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2018’s best cookbooks and restaurant openings
BooksHoliday gift buying is in full swing, and so we’re looking back on a year of stellar cookbooks with Celia Sack of Omnivore Books.
Nik Sharma’s date and tamarind loaf
Food and DrinkAlready bored by holiday fruitcake? In his first cookbook “Season,” writer Nik Sharma draws upon his unique journey from India to the U.S.
Native American chef on crafting an alternative Thanksgiving
Food and DrinkChef Sean Sherman, a member of the Oglala Lakota Sioux tribe, explains how we got the false story of “Indians and pilgrims.”
Food on Film
Food and DrinkGrab a snack for this chat with David Gelb, creator of Chef’s Table and director of Jiro Dreams of Sushi.
Could agave become Santa Barbara’s next major crop?
Central CoastIn many ways, growing agave in Santa Barbara makes a lot of sense.
“Cooking with Scraps,” LA Times’ new critics, and Bestia’s origins
Food and DrinkWe’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month.
Despite crackdown in China, Uighurs continue halal food traditions abroad
Food and DrinkThe Chinese government is bent on changing what’s being served on the traditional Uighur table.
How women changed what you eat (and how you eat it)
Food and DrinkWomen developed the coffee filter, the donut, mass-produced champagne, and modern Mexican food. A new book looks at these historic accomplishments.
British baked goods meet Californian ingredients at the Santa Barbara Night Market
Central CoastSanta Barbara pastry chef Sandra Adu Zelli will debut her new bakery business, Gipsy Hill Bakery at the Santa Barbara Night Market, a holiday pop-up inside the old Macy’s building…