Counter Intelligence: Ración is Basque country

San Sebastian's old town may be the most food-intensive neighborhood in the world, with street after street of pintxos bars and...

What's shaking in the cocktail scene? Shrubs.

Shrubs — they're not just for hiding in!

The California Cook: Two cookies that go well with fruit

Strolling the Santa Monica Saturday farmers market the other day, thinking about dinner. Five pounds of that thumb-thick jumbo asparagus...

Critic's Choice: Where to go for duck in L.A.

I admit, I love my duck. Young and broke and in Paris, I used to save up for the prix fixe menu at a little bistro in the 6th...

Video: Pie and tart ideas from the L.A. Times Test Kitchen

How about dessert? We've got you covered with these pie and tart ideas from the L.A. Times Test Kitchen!

Wine of the Week: 2010 Villa San-Juliette 'Fat Monk' Pinot Noir

I don't know anything about the Fat Monk depicted on a bottom corner of the label hoisting a wine glass, halo hovering over his head. But...

Counter Intelligence: Roy Choi's Sunny Spot goes to the Caribbean

Do you remember those plexiglass dollhouses that museum shops sold for a while — brightly colored things that looked like the Brady...

A little Jack White with your burger?

Is a hyper-curated playlist the new house-made charcuterie? Whether a restaurant's playing Lady Gaga or Langhorne Slim says as much about...

Wine of the Week: 2007 Rainoldi Valtellina Superiore 'Inferno Riserva'

This is an elegant expression of Nebbiolo (here called Chiavennasca) from one ofItaly'ssmallest appellations in the mountains near the Swiss...

Counter Intelligence: Umamicatessen in downtown L.A.

Everyone knows that Langer's serves the best pastrami sandwich in town. Guidebooks say so. National magazines say so. The subway disgorges...

California Cook: The return of the butcher

The butcher is back.

Spain's flavorful seafood soups

— At the village market, my friend Pepa buys a couple of small white fish, a handful of clams, a few shrimp. I ask what she's...

Video: Cookie ideas from the L.A. Times Test Kitchen

Looking for a little something sweet? We've got you covered with these cookie ideas from the L.A. Times Test Kitchen!

Wine of the Week: 2010 Calera Viognier 'Mt. Harlan'

Calera is best known for its compelling Pinot Noirs, but the limestone soils of the Gavilan Mountains east of Monterey Bay work their...

Photos: 50 Mother's Day recipes

You know what Mom really wants this Mother's Day? Probably sleep. And breakfast in bed. And maybe a trinket or two. Here are 50...

Scones' wedge issue: Homemade beats pre-made

Scones are one of the basic pleasures in life. Like biscuits with a touch of added sweetness, the best scones are delicate and light yet...

Video: Cake, brownie and bar ideas from the L.A. Times Test Kitchen

We've got your sweet tooth covered with these dessert ideas from the L.A. Times Test Kitchen!

Chinese fermented black beans a versatile staple

Wrinkly Chinese fermented black beans look as though they have just emerged from an archaeological site. Indeed, the salty, pungent little...

The latest trend among chefs: Food tattoos

Michael Voltaggio has no idea how many tattoos he has. The question makes him laugh. The wise-cracking 33-year-old chef is pretty well...

Passing the baton in Oregon's Willamette Valley

In 1966, Eyrie Vineyards founder David Lett planted Pinot Noir vines in Oregon's Willamette Valley, hoping he'd found a place that shared...

The Los Angeles riots: Inspiration behind a culinary upheaval

It is the first morning of May 1992, and the air outside my Koreatown apartment is acrid with lingering smoke. I gingerly wander through the...

Video: Brunch ideas from the LA Times Test Kitchen

Planning a leisurely brunch this weekend or in the near future? We have 12 make-ahead ideas to get you started!

Review: BierBeisl, a modern Austrian for Southern California

"Grammel schmalz," says our waiter, setting down a small bowl of pristine whipped white pork fat sprinkled with bits of pork...

Counter Intelligence: Bombs away at Wang Xing Ji

Have you ever been frightened by a dumpling? Truly, genuinely scared? Because the juicy crab and pork buns at Wang Xing Ji — smoking-...

Bertha Haffner-Ginger, godmother of the Mexican food craze

Long before Rick Bayless, the Too Hot Tamales and even Diana Kennedy, there was another teacher and cookbook writer who introduced authentic...

Strawberry and fresh berry ideas from the L.A. Times Test Kitchen

Whether baked into a dish or freshly garnishing your favorite dessert, we have 6 ideas for your fresh strawberries and berries!

Counter Intelligence: At Rocio's in Sun Valley, moles reign

The first thing you may notice about Rocio's Mole de los Dioses, an immodestly named restaurant not far from the Burbank airport, is the...

Master Class: Tom Colicchio on salt-roasting

Master Class: Tom Colicchio explains how to make Sea Bass with olive oil...

The taste-maker behind Joan's on Third

The crowd is shoulder to shoulder on a recent Friday at Joan's on Third. Power couples buy their toddlers "babyccinos" (steamed milk in...

Counter Intelligence: A marijuana-infused meal? Well ...

When Nguyen Tran emailed to tell me about an extravaganza he was setting up at an acquaintance's house, a special herb dinner in which...

Restaurant review: Aw shucks, it's pure bliss at L&E Oyster Bar

I'm crazy for oysters, always have been. At Hog Island Oysters near Bodega Bay, I've been known to down three or four dozen at a time, all...

Cooking hard-boiled eggs, the right way

Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's...

Use up those extra Easter eggs

The Easter Bunny has come and gone, the egg hunt is over and the kids have overdosed on chocolate and jelly beans. You're cleaning up the...

Celebrate Easter with a spring-fresh menu

Easter celebrates renewal. Consider a menu that symbolizes the same and highlights the season's freshest ingredients.

Southeast Asian sweets add variety to life

Fresh mango glistening the brilliant orange of a late-summer sun, glutinous rice balls glowing a radiant pandan green, tender taro cakes...

Counter Intelligence: 800 Degrees in Westwood

Pininfarina designs Ferraris. Pininfarina designs Maseratis. But on a sleepy Wednesday afternoon in Westwood, the Pininfarina design that is...

Kneidelach and zehug on the Passover table

When I married into a Yemenite family in Israel more than 40 years ago, it raised some eyebrows. Since my family was of Polish and Russian...

Passover recipes: Pleasures of ritual cooking

Here's a photo gallery look at some favorite Passover recipes, as well as a few surprises.

Critic's Choice: Three great starts to any day

These days, small luxuries are what count. A leisurely bath. A note from the library saying that novel you reserved months ago is now...

Soup ideas from the LA Times Test Kitchen

While we're still waiting for the weather to warm up, check out 8 rich and hearty soup ideas from the LA Times Test Kitchen.