FROM 2010: Click here for the recipe. (Kirk McKoy / Los Angeles Times)
FROM 2010: Click here for the recipe. (Glenn Koenig / Los Angeles Times)
FROM 2010: Click here for the recipe. (Anne Cusack / Los Angeles Times)
FROM 2010: Click here for the recipe. (Bob Chamberlin / Los Angeles Times)
FROM 2010: Click here for the recipe. (Lawrence K. Ho / Los Angeles Times)
FROM 2010: Click here for the recipe. (Robert Lachman / Los Angeles Times)
FROM 2008: Caramel glaze spills down a brown sugar pound cake. Click here for the recipe. (Bob Chamberlin / Los Angeles Times)
FROM 2008: Pumpkin seed stuffing with chorizo. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
FROM 2008: Midnight chocolate brownie bites. Click here for the recipe. (Robert Lachman / Los Angeles Times)
FROM 2008: Spalla di maiale, pork chops with Tuscan kale. (Glenn Koenig / Los Angeles Times)
FROM 2008: Panforte is a heady mix of fruits, nuts and fragrant spices. Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)
FROM 2008: Naked Ribs. Click here for the recipe. (Mel Melcon / Los Angeles Times)
FROM 2008: Roasted potato salad. Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)
FROM 2008: Spaghetti with tuna and cherry tomatoes. Click here for the recipe. (Gina Ferazzi / Los Angeles Times)
Lima beans and greens are a great, surprising twist in tacos. Recipe: Dandelion green and Christmas lima bean tacos (Carlos Chavez / Los Angeles Times)
FROM 2008: Romesco with grilled bread, spring onions and shrimp. Click here for the recipe. (Bob Chamberlin / Los Angeles Times)
FROM 2008: Fennel-aquavit gravlax with caraway creme fraiche. Click here for the recipe. (Anne Cusack / Los Angeles Times)
FROM 2008: Basque-style chicken with pancetta, nicoise olives and thyme sprigs. Click here for the recipe. (Bob Chamberlin / Los Angeles Times)
FROM 2008: Halibut and shimeji baked in parchment. Click here for the recipe. (Stephen Osman / Los Angeles Times)
FROM 2007: Juicy nectarines and plump blackberries cavort merrily in this lattice-top pie. Black pepper adds an intriguing dark note to the crust. Click here for the recipe. (Spencer Weiner / Los Angeles Times)
FROM 2007: A marmalade-like top (or is it bottom?) with overlapping fruit slices is a beautiful part of this lemon upside-down cake. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
FROM 1998: Asian pear tarts. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
FROM 1998: Chef Michael Roberts’ birria (that would be goat). Click here for the recipe. (Robert Gauthier / Los Angeles Times)
FROM 1998: The Wine Cask Cassoulet. Click here for the recipe. (Luis Sinco / Los Angeles Times)
FROM 1997: Leave it to chef Nancy Silverton to come up with this unusual dessert: Lemon meringue pie with Champagne vinegar sauce. Click here for the recipe. (Luis Sinco / Los Angeles Times)
FROM 1997: Admittedly, these stuffed shrimp appetizers are a bit of work. But they’re worth it. (Gina Ferazzi / Los Angeles Times)
FROM 1997: Your search for the perfect potato latke is over. Click here for the recipe. (Al Seib / Los Angeles Times)
