Bill Addison reviews the excellent, austere omakase at Shin Sushi in Encino, a sushi bar experience stripped to its essence.
Critic Patricia Escárcega reviews Máquina Taco, a north Pasadena taquería with 20 tacos (and counting) on the menu.
Lucas meets with comedian Margaret Cho and Eater’s L.A. editor Matthew Kang to explore some of the city’s best Korean food, ranging from kimchi pancakes to spicy Korean chicken wings.
Susan Feniger laughs heartily after she rushes into a banquet room at the Gateway Hotel on a recent morning, her hands full of bags of salsa macha.
Pinky’s in Los Feliz is making an excellent cocktail with butter-fat-washed Scotch. Here’s the recipe.
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.
Critic Bill Addison reviews Somni at the SLS Beverly Hills.
This drink at Hotel Figueroa is the cocktail equivalent of the movie “Love, Actually,” and you need this recipe at your next holiday party.
Los Angeles Times Food videos
Exploring L.A.'s vibrant Koreatown with comedian Margaret Cho and Eater's Matthew Kang | Off Menu
Building community through food in skid row, the epicenter of L.A.'s homelessness crisis | Off Menu
The best Armenian restaurant in L.A. is this tiny family-run kebab joint in Glendale | Off Menu
Are these chili burgers better than the Original Tommy's offering?
Braum's: The Best Burger Californians Never Heard Of
On skid row, the epicenter of L.A.'s homelessness crisis, several organizations are working to ensure residents have healthy, dignified food choices.
Lucas visits the Martirosyan family and their restaurant, Mini Kabob, a three-table grilled meat specialty place in Glendale, home of much of L.A.'s Armenian community.
Food columnist Lucas Kwan Peterson goes to Artesia with Arjun and Nakul Mahendro and their father, Pawan, to try some of the best Indian food in the city. The Mahendros own a modern Indian restaurant, Badmaash, with two locations in Los Angeles.
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.
Za’atar, the dried herb spice mix used in savory Middle Eastern cooking, shines in these lightly-sweetened, crumbly wedding cookies, coated in snowy powdered sugar.
Funky maca root powder lends its malted milk-like flavor to these chewy rich chocolate crinkle cookies, coated in pale purple powdered sugar.
Turmeric lattes made with oat milk meet old-fashioned oatmeal creme pies in these tender, spiced cookies sandwiched with oat milk-enriched buttercream frosting.
Every ingredient you need to make all 12 of our cookies for the holidays.
Cooking columnist Ben Mims’ favorite equipment to make baking cookies for the holidays the most fun it can be.
These spritz cookies are spiked with rum, cloves and lots of freshly grated nutmeg for that quintessential eggnog flavor.
Mogu Mogu is a new Sawtelle restaurant that specializes in the brothless ramen called mazemen.
Bricia Lopez of Guelaguetza talks about writing her book “Oaxaca: Home Cooking From the Heart of Mexico.”
Bill Addison reviews All Time in Los Feliz, a restaurant serving comfort foods for breakfast, lunch and dinner.
This Mexican restaurant in Boyle Heights celebrates the Pre-Columbian triad of corn, squash and beans.
Bill Addison reviews Jeong Yuk Jeom, an ambitious Korean BBQ restaurant in Koreatown whose hook is dry-aged meats.