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New Zealand Sauvignon Blanc widens its scope

New Zealand Sauvignon Blanc widens its scope

Marlborough Sauvignon Blanc is like no other wine on Earth. If you’ve had so much as a sip of this New Zealand white, then you already know this. Pungent, herbaceous, redolent of grass and gooseberries, of Key lime and passion fruit and torn tomato leaves, renowned, if that’s the word, for its...

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

    Farmers market report: Swiss chard is in season. We have recipes

    What’s in season:  A member of the beet family, chard is known for its long, frilly leaves and thick, celery-like stalks. And chard itself — it’s not necessarily “Swiss” — suffers from a confusion of names. According to Los Angeles-based food historian Clifford Wright, the word “chard” is a corruption...

  • 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 Wednesday for a live chat with him. You can ask your question via Twitter using #AskJGold,...

  • Farmers market report: Mandarin oranges are in season. We have recipes

    Farmers market report: Mandarin oranges are in season. We have recipes

    What’s in season: Known for their loose, easy-peeling skins, mandarin oranges are one of the sweeter offerings of winter, and the fruit is generally in season from late fall through early spring. Tangerines were one of the first varieties of mandarins imported to the United States, arriving from...

  • Our 15 favorite recipes of 2016

    Our 15 favorite recipes of 2016

    Great recipes are kind of like instruction manuals for alchemy, showing us how to transform ordinary, often banal, taken-for-granted ingredients into extraordinary dishes. A few vegetables and a little fire can translate into a dish we make over and over.  The marriage of a chicken, some fruit...

  • A French chef makes a plate of vegetables into a work of art

    A French chef makes a plate of vegetables into a work of art

    We live in a time of outrageously beautiful food, when our Instagram feeds routinely show the latest garden on a plate from kitchens in Copenhagen or Mugaritz, when lunch at the corner restaurant can mean the chef’s market haul translated into a Caravaggio still life. Even so, the dish of seasonal...

  • 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...

  • 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,...

  • A farm-to-holiday-table dinner at Windrose Farm in Paso Robles

    A farm-to-holiday-table dinner at Windrose Farm in Paso Robles

    To get to Windrose Farm, travel a winding road through San Luis Obispo County, down a long lane buttressed by oak trees, a field dotted with sheep, and you’ll find an arrangement of farm buildings and a broad one-story house behind the tallest oak tree of them all. Foothills rise in the back of...

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

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

    What’s in season: Generally in season from the winter months well into spring, broccoli gets its name from the Italian word for “cabbage sprout,” and it is related to Brussels sprouts, cauliflower and other members of the cabbage family. Where standard broccoli is known for its thick, tree-like...

  • Patagonia wants to save the world through beer and buffalo jerky

    Patagonia wants to save the world through beer and buffalo jerky

    Beer and buffalo jerky may not be the first tools that come to mind for confronting the environmental crisis. But when you consider that agriculture — from the way we manage soil to the cultivation of livestock — is a major source of carbon emissions and a leading cause of biodiversity degradation,...

  • Bludso's BBQ in Compton closes, to reopen in a new location

    Bludso's BBQ in Compton closes, to reopen in a new location

    If you love Texas barbecue, you’ve likely beaten a worn path to Kevin Bludso’s homey storefront in Compton, where he’s been making some of the best in Los Angeles since 2008. L.A. may finally be in the midst of a relative barbecue renaissance, but good barbecue is nothing new to the part of town...

  • Creative pie crust borders

    Creative pie crust borders

    Los Angeles Times Test Kitchen director Noelle Carter shows how to make your pie crust borders stand out.

  • How to make the most of your Thanksgiving leftovers

    How to make the most of your Thanksgiving leftovers

    I hate the word leftovers. One word and already you’re not expecting much, especially when the leavings are from Thanksgiving, the biggest food day of the year.  I reached out on social media for a better word and got a deluge of alternatives.  Rechauffees, meaning the unattractive “reheateds,”...

  • A beginner's guide to cooking a Thanksgiving turkey

    A beginner's guide to cooking a Thanksgiving turkey

    If you’ve never cooked a Thanksgiving turkey, the whole process can be, well, more than a little intimidating. Even those of us who cook for a living feel the pressure when it comes to this holiday meal. You’ve got the bird — and it’s big — and one shot to get it right. This is performance anxiety,...

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