Blueberries sweeten a one-bowl dough of easy drop biscuits that are served with a fast and simple rhubarb compote in this 30-minute recipe.
Head butcher Meagan Schneider of McCall's Meat and Fish Co. in Los Feliz breaks down the differences between three common lamb shoulder-chop cuts.
Quick-cooking lamb shoulder chops are marinated in anchovy, lemon, and chile flakes then grilled and served with minty noodles and pickled onions.
Why you should be cooking with dried limes, plus a recipe for lime-spiked chicken kebabs from Iranian cooking expert Najmieh Batmanglij.
This hangover breakfast made with spring onions and new potatoes tastes like a mash-up of home fries and breakfast tacos.
The Wing Fest chicken wing festival will take place in Los Angeles on July 29.
Ototo, a new sake bar by Courtney Kaplan and Charles Namba, will open next door to Tsubaki on Wednesday.
A new fast-casual Mexican restaurant at the Long Beach Exchange is a showcase for chef Thomas Ortega's "pocho" cuisine.
Los Angeles baker and cake designer Alana Jones-Mann discusses her wildly popular and colorful "shag rug" cakes.
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Lucky Bird at Grand Central Market will start serving fried chicken breakfast burritos.
How Christina Tosi and her Milk Bar Lab team turned its Compost cookie into a tiny pocket cake.
Los Angeles Times restaurant critics Patricia Escárcega and Bill Addison weigh the pros and cons of including star ratings in restaurant criticism.