Cookingrecipes

Cheese-and-spinach phyllo rolls Total time: About 1 hour Servings: About 3 dozen pieces Note: Phyllo pastry sheets come in various sizes; the size of the pastry sheets are given on the box. Phyllo dough tends to dry out quickly; keep the sheets covered with a slightly damp towel until ready to use. The rolls can be frozen prior to baking. Cover the rolls carefully with plastic wrap and foil, then uncover and bake the rolls frozen (increase the baking time by a few minutes to compensate)

  Dear SOS: My husband and I recently moved from Beverly Hills to Dana Point. For many years we enjoyed Basix Cafe in West Hollywood. I would love to have the recipe for their salmon burger. It's one of our favorites. Nancy and Clif Huxford Dana Point Dear Nancy and Clif: These salmon burgers incorporate a touch of lemon juice and chopped capers for fresh, bright flavor. Basix serves the burgers on brioche buns with coleslaw and a little tartar sauce. Salmon burgers Total time: 30 minutes Servings: 4 Note: Adapted from Basix Cafe in West Hollywood.

Basic savory pie dough No. 1 Total time: 15 minutes, plus freezing and chilling times Servings: Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies 1/2 cup lard or vegetable shortening 1/2 cup (1 stick) butter 2 2/3 cups (11 1/2 ounces) flour 1 teaspoon salt 5 tablespoons cold water 1. Freeze the lard and butter until solid, at least one hour (up to overnight). 2. In a large mixing bowl, mix together the flour and salt.

Classic chicken, leek and fennel pot pie Total time: About 1 1/2 hours Servings: 8 to 10; this makes 1 (9-inch) pie. 5 cups chicken broth 1 cup diced carrot 2 1/2 pounds chicken breasts and thighs (skin on, bone-in) 1/4 pound diced bacon 1 small fennel bulb, trimmed and thinly sliced (about 2/3 cup) 2 leeks, white and pale green parts only, rinsed and sliced into thin rounds (about 2 cups) 1 onion, diced 5 tablespoons butter 5 tablespoons flour 2 1/2 cups milk 2 tablespoons lemon juice, more to taste 1 tablespoon lemon zest 1 tablespoon finely chopped rosemary 1 tablespoon finely chopped parsley Salt and pepper 1 recipe basic savory pie dough (No. 1 or 2)

  Curried lamb pasties with spicy sweet potato and tamarind Total time: About 1 1/2 hours, plus cooling time for the filling Servings: Makes 6 hand pies. Note: Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. Tamarind paste is available at Asian, Indian and Latin markets, and is generally available at cooking and gourmet supply stores. 2 tablespoons butter 1 large yellow onion, chopped 1 tablespoon minced garlic 1 pound lamb shoulder chops (or 3/4 pound lamb stew meat)

  Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu. The dressing was wonderful -- a subtle lemon flavor. Can you possibly obtain the recipe for the salad and dressing? I am craving this and not likely to be back there soon! Elaine Hulderman San Dimas Dear Elaine: We loved the bright flavors, colors and textures in this deceptively simple salad. Shrimp, jumbo lump crab and smoked trout top a medley of lettuces and finely shaved fennel, composed and dressed with a light lemon anise dressing.

  Wild mushroom, spinach and ricotta pie Total time: 1 hour, 35 minutes Servings: 8 to 10; this makes 1 (9-inch) pie. 1 pound fresh spinach or 1 (9-ounce) package frozen spinach 2 tablespoons butter, divided 4 leeks, pale green and white parts only, sliced into thin rounds, about 4 cups 20 ounces assorted fresh wild mushrooms, sliced (about 3 cups) 2 cloves garlic, chopped 1/4 cup white wine 3 eggs, divided 8 ounces ricotta cheese 6 ounces soft goat cheese 2 tablespoons chopped fresh thyme, divided 1 tablespoon fresh parsley, chopped 1/4 teaspoon ground nutmeg 2 tablespoons lemon juice 1 cup grated Parmesan Salt and pepper 1 recipe basic savory pie dough (No. 1 or 2)

  Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.