Advertisement
Ben Mims

Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, and Buzzfeed/Tasty. Born and raised in Mississippi, he spends his weekends stocking his freezer with biscuits and making fruit jam.
Candied kumquats moonlight as a cocktail’s best new garnish

What to do with kumquats? Here's an idea: Candied kumquats give cocktails a fresh garnish and fragrant syrup. Here's how you can make it at home — and impress all your friends.

Cardoons, the best spring vegetable you’ve never heard of

Cardoons, bitter relative of artichokes, are poached until tender, marinated in an orange vinaigrette, and studded with olives and slivers of orange zest.

Advertisement
Advertisement