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Los Angeles Times

Russ Parsons

Columnist The California Cook

Russ Parsons is a former food writer and columnist at the Los Angeles Times. He has been writing about food for more than 25 years, including more than 20 years at The Times. He is the author of the cookbooks “How to Read a French Fry” and “How to Pick a Peach.” In 2008, he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking. He left The Times in 2015. 

Recent Articles

  • Nigella Lawson's holiday hosting advice? Keep things relaxed and informal

    Nigella Lawson's holiday hosting advice? Keep things relaxed and informal

    The holidays are frantic times, full of hustle and bustle and cocktail parties and big dinners. It's also a time of high anxiety for a lot of people — it's the one time of year even folks who can't normally find the stove feel obliged to prepare a multi-course menu and invite everyone they know....

  • Italian pizza master Franco Pepe visits the Mozza-plex

    Italian pizza master Franco Pepe visits the Mozza-plex

    Chef Nancy Silverton confided to the group gathered Thursday in the Chi Spacca portion of the Mozza complex that she was a little nervous inviting Franco Pepe into her Hancock Park restaurant.  “Why am I inviting the best pizza maker in the world to my counter to show you how great pizza is really...

  • This winter squash by chef Gary Menes is so good it could outshine the Thanksgiving turkey

    This winter squash by chef Gary Menes is so good it could outshine the Thanksgiving turkey

    Winter squash usually gets short shrift at the holiday table, relegated to pumpkin pie or maybe a side dish for those who can't abide sweet potatoes. In the hands of Le Comptoir chef Gary Menes, though, this oft-overlooked vegetable can become the star of the show — even replacing the turkey. Menes,...

  • Don't panic! Carving a turkey doesn't have to be scary. Here's how to do it:

    Don't panic! Carving a turkey doesn't have to be scary. Here's how to do it:

    Every year at this time, cooks begin to panic about how they're going to roast their turkey. All that anxiety is misplaced. Roasting a turkey is easy: You simply salt it, roast it and rest it. It's the carving that will kill you. The first time I carved a Thanksgiving turkey was at my mother-in-law's...

  • In the Kitchen: How to cope with Thanksgiving jitters

    In the Kitchen: How to cope with Thanksgiving jitters

    We all deal with stress in different ways. And there is little that is more stressful than the impending Thanksgiving holidays, with all of those mega-menus that need to be planned, shopped for, cooked, and cleaned-up-after. Have I depressed you yet? Let’s throw in visiting relatives. How’s that?...

  • Christopher Kimball out at America's Test Kitchen

    Christopher Kimball out at America's Test Kitchen

    Christopher Kimball, whose slightly geeky, bespectacled and bow-tied presence personified Cook’s Illustrated magazine and its "America’s Test Kitchen" television show, is out at the company he helped found. Boston Common Press announced the move in an email to its employees and Kimball confirmed...

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