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Cocktails in Motion: Le Lapin by Bon Temps

Cocktails in Motion: Le Lapin by Bon Temps

In Los Angeles, Bon Temps’ Beverage Director Michael Lay shares his recipe for his root vegetable inspired cocktail, Le Lapin.

A Challenging Trade-Off with Los Angeles’ Truffle Brothers

A Challenging Trade-Off with Los Angeles’ Truffle Brothers

As the coveted truffle increases in international appeal, the industry—and leaders like Los Angeles-based Truffle Brothers—continue to navigate challenges both old and new.

In London, Growing Underground Looks for Long-term Farming Solutions

In London, Growing Underground Looks for Long-term Farming Solutions

In London, Richard Ballard and Steven Dring’s Growing Underground works to demonstrate the importance and efficiency of hydroponic farming.

Hoshigaki: Dried Persimmons at Home

Hoshigaki: Dried Persimmons at Home

From her new book, Japanese Home Cooking: Simple Meals, Authentic Flavors, cookbook author and Japanese cuisine authority Sonoko Sakai shares her process for hoshigaki, or dried persimmons.

The Cheese Industry’s Struggle with Tariffs: A Cultural Issue

The Cheese Industry’s Struggle with Tariffs: A Cultural Issue

The global cheese industry and related sectors face a ripple effect as a result of new tariffs and their resounding effects and consequences.

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Featured Contributors
Katrina Frederick

Fighting the Good Fight at Our Place

Cookware brand Our Place empowers home cooks with quality, artisan products while celebrating culture and encouraging social change.

Matt Moore

Bringin’ Ramen Down Home with Nashville’s Sarah Gavigan

Chef Sarah Gavigan brings ramen to Nashville by way of Los Angeles with her restaurant, Otaku Ramen, and to home cooks with her book, Otaku Ramen: Mastering Ramen at Home.

Lauren di Matteo

It’s Always Sunny in Southern California

In San Diego, the farm-chef partnership of Addison and Sage Hill Ranch Gardens navigate what winter means to the menu in a warm-weather region.

Jessica Bride

A World of Doughnut Exploration

A tradition of fried treats in the form of doughnuts can be found all over the world; we explore just a few of these sweet iterations.

Nicole Ziza Bauer

It’s Always Sunny in Southern California

In San Diego, the farm-chef partnership of Addison and Sage Hill Ranch Gardens navigate what winter means to the menu in a warm-weather region.

Meher Mirza

The Parsi Sweet Tooth

The Parsi sweet tooth has yielded countless dishes—both original and reworkings—including this recipe for ravo, a sweetened pudding.

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