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.
Latest From This Author
All the classic Thanksgiving recipes you’ll ever need for roast turkey, soft and buttery dinner rolls, creamy potatoes, bright cranberry sauce and two kinds of stuffing (vegan or not) plus three stellar pies.
Nov. 3, 2023
Tiki bar culture is on an upswing. But have we considered the food? Crab rangoon, “coco” shrimp and sweet-and-sour pork defined tiki restaurant menus in the mid-century — they’re best when prepared at home.
Oct. 5, 2023
Easy, warming comfort food and cozy baking recipes to kick off an unseasonably cool start to autumn in Southern California.
Sept. 24, 2023
With a bittersweet cocoa powder filling and a crunchy crumb topping, kokosh is a Hungarian Jewish cake that predates babka and makes for the perfect treat to break the fast on Yom Kippur.
Sept. 13, 2023
Bell peppers and Jimmy Nardello peppers shine in late summer recipes that utilize their floral sweetness.
Sept. 10, 2023