LOS ANGELES — Hollywood's first legal distillery is now open, serving California-minded flavors — and history — in a former mortuary. At Hollywood Distillery, the owners are sourcing grains from Southern California farmers and using Coachella Valley dates to sweeten and ferment their award-winning vodka.

"You can taste that it's not your ...Read more

A friend once said there’s no such thing as soup season — it should be enjoyed year-round. As someone who just happily ordered a cup of chicken wild rice soup on a 90-degree day, I agree.

But when the air finally does turn crisp, it reignites the desire to cook all cozy. Dutch ovens and stockpots stay front and center, and we start rotating...Read more

Cooking creates all kinds of wonderful and comforting smells, whether it's sugar cookies in the oven or a hearty stew on the stovetop. But for me in fall, there's nothing quite like the smoky-sweet scent of Hatch chiles roasting over an open flame or the grates of a hot grill.

The aroma is intoxicating, so intense as it wafts through the air ...Read more

States are rushing to inform some residents who rely on food stamps that they will soon be forced to meet work requirements or lose their food assistance.

Recent federal legislation ended exemptions to work requirements for older adults, homeless people, veterans and some rural residents, among others. A rapid timeline to put the changes into ...Read more

These healthy pumpkin-oatmeal muffins will get you in the mood for fall any time of the year. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.

Pumpkin-Oatmeal Muffins

Serves 12

Active Time: 10 minutes

Total Time: 45 minutes

3 1/2 cups old-fashioned rolled oats

1 1/2 ...Read more

True to their name, hearts of palm are the creamy white vegetable harvested from the inner core, or heart, of certain palm trees.

The folklore

Native to South and Central America, hearts of palm (as well as the nuts, bark, and leaves of the palm tree) have been used by indigenous people for thousands of years, dating back to ...Read more

As the weather cools off, I like to make this rich spinach dish to complement simple entrees. While it may be an oldy, it is still a recipe for modern times.

This is one of those recipes where using frozen spinach works beautifully. The important thing to remember is to simply defrost and dry out the spinach before sauteing for a successful ...Read more

Fall, Halloween, pumpkin — three of my favorite things. The dining room centerpiece features miniature pumpkins and colorful leaves. The kitchen is now stocked with canned pumpkin, pumpkin-shaped candy, pumpkin spice coffee creamer, and jars of pumpkin butter. I’m forever grateful to the inventors of the pumpkin latte and ...Read more

Pommes aligot is more than just a cheesy twist on mashed potatoes. This incredibly magical blend of creamy potatoes and cheese was born in the French region of Midi-Pyrénées, and it ...Read more

Don’t you hate when a recipe promises it’ll take you 30 minutes tops, but you end up needing at least 45 minutes? No one does more than my husband. It’s true that many recipes are way off on their timing, but it’s also true that my husband is meticulous with his prep (i.e. slow). He’s an excellent recipe follower and makes delicious ...Read more

When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don't cook it just right.

The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and ...Read more

What’s considered real Chinese food? Is it the nuggets of fried chicken glazed in a sweet orange sauce from a steam tray at the airport? The fried egg rolls and chow mein at your favorite takeout restaurant? My grandmother’s fried rice?

For chef Bryant Ng, it’s all of the above. And then some.

Ng and his wife Kim Luu-Ng are behind the ...Read more

The classic BLT is a source of delight, comfort and sustenance through the summer. The combination of sweet-tart tomato, crisp-rich bacon, crunchy lettuce and lush mayo defines a great sandwich with universal appeal.

The BLT was the first meal I learned to make for myself with my cousin Jack after surfing at the New Jersey shore. Sometimes in ...Read more

I first tried Rasta pasta six years ago.

My friend was hosting her birthday party, a paint-and-sip night in Brooklyn. She is Jamaican and Nigerian, so I wasn't surprised to find the creamy Jamaican dish on the menu. When I had the first bite, I knew immediately that I would be getting seconds and maybe thirds. I was enticed.

The dish is a ...Read more

These apple tarts look and taste like they came from the bakery but are so easy to whip up yourself. An ultra-flaky, buttery puff pastry crust frames tart-sweet Granny Smith apple slices, while the warm flavors from the fruit soak into the pastry. To prevent your apple tarts from becoming soggy, leave any juices from the apple slices behind in ...Read more

Frozen pizza ... is there an easier, more convenient comfort food out there?

I doubt it. But pizza often gets a bad rap from a healthy eating perspective. With loads of cheese and fatty meats, it’s not hard to understand why. That doesn’t mean, however, that pizza can’t still be part of a healthy eating plan. Taking a few extra minutes to...Read more

I just returned from Japan. Out of the many things I tasted and enjoyed was miso soup. Each meal was accompanied with this delicious dish. Every soup had its own distinctive taste — some richer and darker, some lighter. Sometimes it was served at the beginning of the meal and others toward the end of the meal. I prefer it at the beginning of a...Read more

Fried chicken is a wonderful treat. It has an ultra-crispy exterior, a moist interior, and plenty of flavor. Little wonder we also love a properly cooked chicken-fried steak — a flavorful twist on fried chicken. The same technique applies — crispy outside, moist inside — but with beef this time.

It can be a bit confusing on a menu — is ...Read more

I’m a huge fan of soups and stews — there’s just something innately comforting about them. If you grew up eating ham and bean soup in particular, then you already know how tasty it is. Just thinking about it easily conjures fond memories of simpler times. But ...Read more

Like a lot of Atlantans, I’m a transplant from the Northeast, and so the Southern ritual of serving buttered grits for breakfast was completely new to me. But it didn’t take long to convert me from my morning oatmeal or Cream of Wheat: Perfectly cooked stone-ground grits are now my top pick every time.

While I’ve perfected the homeandleisure/recipes/varietymenu/s-3885487">Read more