Food

Jonathan Gold considers his favorite dishes from Food Bowl 2017

I’m not sure what you’ve been doing this month. I’ve been spending most of my evenings at the first edition of Food Bowl, The Times’ month of food events that’s been a welter of special dinners, film screenings, art displays, farmers market events, visiting chefs from some of the best restaurants...

Jonathan Gold

VIEW MORE

Lunchtime Chats

Dining Out

The Daily Meal

thedailymeal.com
Dog Owner Finds Hot Dogs Filled With Metal Shards in Her Yard

Home Cooking

View more

Savory to sweet: 17 recipes to celebrate Ramadan

We’ve combed through our recipe database to come up with 17 of our favorite Ramadan dishes. With simple snacks, hearty main courses and sweet treats, these recipes span the month of Ramadan and its various holidays, reflecting a variety of culinary influences. noelle.carter@latimes.com Twitter:...

Recipes

View More

Beer, Wine and Cocktails

View More
How to age beer, and why you should probably try it

How to age beer, and why you should probably try it

When it comes to the bold and vivid flavors of craft beer, the rule is fresher is better. The ravages of time are not kind to most craft beer styles, especially the popular hoppy brews, and you want to experience a beer the way the brewer intended. There are, of course, exceptions to the rule,...

MORE FROM FOOD

  • At Mas', Jonathan Gold finds hearty, spicy food just like your Chinese Islamic mother used to make

    At Mas', Jonathan Gold finds hearty, spicy food just like your Chinese Islamic mother used to make

    Have you stopped by Mas’ Chinese Islamic Restaurant? Because it’s kind of wild on a Sunday afternoon, a world of head scarves and bright dresses, skinny suits and skullcaps, and children dumbstruck at the massive piles of sizzling black-pepper beef. The green-onion flatbreads — every table has...

  • Leeks are in season. We have recipes

    Leeks are in season. We have recipes

    What’s in season: At first glance, leeks probably look a bit like green onions on steroids, with bunches of two or three bundled together with a rubber band or a twine bow. A member of the allium family, leeks are closely related to onions, garlic, shallots and, yes, green onions. Leeks are prized...

  • It's a panda dumpling. How can you not? Jonathan Gold couldn't resist either

    It's a panda dumpling. How can you not? Jonathan Gold couldn't resist either

    If you spend much time looking at food on Instagram, you have probably seen a few images of the world’s cutest dumpling lately: a disembodied panda head drifting in a bowl, glistening and serene. The panda’s button nose and fuzzy-looking ears are painted on the dumpling skin with bits of black...

  • 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...

  • Jonathan Gold tastes transcendent Mexican seafood tostadas at Holbox, a sister stand to Chichen Itza

    Jonathan Gold tastes transcendent Mexican seafood tostadas at Holbox, a sister stand to Chichen Itza

    Holbox’s Gilberto Cetina will demonstrate how to buy and butcher fresh fish at the restaurant May 18 as part of the Los Angeles Times Food Bowl. For a full schedule of the month-long festival’s events, click here. Below is The Times restaurant critic’s reviews of the Yucatán-style restaurant. Are...

  • Beyond brown rice: How to make rice bowls out of specialty rice

    Beyond brown rice: How to make rice bowls out of specialty rice

    There was a time when whole-grain rice meant one thing: brown rice, long grain or short. Eventually, brown basmati hit the market, but those choices pale in comparison to what we can find on supermarket shelves and online today. Now we can cook with an array of specialty whole-grain rice that comes...

  • This L.A. bakery has been celebrating Grilled Cheese Month for 16 years

    This L.A. bakery has been celebrating Grilled Cheese Month for 16 years

    “Am I cheesy enough?” Annie Miler asks as she comes out from behind the bakery counter. She adjusts the cheese bandanna covering her hair, straightens her lab coat and pulls up her goggles. Suddenly, she whips out an extendable pointer. “I am a grilled cheese chemist,” says the chef and owner of...

  • 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...

  • Tired of traditional Passover food? Try making profiteroles

    Tired of traditional Passover food? Try making profiteroles

    When I was in high school in a suburb of Washington, D.C., my friend Debbie Weisz gave me a recipe for Passover rolls that she’d written on a three-by-five card. My mother and I were intrigued by the idea of rolls for Passover, and so we made them together. These rolls became part of our family’s...

  • Joan Nathan talks immigrant food and a recipe for matzo brei chilaquiles from her new cookbook, 'King Solomon's Table'

    Joan Nathan talks immigrant food and a recipe for matzo brei chilaquiles from her new cookbook, 'King Solomon's Table'

    Cookbook author and journalist Joan Nathan needed all the experience she's accumulated throughout her career tracing foods of the Jewish diaspora to take on her latest project. With a mix of deep historical research combined with personal anecdotes of her many friends, relatives and colleagues...

  • 9 L.A. diners, coffee shops and restaurants that have great meatloaf sandwiches

    9 L.A. diners, coffee shops and restaurants that have great meatloaf sandwiches

    When you’re craving comfort food, sometimes the only thing that will satisfy is a truly great meatloaf sandwich. Maybe you want your sandwich layered with lettuce and tomato, slathered with a condiment or two — or even submerged under a blanket of gravy, just because. A great meatloaf sandwich...

  • Strawberries are in season. We have recipes

    Strawberries are in season. We have recipes

    What’s in season: Stroll among the stalls of your local farmers market right now, and you’ll probably catch the sweet fragrance of strawberries before you see them — something you’re not likely to do at the supermarket. Sample the berries, and you’ll find there’s no comparison; the delicate market...

65°