Of the many terrific places to eat on Jonathan Gold's 101 Best Restaurants, where can you go for a great taco or a bowl of fideo, maybe pescado zarandeado or aguachile, Sonora-style cooking or a Paloma cocktail? Here are the 11 Mexican restaurants on this year’s 101.Read more
Tender potatoes are puréed with heavy cream to form the base for this rich and filling soup, with roasted diced chiles folded in for a little heat. The recipe comes from La Casa Sena in Santa Fe, N.M., and the flavor only improves with time.
LA CASA SENA'S POTATO GREEN CHILE SOUP
Total time: 1 hour, 20 minutes | Serves 10 to 12
Note: Adapted from La Casa Sena in Santa Fe, N.M.Read more
Have you submitted your favorite recipe yet? Entries are now open for our sixth Los Angeles Times Holiday Cookie Bake-Off. Now is the time to put your best up against the rest.
Curious about some of our past finalists? Check out these white chocolate peppermint ganache-filled macarons from 2014 finalist Alison Young. She writes: "I made pumpkin macarons for a Halloween treat.Read more
From oak to fruit woods, the flavor of smoke can add complexity and character to bacon, barbecue and even beer. Before the industrial revolution changed how beer’s raw ingredients were processed, almost all beer was subtly smoky. Malted barley was dried over wood fires and inadvertently flavored by the smoke. The sweet and woody essence wasn’t a defining flavor of those old brews, but it was unavoidable.Read more