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Genevieve Ko

Genevieve Ko is the cooking editor for the Los Angeles Times. She has written over a dozen cookbooks with notable chefs and is the author of “Better Baking.” Ko graduated from Yale University and has been a food writer, editor and recipe developer for national food media outlets, including NYT Cooking. She was born and raised in Monterey Park on dim sum, onigiri and chimichangas.
Master Class: Hot cross buns with a citrus twist

Pastry chef Margarita Manzke of République shares her tips and recipe for tender brioche hot cross buns.

Culinary SOS: Three chefs level up asparagus

L.A. chefs Kuniko Yagi of Pikunico, Keith Corbin of Alta Adams, and Jason Mattick of Broken Spanish share their favorite fresh spring recipes for asparagus.

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