If you don’t tell them, they’ll never know it’s vegan.
Chefs and restaurateurs react to another shutdown of in-person dining amid L.A. County’s coronavirus surge. “We’re holding on for dear life,” one chef said. “There’s no aid in sight, nothing at all.”
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Once the holiday is done, the real fun eating begins.
Albert Bañuelos was slowly growing his restaurant business, and 2020 was set to be his best year yet. Then the pandemic hit.
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Many late-night food and bar businesses say the third pandemic shut-down is punishment that avoids the root cause of the coronavirus spike. Researchers say the science is sound.
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Here’s how a handful of independent farmers are handling the difficulties of the COVID-19 pandemic.
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Despite consumers stocking up on alcohol at home, the rise in retail and online sales has not been enough to offset the closure of bars and restaurants.
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Mouthwatering cranberry sauces and gravies for your Thanksgiving table.
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Said nobody ever on Thanksgiving
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Vertamae Smart-Grosvenor’s cookbook-memoir is essential food writing.
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Stir-fried green beans, cranberry membrillo and a crustless pumpkin custard: Thanksgiving classics hit “refresh” to fit this unordinary year.
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The greatest triumph of the season arrives on the day after Thanksgiving, when your protein-induced drowsiness has dissipated and the leftovers are yours to play with in the manner you desire.
Turkey bone gumbo is ideal for Thanksgiving leftovers, or for the feast itself
If you’re not a turkey fan, this one’s for you.
Memories of a meal of Thanksgiving leftovers in Mexico are a reminder to be grateful.
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Jenn Harris visits Sarah Hymanson and Sara Kramer at Kismet to learn how to make the chicken schnitzel sandwich, then she takes the chefs to try the fried chicken sandwich from the SNCC food truck in Torrance.
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Jenn Harris and Lucas Kwan Peterson visit Jollibee, KFC, Popeyes, Krispy Krunchy and Church’s Chicken to find the best fast-food fried chicken.
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Jocelyn and Justine Wong, a.k.a. the Hangry Diary sisters show us where to eat the best Taiwanese popcorn fried chicken and boba in the SGV.
Eat your way across L.A.
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Crisp on the outside, almost creamy on the inside, the savory, herbaceous, dense stuffing contrasts with the sweet, buttermilky tang and fluffiness of the waffle.
With no traditional crusts in sight, standard pie flavors are free to be better versions of themselves.
After almost a year of being at home and the same old, same old, reinvigorate your Thanksgiving table with a fresh outlook on the traditional holiday staples.
The potatoes’ spent peels make a crunchy topping when fried with sage leaves, for a silky-smooth mash.
Inspired by the iconic Zuni Cafe chicken, bread roasted in turkey drippings forms the foundation for a salad that’s better than your traditional stuffing.
A buttery brown sugar glaze completes this crisp-edged apple cake, easier and more portable than apple pie.
A press-in hot water pastry offers ease in making a pecan pie, here enriched with sweetened condensed milk and nutty malted milk powder.
The turkey’s neck and organs provide the best flavor for a simple Thanksgiving gravy.
Organized by day so you know what you can get done ahead of time.
A complete guide to dining in Los Angeles from L.A. Times Food.
During mandated dine-in closures, these restaurants are offering takeout and delivery as the coronavirus pandemic keeps Los Angeles close to home.
After months of long hours in the kitchen trying to keep his family’s Sherman Oaks restaurant Anajak Thai afloat during the pandemic, Justin Pichetrungsi decided to indulge his inner taquero.
As part of Food Bowl, The Times’ annual food festival, Jordan Kahn of Vespertine and Destroyer in Culver City melded minds with Zaiyu Hasegawa of Den restaurant in Japan to make a fried chicken sandwich. It was available only for two days in October — but it may return.
As a look around your neighborhood will show, the pandemic hasn’t made Halloween any less of a big deal in Los Angeles. As we enter the holiday season, here’s what you should know about celebrating safely.
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Turkey bones make the stock for this gumbo that uses leftover turkey meat, plus sausage and a dark roux for maximum flavor.
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After 36 years, Clay Oven Indian restaurant in Irvine is moving locations and using a ghost kitchen.
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One is sure to be just right for you.
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Plus, a new wine bar in West Hollywood and pizza and wings in Boyle Heights
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This holiday season, consider alternative fowl play for Thanksgiving.
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The evening will feature a five-course takeout dinner of comforting Midwestern-inspired food prepared by Fox
Power Rankings
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One opinion on the best (and worst) Ben & Jerry’s flavors
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One man’s opinion on the best (and worst) Trader Joe’s frozen food on the market.
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One man’s opinion on the best (and worst) instant ramens.
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It’s June, which means that we have the longest day of the year to look forward to this month.
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We have a nationwide preoccupation with heat.
