Daily Dish

Daily Dish The inside scoop on food in Los Angeles
Where to get tacos and more great Mexican food from Jonathan Gold's 101

Of the many terrific places to eat on Jonathan Gold's 101 Best Restaurants, where can you go for a great taco or a bowl of fideo, maybe pescado zarandeado or aguachile, Sonora-style cooking or a Paloma cocktail? Here are the 11 Mexican restaurants on this year’s 101.

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'The Monster's Cookbook' has everything you'll need to throw a killer Halloween party

Conveniently in time for Halloween, the Hoxton Street Monster Supplies shop — this is an actual shop in London — has come out with “The Monster’s Cookbook,” with 70 “everyday recipes for the living, dead and undead.” Yes, this is as cute as you’d think it would be.

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Warm up with a bowl of potato green chile soup

Tender potatoes are puréed with heavy cream to form the base for this rich and filling soup, with roasted diced chiles folded in for a little heat. The recipe comes from La Casa Sena in Santa Fe, N.M., and the flavor only improves with time.


Total time: 1 hour, 20 minutes | Serves 10 to 12

Note: Adapted from La Casa Sena in Santa Fe, N.M.

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Holiday Cookie Bake-Off: Enter our 6th competition now

Have you submitted your favorite recipe yet? Entries are now open for our sixth Los Angeles Times Holiday Cookie Bake-Off. Now is the time to put your best up against the rest.

Curious about some of our past finalists? Check out these white chocolate peppermint ganache-filled macarons from 2014 finalist Alison Young. She writes: "I made pumpkin macarons for a Halloween treat.

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Six reasons to start drinking smoked beers

From oak to fruit woods, the flavor of smoke can add complexity and character to bacon, barbecue and even beer. Before the industrial revolution changed how beer’s raw ingredients were processed, almost all beer was subtly smoky. Malted barley was dried over wood fires and inadvertently flavored by the smoke. The sweet and woody essence wasn’t a defining flavor of those old brews, but it was unavoidable.

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Live discussion: It's lunchtime with Jonathan Gold