Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.
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Betty Hallock has been addicted to umeboshi (Japanese pickled plums) since she was a finicky kid, but she never thought to make her own until we were in the middle of a pandemic-instigated lockdown.
For the last year and a half, Jessica Wang, a pastry chef-turned-pickler who worked at State Bird Provisions in San Francisco and Lasa and Madcapra in Los Angeles, has supplied a cult pickle subscription under the name Picklé Pickle Co. to a small circle of brine-minded colleagues.
Standing on a step stool because the counter’s just too high for her, Ai Fujimoto is elbow deep into mixing a bucket of mashed soybeans with grains of rice that look as if they are covered in a layer of fuzzy snow.
La grave sequía en California probablemente nos ha hecho a muchos más conscientes de nuestra huella hídrica, que es la cantidad de agua dulce que usamos, más la cantidad empleada para los bienes y servicios que consumimos todos los días.
Now that customizable bowls of poké are the next build-you-own pizza, a new poké shop seems to open every few weeks.
Name of restaurant: Ostrich Farm, after a bygone railway that traveled the nearby hills and ravines to Griffith Park.
The Coachella Valley is a magnet for those who seek luxurious accommodations in the winter months.
Jessie Litow and Rachael Sheridan are a thousand pounds of Italian almonds into their brand new business: Solstice Canyon almond butters.
Adam Perry Lang is a chef, cookbook author and award-winning barbecue expert.