Cardoons, bitter relative of artichokes, are poached until tender, marinated in an orange vinaigrette, and studded with olives and slivers of orange zest.
L.A. chefs Kuniko Yagi of Pikunico, Keith Corbin of Alta Adams, and Jason Mattick of Broken Spanish share their favorite fresh spring recipes for asparagus.
Cooking columnist Ben Mims makes a low-stress weeknight dinner by braising chicken thighs in a homemade salsa verde made with fresh spring onions instead of tomatillos.
This one-bowl gluten-free peanut butter cookie recipe is fast and easy to make. They're delicious on their own or as ice cream sandwiches or PB&J treats.
Chef Dave Beran figured out how to make the perfect burnt Basque cheesecake with only five ingredients. You'll be amazed at how something so simple can taste so complex.
Where to get birthday cakes layered with frosting, and sometimes confetti, in and around L.A.
Akkad in Glendale serves a wealth of Iraqi food, including a beloved breakfast pastry, stuffed vegetables and spiced meat stews.
Carl's Jr. plans to serve a double cheeseburger with two charbroiled beef patties, pickled jalapeños, pepper jack cheese, Crisscut fries and Santa Fe Sauce infused with hemp-based CBD oil.
Dinner meal kits are all the rage. Now businesses are expanding into a new market: Lunchtime meal kits. If you're following a keto, Whole30, paleo or vegan diet, it could make lunch grab-and-go easy. (For a price, of course.)
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A guide to the best food options at Coachella 2019.
Hollywood institution Musso & Frank, which turns 100 this year, stirs more than 50,000 martinis every year.
At seven-seat Hayato in downtown L.A., Brandon Hayato Go serves extraordinary multicourse meals inspired by Japan's kaiseki traditions.