Basque-style chicken with pancetta, nicoise olives, and thyme sprigs. (Bob Chamberlin / Los Angeles Times)
Recipe: Spalla di maiale (Glenn Koenig / Los Angeles Times)
Halibut and shimeji baked in parchment. (Stephen Osman / Los Angeles Times)
Recipe: Wilted dandelion greens and Christmas lima bean tacos. (Carlos Chavez / Los Angeles Times)
Recipe: Midnight chocolate brownie bites. (Robert Lachman / Los Angeles Times)
Recipe: Romesco with grilled bread, spring onions and shrimp. (Bob Chamberlin / Los Angeles Times)
Recipe: Roasted potato salad. (Ricardo DeAratanha / Los Angeles Times)
FROM 2008: Spaghetti with tuna and cherry tomatoes. Click here for the recipe. (Gina Ferazzi / Los Angeles Times)
Panforte is a heady mix of fruits, nuts and fragrant spices. (Ricardo DeAratanha / Los Angeles Times)
Recipe: Naked Ribs. Click here for the recipe. (Mel Melcon / Los Angeles Times)
Recipe: Pumpkin seed stuffing with chorizo (Kirk McKoy / Los Angeles Times)
Recipe: Chipotle-orange pulled pork on brioche rolls. (Bob Chamberlin / Los Angeles Times)
