This time of year, a chef in a farmers market is like a kid in a candy store. Among all the stands overflowing with gorgeous produce, chefs’ eyes -- and often their arms -- grow as wide as their ...

At my house, spring weeknight dinners might include asparagus and green pea soup, with sugar snap peas sauteed in olive oil as a garnish for that crunch factor. My kids do not complain about it. They ...

1. Preheat oven to 350˚ F. 2. Line a sheet pan with aluminum foil or parchment paper. 3. Using a knife and cutting board, trim the dried brown root end from the onion. Be careful not to cut too much ...

Inspired by Italian risotto and French soubise, these individual gratins are anchored by a velvety mixture of arborio rice and melted onions, and studded with shrimp and artichoke hearts. The Parmesan ...

Spring onions are in season from late spring and early summer! The Gruyere imparts a nutty flavor on the homemade dough for a simple meal. Spring onions (the uncured bulbs of mature onions, not ...

Heat the oven to 450 degrees. In a large bowl, toss the asparagus and scallions with the oil from the sun-dried tomatoes. Transfer to a baking sheet and arrange in an even layer. Season with salt and ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Each Friday, we handpick a recipe from the L.A. Times Test Kitchen ...