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'Flood fighting is in our DNA': To live by the Feather River is to know its power and danger

Food

At 71Above, the view of L.A. is even prettier than the food

This review, I’m guessing, is going to start with a parsnip, a fat, late-winter example of the pale root vegetable that Vartan Abgaryan has cooked, glazed with duck fat, and buried under a heap of flowers at his restaurant 71Above. What looks like powdered sugar is crumbly powdered duck fat, made...

Jonathan Gold

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Lunchtime Chats

Dining Out

Home Cooking

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Put some seafood into your soup pot

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables, and richer, more refined and more labor-intensive affairs like seafood bisques or French soupe de poissons and its Southern French counterpart, bouillabaisse....

Recipes

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Beer, Wine and Cocktails

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A behind-the-scenes look at Dry River Brewing in Boyle Heights

A behind-the-scenes look at Dry River Brewing in Boyle Heights

On an afternoon in February, Naga Reshi, the brewmaster at Dry River Brewing Co. in Boyle Heights, pilots a forklift laden with 250 gallons of his next batch of beer down the street to his brewery. Most brewers work in their own brewhouse — they simply need to hook up a hose and pump liquid from...

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  • 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...

  • Ready for the Super Bowl? Score big with these 20 recipes

    Ready for the Super Bowl? Score big with these 20 recipes

    Super wings, grilled shrimp cocktail, double-chocolate brownies, stuffed peppers, beer nuts and more. The Super Bowl is this Sunday — do you have a game plan ready to feed your hungry fans? Beyond the big screen TV and a cooler stocked with ice cold drinks, this is one party that’s all about the...

  • Radishes are in season. We have recipes

    Radishes are in season. We have recipes

    What’s in season: The edible roots of the mustard family, radishes get their name from the Latin radix, which means “root.” Though you can pretty much always find classic red radishes at the supermarket, the vegetables are normally in season from late winter through spring. Spring’s peppery sidekick:...

  • Blood oranges are in season. We have recipes

    Blood oranges are in season. We have recipes

    What’s in season: Known for their crimson interiors and sweet-tart flavor, blood oranges are another cold weather-loving member of the citrus family, generally available during the late winter months. Varieties include the deep red Moro, known for its intense flavor and aroma, and sweet Tarocco....

  • Farmers market report: Meyer lemons are in season. We have recipes

    Farmers market report: Meyer lemons are in season. We have recipes

    What’s in season: Beyond the soft, smooth skin and bright, floral aroma, Meyer lemons are perhaps best known for their sweet flavor, a sharp difference from the jolt of acidity common in other lemon varieties. Generally in season from the late winter months through early spring, the plump, dark...

  • Farmers market report: Cauliflower is in season. We have recipes

    Farmers market report: Cauliflower is in season. We have recipes

    What’s in season: A member of the cabbage family and a close relative of broccoli, cauliflower gets its name from the Latin caulis (“stalk”) and floris (“flower”). While you can typically find white cauliflower all year in supermarkets, the vegetable is generally in season from the winter months...

  • Jonathan Gold's 10 best dishes of 2016

    Jonathan Gold's 10 best dishes of 2016

    2016, by all accounts, was a year from which we will not soon recover; a year when the social-media obsessives among us were reduced to peeking at Twitter feeds between their fingers. But the food wasn’t bad – the year saw the rise of Filipino cooking, a wave of woman chefs and the resurgence of...

  • The sweet results of this year's Los Angeles Times Holiday Cookie Bake-Off

    The sweet results of this year's Los Angeles Times Holiday Cookie Bake-Off

    For those of us who love to bake, the holidays can be an especially sweet time of year. This is the season we stock up on festive cookies and family favorites to set out at parties and share with those closest to us. But beyond the colorful icing and sugar rush, these homemade creations are about...

  • Daube, the classic Provençal stew, is old-school comfort food

    Daube, the classic Provençal stew, is old-school comfort food

    There are many comforting stews in this world, but my favorite, the one I go back to over and over again, is the Provençal wine and meat stew called daube. Daube (pronounced “dobe”), is earthier and more robust than its refined northern cousin, boeuf bourguignon. It is also more vegetal, with lots...

  • Live discussion: It's lunchtime with Jonathan Gold

    Live discussion: It's lunchtime with Jonathan Gold

    Have a craving for Caribbean food? Need a recommendation for sushi? Want to know where to find the best tacos in the city? Need more dining questions answered? Jonathan Gold is your man. Come back here at noon today for a live chat with him. You can ask your question via Twitter using #AskJGold,...

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