Holidays

Lobster rolls, puzzles, tableware, seed cannons, non-alcoholic wine, velvet mushrooms, barrettes, hand cream, books, and more!

from Good Food

Austin-based chef Jesse Griffiths is on the hunt for wild turkey.

from Good Food

Thanksgiving is right around the corner. If you’re not sure about your culinary skills, or are just too exhausted, we’ve got your turkey day options.

Don’t want to cook on Thanksgiving? Go for these takeout, dine-in options

Thanksgiving is right around the corner. If you’re not sure about your culinary skills, or are just too exhausted, we’ve got your turkey day options.

from Press Play with Madeleine Brand

Whether you want to be just a little scared or pushed to the limit, LA has hundreds of different types of haunted houses. Vice Cooler, creator of Haunts of LA, is your guide.

Want to visit a custom-made haunted house? LA has hundreds

Whether you want to be just a little scared or pushed to the limit, LA has hundreds of different types of haunted houses. Vice Cooler, creator of Haunts of LA, is your guide.

from KCRW Features

For Kim-Joy, one of The Great British Bake Off's most memorable contestants, baking isn't just about flavor or cuteness — it's also about mental health.

How baking helps Kim-Joy reduce stress, unlock creativity, and stay sane

For Kim-Joy, one of The Great British Bake Off's most memorable contestants, baking isn't just about flavor or cuteness — it's also about mental health.

from Good Food

Tzimmes is the Yiddish word for making a big fuss. It’s also a stew of sweet root vegetables and dried fruit, often served for Rosh Hashanah.

It’s a tzimmes! When making a fuss is a good thing

Tzimmes is the Yiddish word for making a big fuss. It’s also a stew of sweet root vegetables and dried fruit, often served for Rosh Hashanah.

from Press Play with Madeleine Brand

Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina.

Archiving South Carolina's Jewish food history

Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina.

from Good Food

From nopales and horchata to matzoh balls and Manischewitz, Ilan Stavans and Margaret Boyle merge Mexican and Jewish foods.

Manischewitz paletas and brisket tacos liven up Rosh Hashanah

From nopales and horchata to matzoh balls and Manischewitz, Ilan Stavans and Margaret Boyle merge Mexican and Jewish foods.

from Good Food

Alyse Whitney dives into summer with riffs on crowd-pleasing dips that are perfect for communal dunking.

In queso emergency, break into Alyse Whitney's dip cookbook

Alyse Whitney dives into summer with riffs on crowd-pleasing dips that are perfect for communal dunking.

from Good Food

Hwachae is a quenching drink that includes fruit (often watermelon), sugar, and ice. Some mixes include a tart-sweet fizzy soda or milk.

Korean fruit punch is the shareable bowl you want for July 4

Hwachae is a quenching drink that includes fruit (often watermelon), sugar, and ice. Some mixes include a tart-sweet fizzy soda or milk.

from Press Play with Madeleine Brand

The Leimert Park Juneteenth Festival was abruptly canceled, but there’s still plenty of events across the city to celebrate the holiday.

Juneteenth in LA: Here’s where to celebrate

The Leimert Park Juneteenth Festival was abruptly canceled, but there’s still plenty of events across the city to celebrate the holiday.

from KCRW Features

Alyse Whitney’s new cookbook is exuberant, fun, and filled with recipes for all kinds of dips — classics, five-minute ideas, plus light and healthy fare.

Fill your Memorial Day with ‘Big Dip Energy’ — bring the chips!

Alyse Whitney’s new cookbook is exuberant, fun, and filled with recipes for all kinds of dips — classics, five-minute ideas, plus light and healthy fare.

from Press Play with Madeleine Brand

Olga Massov and Sanaë Lemoine have tons of recipes devoted to the limitless possibilities of the sheet pan.

An all sheet pan Thanksgiving inspired a new cookbook

Olga Massov and Sanaë Lemoine have tons of recipes devoted to the limitless possibilities of the sheet pan.

from Good Food

From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table.

A Passover table loaded with dishes from around the world

From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table.

from Good Food

Charoset is a melange of dried and/or fresh fruits plus nuts — all chopped or ground to a paste. It’s typically prepared for seders or Passover ritual dinners.

Charoset: Endlessly customizable way to express Jewish identity

Charoset is a melange of dried and/or fresh fruits plus nuts — all chopped or ground to a paste. It’s typically prepared for seders or Passover ritual dinners.

from Press Play with Madeleine Brand

Sous chef Kamran Gill discusses the challenges he faces while fasting during the holy month of Ramadan.

How a Muslim chef observes the Ramadan fast while cooking for others

Sous chef Kamran Gill discusses the challenges he faces while fasting during the holy month of Ramadan.

from Good Food

Red velvet cake tends to come up during Valentine’s Day. Beyond all the food coloring, the pastry’s biggest characteristic is its slightly tart flavor.

Red velvet cake: What’s all the fuss?

Red velvet cake tends to come up during Valentine’s Day. Beyond all the food coloring, the pastry’s biggest characteristic is its slightly tart flavor.

from Press Play with Madeleine Brand

As younger generations take over legacy businesses, they’re promoting heart-shaped food on Instagram to keep profits up.

Heart-shaped food keeps LA legacy businesses on trend

As younger generations take over legacy businesses, they’re promoting heart-shaped food on Instagram to keep profits up.

from KCRW Features

Peter McGraw, a 53-year-old singleton and author of “Solo,” talks about the benefits of being uncoupled, especially on Valentine’s Day.

‘Solo’ and loving it: Singlehood means more space, energy, money

Peter McGraw, a 53-year-old singleton and author of “Solo,” talks about the benefits of being uncoupled, especially on Valentine’s Day.

from Press Play with Madeleine Brand

Cathy Asapahu shops for berries for a dessert tasting at Ayara Thai.

Market Report: Cathy Asapahu creates a dessert tasting to celebrate the Lunar New Year

Cathy Asapahu shops for berries for a dessert tasting at Ayara Thai.

from Good Food