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Photo of a few choices for Good Food’s favorite cookbooks of 2017 by Rosalie Atkinson.

2017's best cookbooks 16 MIN, 43 SEC

Each year, we read through hundreds of cookbooks. Some of them have beautiful, vibrant photographs. Some of them tell stories about cultural borderlands and family traditions. Some are just pure food porn. This holiday season, Celia Sack from Omnivore Books on Food in San Francisco has compiled her list of favorites. We are checking it twice.

Holiday tea 6 MIN, 8 SEC

Thirteen years ago, Teri Gelber relocated to Portland and started her own tea company, called T Project. She offers a few ideas for holiday teas to enjoy this winter.

Market Report: Farmers & fires 1 MIN, 56 SEC

Laura Avery shares an update on how our farmer friends are doing as wildfires rage on in Southern California.

An update from Ventura 3 MIN, 15 SEC

Maricela Morales is the executive director of CAUSE, which advocates for farmworkers and farmers in Ventura County. On Wednesday, she updated Evan on the devastation in her area and the plight of those who are working in hazardous conditions.

David Lebovitz on building a life in Paris 11 MIN, 24 SEC

Anyone who has renovated a home understands that renovations can take on a life of their own, often devolving into bizarre, life-consuming minutiae. Food writer David Lebovitz dealt with this for years while sharing stories of his life in Paris with his blog’s devoted readers. Now they’re in a new book, "L’Appart."


David Lebovitz

Jonathan Gold orders the beans at Verlaine 6 MIN, 4 SEC

Photo of soft-fried beans at Verlaine by Jasmine Vo.

Jonathan Gold declares the beans at Verlaine in West Hollywood to be the best he’s ever had. Verlaine is celebrated Mexican chef Diego Hernández’s first spot in LA, and it cleared up any doubts Gold had about the virtues of Baja Med cuisine. Read Gold’s full review in the LA Times.

Photo of chef Diego Hernandez and Esteban Luis by Jasmine Vo.

Panettone for all seasons 9 MIN, 54 SEC

Photo of a panettone loaf. Photo by Roy Shvartzapel.

Chef Roy Shvartzapel is a classically trained pastry chef who has worked in some of the most prestigious kitchens around the world: elBulli, Bouchon Bakery, the list goes on. But he’s dedicated the better part of a decade to pursuing a year-round panettone kitchen.

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