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
Comidas que se pueden preparar con alimentos enlatados y un poco de ingenio para sazonar. Esto hará que sus raciones de emergencia para el terremoto sean más apetecibles.
The new cookbook from Rodney Scott, America’s preeminent barbecue pitmaster, offers lessons on barbecuing and life in the smokehouse.
Staples for a “cook’s kit” to keep with your emergency supplies. They’ll make make eating during the fallout more enjoyable.
Meals to make from canned food and a little seasoning ingenuity. These will make your earthquake emergency rations more palatable.
Dawn Perry brings simplicity and flavor to her new recipes for our weeknight meal series.
The grocery list and prep work to do before the week starts.
All the berries are at their peak now. Here are recipes that let you enjoy them in abundance.
Cold and crunchy, kale salads stand up well after days in the fridge when all you want is to reach for something healthy and delicious for lunch.