/2 cup toasted walnut pieces 1/2 teaspoon melted butter Fleur de sel 1.
- 35
Total time: 1 hour after overnight soaking Servings: 4 Note: For pomegranate juice, break open pomegranates and carefully remove the seeds.
