Levy Restaurants, which handles concessions at Dodger Stadium and Staples Center, is taking over dining operations at DTLA’s Music Center.
Bee Burlingame is building Los Angeles’ first solar community fridge
Maybe bougie food fantasies will accompany us all the way through the destruction of life as we know it?
What will the restaurant industry look like when the COVID catastrophe ends?
The South Los Angeles Beverage Company will open a brewery, tasting room, coffee roastery and more at the Beehive in South L.A. in 2021.
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During mandated dine-in closures, these restaurants are offering takeout and delivery as the coronavirus pandemic keeps Los Angeles close to home.
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A complete guide to dining in Los Angeles from L.A. Times Food.
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“Put fork or spoon or chopsticks to food. Take it to your mouth and swallow,” one reader tells critic Patricia Escárcega.
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This weekend we’re excited to launch a new cooking newsletter to help you keep up with all the great stuff coming from our kitchen team, led by Genevieve Ko and Ben Mims.
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Celebrating during a pandemic: We will still eat apples and honey.
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Missing L.A. County Fair food? Fry up this easy funnel cake recipe and top it with Lucky Charms Just Magical Marshmallows for the most colorful rainbow cake.
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Recipes that give you joy include late-summer produce, funnel cake and a pumpkin spice cocktail. Plus, find out why baking recipes call for both unsalted butter and salt.
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Instead of eating cold, no-cook dishes when temps rise higher than ever before, embrace food that uses the heat to its advantage.
Los Angeles Times Food videos
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What happens when a restaurant can’t pay the rent? What’s happening in Los Angeles, what options the restaurants have and what the experts say.
Plus, a new chef at Long Beach’s The Attic and organic pizza in Topanga
It isn’t possible to copyright recipes. So how do you decide who gets credit for them?
In traditional kitchens, it’s long been accepted that whatever cooks create there belongs to the restaurant and its chef. Some are challenging that.
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In the first episode of “Off Menu,” Food columnist Lucas Kwan Peterson and Jazz Singsanong, longtime proprietor of the Thai Town restaurant Jitlada, head to LAX-C, a vast, warehouse-like grocery store that’s sometimes known by its informal nickname, Thai Costco.
More Coverage
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Chicken sausage, an unheralded staple of the L.A. food scene, gets its due in this latest episode of “Off Menu.” Host Lucas Kwan Peterson heads to South L.A. to sample some from two of its most well-known purveyors: Mama’s Chicken and Best Buy Meat.
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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.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
You may occasionally receive promotional content from the Los Angeles Times.
This L.A. kalbi recipe is an easy take on the classic with thin slices of beef short ribs cut across the bones, marinated in a garlicky sweet soy sauce and grilled until smoky and charred.
For the most spoon-tender pork shoulder roast, time — and a lot of patience — make all the difference.
A lot of time, and patience at the end of cooking, consistently yields the best pulled pork you can make.
Cauliflower tastes great when grilled and becomes a versatile side dish or main dish that pairs well with a range of seasonings and sauces. This guide to grilling cauliflower makes it an easy recipe.
COVID-19 prevented true summer vacation travel, but you can experience other places by cooking these dishes.
Tart passion fruit is the ideal flavor for an ice-cold sorbet to help you cool off in a heatwave.
Online schooling at home this fall during COVID-19 means preparing lunch at home for the kids. Here are tips to make it manageable.
Chewy brown sugar cookies get a maple drizzle to add a taste of fall, even if it’s hot out and we’re not actually returning to campus.
In this angel hair pasta recipe, toasted noodles cook directly in tomato sauce.
Critic Patricia Escárcega looks back on L.A.'s long, hot pandemic summer.
Three food-service businesses in Long Beach show adaptability and determination as they open their operations during the coronavirus pandemic.
This Tex-Mex restaurant is fighting for justice, one vegan taco at a time.
Meet Lauren Halsey, an artist and futurist architect feeding South L.A.
Where to find the best brisket, ribs, pulled pork and sides in and around L.A.
More stories
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Existing cracks in the restaurant system, further exacerbated by COVID-19, have left chefs looking for solutions. One restaurant group in South Carolina, City Grit, is experimenting with a nontraditional model.
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On a mission to document Salvadoran recipes, Karla Vasquez of SalviSoul has run into a major stumbling block: the U.S. cookbook publishing industry.
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Crushed Lucky Charms marshmallows become rainbow sprinkles on top of this easy homemade funnel cake.
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Plus, Dominique Ansel closes and Night + Market heads to Vegas
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Shimi Aaron bakes beautiful babkas and teaches his techniques via Zoom classes.
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As Kimberly Holman-Maiden’s family pub struggled, she set out to help other Los Angeles mom-and-pops survive.
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Thumping, weighing, cradling: What’s the best technique for picking a watermelon?
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.
