The secret sauce is very necessary.
An illustrated recipe for "chili-spiked chocolate ice cream (with a slight side of ennui)."
The Varnish bartender gives us his recipe for The Morning Medicine, a sort of michelada using green jalapeno hot sauce and spiced salt.
Plus: Panera's pay-what-you-want scheme appears to be working; and craft distilleries are opening at an astonishing rate, all in our morning news roundup.
Our favorite L.A. bartenders share the recipes behind their most colorful spring cocktail creations.
The French Laundry chef kicks off the L.A. 'Times' new "Master Class" series by showing readers how to brine salmon.
"I wanted this to be delicious and still kick you in the teeth as a good party cocktail should."
A recipe for recreating the Redondo Beach modern Mexican's entry into the world of savory cocktails.
One of their top recommendations is a flourless chocolate cake. Nothing to see here, folks.
Once the subject of the Food Chain, you can now try this at home.
The acclaimed Copenhagen chef explains how to put those evergreen branches to use in the kitchen.
Food & Wine shows you how to make Mark Wahlberg's favorite food.
It has a citrus-goat-cheese frosting and no chocolate. Sad.
Check out the queso and guac recipes from Back Bay's new Lolita.
SHADE Foundation's Bubbles & Bites happens on December 8.
We've got the recipe for pastry chef Nancy Olson's edible ornaments.
Tasting Table adapts the recipe for a regular grill.
Cecilia Fabulich's recipe for the Mexican-southeast Asian dish that took the prize.
See several more recipes for using up that leftover bird.