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'More than a slice of heaven': Mystic, Conn., is emerging as a culinary-driven destination

'More than a slice of heaven': Mystic, Conn., is emerging as a culinary-driven destination
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In a world gone digital, why do we still want cookbooks?

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.

If you love cookbooks, come see us at the L.A. Times Festival of Books

José Andrés, Nancy Silverton, Michael Twitty, Ruth Reichl, Mythical Kitchen's Josh Scherer and many more cookbook authors and food personalities will share their stories in cooking demos, signings and interviews at the L.A. Times Festival of Books April 20 and 21 at USC.

Broccoli with pumpkin seed jazz

You might never want to cook broccoli any other way again. Add the jazz a mix of seeds and spices and you've got layers and layers of flavor.

Marinated feta with spice-roasted tomatoes and grapefruit

Cherry tomatoes roasted in a spice-infused oil are combined with segments of grapefruit in an unexpectedly magical match that's fantastic with creamy, tangy marinated feta.

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