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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.
Here’s the complicated history of America’s most famous Chinese dish: kung pao chicken.
Bill Addison reviews Jeong Yuk Jeom, an ambitious Korean BBQ restaurant in Koreatown whose hook is dry-aged meats.
We’ve made it to Peak Ceramics: All your friends are taking wheel-throwing classes, Brutalist planters have become status symbols, and every other upscale restaurant has commissioned its own run of handmade plates and sconces.
Abalone once were to California what lobster is to Maine. But we loved them nearly to death. Now scientists are figuring out how to save this endangered sea snail.
Los Angeles Times Food videos
Off Menu Badmaash YouTube Thumbnail On Now
Eating chicken tikka pizza and masala dosas with the boys from L.A.'s Badmaash
15:36
This L.A. sushi master creates a one-of-a-kind experience in his Hollywood hideaway | Off Menu On Now
This L.A. sushi master creates a one-of-a-kind experience in his Hollywood hideaway | Off Menu
18:02
Are these chili burgers better than the Original Tommy’s offering? On Now
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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This quick, easy pear crisp dessert recipe combines salted caramel pears with a gluten-free almond-oat topping and extra crunchy crisp bits.
These three simple homemade gifts--ginger chile simple syrup, hazelnut chocolate butter toffee, and Crispix arare--satisfy spicy, sweet, and salty cravings.
The best Sichuan recipes balance savory, sweet, sour, and spicy. These simple dishes, including wontons in chile oil, do just that and come together quickly.
Fuchsia Dunlop, author of “The Food of Sichuan,” shares her recipe for Guizhou-style kung pao chicken, which includes a homemade garlic-ginger chile paste.
Fuchsia Dunlop, author of “The Food of Sichuan,” shares the best kung pao recipe that we all love, a fast stir-fry with chicken breast, peanuts, scallions and dried chiles.
Fuchsia Dunlop, author of “The Food of Sichuan,” learned that Shandong-style kung pao chicken isn’t spicy but has walnuts and a salty-sweet sauce instead.
Palak paneer, a spiced Indian spinach dish, makes for the fastest green shakshuka recipe, which gets a subtle sweetness from sauteed onion and bell peppers.
On Dia de Muertos, or Day of the Dead, a boozy tepache helps ease the communion between heaven and earth.
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