From potato tacos to a dish we can only label a “Thanksgiving abomination,” we’re going to help you free up some space in your refrigerator today.
This season especially, in the wake of a pandemic that throttled small businesses, we recommend getting off the couch, putting your phone down, and shopping local.
Ahead of Thanksgiving, Teri Appleton Villanueva of Chef Tech Cooking School in Bixby Knolls, an award-winning pastry chef, recently showed us how to make the perfect—perhaps foolproof—pie crust.
It’s not hard to make something from scratch—honestly. It takes a little bit of planning, a little bit of work, and you get the satisfaction of bringing something from you, for someone else, instead of a frantic stop at a chain grocery store.
Long Beach teens wrote (or drew and animated) up to two entries per week for five months, chronicling the panic, confusion, boredom, anger, annoyance and even a bit of fleeting joy that have been shared by just about everyone as routines were upended and uncertainty reigned.
Our first weekend of being collectively grounded brought moments of panic and a little bewilderment and petulant self-pity, not at all unlike being 15 again and banished to my room for something I was sure I didn’t do.
As head of the only standalone training ground for aspiring chefs and bakers, Chef Tech Cooking School in Bixby Knolls, she has seen her share of mishaps in the kitchen.
I left the workshop with a loaf of beautiful sourdough, a few tablespoons of hungry starter and a new understanding of how much time it takes to make really good things.
Fresh off divorce, I am free from the corporate ritual of Feb. 14. I will embrace the day without anger or regret. Join me—metaphorically, that is. I prefer to be alone. Because I can.