| Jun 10, 2013
| 8:00 AM
The 626 Night Market kicked off its summer season Saturday at Santa Anita Park in Arcadia. Some 160 food vendors were selling skewers of beef, lamb, shrimp, squid and spiraled potatoes, while others offered curry-dusted fish balls and stinky tofu. A...
| May 20, 2013
| 7:00 AM
Why is chicken so popular? Well, it cooks pretty quickly. And depending on the what you buy, it can be both flavorful and diet-friendly. It's versatile -- you can combine it with almost any flavor combination. Perhaps best of all? It's easy. Roast a whole...
| May 21, 2013
| 12:32 PM
In 1938, Lawry’s the Prime Rib opened its original restaurant on La Cienega Boulevard on the edge of Beverly Hills. Fields of mustard grew along the street, which is now referred to as Restaurant Row, and the price of dinner — a thick-cut...
| May 8, 2013
| 4:22 PM
Cheesy Garlic Bread potato chips beat out Sriracha and Chicken and Waffles varieties to become Lay's next chip flavor.
A chip contest from Frito-Lay that drew 3.8 million submissions resulted in the three new flavors.
Karen Weber-Mendham of Land O'...
| May 16, 2013
| 8:00 AM
Sriracha, the incredibly popular Asian condiment that has gone so far beyond mainstream it's practically "everystream," earned another distinction recently when Trader Joe’s introduced its own branded version.
The red sauce with the familiar...
| Apr 29, 2013
| 5:03 PM
Monday may be the least-loved day of the week, but at least it brings some Twitter #MeatlessMonday fun. Kale and sweet potatoes are just a few of the vegetable stars that were shared during Monday morning's #Weekendeats chat on Twitter. Here are the...
| May 5, 2013
| 5:00 PM
Tacos - can we ever have enough tacos in our lives? I didn't think so. Because when the taco is right, the birds start to sing and the stars shine more brightly and you have the impression that everything is right with the world, which is a lot of...
| Apr 20, 2013
Dear SOS: In the heat of August, I stopped for lunch at Paper or Plastik Cafe. I had the most amazing cold borscht. It was light and refreshing and full-flavored and, like my bubby's, only distilled down to the essence of borscht. Is there any chance...
| Apr 14, 2013
BIRMINGHAM, Ala. — When I told friends I was planning a trip to Birmingham, the reaction was universal.
"Alabama?" one asked. "On purpose?"
I shared their skepticism, viewing the travel literature with the jaundiced eye of a longtime Angeleno...
| Oct 16, 2012
| 4:33 PM
The family of a Bumble Bee seafood worker cooked to death in an industrial oven last week wants answer as to how the accident occurred....
| Apr 24, 2012
| 4:34 PM
The new cookbook "Zuppe" comes from Mona Talbott, head of the kitchen at the American Academy in Rome and executive chef of the Rome Sustainable Food Project....