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Critic Patricia Escárcega looks back on her relationship with the 101 list.
Our first annual collection of 12 L.A.-inspired holiday cookies.
Lucas meets with comedian Margaret Cho and Eater’s L.A. editor Matthew Kang to explore some of the city’s best Korean food, ranging from kimchi pancakes to spicy Korean chicken wings.
Bill Addison reviews the excellent, austere omakase at Shin Sushi in Encino, a sushi bar experience stripped to its essence.
Turn Buddha’s hand citrus into a glistening, sweet marmalade flecked with deep-red pomegranate seeds.
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These pillowy-soft cookies have loads of grapefruit zest and juice to help highlight the pet-nat orange wine in the dough and glaze.
Rosewater and olive oil infuse dates in these flaky rugelach and the vibrant pink icing that glazes them gets a liberal sprinkling of sea salt and pink sprinkles.
Za’atar, the dried herb spice mix used in savory Middle Eastern cooking, shines in these lightly-sweetened, crumbly wedding cookies, coated in snowy powdered sugar.
Funky maca root powder lends its malted milk-like flavor to these chewy rich chocolate crinkle cookies, coated in pale purple powdered sugar.
Turmeric lattes made with oat milk meet old-fashioned oatmeal creme pies in these tender, spiced cookies sandwiched with oat milk-enriched buttercream frosting.
Cooking columnist Ben Mims’ favorite equipment to make baking cookies for the holidays the most fun it can be.
These spritz cookies are spiked with rum, cloves and lots of freshly grated nutmeg for that quintessential eggnog flavor.
Floral pink peppercorn speckles these delicate Linzer cookie diamonds, sandwiched with raspberry jam and drizzled with creamy white chocolate.
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