Bamia (Okra Stew)
A recipe for bamia, an East African okra stew from Eritrean chef, Menal Ghebremeskel Kidane.
Reem Assil’s Chocolate Chip-Tahini Cookies
Chef Reem Assil's Arab take on the classic chocolate chip cookie.
Peter Said “Mamma Mia!”
A riff on the cold brew tonic, this cocktail will delight you with its bright citrus notes that complement the 14 different botanicals that compose the gin all while being lifted with a bold, but perfectly balanced espresso.
Esmé’s Nouveau Grasshopper
This is a more modern way of experiencing a grasshopper using chocolate, mint, and a touch of amaro, which makes it more well-rounded than the usual vibrant green cocktail most are used to.
Kachka’s Red Heering
The Red Heering is a cocktail made with beet-infused gin, which was the first infusion made at Portland's Kachka.
Birdie G’s The Festive Feels
The Festive Feels is easy to prep, making it perfect for the home bartender to recreate during the holidays. It can be created with any spirit, so it’s very versatile while utilizing any old red wine that might be past its prime to drink, making it quite sustainable.
La Factoria’s Coquito
The coquito, a punch-style cocktail made with coconut and cinnamon, is made in nearly every household in Puerto Rico during the holidays.
A Return to Good Spirits
Matthew Belanger on closing, reopening, and what’s next for Death & Co. Los Angeles. Plus, three summer cocktail recipes to make at home.
Brazilian Feijoada
Los Angeles-based Brazilian chef Victor Vasconcellos of Paulista Deli shares his recipe for Brazilian feijoada.
Los Angeles Athletic Club’s Legacy of Hijinx
A club founded on whimsy, comradery and spirit(s), we reimagine the Los Angeles Athletic Club’s 1913 Frank Young Cocktail.