Food

Jonathan Gold

VIEW MORE

Lunchtime Chats

Dining Out

Home Cooking

View more

Grill your greens: Fun grilled vegetable, salad and fruit recipes

Tired of the same old thing when it comes to salad or the vegetables decorating your plate? Get outdoors with some creative grilling recipes. We’ve compiled 27 fun recipes for grilled vegetables, salads and fruit, covering everything from appetizers to dessert ideas. noelle.carter@latimes.com @noellecarte...

Recipes

View More

Beer, Wine and Cocktails

View More
Why one L.A. wine expert has Georgia on his mind. The country, that is

Why one L.A. wine expert has Georgia on his mind. The country, that is

Where wine is concerned, Taylor Parsons is almost never gobsmacked. The former wine director at République, the Hancock Park restaurant, author of one of the broadest, most idiosyncratic wine programs in the city, has managed the programs in some of L.A.’s finest restaurants, from Spago to Mozza....

MORE FROM FOOD

  • Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch

    Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch

    Depending on your family’s traditions, you might spend your Easter morning hiding eggs in the shrubbery or baking hot cross buns, heading to church or watching old Judy Garland movies on Amazon. Maybe you read crime novels — this is an actual Easter tradition in Norway — until noon. But whether...

  • Artichokes are in season. We have recipes

    Artichokes are in season. We have recipes

    What’s in season: If you’ve never tackled an artichoke before, it can come across as more than a little intimidating. Artichokes are edible thistles with tough, thorny exteriors that require time and patience to prepare. But the results are worth it — there’s a reason why they’ve been prized since...

  • Culinary SOS: Laura's winter citrus salad from Lucques restaurant

    Culinary SOS: Laura's winter citrus salad from Lucques restaurant

    With the weather warming and spring in full bloom, citrus season is coming to a close. Still, you might find some of the best fruit in the market stands now. “As the season evolves and begins to end, the citrus is just sweeter and juicier,” says Mercedes Rojas, chef de cuisine at Lucques restaurant...

  • Asparagus is in season. We have recipes

    Asparagus is in season. We have recipes

    What’s in season: Another sure sign of spring: Beautiful bunches of asparagus, a member of the lily family, are showing up at market stands. The popular vegetable can generally be found through the spring months into early summer. Look for tender, thin stalks or more robust jumbo bunches, with...

  • Fava beans are in season. We have recipes

    Fava beans are in season. We have recipes

    What’s in season: Known for their buttery, almost earthy notes and vibrant green hue, favas are one of the most prized beans of spring — and one of the most high-maintenance. Fava beans need to be shucked to remove the thick-skinned pod and often require a second peeling to remove the tough outer...

  • The joy of meatloaf, that iconic comfort food

    The joy of meatloaf, that iconic comfort food

    Have you heard about the White House meatloaf? Apparently, it’s so good that President Trump has been known to order it for guests, including New Jersey Gov. Chris Christie, who dined with the president about a month ago. “This is what it’s like to be with Trump,” Christie later said on a radio...

  • Green garlic is in season. We have recipes

    Green garlic is in season. We have recipes

    What’s in season: Green garlic may look a bit like scallions or spring onions, but they’re actually an immature version of garlic bulbs, ranging in size from slender plants to thicker stalks with the bulbs just beginning to fill out. Green garlic started out as the leftover trimmings in newly planted...

  • Jonathan Gold finds a spot that takes regional Mexican cooking on an adventure

    Jonathan Gold finds a spot that takes regional Mexican cooking on an adventure

    The morning after my last meal at Maestro, Danny Godinez’s new Mexican restaurant in Old Pasadena, I pulled the leftover barbacoa out of the refrigerator to see if I could salvage enough for a taco. There were still a few scraps of lamb left, but the container seemed half-filled with a mysterious...

  • Avocados are in season. We have recipes

    Avocados are in season. We have recipes

    What’s in season: It may be hard to imagine avocados as having a season, what with international imports available year-round in supermarkets. But locally grown California avocados typically begin turning up in early spring and there are a variety of avocados available throughout a season that...

  • Culinary SOS: Cold mezze dips from Nîroj Kurdish Cuisine

    Culinary SOS: Cold mezze dips from Nîroj Kurdish Cuisine

    When you browse the menu at Nîroj Kurdish Cuisine in Agoura Hills, you’ll probably be tempted to order the cold mezze platter. It’s a colorful display of five dips served alongside a basket of warm homemade bread. “Two of the dips, the hummus and baba ghanoush, are very Middle Eastern but I would...

  • Cherimoyas are in season. We have recipes

    Cherimoyas are in season. We have recipes

    What’s in season: At first glance, the mounds of cherimoyas at the market might look like prehistoric eggs or hand grenades; the oddly shaped fruit is covered with a leathery green skin marked with large indentations. But the cherimoya, also known as a “custard apple,” is prized for its velvety...

  • Why all the fuss over bone broth? It's just a fancy name for stock

    Why all the fuss over bone broth? It's just a fancy name for stock

    Ever heard of bone broth? At least as a term, bone broth is relatively new, popularized — even hipsterized — by the rise of the Paleo diet, which focuses on the consumption of meat, fish, vegetables and fruit, or the kinds of foods that may have formed our diet during the Paleolithic era. The broth,...

  • Sugar snap peas are in season. We have recipes

    Sugar snap peas are in season. We have recipes

    What’s in season: Often referred to as just “sugar peas,” sugar snap peas are known for their sweet and bright but delicate flavor and great crunch. The peas are a cross between the English pea and the snow pea developed by a plant breeder named Calvin Lamborn in the 1970s. And, they’re a cook’s...

  • At Kismet, your culinary destiny may come in the form of rabbit kebabs

    At Kismet, your culinary destiny may come in the form of rabbit kebabs

    I once spent a week tailing the band Hanson, three teenage boys who had grown up on an island where the only pop available to them was from Time Life rock ’n’ roll anthologies, 1957-69. And the music they made reflected it — their songs were the products of people who had thought deeply about Bobby...

  • Carrots are in season. We have recipes

    Carrots are in season. We have recipes

    What’s in season: Though you can buy orange carrots at the supermarket any time of the year, winter is the best season to find the root vegetables because the cold weather makes for crisper, sweeter roots. Winter is also when you’ll find a rainbow of colors and varieties, from deep Purple Haze and...

  • Jonathan Gold reviews Kobee Factory & Syrian Kitchen in Van Nuys

    Jonathan Gold reviews Kobee Factory & Syrian Kitchen in Van Nuys

    Is it possible to become obsessed with a dish as simple as mjadara? Because mjadara, an Arab dish of bulgur wheat cooked with lentils, isn’t much to look at: a murky, slightly ominous mush, its color lingering in that zone between tan and battleship gray, with a texture usually stiff enough to...

  • Culinary SOS: Turkey chili from Panera Bread

    Culinary SOS: Turkey chili from Panera Bread

    Reader Joan Mack of Palm Desert is a big fan of the turkey chili at Panera Bread. Ground turkey is slowly simmered with a blend of black, pinto and navy beans in a rich tomato sauce flavored with garlic, peppers, cumin, chili powder and a cup of amber ale. The recipe, adapted from Panera head chef...

  • Pastry chef Dominique Ansel, creator of the Cronut, is coming to L.A.

    Pastry chef Dominique Ansel, creator of the Cronut, is coming to L.A.

    If your idea of fun is scrolling through Instagram for the latest innovations from Dominique Ansel, the supremely gifted pastry chef who is likely our generation’s Antonin Carême, or booking flights to New York, London or Tokyo to experience in person Ansel’s sugar palaces, then we have good news...

  • Stinging nettles are in season. We have recipes

    Stinging nettles are in season. We have recipes

    What’s in season: There are many reasons to be grateful for all the cold, rainy spells we’ve had this winter — including the beautiful bunches of nettles showing up at farmers market stalls. Stinging nettles love the cool, damp weather and are normally in season during the late winter months. At...

  • Lemon cornmeal muffin recipe from Willa Jean in New Orleans

    Lemon cornmeal muffin recipe from Willa Jean in New Orleans

    Lightly sweet and with a tender crumb, a batch of fresh lemon cornmeal muffins can be a powerful thing. Just ask reader Susan Slesinger of Seal Beach; she’s been thinking about the little cakes at chef John Besh’s Willa Jean Restaurant in New Orleans ever since she was in the Crescent City last...

64°