Main course recipes

Total time: 2 hours, 15 minutes, plus 7 hours braising time and overnight chilling time Servings: 5 to 6 Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.

Our fourth of five finalists is Christopher Lucchese of Echo Park.

Our third of five finalists is James Pike of Los Angeles.

You sent us your submissions and voted to select the top 20 burgers. Then Los Angeles Times Food staffers tested, tasted and judged to pick the final five.

The results are in!

Inchezonya ‘Enchiladas and lasagna married at last’ 1½ hours.

Our second of five finalists is Julia Hoadley of San Diego. Love a little heat?

1 hour, 45 minutes.

1½ hours. 4 to 6 servings Olive oil 3 large zucchini (about ¾ pound each) Salt 1 onion, diced 3 Italian sausages, removed from casing and crumbled 1/2 cup white wine 1 1/2 ounces Parmigiano-Reggiano, grated (about ¾ cup), divided Freshly ground black pepper 1/3 cup fresh bread crumbs 1 egg, lightly beaten 2 cloves garlic, minced 3 cups chopped tomatoes, fresh or canned 2 tablespoons capers, rinsed 1.

Dear SOS: I read your articles every week, and I am finally writing to ask for a recipe, because my husband and I are crazy about the Bolognese sauce at Cafe Pierre in Manhattan Beach.

30 minutes.

50 minutes, plus relaxing time for the dough.

2 hours.

Dear SOS: I love the delicious short ribs served at Kendall’s Brasserie, the Music Center restaurant run by Patina.

Total time: 2 hours Servings: 6 to 8 Note: Serve the ribs with steamed rice and radish kimchee.

Curried lamb hand pies Total time: 1 hour, 40 minutes, plus chilling time for the filling and pies Servings: 12 Note: The lamb can be replaced with lean ground beef if preferred. 4 tablespoons oil, divided 1 onion, cut into ¼-inch dice 4 teaspoons curry powder, or to taste 2 teaspoons ground cumin 1 teaspoon ground coriander 1 tablespoon minced garlic 2 tablespoons freshly grated ginger 1 pound ground lamb 1 teaspoon salt, or to taste 1 teaspoon pepper 1/3 cup dry white wine 1 large boiling potato, cut into ¼-inch dice (peeled or unpeeled) 1 carrot, peeled and cut into ¼-inch dice 1/2 cup beef or vegetable broth 1/2 cup fresh or frozen peas 1/3 cup chopped fresh cilantro Prepared pie dough for 2 single crust (9- to 10-inch) pies, 36 to 40 ounces 2 beaten eggs 1.

Grilled pork chops with sweet lemon grass marinade Total time: 40 minutes, plus marinating time Servings: 6 Note: Adapted from “Vietnamese Home Cooking” by Charles Phan. 3/4 cup sugar 1/4 cup plus 1 tablespoon fish sauce 1 lemon grass stalk, finely chopped 1 1/2 tablespoons minced garlic 2 tablespoons minced shallot 1 Thai chile, stemmed and finely chopped 1/4 teaspoon freshly ground black pepper 3 bone-in center-cut pork chops, each about 12 ounces and 1 inch thick 1.

Nikujaga (braised sukiyaki-style beef with potatoes and onions) Total time: 1 hour Servings: 2 to 3 Note: Nikujaga is a Japanese beef stew that tastes even better the second day, reheated.

Beef daube Total time: 5 hours Servings: 6 to 8 Note: Beef cheeks are not generally available at mainstream grocery stores and supermarkets but can usually be special ordered through a butcher.

Total time: 3 hours Servings: 4 to 6 1 1/2 pounds stewing beef, cut into large chunks Salt and pepper 2 tablespoons olive oil 1 onion, coarsely chopped, plus ½ cup minced onion, divided 1/4 cup brandy 6 cups water 3 large beef bones (any kind will do) 2 to 3 beef bouillon cubes 3 carrots, cut in rounds 2 chayote squashes, peeled, seeded and cut into large pieces 3 zucchini, washed and cut into large pieces 4 ears of corn (fresh or frozen), cut into rounds 1/2 cup green beans 2 habanero chiles, minced 1/2 bunch cilantro, minced 2 radishes, minced 1.

Recipe for La Sandia at Santa Monica Place’s smoked brisket.

“Few people share my obsession with food like my friend Karen.

“Grilling in the summer is a pastime for all to enjoy.

“There is no better turkey burger than my flavor-packed, juicy, Taste of Italy Turkey Burger.

“My fieriest burger yet! Some people, like me, love spicy burgers.

“Breakfast is by far the best and most important meal of the day.

Dear SOS: I’d love to get the recipe for goat cheese bread pudding from Nopa in San Francisco.

Total time: 40 minutes Servings: 6 to 8 2 tablespoons butter 1 zucchini 1/4 cup chopped green onions (about 2 onions, green parts only) 1/3 to ½ cup roasted, peeled, chopped green chile 1 cup corn kernels (about 1 ear) 6 eggs 1/2 teaspoon salt 3/4 cup grated Monterey Jack and sharp cheddar, divided 1.

Dear SOS: We recently traveled Amtrak’s Southwest Chief from L.A. to Chicago.

Dear SOS: I enjoy reading your column, and it occurred to me that you might be able to answer my request.

Kitfo Total time: 10 minutes Our recipes, your kitchen: If you try this or any other recipe from the L.A.

The Springdale, Utah, restaurant serves up a very meaty meatloaf.

Home approach to sous vide: Steak Total time: About 1 hour Servings: 1 steak Note: Here we’ve used New York strip steak, but all manner of cuts can be prepared in this fashion.

Barbecue pork ribs Total time: 1 hour, 15 minutes, plus marinating time.

Total time: 2½ hours, plus marinating time Servings: 6 to 8 Note: Because fresh pulque is difficult to find in the U.S., beer freshened with a little lemon juice is a legitimate substitute; the dish will taste a little different but just as good.