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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 were run out of the first bar.
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.
Chrissy Teigen has a list of Los Angeles restaurants. We have some thoughts.
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The Goan pork curry recipe from Badmaash develops deep, meaty richness from a homemade curry powder, a long marinade, and a slow simmer in a tomato-onion sauce.
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At Spoon & Pork, a new Filipino restaurant in Silver Lake, critic Patricia Escárcega considers crispy pata and pork belly adobo.
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Wine clubs and subscriptions are everywhere. Unfortunately most of them are just trying to make a profit. Here’s a handy guide on which, if any, wine clubs are right for you.
Los Angeles Times Food videos
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Eating chicken tikka pizza and masala dosas with the boys from L.A.'s Badmaash
15:36
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This L.A. sushi master creates a one-of-a-kind experience in his Hollywood hideaway | Off Menu
18:02
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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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Chefs love control, and sushi chef Mori Onodera exercises about the maximum amount of control a chef can have over food served at a restaurant.
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Lucas goes to Orange County with chef Shawn Pham for some of the best Vietnamese food you can find outside of the country itself.
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Within months of opening, Tacos 1986 ascended to the ranks of L.A.’s most popular taco spots.
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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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Power Rankings
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One man’s opinion on the best (and worst) instant ramens.
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True story: The first time I got drunk was freshman year of college.
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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.
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Look, it’s been a long two years for everyone.
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.
The Times may earn a commission if you buy any of these gifts through links on our site.
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.
Critic Bill Addison reviews Yang’s Kitchen, a modern fusion restaurant breaking new ground in Alhambra.
Critic Patricia Escárcega reviews Openaire, the stylish greenhouse restaurant overseen by Josiah Citrin at the Line Hotel in Koreatown.
Bill Addison reviews Slab Barbecue in Beverly Grove
Critic Patricia Escárcega reviews chef Rocío Camacho’s mole-centric Mexican restaurant in Paramount, la Diosa de los Moles.
Critic Bill Addison reviews vegan restaurant Nic’s on Beverly
More stories
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Marco Polo opens Nov. 15 at the new Silver Lake Pool & Inn.
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“Where are the black food writers?” asks Toni Tipton-Martin.
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Joshua Skenes, the chef behind the Angler restaurants, is launching an $800-a-person dinner series to take place at his home in the Hollywood Hills.
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Chris Bianco will open a location of Pizzeria Bianco at the Row DTLA in the former Tartine Bianco space
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The Woodland Hills grocery store will be different from Amazon’s Whole Foods stores but won’t use the high-tech Amazon Go checkout system.
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Niki and Carole Iida Nakayama of n/naka will host a two-night dinner series with Adeline Grattard from the Paris restaurant yam’Tcha.
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