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Broken Spanish’s horchata cocktail, El Cumbunchero, mixes rich coconut-and-rice horchata with homemade canela bitters and vanilla simple syrup for a frothy, refreshing tipple.
Whether traditional or not, fragrant rice from Morelos, Mexico, makes a deeply flavorful horchata
Tenerelli Orchards in Littlerock brings outstanding peaches to the best L.A. farmers markets. The secret to getting mulberries and their other highly seasonal prized fruit? Email the farmers first.
This version of mapo tofu from famed Chinese chef Yu Bo combines fiery, numbing spice with creamy avocado — yes, avocado.
The slimy okra pod works wonders in creating a sour-sweet condiment with tomatoes, onions, and raisins in this Southern refrigerator staple.
Restaurant critic Bill Addison details his recent trip to Beirut and asks for Lebanese restaurant recommendations in Los Angeles, in this week’s Tasting Notes newsletter.
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Ripe peaches star in these summer fruit dessert recipes, cocktails and creative dinner dishes.
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The food at Élephante, a year into its existence, is surprisingly good for a restaurant that, like so many beachside restaurants, could rely solely on its setting to fill the seats.
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Rice from Morelos, Mexico, is fragrant and floral, perfect for flavoring the classic agua fresca
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This version of mapo tofu from famed Chinese chef Yu Bo combines fiery, numbing spice with creamy avocado — yes, avocado.
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Increases in food costs, rents and minimum wages make it harder than ever to run a restaurant in Los Angeles
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Middle Eastern foods expert Anissa Helou and restaurant critic Bill Addison devour Tehrangeles and more to name their favorite Persian restaurants in SoCal.
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Restaurant critic Bill Addison details his recent trip to Beirut and asks for Lebanese restaurant recommendations in Los Angeles, in this week’s Tasting Notes newsletter.
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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.
The fattiness of coconut adds a luxurious creaminess to the classic agua fresca
Using basic ingredients, Gilberto Cetina’s horchata sticks to tradition.
Guelaguetza’s top-selling item is its rice-based agua fresca, crowned with chopped melon, pecans and a spike of hot pink prickly pear syrup.
Horchata, the rice milk drink flavored with cinnamon, is supposed to be made with water, but many shops add dairy to the mix.
All-Clad’s three-piece stainless steel strainer set makes easy work of straining rice water for silky smooth horchata.
Spicy, sweet and sour mangonada bars are the summertime treat you never knew you needed.
Fragrant, ripe melons are blended into a granita with rosewater, then served over more melons with pistachios and edible flowers.
In this master class, chef Gabriela Cámara of soon-to-open L.A. restaurant Onda shows the secrets behind shrimp aguachile with cucumber and pickled onion.
This fast and simple shrimp aguachile recipe comes from chef Gabriela Cámara and includes pickled red onion and salted cucumber for crunch.
In this week’s Tasting Notes newsletter, critic Bill Addison talks with Iranian American food writers Andy Baraghani and Naz Deravian about Persian cooking at home and in restaurants.
Ellie’s has become a point of pride for Long Beach. But should the rest of Los Angeles brave the city’s notoriously bad traffic and parking for a visit?
Ceviche Project in Silver Lake isn’t a summer blockbuster of a restaurant. It’s an indie charmer, urbane and light enough for an hour or two of sparkling diversion.
Restaurant critic Bill Addison pinpoints seven recent reviews, from a carnitas food truck to a tiny Japanese wonder, that illustrate the city’s amazing dining culture.
Birria de res Zacatecas-style has a long presence in Southern California but gets served at few restaurants.
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California wineries were expanding into China’s big wine market. Trump’s trade war is destroying their plans.
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Abernethy at the Music Center will be a permanent pop-up and feature a different chef every three months
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At Casa Diaz in Mira Loma, Guadalajara specialties like tacos ahogados shineMore Coverage
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From doing yoga with beer in hand to imbibing after a hike, the latest round of happy hour fitness raises the bar on working out.
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Nobi Kusuhara, an edomae sushi master who founded Sushi Sasabune in West Los Angeles, died Aug. 4 at Ronald Reagan UCLA Medical Center.
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After Pete Buttigieg endorsed the combination of salsa and ranch dressing, we made a mukbang video where we dipped (almost) everything in it.
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