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Subscriber exclusive: Times Food critics Bill Addison and Patricia Escárcega compiled a list of 101 places to eat in L.A. Their top picks include familiar names and brand-new entrants.
Our first annual collection of 12 L.A.-inspired holiday cookies.
In this episode of “Off Menu,” Lucas Kwan Peterson heads to the Chinese food mecca the San Gabriel Valley, and chats with historian David Chan and Kato’s Jon Yao.
Bill Addison reviews the haute French cooking at Dave Beran’s Pasjoli in Santa Monica
Mayonnaise is the secret to moist roasted salmon and gets savory flavors here from mustard and miso too. This fast and easy recipe is perfect for parties.
A tangy, savory, sweet miso vinaigrette comes together quickly and lightly coats pretrimmed French beans in this easy side dish recipe.
Store-bought peppermint bark adds a pretty and delicious chocolatey layer of deliciousness over these fudgy brownies.
Los Angeles Times Food videos
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Exploring L.A.'s vibrant Koreatown with comedian Margaret Cho and Eater's Matthew Kang | Off Menu
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Building community through food in skid row, the epicenter of L.A.'s homelessness crisis | Off Menu
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The best Armenian restaurant in L.A. is this tiny family-run kebab joint in Glendale | Off Menu
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Are these chili burgers better than the Original Tommy's offering?
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Braum's: The Best Burger Californians Never Heard Of
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Pomegranate seeds add brilliant color and a tangy pop to avocado smashed with jalapeño and cilantro. This is the perfect easy party dip for chips.
A whole beef tenderloin is the most impressive party centerpiece. Here, it’s cooked over fire and served with grilled persimmons tossed with buttery kimchi.
Fresh ingredients from Costco make for an easy and elegant from-scratch party menu that you can prepare in just a few hours.
Crackly sweet walnuts coated with honey and sesame seeds are the best easy appetizer recipe. They’re simply mixed, then baked, and can be made ahead.
This shopping list and meal planner make it possible and easy to cook seven from-scratch dishes in one afternoon.
Turn Buddha’s hand citrus into a glistening, sweet marmalade flecked with deep-red pomegranate seeds.
Essential-for-the-holiday peppermint gets paired with fragrant, bitter lime zest, which balances the candy’s cloying flavor in these crispy, crackly slice-and-bake cookies crowned with red sparkling sugar.
These pillowy-soft cookies have loads of grapefruit zest and juice to help highlight the pet-nat orange wine in the dough and glaze.
Rosewater and olive oil infuse dates in these flaky rugelach and the vibrant pink icing that glazes them gets a liberal sprinkling of sea salt and pink sprinkles.
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