Recent Newsletters
I was raised on the Food Network of the early 2000s and remember cozying up on the couch on chilly fall mornings and — slack-jawed and eyes glazed over — watching back-to-back to back Halloween-themed episodes of my favorite shows.
When I met Scott Lem — a hobbyist charcutier, or meat curer — at his small, makeshift prep space in South Pasadena last week, I had about a million questions for him.
I had a traumatic meatball experience. Then I learned everything I need to know about making them.
Put your seasoning and balancing skills to the test with this Levantine dip — mutabbal.
Good cooks aren’t necessarily moving faster. They’re moving less.
Before I worked in restaurants, I had a lot of trouble with stainless steel pans.
I usually like to eat my figs raw. However, it’s been a weird season this year, and I’ve been forced to adapt.
I’m dripping with sweat and the only thing I can think of is not cooking. Enter the chopped salad.
Sasha Piligian of Ena Bakery says it’s not about who has the best peaches, it’s about forming relationships with your farmers and community.
Make it at home. Or, in case of a burrito emergency, hop in your car and take a trip down south to San Diego.
The key to stovetop cookery is careful heat management. Once you understand that, cooking a steak is no more intimidating than a grilled cheese.
Once you understand the balance between fat and acidity in a basic vinaigrette, you can make any dressing you like.
