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This creamy, strong soup made from fresh carrots and ginger is vegan and bright, but hearty – and also has heart. When the co -owner of Little Fish, Anna Sonenshein, and the owner of Chainsaw, Karla Subero Pittol, received a donation of £ 1,000 carrots for their efforts in the diet of first aid and…

For the past eight years, Dean and Pauline Yasharian have built a life for their family in a quiet corner of northeast Altadena. They live up in an area known as Christmas Tree Lane. Her two children attend school further down the street. And the couple owns and operates a small French restaurant called Perle…

After devastating fires, large parts of LA County were burned. Long-standing restaurants that once dominated the coast have been partially or completely destroyed, including Gladstone's, Moon shadow oath Reel Inn in Malibu as well as a growing number of Altadena restaurants. Some don't know if they can reopen. Last month, a lease agreement between the…

To minimize waste at his East Hollywood restaurant, Aric Attebery, chef and owner of Fountain Grains & Greens, likes to cook beet greens. The leaves of the root vegetable are often discarded, but when cooked they make an excellent side dish or component for a grain bowl or salad. Beet greens can often be found…

Great sparkling wine is produced all over the world, especially here in California. But it would not be an exaggeration to say that we are in the midst of a golden era for Champagne. A movement that began several decades ago when droves of small winemakers stopped selling their precious yields to the big brands…

In 2012, Dan Person came to Schramsberg Winery, Napa Valley's esteemed sparkling wine house, with a desire to learn about bubbles – not just to learn, but to be part of the overall bubble zeitgeist. “Like everyone else,” he says, “when I heard the pop of a cork, I had to turn my head and…

If you know anything about me, you know that I bake cinnamon rolls twice a year: the morning of Thanksgiving and the morning of Christmas. I grew up with the wonderful smell of warm cinnamon rolls that can only be found at the local mall or airport terminal. As an adult, I was obsessed with…

Preheat the oven to 350 degrees. Once the babka has risen, bake it for 40 to 45 minutes until deeply burned. When you tap on the surface of the bread, it should sound hollow. Remove from pan and set aside. Meanwhile, prepare the glaze: In a medium heatproof bowl set over a pot of simmering…

I love that babka means “little grandma” in Yiddish, because the sweet braided bread — with swirls of filling reminiscent of Bubbe's pleated skirt — is always as comforting as one. My grandmother didn't teach me to fill and braid this popular pastry. My passion for babka was sparked by a shopping trip in the…

When I first returned to my native California from New York City twenty years ago, I wrote a letter to the food editor of this newspaper in which I explained to her in no uncertain terms what exactly a classic Caesar salad was. The letter was about whether the leaves should be chopped or not.…