Food

More six packs of local craft beers are coming to store shelves

When it comes to buying craft beer, picking a few of the 22-ounce “bomber” bottles used to be the best way to try out new brews. But consumer demand is shifting away from the large-format bottles, and the six pack is an important tool for brewers looking to capture more of the casual beer drinker...

Jonathan Gold

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Lunchtime Chats

Dining Out

Home Cooking

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31 satisfying soup recipes

Craving a bowl of soup? Even if it doesn’t always feel like fall, particularly here in Southern California, now is the perfect time of year to start stockpiling favorite recipes. We’ve compiled 31 of our favorites — from rich stews to fillng chilled soups — perfect for any sort of weather. noelle.carter@latimes.com...

The Daily Meal

thedailymeal.com

Weezer Guitarist Brian Bell Takes an Espresso Machine on Tour

When it comes to popular American rock bands of the last two decades, few bands have accomplished as much as Weezer. With 10 full-length studio releases, Weezer has sold over 17 million albums worldwide on the strength of still-popular hits like "Say It Ain't So," "Beverly Hills," "(If You're Wondering...

Recipes

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Beer, Wine and Cocktails

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How one Northern California winemaker is coping with the catastrophic wildfires

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  • Lima beans are in season. We have recipes

    Lima beans are in season. We have recipes

    What’s in season: One of the oldest beans to come out of the New World, lima beans have a buttery, almost meaty texture with a plump, kidney-like shape. The beans, named after Lima, Peru, range from large, pale green Fordhook to vivid burgundy-and-white Christmas, and are generally in season through...

  • Pie crust 101: Tips and tricks for taking your crust to the next level

    Pie crust 101: Tips and tricks for taking your crust to the next level

    When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ornately decorated crust, golden and with the most delicate layers. And don’t get me started on my...

  • Pears are in season. We have recipes.

    Pears are in season. We have recipes.

    What’s in season: Did you know that the Bartlett is the most common pear grown in California? California, Oregon and Washington state are responsible for most of the pears grown in the U.S., with a season that extends from late summer through the end of fall. In addition to Bartletts, other varieties...

  • Pomegranates are in season. We have recipes

    Pomegranates are in season. We have recipes

    What’s in season: If you’ve ever tried to tackle a fresh pomegranate, it’s a project trying to extract the juicy red arils — the pulp-like covering around the seeds — from the leathery flesh and pulp. But the results are well worth it for the sweet-tart flavor they provide. The fruit originated...

  • Tomatillos are in season. We have recipes

    Tomatillos are in season. We have recipes

    What’s in season: Peel back their paper-like husks, and tomatillos look almost like a vibrant green tomato. A cousin of the tomato and the Cape gooseberry, tomatillos are known by a variety of names, including husk tomatoes, jam berries and Mexican green tomatoes. Underneath the outer skin, the...

  • Corn is in season. We have recipes

    Corn is in season. We have recipes

    What’s in season: A summer favorite, mounds of corn are piling up at market stands. Corn’s season typically runs from the hot summer months through early fall. Fans of white and yellow varieties are welcome to debate which is sweeter and more flavorful, though there really isn’t much of a difference...

  • Culinary SOS: Jitlada's Thai tea

    Culinary SOS: Jitlada's Thai tea

    Sarintip "Jazz" Singsanong is standing over a pot of tea, watching the water take on a burnt ocher color as the mixture gently simmers. “Careful you don’t overcook,” she says, “or the tea will be bitter.” The owner of Jitlada, the beloved Hollywood southern Thai restaurant and a mainstay on Jonathan...

  • Bell peppers are in season. We have recipes

    Bell peppers are in season. We have recipes

    What’s in season: When it comes to sheer variety of colors, bell peppers are the amazing Technicolor fruit of the produce world. The unripe fruit starts out green, but as it matures it can range through shades of red, orange, yellow, purple and even chocolate. Regardless of color, bell peppers...

  • Grapes are in season. We have recipes

    Grapes are in season. We have recipes

    What’s in season: Southern California grape season is here, typically starting during the hot months of summer and extending into early fall, with stands featuring a wide variety of the fruit, from early-maturing Black Emerald to crisp Summer Royal, plump seedless Flame and seedless Thompson grapes....

  • At Venice Beach's new pasta palace Felix, Jonathan Gold admires noodly views and Italian cooking

    At Venice Beach's new pasta palace Felix, Jonathan Gold admires noodly views and Italian cooking

    You have managed to land a reservation at Felix Trattoria. You find a parking space on the crowded north end of Abbot Kinney. You ease your way through the clot of Negroni enthusiasts at the bar, check in at the hostess stand, and are led into the airy main dining room, the longtime bistro Joe’s...

  • On an Echo Park corner, Jonathan Gold finds the neighborhood pizzeria reinvented

    On an Echo Park corner, Jonathan Gold finds the neighborhood pizzeria reinvented

    In one form or another, Pizza Buona has been holding down the corner of Sunset Boulevard and Alvarado Street since the early 1960s, a holdover from when the neighborhood still had a substantial Italian presence. There used to be a deli next door where you could buy provolone or pick up sandwiches...

  • At Hip Hot in Monterey Park, the crab is stir-fried with ungodly amounts of chiles

    At Hip Hot in Monterey Park, the crab is stir-fried with ungodly amounts of chiles

    The Dungeness crab at Hip Hot, Tiantian Qiu’s Monterey Park Sichuan seafood restaurant, is stir-fried with ungodly amounts of chiles and Sichuan peppercorn, tossed with potatoes and vegetables, and served in a gleaming heap. It has been expertly dismembered – you won’t need special tools to get...

  • Jonathan Gold says Rossoblu may make you wish you knew a Bolognese grandmother

    Jonathan Gold says Rossoblu may make you wish you knew a Bolognese grandmother

    Have you tasted the minestra nel sacco at Rossoblu, more or less a bowl of chicken soup with dumplings cooked in a cloth bag? It’s a pretty common dish in the area around Bologna, and you’ll find lots of recipes for it in Italian cooking magazines. I have talked to people who make it with linen...

  • Tomatoes are in season. We have recipes.

    Tomatoes are in season. We have recipes.

    What’s in season: Varieties of heirloom and other tomatoes are showing up at a number of markets. Though the quality of supermarket tomatoes continues to improve, it’s still hard to beat the flavor offered by local farmers at various stands, with colorful fruit in all shapes and sizes, and names...

  • Figs are in season. We have recipes

    Figs are in season. We have recipes

    What’s in season: Fig season is short, appearing for just a few weeks during the hot summer months. While there are many varieties of figs, the fruit — actually, a fig is an inverted flower — can be divided into two classes: green and black. Here in California, black figs, including smaller Mission...

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