The Culture of Food and Drink



Lobster Pop-Tarts in a Duralit toaster, Barton G. Los Angeles. Credit: Copyright 2016 David Latt

On special occasions and holidays, we want great food and we want fun. For chef Attila Bollok at Barton G. Los Angeles,

Making homemade bitters requires spices, alcohol, and above all, patience. Credit: Susan Lutz

Nothing gives a cocktail a kick quite like bitters. Whether it's an Old Fashioned, a Manhattan or a Champagne Cocktail, those quick

Brownies and cookies made with olive oil. Credit: Nancy Harmon Jenkins

Making a healthy start this spring, I went into the kitchen to cook with olive oil. Now I know there are all sorts of people, chefs among them, who will claim "you can't cook with extra virgin olive oil." Where they get this from is a mystery, but it's a myth

The finished dish: Portuguese pumpkin flan with Almonds. Credit: Copyright 2016 Michael Krondl

Enter a Portuguese pastry shop and you might think you’ve walked into a lab where a mad scientist had been imprisoned for

Bengali Yogurt Fish Curry (Doi Maach). Credit: Copyright 2016 Rinku Bhattacharya

Indian cooking gets a bad reputation for being daunting and almost too difficult to fit into your everyday repertoire. This misconception may

Harvesting the ancient tomatoes of Naples, San Marzano, Campania. Credit: Paolo Ruggiero, DaniCoop

A question I'm often asked is how to make the best so-called "marinara." It's one that vexes me as much as the

Main photo: Turkey pot pies by chef Andrew Pastore at Clifton’s Cafeteria in Los Angeles. Credit: Copyright 2016 David Latt

The only part of Thanksgiving better than the dinner itself is the next day, when we feast on leftovers. Sandwiches made with

Bread crumbs and chestnuts for Thanksgiving stuffing. Credit: Copyright 2016 cislander/iStock

Our family’s Thanksgiving dinner, including the stuffing, is heavily inflected with New England themes. That’s because two of my children were born in Boston and we lived in Massachusetts for 14 years when the children were young. Once we moved to California, we kept those foods for Thanksgiving that are not

The heritage turkeys at Good Shepherd Poultry Ranch live much like their wild ancestors on the Kansas prairie. Credit: Copyright 2016 Jim Turner, Turner Photography, Lindsborg, KS

Before deciding whether to brine, deep-fry or spatchcock the Thanksgiving turkey, more Americans than ever are puzzling over a pressing ethical question:

A view of the Getty Center from the top of Moraga’s Bel Air vineyards. Credit: Copyright 2016 Zester Media

Standing at the crest of Moraga Estate's hillside vineyard, you can see Santa Monica Bay and feel the cool Pacific breezes that

Butternut squash and pumpkins make a perfect Thanksgiving side dish. Credit: Copyright 2016 Wynne Everett

Thanksgiving side dishes can be a challenge for the host who wants to serve an impressive meal. It’s tempting to get carried

Main photo: If you are looking for a quick snack, try ji doug liang fen, or chickpea

Yunnan may not be on most Western foodies' radars, but for those in the know, it's one of the most exciting food

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