WEB EXCLUSIVE: French spirits star in the mixed-drink recipes at Steve Livigni and Pablo Moix’s Pour Vous
Farmshop’s Jeff Cerciello shares an ancient secret—and a recipe for avocado hummus
A recipe to take the venerable spirit from mundane to magical
Spicy meets sweet in Ludo Lefebvre’s latest confection
Mixologist Julian Cox serves up a punch that puts a new spin on old Mexico—and he’s pouring it exclusively for LA readers.
The chef extraordinaire takes you into his Rivera kitchen to show you the tricks to top-tier tortillas.
John Rivera Sedlar’s fresh-corn tortillas are a sublime use of the quotidian grain—now he shows how you can make them at home.
What do culinary stars serve when they entertain at home? Five of the city’s best answer the question—with recipes.
One chef proves aged Italian vinegar wields the power to uniquely juxtapose flavors.
The grain once reserved for royalty gets a fresh interpretation from Chef Sang Yoon.
Son of a gun—Vinny Dotolo and Jon Shook pick the quotidian spread as their condiment of choice.
A far cry from French’s, Italy’s brilliant yellow condiment is a perfect piquant blend of sweet and sharp.
The golden influence of pumpkin-seed oil is felt far and wide.
The apricot is one of California’s most luscious fruits, and while its season may end in summer, its liqueurs can be enjoyed year-round.
When chef extraordinaire Nancy Silverton wants to kick things up in the kitchen, she has a go-to ingredient—plus, a signature recipe.
Tiki is back—5 recipes you'll remember, reimagined for a new generation.
Watch Barcelona native Lucas Paya, of Bar Centro at the Bazaar in the SLS Hotel, break down one of his best.
Get the recipe for Pablo Moix's tequila, mezcal, orange, lemon, chamomile and ginger refresher, served at Long Beach's Hotel Maya.
Watch bartender John Coltharp construct his version of the venerable classic, and jot down the recipe.
Despite this drink's name, its creator relies on intuition more than trends. Watch Kupchinsky mix gin, bitters, tarragon, cherries and vinegar into his signature libation.
Watch the pedigreed mixologist who relates "drinks to moments and experiences" commemorate the attack on the USS Maine via rye and absinthe.
Innovative drinksmithing is this assertive barman and New Orleans native's specialty. Watch him revere this classic while breaking new ground.
The Aussie native is consistently mentioned as one of the best barmen in L.A. Watch him make this rum, nutmeg and ginger-spiked Mule.
Watch what Marcos Tello, cocktail historian, founder of the Sporting Life and bartender at the Edison and Varnish, can do with only three simple ingredients.
Watch the former Providence, now downtown Doheny-based mixologist flaunt what may be the best use of absinthe ever.
Watch the former Sanderson Hotel and Bar Marmont bartender artfully combine Bulleit bourbon, agave nectar, Angostura bitters, olallieberries and passion-fruit puree.
Watch the godfather of L.A.'s cocktail renaissance craft his crown jewel of concoctions, and find out which farmers' market ingredients make it reign supreme.
Watch Rivera's Julian Cox create the mezcal-enhanced Donají, an ode to the storied Zapotec princess, and get three of his recipes.
Half of the country's top bartenders are in L.A., making it the most exciting cocktail scene in the country. Meet the mixologists and their drinks.
Made with eco-friendly care and all-natural agave plants, 4 Copas is the only USDA certified-organic tequila and the perfect base for our agave nectar-enhanced margaritas—see the recipe.
What happens when vermouth, vodka and shiso, the herb with hints of mint, basil and fennel seed, get mixed together? Japanese shiso martinis, the perfect late-summer libation.