Dungeness Crab Cake with Avocado & Chipotle Hollandaise / 59 L.A. Times Recipes / Moghrabieh

Recipe: Dungeness Crab Cake With Avocado and Chipotle Hollandaise

For the crab cakes, remove any shells from the crabmeat and place in a large mixing bowl. Add the mustard, mayonnaise, lime zest, cilantro, chives, pickles and 1/4 cup bread crumbs to the bowl and mix well. Season with salt and pepper to taste.

Photographs & Recipes: What's hot: 59 of the latest recipes from the L.A. Times Test Kitchen

Whole-wheat pancakes ... Broiled eggplant salad with sautéed onions, garlic and tomatoes ... Creamy scrambled eggs with fines herbes ... Quick puff pastry ... Chickpea and noodle soup with spinach, Persian herbs and kashk topping ... Creamy rice pudding with cardamom and almonds ... Baby artichoke gratin ... Black Russian rye bread ... Fresh berry tart ...

Article & Recipe: Couscous with a Lebanese difference

Moghrabieh is a type of couscous that originates in Lebanon. It is similar in appearance to Israeli couscous, but is a little larger, and is made by forming pasta-like wheat dough into pea-sized balls. Moghrabieh is quite different from the finegrained couscous you'll see in most Canadian supermarkets ...

Heavenly spiced chicken stew with moghrabieh ... Moghrabieh and vegetable soup

Mutton or Lamb Tangine / Split Pea Tom Yum Soup / Recipes For Couscous, Bulgar & Quinoa

Blog Post & Recipe: Mutton Tagine

Mutton ( or Lamb) Tagine , is one of the most recent dishes a long-standing favourite of mine , however I have usually cook it in a Le Cruset in the oven but wanted to see how this dish would work in a slow cooker.

Article & Recipe: How to take soup for lunch: Abandon the Can

She laughed and said, “It’s my new lunch soup. Lentils and vegetables, cooked with some light coconut milk and a bit of tom yum paste."

Related recipe: Split Pea Tom Yum Soup

Article & Recipes: Hugh Fearnley-Whittingstall's couscous, bulgur and quinoa recipes

They may be seemingly insignificant granular particles, but their punch can be mighty, as they're perfectly formed for delivering hefty whacks of flavour, which they steal greedily from herbs, garlic and spices in salads, stir-fries and soups.

Turkish bulgur and red lentil soup ... Quinoa stir-fry with kale chilli and nuts ... Couscous with squash, sultanas and pumpkin seeds

Orange Couscous. Broccoli & Leek Soup. Thai Beef Salad.

Blog Post & Recipe: creamy broccoli & leek soup

I can most certainly can turn some of the fabulous local broccoli and leeks and potatoes that I bought on the weekend into this bright green [...] soup.

Recipe: orange couscous

I came up with this little concoction that uses fresh squeezed orange juice plus dried fruit, slivered almonds and fresh chives. [...] great warm or served cold.

Blog Post & Recipe: thai beef salad

Hearty enough for a dinner dish [...] you get the cold, refreshing crunch of lettuce, the bite of the spicy/sweet chili lime dressing, and the nice heft of beef [...] The whole thing comes together in under 20 minutes.

Couscous with mustard dressing

Recipe: Golden couscous with lemony mustard dressing.

Winter Couscous

Recipe: The New Vegetarian: The Ultimate Winter Couscous.

Forget couscous salad and similarly bland fare at the supermarket; this is the real thing - warmingly spicy and bursting with sweet and astringent flavours. The ingredients list may seem long, but there is actually little effort involved here.

Couscous with Chickpea Stew. Poached Egg on Toast. Fish.

Recipe: Couscous with chickpea stew.

Recipe: Turkish toast with poached egg.

Recipe: Roasted fish fillets with brown butter corn sauce.

Squid. Couscous and Spinach. Kohlrabi. World Food.

Recipe: Couscous salad with spinich.

Article: What the world eats.

Photographs of fifteen families and the food they eat in a week.

Article: Squid Tips.

Or: how to prepare fresh squid.

To prepare squid, grasp the body in one hand and pull out the tentacles firmly with the other. Pull any greyish membrane off the outside of the body, and take out the "quill", a clear plastic-like bone inside.

Article/Blog Post: How do you solve a problem like kohlrabi?

In scandinavian cooking kohlrabi is quite common. It is used in stews and soups, but my personal favourite is mashed kohlrabi. It has a more distinct taste than mashed potatoes, so it's a very good company to salty, smoked mutton and richly flavoured sausages. You make it much the same way as you would make mashed potatoes. Peel and slice it, cook it until its soft and mash it with an unhealthy amount of butter, cream/milk, salt and pepper. Some like a bit of nutmeg in and the more adventorous use vanilla. Good luck!

Toasting spices. Couscous salad.

Article: Toasting spices can enhance their flavor.
How to toast spices.

Recipe: Couscous salad.

Ingredients (serves 6)

* 200g couscous
* 200ml chicken stock
* 1/4 cup (60ml) olive oil
* 1 Lebanese cucumber, seeds removed, diced
* 1/2 red onion, finely sliced
* 1 yellow capsicum, seeds removed, diced
* 2 vine-ripened tomatoes, seeds removed, diced
* 2 tbs chopped flat-leaf parsley
* 2 tbs lemon juice
* 1 tbs hummus (optional)

Lemon Posset. Syllabub. Turkey Stroganoff. Curried Couscous. Sirloin.

Recipe: Lemon Posset.

Pepys had a posset on occasion but his was flavoured with sack (the drink, not an actual sack). It is claimed posset was the precursor to both syllabub and trifle. Such a great pud - so quick, easy and yummy.

Recipe: Syllabub.

Recipe: Turkey Stroganoff.

Recipe: Coffee-and-Cocoa-Encrusted Sirloin.

Recipe: Curried Couscous.