Broth

Pumpkin risotto Total time: 30 minutes Servings: 6 to 8 2 tablespoons butter 2 tablespoons olive oil 1 onion, cut into 1/4-inch dice 1 large garlic clove, minced 1 1/2 cups Vialone Nano or Arborio rice 1/3 cup dry white wine 1 1/2 teaspoons minced rosemary 1 cup pumpkin puree 3 1/2 to 4 cups vegetable broth Salt and pepper 1/3 cup chopped toasted walnuts ...

Koreatown is easy to navigate when it comes to some of its culinary standbys. You probably know your favorite spots for Korean barbecue and pork bossam ; naeng myun cold noodles when it's hot out; that bubbling, spicy tofu soup soondubu when it's chilly; and sul long tang oxtail soup for your hangovers. But with so many other specialty restaurants to explore, here are a few suggestions beyond Korean barbecue from recent Find columns. Mapo: At this tiny restaurant tucked into a strip mall at the corner of 6th and Normandie, there are some barbecue dishes on the menu, but they're merely perfunctory.

  Aunt Mary's pilaf with topping Total time: 35 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/2 cup (1 stick) butter, divided 2 cups converted rice 4 1/2 cups chicken broth 1 cup slivered almonds 1 cup chopped dates 1. In a medium, heavy-bottom saucepan, melt one-quarter cup (one-half stick)

  Meal-in-a-pot (Puchero) Total time: 1 hour, 50 minutes Servings: 4, plus additional broth Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. 1 cup chickpeas, soaked 8 hours and drained 1/2 chicken (about 1½ pounds) 6 ounces meaty beef shin bone 6 ounces pork spare ribs 2 ounces salt pork or pancetta 4 ounces hambone 1 leek, white and light green part only 1 whole carrot 1 whole turnip 1 whole stalk celery 3 quarts water 3 boiling potatoes (1 pound)

  Spiced mushroom borscht Total time: 2 hours Servings: 12 Note: This recipe requires cheesecloth and butchers twine to make a sachet. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 2 tablespoons butter, divided 1 onion, thinly sliced 4 cloves garlic, minced 1 tablespoon olive oil 8 ounces mushrooms, thinly sliced 1 tablespoon balsamic vinegar 8 cups vegetable broth 1 star anise 5 cloves 10 peppercorns 1/2 teaspoon coriander seed 2 sage leaves 1 bay leaf 2 large parsnips, diced into ½-inch cubes 1 turnip, diced into ½-inch cubes 3 beets, peeled and diced into ½-inch cubes 1 1/2 cups sauerkraut, rinsed Salt and pepper to taste Juice of 1 lemon Sour cream Cumin 1. In a 5-quart heavy-bottom pot heated over high heat, melt 1 tablespoon butter.

Tonkotsu is the heart of the matter at Ramen Yamadaya, an unassuming little ramen shop in Torrance squeezed between a skate shop and the 405 Freeway. Proper tonkotsu broth is made by simmering pork bones for the better part of the day, and the result is a lush, intensified, liquefied pork. A good tonkotsu broth feels like a crushed velvet smoothie. Yamadaya's tonkotsu broth looks promising: cloudy, dense with porky particulate. A first sip doesn't disappoint, revealing a sensuous version of tonkotsu broth ?

After days of rampant speculation that NASA was on the cusp of revealing it had detected extraterrestrial life, the reality was slightly more down-to-Earth. A team of scientists revealed Thursday that they had found a remarkable quality in a bacterium growing quietly in California's Mono Lake ? it is the only known life form able to subsist on the deadly element arsenic. The organism even uses arsenic to build the backbone of its DNA. To researchers searching for life elsewhere in the universe, the discovery still qualified as a heaven-sent event.

  Bacon-wrapped pork belly Total time: 2 ½ hours Servings: 4 to 8 Note: Adapted from "Gluten-Free Girl and the Chef. " Pork belly is available through most butchers; ask ahead. 1 quart chicken broth 1 tablespoon olive oil 1 carrot 1/2 onion, diced 1 stalk celery, diced 5 cloves garlic, smashed 1 teaspoon tomato paste 1 sprig fresh rosemary 3 sprigs fresh sage 4 square pieces fresh pork belly, about 6 ounces each 1 tablespoon butter 2 teaspoons apple cider vinegar 1 teaspoon thinly sliced (chiffonade)

  Dear SOS, I'd love to learn how they make the avgolemono soup at Taverna Tony in Malibu. It's scrumptious. Thanks for any help you might be able to provide! Megan Huard Woodland Hills Dear Megan: Taverna Tony was happy to share its recipe, which we've adapted below. Get baking: Have a favorite holiday cookie recipe? We want it. Join us for the first L.A. Times holiday cookie bake-off. Avgolemono soup Total time: 45 minutes Servings: 6 to 8 Note: Adapted from Taverna Tony in Malibu 2 1/2 quarts chicken broth, divided 1 small chicken breast 1 cup rice 3 tablespoons plus 1 teaspoon cornstarch 1/4 cup cold water 3 egg yolks Juice of 1 lemon, more to taste Salt 1. In a medium saucepan, bring 3 cups chicken broth to a boil.

  Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the bonito flakes and kombu seaweed. Use the dashi for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.