Genevieve Ko is the former cooking editor for the Los Angeles Times. She has written more than 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.
Latest From This Author
This ideal oatmeal raisin cookie recipe from Zooies Cookies is crisp around the edges and chewy in the center.
¿Quiere experimentar la magia de la Feria del Condado de Los Ángeles? Haga este pastel de embudo
Missing L.A. County Fair food? Fry up this easy funnel cake recipe and top it with Lucky Charms Just Magical Marshmallows for the most colorful rainbow cake.
This L.A. kalbi recipe is an easy take on the classic with thin slices of beef short ribs cut across the bones, marinated in a garlicky sweet soy sauce and grilled until smoky and charred.
Cauliflower tastes great when grilled and becomes a versatile side dish or main dish that pairs well with a range of seasonings and sauces. This guide to grilling cauliflower makes it an easy recipe.