Holiday chef: Eduardo Ruiz, Corazón y Miel

Eduardo Ruiz of Corazón y Miel describes what the holiday season means to him as a chef.

Nov. 20, 2013 6:39 AM PT

Playlist

Holiday chef: Eduardo Ruiz, Corazón y Miel

Opening night at Los Angeles Times' The Taste 2017

Duff Goldman shows how to make focaccia 'the right way'

His parents worked their whole lives in a Chinese restaurant so he wouldn't have to.

Jonathan Gold on the secret, super spicy Jazz burger at Jitlada

The seven sushi sins

Jonathan Gold on the beauty of Donut Man's strawberry doughnuts

Go inside Bottega Louie's underground 'macaron factory'

Jonathan Gold's Los Angeles: Bäco

Bacon beer-battered mac and cheese bites

Jonathan Gold's Los Angeles: Shrimp & Grits

Jonathan Gold's Los Angeles: Cheddar Bacon Biscuit

Nigella Lawson's holiday entertaining tips

Squash with chef Gary Menes

Thanksgiving inspiration: Chef Niki Nakayama

Thanksgiving inspiration: Josiah Citrin

Thanksgiving inspiration: Chef Eduardo Ruiz

Chef David LeFevre on how to cook a great steak

The Walker Inn: Malibu cocktail

Chef Roxanna Jullapat reveals how to make an easy pie crust

Redbird: Turf Club

EP+LP: Kriss Kross cocktail

Video: Learn how to make Alma chef Ari Taymor's dish of carrots, chanterelles, peaches and vadouvan

Now Boarding: Bottle to Throttle cocktail

Belcampo Meat Co.: Cobbler cocktail

Chef Farid Zadi prepares Baghrir (North African pancake) for Ramadan

Break Room 86: Rock-It Pop cocktail

Who's the top pepper when it comes to hot sauce?

Video: Take a tour Grand Central Market, DTLA's historic open marketplace

Mother's Day treat: How to make a scone

Cooking for Thanksgiving with chef Josiah Citrin

Market Fresh: Cucumbers

Market Fresh: Corn

How to make a Negroni

The $10,000 martini

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