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Ricardo De Aratanha
Become a baker with recipes for blueberry biscuits, muffins and pieLA Times- Nix the oven? A skinny fridge? Tips on designing a tiny kitchen in your ADULA Times
- Here’s what earthquake magnitudes mean—and why an 8 can be so much scarier than a 6LA Times
- Meet the man who has tasted everything on the Cheesecake Factory’s ridiculously long menuLA Times
- Restaurant workers wanted to unionize at this L.A. hotel. Now the restaurants are closingLA Times
- Newsom’s cool in the face of California’s budget problemLA Times
- We’re all too stressed! Here are 16 self-care gifts for chilling outLA Times
- TGuide to Sedona, Arizonatheweek.com
- Does California have what it takes to adapt to sea level rise? New book offers hopeLA Times
- He captures the essence of the day’s catch using the ancient art of ‘gyotaku’LA Times
- They’re the hottest restaurants in a changing Glassell Park. So what do neighbors think of the food?LA Times
- How to make chilaquiles for breakfast, lunch or dinner, in Vallarta and Oaxaca styleLA Times
- Tiny hideaway inspired by Neutra has terrarium vibes and a rooftop deckLA Times
- A little-known home by Neutra, steeped in Hollywood history, goes from gutted to glamLA Times
- They added an ADU that’s ‘not too big’ and ‘not too small’ to their L.A. fixer-upperLA Times
- Recipes for soups and stews on cool spring nightsLA Times
- At Dunsmoor, a bowl of pork and chile stew with fluffy tortillas has a story to tellLA Times
- Got a WGA union card? These bars and restaurants want to give you a discount during the strikeLA Times
- Dry-aged sushi? One of L.A.’s best fishmongers says ‘fresh is boring’LA Times
- Environmentalists sue California over reduced solar incentivesLA Times
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