Food

Keep it sweet: 12 great brownie recipes

When it comes to dessert, you can’t do much better than a pan of brownies. Rich and extra-fudgy, sometimes the best brownies are the ones that just came out of the oven, and you can barely wait for them to cool before you dig in. Here are a dozen of our favorite recipes to satisfy your brownie...

Jonathan Gold

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The Calories in Starbucks’ New Mint Mocha Frappuccino Are Mind-Boggling

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Beer, Wine and Cocktails

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How to age beer, and why you should probably try it

How to age beer, and why you should probably try it

When it comes to the bold and vivid flavors of craft beer, the rule is fresher is better. The ravages of time are not kind to most craft beer styles, especially the popular hoppy brews, and you want to experience a beer the way the brewer intended. There are, of course, exceptions to the rule,...

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  • Leeks are in season. We have recipes

    Leeks are in season. We have recipes

    What’s in season: At first glance, leeks probably look a bit like green onions on steroids, with bunches of two or three bundled together with a rubber band or a twine bow. A member of the allium family, leeks are closely related to onions, garlic, shallots and, yes, green onions. Leeks are prized...

  • It's a panda dumpling. How can you not? Jonathan Gold couldn't resist either

    It's a panda dumpling. How can you not? Jonathan Gold couldn't resist either

    If you spend much time looking at food on Instagram, you have probably seen a few images of the world’s cutest dumpling lately: a disembodied panda head drifting in a bowl, glistening and serene. The panda’s button nose and fuzzy-looking ears are painted on the dumpling skin with bits of black...

  • Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch

    Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch

    Depending on your family’s traditions, you might spend your Easter morning hiding eggs in the shrubbery or baking hot cross buns, heading to church or watching old Judy Garland movies on Amazon. Maybe you read crime novels — this is an actual Easter tradition in Norway — until noon. But whether...

  • Artichokes are in season. We have recipes

    Artichokes are in season. We have recipes

    What’s in season: If you’ve never tackled an artichoke before, it can come across as more than a little intimidating. Artichokes are edible thistles with tough, thorny exteriors that require time and patience to prepare. But the results are worth it — there’s a reason why they’ve been prized since...

  • Culinary SOS: Laura's winter citrus salad from Lucques restaurant

    Culinary SOS: Laura's winter citrus salad from Lucques restaurant

    With the weather warming and spring in full bloom, citrus season is coming to a close. Still, you might find some of the best fruit in the market stands now. “As the season evolves and begins to end, the citrus is just sweeter and juicier,” says Mercedes Rojas, chef de cuisine at Lucques restaurant...

  • Asparagus is in season. We have recipes

    Asparagus is in season. We have recipes

    What’s in season: Another sure sign of spring: Beautiful bunches of asparagus, a member of the lily family, are showing up at market stands. The popular vegetable can generally be found through the spring months into early summer. Look for tender, thin stalks or more robust jumbo bunches, with...

  • Jonathan Gold tastes transcendent Mexican seafood tostadas at Holbox, a sister stand to Chichen Itza

    Jonathan Gold tastes transcendent Mexican seafood tostadas at Holbox, a sister stand to Chichen Itza

    Holbox’s Gilberto Cetina will demonstrate how to buy and butcher fresh fish at the restaurant May 18 as part of the Los Angeles Times Food Bowl. For a full schedule of the month-long festival’s events, click here. Below is The Times restaurant critic’s reviews of the Yucatán-style restaurant. Are...

  • Beyond brown rice: How to make rice bowls out of specialty rice

    Beyond brown rice: How to make rice bowls out of specialty rice

    There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually, brown basmati hit the market, but those choices pale in comparison to what we can find on supermarket shelves and online today. Now we can cook with an array of specialty whole-grain rice that comes...

  • This L.A. bakery has been celebrating Grilled Cheese Month for 16 years

    This L.A. bakery has been celebrating Grilled Cheese Month for 16 years

    “Am I cheesy enough?” Annie Miler asks as she comes out from behind the bakery counter. She adjusts the cheese bandanna covering her hair, straightens her lab coat and pulls up her goggles. Suddenly, she whips out an extendable pointer. “I am a grilled cheese chemist,” says the chef and owner of...

  • Fava beans are in season. We have recipes

    Fava beans are in season. We have recipes

    What’s in season: Known for their buttery, almost earthy notes and vibrant green hue, favas are one of the most prized beans of spring — and one of the most high-maintenance. Fava beans need to be shucked to remove the thick-skinned pod and often require a second peeling to remove the tough outer...

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