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Lucas Kwan Peterson and Jazz Singsanong from Thai Town’s famous Thai food restaurant Jitlada head to LAX-C, a giant grocery store/warehouse full of all the food you can’t find at Ralphs or Vons.
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An exploration into the rich and complex flavors of Los Angeles.
Off Menu is a new food show from the L.A. Times. Because food is relatable — everyone loves it and has an opinion about what’s good.
Jon Shook and Vinny Dotolo plan a third Jon & Vinny’s in the former Yee’s Chinese Food restaurant at Buckler and West Slauson. They’re aware of gentrification concerns.
Critic Bill Addison reviews vegan restaurant Nic’s on Beverly
Gjusta and Gjelina chef Travis Lett is in the process of dissolving his partnership with co-founder Fran Camaj.
Born in South Korea, Christian Morales was raised by a Mexican abuela in East L.A. At his Mexican restaurant in Seoul, he’s re-creating the flavors of the home he can’t return to since being deported 17 years ago.
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Jazz Singsanong of Jitlada restaurant gives us her recipe for nam prik goong, a funky, salty dipping sauce for raw vegetables made with shrimp and shrimp paste.
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Critic Patricia Escarcega reviews the newest location of Brodard, an influential Vietnamese restaurant and bakery in Fountain Valley.
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Here’s a recipe for an excellent mocktail from the Old Man bar at Hatchet Hall in Culver City.
Los Angeles Times Food videos
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Anaheim baker crushes it with bouza, a Middle Eastern ice cream
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'The Farewell' director Lulu Wang's SGV food crawl hot takes
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Making the perfect Impossible burger at home
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How Milk Bar develops new cakes
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Michelin-starred n/naka chefs make onigiri, Japanese comfort food
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Born in South Korea, Christian Morales was raised by a Mexican abuela in East L.A. At his Mexican restaurant in Seoul, he’s re-creating the flavors of the home he can’t return to since being deported 17 years ago.
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California’s severe drought has probably made a lot of us more aware of our water footprint, which is the amount of fresh water we use plus the amount used for the goods and services we consume every day.
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Food festivals are more popular than ever, but they come at a high cost for the restaurants and chefs they’re supposed to promote.
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Pumpkin spice bread crumbs add crunch to pumpkin breakfast loaves made with homemade roasted pumpkin.
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Critic Bill Addison reviews vegan restaurant Nic’s on Beverly
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Power Rankings
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We have a nationwide preoccupation with heat.
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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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True story: The first time I got drunk was freshman year of college.
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The month is called “March” for a reason: because it’s a slog.
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Look, it’s been a long two years for everyone.
Pork shoulder and pineapple adobo roast is the best version of this timeless flavor pairing.
This smoky eggplant dip from Jean-Georges Vongerichten has a bright pop of flavor from fresh ginger and sweet-and-sour spiced tomato chutney.
World-famous chef Jean-Georges Vongerichten is now serving vegan tasting menus. He shows us how to cook his smoky eggplant dip with tomato chutney.
Fresh shelling beans take best to a slow-braise, without any advanced planning.
From their new Israeli cookbook “Shuk,” chef Einat Admony and Janna Gur share their stuffed beet recipe, which is perfect for breaking fast on Yom Kippur or celebrating Sukkot.
Chocolate chunk cookies get even more delicious in this easy recipe with the addition of walnuts, oats, and, if you’d like, a sprinkle of flaky salt.
Last year, pan slammed chocolate chip cookies reigned supreme. This year, everyone will want to make these hearty, craggy chocolate chunk oatmeal cookies with walnuts.
Laotian fish curry, spiced with fresh and dried chiles and curry powder, is a simple, elegant dish that gets its richness from coconut milk.
Fresh passion fruit pulp replaces lemon juice in a vibrant, tropical spin on lemon poppy seed muffins, still made with the classic, pleasantly bitter seeds.
At Los Originales Tacos Arabes de Puebla in Boyle Heights, restaurant critic Patricia Escárcega considers the breadth of L.A.'s taco culture.
Critic Bill Addison reviews Spoon by H, a Beverly Boulevard cafe made famous by David Chang for its Korean soups and fried rice.
Critic Patricia Escárcega reviews Colapasta, a new casual pasta restaurant in downtown Santa Monica.
Jeremy Fox’s Birdie G’s in Santa Monica is reviewed by Times critic Bill Addison
Critic Patricia Escarcega reviews chef Beeline Krouch’s Lakewood taqueria, Chinitos Tacos.
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Theme parks are taking advantage of the #foodporn trend by selling outrageous Halloween dishes.
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A new restaurant inspired by the show “Breaking Bad,” plus more Los Angeles restaurant openings and closings.
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New York’s award-winning Death & Co. bar will open a location in Downtown L.A. in November. Here’s what you need to know.
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Brooks Headley is bringing his popular New York City vegetarian burger joint Superiority Burger to Los Angeles.
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Chuck Jones co-founded Jones Coffee Roasters, which built of five generations of organic sustainable coffee growing to operate a small chain of coffee shops and sell beans to others, including Starbucks and Whole Foods.
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Filmmaker Ali Greer and teacher/chef Eric Tomassini are juggling full-time careers while living their dream of running the Avenue 33 Farm, an urban farm carved into the steep acre behind their Lincoln Heights home, just minutes from downtown L.A.
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