The team behind Italian restaurant Union just opened a sibling concept, U Street Pizza, which puts a California spin on New York-style pies.
At Open Market, sandwiches are named for the city’s streets, the coffee is roasted in Granada Hills, the snack mix arrives via Koreatown and Torrance, and the bread comes from Echo Park.
Mayor Eric Garcetti is proposing millions of dollars in restaurant aid and new programs to help street vendors and other struggling chefs and restaurateurs to avert fees, red tape and other logistical hurdles in the wake of COVID-19.
Whether you use fresh or prepared, artichokes shine in everything from soup to sandwiches, tarts and braises.
Food plays a starring role in ‘City of Ghosts,’ an animated series that does a deep dive into the multicultural history of Los Angeles.
Los Angeles Times Food videos
On Now
The Szechuan hot chicken sando at Daybird in Silver Lake | What We're Into
5:59
On Now
All of the deep fried tacos dorados at Los Dorados LA | What We're Into
4:49
On Now
The sobaquera from El Ruso in Boyle Heights | What We're Into
5:01
On Now
The hulking rib bone pho at Sup Noodle Bar | What We're Into
5:50
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
-
Bill Addison names his favorite cakes and pies from pastry chefs who find their audience through Instagram.
-
Torn and toasted, flatbreads form the foundation of many traditional Middle Eastern dishes.
Freed from the tedious, anxiety-riddled prep work of turning and cooking artichokes, canned versions allow you to make delicious appetizers quickly and easily.
Like fried Italian artichokes you’d serve with cocktails, these are much easier and involve only a quick stint in a hot oven.
Inspired by the classic Roman dish, artichokes are mixed with fresh herbs then baked in clusters on puff pastry until golden brown and crisp.
Chopped artichokes, herbs and mayo combine in these simple tea sandwiches best served cold from the fridge.
Grilled and marinated artichokes make quick work of this simple dip, enriched with tahini, cumin and lemon juice.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.
-
Twenty budget-friendly restaurants from The Times’ 101 list.
-
From Nashville hot chicken sandwiches that are worth the wait on your delivery app to groundbreaking Filipino fare, these restaurants are just a few of the best the neighborhood has to offer.
-
Los Angeles is blessed with an array of exemplary Mexican food. These 21 restaurants are proof.
-
These four restaurants from The Times’ 101 list are some of our critics’ favorites in the O.C.
-
From rich pastas to mesquite-grilled steak, downtown Los Angeles remains one of the most dynamic dining neighborhoods in the city.
-
These are six of our critics’ favorite Korean restaurants from The Times’ 101 list.
-
Vince and Vicki Bernard of Bernard Ranches are facing unprecedented hardships during the pandemic and have been forced to make sacrifices to keep their farm alive.
More stories
-
Chef Enrique Olvera will be talking with L.A. Times arts and urban design columnist Carolina A. Miranda at the next L.A. Times Dinner Series event.
-
Stoney Slice’s mind-altering, palate-pleasing pies combine imported flour, local mozzarella and cannabis-infused olive oil.
-
Animal chefs Jon Shook and Vinny Dotolo are working on the food lineup at SoFi Stadium in Inglewood.
-
Food insecurity continues to dominate the lives of millions of Americans, and hyperlocal apps and online groups are popping up to help fill some of the gaps.
-
Saving scraps to make broth allows you to coax the maximum amount of flavor from your vegetables.
-
The problem of food waste has some solutions. Start by being smart about shopping and storing.
-
Though Pollo Campero has dozens of outlets in the U.S., travelers returning from Central American bring loads of its fried chicken — a literal taste of home.
-
The former Southern California man who bilked wine collectors out of millions by selling cheaper, rebottled booze has been sent back to Indonesia.
-
Chef Brian Bornemann’s Italian-seafood pop-up Crudo e Nudo has opened a bricks-and-mortar raw bar, fish market, coffee bar and wine shop in Santa Monica.
-
Recipes for before and after the fast
-
This week’s obsession: Mei Lin’s new Sichuan hot chicken restaurant in Silver Lake.
-
Now that California is loosening pandemic restrictions, you may be reconsidering your options as more bars are reopening or preparing to reopen.
Power Rankings
-
One opinion on the best (and worst) Ben & Jerry’s flavors
-
One man’s opinion on the best (and worst) Trader Joe’s frozen food on the market.
-
One man’s opinion on the best (and worst) instant ramens.
-
It’s June, which means that we have the longest day of the year to look forward to this month.
-
We have a nationwide preoccupation with heat.
