Bill Addison

December is tamale-making season in Los Angeles, the time of year when I inevitably find myself elbow-deep in a tub of masa. In my family, the tamale prodigies include my husband, who makes green chile pork tamales in the wantonly spicy northern...

Today I received an automated email canceling a dinner reservation I made two weeks ago, before Los Angeles’ dining rooms went dark. The email felt like a postcard from a parallel dimension, one where dining rooms are open and the future of L.A....

Hoppin’ John, as holiday dishes go, is synonymous with New Year’s Day: Eating black-eyed peas richly seasoned and mingled with rice purports to bring good luck. But Ray Anthony Barrett’s extravagant rendering makes a persuasive case that Hoppin’...

Nicole Rucker dollops so much whipped cream atop her Key lime pie that the white billow hovers above it like a lazy cloud. Aesthetically and otherwise, this pie stands tall among the panorama of pastries on display at her new restaurant, Fiona....

I became a fan of Genevieve Ko a few years ago when I received a copy of her 2016 baking masterwork, "Better Baking," as a holiday gift. I learned many important lessons from that book — the value of investing in a good rimmed baking sheet, for...