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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
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.
Ripe peaches star in these summer fruit dessert recipes, cocktails and creative dinner dishes.
Abernethy at the Music Center will be a permanent pop-up and feature a different chef every three months
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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.
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.
These three tips for buying shrimp and additional advice for refrigerating and preparing shrimp will make shrimp recipes delicious and easy.
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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