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Jonathan Gold

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Lunchtime Chats

Dining Out

The Daily Meal

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Want your Lyft driver to stop at Taco Bell? There's a new in-app option for that

Home Cooking

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Culinary SOS: Brown Sugar Kitchen's waffle recipe

The best waffles commercially available, I am prepared to state, come from Brown Sugar Kitchen, a small, fragrant breakfast diner on Mandela Parkway in West Oakland. The waffles, Tanya Holland’s cornmeal-enhanced riff on Marion Cunningham’s famous yeasted waffles, are crisp, light and so violently...

Recipes

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Beer, Wine and Cocktails

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How an important Central Coast vineyard fought off the Alamo fire

How an important Central Coast vineyard fought off the Alamo fire

Two of the current wildfire season’s biggest blazes, the Alamo and Whittier fires, have ravaged tens of thousands of acres in California’s Central Coast region, in San Luis Obispo and Santa Barbara Counties, respectively. And the Alamo fire, after a day burning out of control, turned abruptly south...

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  • 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...

  • How to grill seafood bruschetta like an Italian

    How to grill seafood bruschetta like an Italian

    When Americans think about the grill, we tend to think of steak and burgers. When Italians think about the grill — la griglia — they may think of steak too, but more often sausages or, in summer, fish and seafood. That country, after all, is a giant peninsula surrounded by seas and dotted with...

  • In a Sawtelle mini-mall, Jonathan Gold finds a restaurant that feels like a living Instagram photo

    In a Sawtelle mini-mall, Jonathan Gold finds a restaurant that feels like a living Instagram photo

    Is there a restaurant more of 2017 than Kato? Could such a thing exist? Because from the moment you find your way to the tiny place, hidden at the back of a mini-mall, it feels as if you have wandered into a living Instagram photo, where the walls are pale, the food is bright and the people in...

  • Zucchini and other summer squash are in season. We have recipes

    Zucchini and other summer squash are in season. We have recipes

    What’s in season: One of the quintessential vegetables of summer, zucchini, and other summer squash are now filling market stands. There are a number of varieties of the summer squash beyond classic green zucchini: from softball-sized, white-green Eight Ball and stout Mexican zucchini, to yellow...

  • Jonathan Gold willingly waits in line for hours at Pizzana, where Neapolitan pizza goes L.A.

    Jonathan Gold willingly waits in line for hours at Pizzana, where Neapolitan pizza goes L.A.

    Pizza, as every New Yorker is fond of telling you, is the food of the people; cheap, tasty sustenance sold by the slice. But in Los Angeles, pizza has another dimension, as anyone who has ever considered dropping six grand on a custom pizza oven can attest — in certain circles a wood-burning Italian-made...

  • Plums are in season. We have recipes

    Plums are in season. We have recipes

    What’s in season: The Santa Rosa plum, lightly fragrant and boasting a sweet-tart flavor, is often considered the gold standard when it comes to plums. Originally introduced to the public in 1906 by Luther Burbank, it’s just one of the more than 100 types of plums we can credit to the legendary...

  • Apricots are in season. We have recipes

    Apricots are in season. We have recipes

    What’s in season: Apricots and other stone fruit are a common sight at market stands this time of year, but the flavorful fruit are really starting to come into season. Apricots, including sweet, plump Helena apricots, large Robadas, cult-favorite Blenheims and fragrant Poppy apricots, as well...

  • Why you should be grilling with mayonnaise

    Why you should be grilling with mayonnaise

    You can – and should – grill almost everything using mayonnaise. Here's why, plus some tips, tricks and recipe ideas.

  • Michael's in Santa Monica still looks like 1979, but it tastes very 2017

    Michael's in Santa Monica still looks like 1979, but it tastes very 2017

    Have you been to Michael’s lately? Because the Stellas are still on the walls, the Charles Garabedian drawings are still kind of naughty, and the guys at the front bar are still drinking complicated things that involve whiskey more expensive than you can afford. It’s all very disco-era until you...

  • Okra is in season. We have recipes

    Okra is in season. We have recipes

    What’s in season: Though okra is found in a number of cuisines throughout the world — including African (from which the pods were introduced to the American South), Thai and Indian — the member of the mallow family is often a challenge to cook, even for fans, because of its rather gelatinous texture....

  • How this ninth-generation Californian got his start in organic farming

    How this ninth-generation Californian got his start in organic farming

    Amigo Bob Cantisano has farmed in California since the mid-1970s — an array that includes tree fruits and nuts, berries, vegetables and olives, plus flowers and nursery stock. The 65-year-old farmer is on hiatus from working the land as he fights cancer, but he’s still tending his most important...

  • Peaches and nectarines are in season. We have recipes

    Peaches and nectarines are in season. We have recipes

    What’s in season: Peaches and nectarines are among the highlights of the summer stone fruits, and there’s not much distinguishing the two aside from the outer texture of the fruit — fuzzy versus smooth — as the two are so closely related. Though tasted side by side, the fruits have subtle differences...

  • British chef Fergus Henderson talks about nose-to-tail cooking, plus a recipe for deviled kidneys

    British chef Fergus Henderson talks about nose-to-tail cooking, plus a recipe for deviled kidneys

    Chef Fergus Henderson visits the Los Angeles Times Test Kitchen to talk about nose-to-tail cooking

  • New potatoes are in season. We have recipes

    New potatoes are in season. We have recipes

    What’s in season: New potatoes, those spuds that are freshly dug and sold before curing, are in season, with colorful varieties available from a number of farmers. Unlike thick-skinned, cured potatoes, new potatoes are known for a papery-thin skin that rubs off easily, and their flavor is more...

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