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Still cookbook crazy in a digital world, plus the Koreatown bakery where fans wait up to two hours for cake, a new croissant contender, and why a vegan restaurant will start serving meat in this week's Tasting Notes.
Critic Bill Addison pinpoints three izakayas he loves in the L.A. region, plus guides to Coachella and the food-centric events at the L.A. Times Festival of Books.
There's a certain reverse snobbery that some travelers may feel when they first arrive in Nice.
There's a certain reverse snobbery that some travelers may feel when they first arrive in Nice.
Rosa Jackson, the Nice-based author and cooking teacher, uses apricot jam and Parmesan cheese in her version of the Niçoise sweet Swiss chard pie.