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My Greek Table with Diane Kochilas
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People from out of town are always surprised to learn that L.A. isn't really a seafood city. And it's true, we don't grub down on fishies as much as they do in other coastal areas. Doesn't mean we can't start now!
Looking for a very festive, very grand main course? This roast beef looks like a lot of work (and expense), but in truth it's pretty easy to make, and far from the priciest cut of meat.
Even if you don't host one, you may well be asked to bring a platter of finger foods to, say, an ugly sweater party or a New Year's Eve party. Try something new from this selection of perfect cocktail party dishes.
This is the month of "cookie swap" parties, where everyone makes their favorite cookie variety, brings it to a central location, and loads up on everyone else's offerings. It's the best kind of party.
Here's a unique gift for your home mixologist friend or that person who's trying to kick the commercial soda habit: a vanilla-ginger-pear shrub.
Basically, all you need to do is start with this simple equation: wine + sweetener + spice + heat = mulled wine. Commence caroling.
Suzanne Goin, the chef behind the newly reopened A.O.C., has shared with us a couple of her favorite holiday cookie recipes. Here's the first batch!
Ponche is a traditional tropical-fruit punch specific to Mexico and served during the holiday season. It's akin to warm apple cider, but the flavors are much more complex.
A 1769 list of missionary kitchen supplies includes "Dos Chocolateros de cobre con sus molinillos," or two copper chocolate pots with their chocolate whisks. We've approximated the recipe they'd have used here.