“Genius Desserts,” a new book from Food52, features recipes from masters of baking and pastry. Persian chef Louisa Shafia’s persimmon and goat cheese no-bake cheesecake is a seasonal treat for cooks who aren’t ready to turn their ovens on again.
Santa Barbara’s microclimates make it home to some of California’s best seafood and produce. Jason Paluska, executive chef at The Lark, showcases the region’s eclectic culinary style in his cookbook “Around the Table: Recipes and Stories from the Lark in Santa Barbara.”
On a trip through Texas, confection master Valerie Gordon was inspired by the culture and community surrounding Southern barbecue. Now every Saturday at her Echo Park bakery, crowds fill the sidewalks hoping to try her grilled desserts.
With apologies to the New York Times, bakeries aren’t exactly a new thing in LA. Pan dulce has been quietly flourishing here for decades. Conchas, quesadillas, and orejas may be unfamiliar to many, but they’re treasured in LA’s Latino communities. Audrey Ngo reports.
Writer Diana Henry lets her memories and emotions be the driving force behind her menus. In this excerpt from her new book, “How to Eat a Peach,” Henry shares one of her favorite menus featuring fresh, seasonal produce.
We at KCRW, as well as all of you, have lost a colleague and friend with the passing of Jonathan Gold. His voice defined dining in Los Angeles with his reviews for the LA Times. Join us in remembering his life and work.
For many, grilled cheese sandwiches are a classic snack. But chef Eric Greenspan has literally written the book on elevating the popular dish. Try his take on a seasonal, Italian-inspired grilled cheese from his forthcoming book, “The Great Grilled Cheese Book.”
For more than 40 years, Berkeley Bowl has been selling fresh and unusual produce to East Bay grocery shoppers. Author Laura McLively wrote “The Berkeley Bowl Cookbook” to share some recipes that teach readers how to use the unique ingredients found at the market.