This week’s L.A. Times Test Kitchen recipes

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All recipes that appear in the L.A. Times’ weekly Food section are tested and perfected in our test kitchen before they’re deemed fit to print. (That means you don’t have to worry about a trial run before serving one of our recipes to company.) Rest assured, it should work the first time out of the gate. Here’s a look at this week’s recipes:

Basturma

Candied quince

‘Gin’-ger basiltini

Moroccan lamb tagine with melting tomatoes and onions

Quince clafoutis

Sizzling shrimp with garlic and hot pepper

Want more? Check out our online recipe collection at www.latimes.com/recipes -- and bookmark it. We’re constantly added new dishes. -- Rene Lynch

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