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The Saturday Cook: Rhubarb meets blueberries in this easy brunch recipe

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.

What’s a lamb chop, anyway? McCall’s head butcher breaks it down

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.

The better lamb chop

Quick-cooking lamb shoulder chops are marinated in anchovy, lemon, and chile flakes then grilled and served with minty noodles and pickled onions.

Off the shelf: The essential Persian cooking staple you probably don’t have

Why you should be cooking with dried limes, plus a recipe for lime-spiked chicken kebabs from Iranian cooking expert Najmieh Batmanglij.

The Saturday Cook: This potato taco recipe is the perfect hangover cure

This hangover breakfast made with spring onions and new potatoes tastes like a mash-up of home fries and breakfast tacos.

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A food festival devoted to chicken wings is coming to L.A. this July

The Wing Fest chicken wing festival will take place in Los Angeles on July 29.

Ototo, the new sake bar from the Tsubaki team, opens in Echo Park

Ototo, a new sake bar by Courtney Kaplan and Charles Namba, will open next door to Tsubaki on Wednesday.

Review: In Long Beach, Amorcito spotlights Mexican American ‘pocho’ cuisine

A new fast-casual Mexican restaurant at the Long Beach Exchange is a showcase for chef Thomas Ortega's "pocho" cuisine.

The story behind those colorful shag-rug cakes all over Instagram

Los Angeles baker and cake designer Alana Jones-Mann discusses her wildly popular and colorful "shag rug" cakes.

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The Saturday Cook: Rhubarb meets blueberries in this easy brunch recipe

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.

Lucky Bird is launching a fried chicken breakfast burrito at Grand Central Market

Lucky Bird at Grand Central Market will start serving fried chicken breakfast burritos.

Milk Bar and the magical making of a brand-new itty bitty cake

How Christina Tosi and her Milk Bar Lab team turned its Compost cookie into a tiny pocket cake.

Should restaurant reviews have star ratings? Our critics face off

Los Angeles Times restaurant critics Patricia Escárcega and Bill Addison weigh the pros and cons of including star ratings in restaurant criticism.

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