California Live

CAVATELLI PASTA FOR ONE Katie Brooks shares fresh pasta recipe for 1 with no tools and 2 ingredients. Stream Los Angeles News for free, 24/7, wherever you are. INGREDIENTS: 1/2 cup (90g) semola rimacinata flour (fine semolina flour) 50 ml warm water HOW TO MAKE: Make a well with your flour on a clean, flat surface or in a bowl. Pour water into your well and with a fork, gently pull the inner edges of the flour into the water and mix. Do this a little at a time until it resembles a batter.

Social media sensation Sivan Kobi, the beloved creator behind “Sivan’s Kitchen,” invites California Live’s Jessica Vilchis into her home for the ultimate Latkes 101 masterclass. With help from her mom Yafa, Sivan shares the family secrets behind perfectly crisp-on-the-outside, fluffy-on-the-inside latkes that are the star of any Hanukkah table. SIVAN’S FAMILY LATKES Stream Los Angeles News for free, 24/7, wherever you are.

The giraffe habitat at the San Diego Zoo just got a new resident. A new calf was born on Nov. 30 between Mawe, its mother, and Chifu, the father. Both parents are Masai giraffes who were born at the zoo, zoo officials said. Stream Los Angeles News for free, 24/7, wherever you are. The newborn joins another calf, Lemayian, who was born in July. “These births help support the genetic diversity of Masai giraffes and ensure their global population remains strong and healthy,” zoo officials said.

California Live’s Jobeth Devera learns the secret to real fudge from chef Marisa Churchill. Forget marshmallows and condensed milk, this rich treat is made by carefully heating sugar, cream, and butter to the perfect softball stage. The result is a firm exterior and a luxuriously silky, melt-in-your-mouth center that shortcuts simply can’t match. Fantasy Fudge Yield: 25 squares or one 8” x 8” pan Stream Los Angeles News for free, 24/7, wherever you are.

The Dungeness crab is the sweet-meated foundation of San Francisco's culinary scene, driving a multi-million-dollar industry for local families and serving as the star ingredient at iconic places like Crustacean SF. Though named after a town in Washington, this local staple is strictly regulated in California: only hard-shelled male crabs at least $6.25$ inches wide can be kept by commercial fishers, a crucial rule that ensures the sustainability of the species.

These tricks are your secret weapon to winning the costume contest without any monster effort. Watch the video for more! Stream Los Angeles News for free, 24/7, wherever you are. To sculpt three-dimensional, fleshy wounds, mix oatmeal with corn syrup to create a gruesome paste that can be molded right onto the skin. For instant scabs and clotted texture, simply mix tiny bits of toilet paper directly into a fake blood mixture.

Social media sensation Sivan Kobi, known to her more than one million social media followers as ‘Sivan’s Kitchen,’ invites California Live’s Jessica Vilchis into her home kitchen to share festive recipes for Rosh Hashanah, the Jewish New Year. From a seasonal holiday salad to her one-bowl honey cake, Sivan combines tradition and modern twists to create dishes that are as beautiful as they are delicious.

A stunning dessert, this cheesecake gets its beautiful purple color from ube, a purple yam popular in Filipino cuisine. It's rich, creamy, and topped with a vibrant ube halaya and a fluffy ube whipped cream.

Two words describe these protein-packed crackers: Insanely addictive.

In the Bay Area, garlic noodles and Dungeness crab are a common pairing. The dish is often credited to Thanh Long, a Vietnamese restaurant in San Francisco that has been serving it since 1971. The original recipe from Thanh Long is a closely guarded secret. This version of the recipe is a little bit fancier.