These little pastries are incredibly flavorful. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
Serve with maple syrup, or with homemade jam. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
It’s hearty and soul-satisfying. Click here for the recipe. (Anne Cusack / Los Angeles Times)
You won’t need an outdoor pit: These ribs are made indoors. Click here for the recipe. (Bob Chamberlin / Los Angeles Times)
Perfect for a weeknight dinner. Click here for the recipe. (Lawrence K. Ho / Los Angeles Times)
Warszawa’s cold borscht (Bob Chamberlin / Los Angeles Times)
This is one rice pudding that you won’t soon forget. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
You’ll want another, and another, and another. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
Frozen chocolate zabaglione (Anne Cusack / Los Angeles Times)
The flavors are deep, profound. Click here for the recipe. (Bob Chamberlin / Los Angeles Times)
Readers went nuts for this one. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
D.I.Y. doughnuts. Click here for the recipe. (Lawrence K. Ho / Los Angeles Times)
This is a dish from “Top Chef’-er Stefan Richter. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Walnuts are showcased in this bread. Recipe: Gruyère and walnut bread (Robert Lachman / Los Angeles Times)
Potato salad with celery and red onion (Lawrence K. Ho / Los Angeles Times)
