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Your roundup of inspiring recipes and kitchen tricks.
Your roundup of inspiring recipes and kitchen tricks.
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What to expect
Get a taste of Los Angeles — and the world — in your own home. Whether you’re new to cooking or a pro in the kitchen, you’ll find inspiration in our recipe recommendations and culinary tips.
Each week, we’ll highlight seasonal ingredients, fast and easy weeknight dishes, fun weekend projects, smart cooking tricks and recipes from L.A. chefs.
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Latest Cooking Newsletters
Remix classics with “The Bear’s” Matty Matheson and his new cookbook, “Soups, Salads, Sandwiches.” Here are three recipes to get you started.
Mastering the art of steamed rice opens the doors to endless meals. Check out recipes for tinola, cilantro lime rice, fried rice and tahdig.
For Día de Muertos, make the sweet bun pan de muerto, tropical mole, bread pudding, flautas and more.
Bamboo Club’s Halloween pop-up, the Tremble Club, shares a recipe for a spooky tipple, plus other recipes to liven up a dead dinner table this season.
Steve Sando, heirloom-bean royalty, has written “The Bean Book” and discusses Rancho Gordo’s success, Bean Club and his favorite chickpea recipe.
For chef Yotam Ottolenghi’s latest cookbook, he presents recipes for the dishes he reaches for again and again.
It’s pumpkin spice season — pies, cakes, soups and more cozy recipes for fall.
A super-fresh California veggie sandwich, cheesy-saucy meatball sub and the ultimate grilled cheese are among our all-time favorite sandwich recipes at L.A. Times Food.
We’re back with totally new spice blends in collaboration with Burlap & Barrel. Here are five creative ways to cook at home with our new mixes, L.A. Asada and Salty Angeleno.
A new cookbook shares the recipes from Osteria Mamma’s late matriarch and namesake Loredana “Mamma” Cecchinato.
