Good Food

Bookstore owner Celia Sack shares her list of notable cookbooks of 2023 — perfect for gift-giving. Yewande Komolafe connects the dots of her Nigerian past, visiting Lagos and returning with a new cookbook. Cooking through grief, food writer Bee Wilson keeps recipes simple and finds joy in the process. Artist and curator Suzanne Joskow collects cookbooks written by everyday people. At the farmer's market, Chef Jeremy Fox of Birdie G's shops in preparation for his Hanukkah(ish) collaboration dinner series.

In High on the Hog's second season, producers Fabienne Toback and Karis Jagger continue to explore how Black hands in the pot influence what America eats. Screenwriters Seth Reiss and Will Tracy tackle issues of class, consumerism, and privilege in The Menu. With nearly 40% of the food bought in the US getting tossed, Tamar Adler finds delicious destinies for leftovers. Sisters Margaret and Irene Li crack the code for using wilted, nearly expired, and only-needed-a-tablespoon ingredients. The pandemic and an impulse to curb food waste led Balo Orozco to create Sunset Cultures, an artisanal kombucha and preserves company.

Molecular biologist turned cookbook author Nik Sharma joins Evan Kleiman to talk turkey and all the trimmings. Hetty Lui McKinnon has led a life surrounded by vegetables and shares a riff on a potato gratin. Fahara Zamorano promises nobody will be upset if you open a bottle of champagne but she has thoughts on other wines to pair with your Thanksgiving feast. After spatchcocking, butter brining, and breaking down her bird, recipe developer and author Sohla El-Waylly has found the turkey she plans to make for the rest of her life. Chef Mei Lin recalls how her family incorporated their Chinese heritage into holiday meals. At the farmers market, chef Zach Jarrett does anything but loaf around for his ingenious take on stuffing. Nik Sharma puts his science background to use to tackle your pie problems. Finally, let your leftovers become tomorrow's mise en place. And if you need recipe inspiration, here you go! 91 vegetarian and vegan Thanksgiving recipes 75 Thanksgiving side dish recipes 45 of our best Thanksgi

Melinda Burns reports on the water wars in Cuyama, where small farmers are boycotting carrot behemoths Grimmway Farms and Bolthouse Farms. At the farmers market, Karen Beverlin explains why carrots taste sweeter in cooler temps. Brothers Mario and Sal Marino look back on 40 years of Marino Ristorante, where John and Yoko brushed elbows with the likes of John Wayne. Ella Quittner settles the debate over the best way to cook pasta. LA Times restaurant critic Bill Addison heads to Artesia for Rajasthani food.

Journalist Laura Tillman phoned Máximo Bistrot, a restaurant riding the wave of Mexico City's popularity as a fine dining destination, in hopes of interviewing its chef, Eduardo "Lalo" García Guzmán. Tillman had covered immigration for the past 10 years and she was interested in speaking with dishwashers, cooks, waiters, and purveyors working in high-end restaurants, where economic inequalities are pronounced. It was 2016, and as the US presidential election made pawns of Mexican immigrants, the chef was eager to share his story.  Tillman spent the next five years speaking with García, his family, and those who worked with him, following his journey from the fields as a young migrant farm worker to the kitchens of the American South then back to Mexico, where along with his wife, he has built a restaurant group that employs hundreds of people. Tillman tells his story in the book The Migrant Chef: The Life and Times of Lalo García — but ultimately, this is Lalo's journey. It's a singular epic, complete with a