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The Rose, which has served millions of customers since its founding in 1979, will close Dec. 15. Chefs Jason Neroni, Ray Garcia and others helped make it a legendary L.A. restaurant.
Make this creamy, balanced boozy eggnog with a recipe from acclaimed cocktail bar Death & Co.
Here’s how to make Death & Co.’s fan-favorite annual eggnog, which involves Madeira, bourbon, rum and Cognac.
Los Angeles Times Food names the best cookbooks of 2024, a year of exploring the world, finding home, lots of desserts and several titles from L.A. authors.
Plus, Curtis Stone’s pie pop-up goes permanent, there’s caviar-topped carpaccio in the Valley and new burgers in Chinatown, and more.
Post & Beam chef-owner John Cleveland makes a savory duck-fat cookie, mixed with his own mincemeat, for this family holiday tradition.
“Every week, every day we’re open, we lose money”: After years of hardship, one of the city’s most charming restaurants gets ready to say goodbye — but not without a celebration first.
Black-metal-inspired taco pop-up Evil Cooks, known for its subversive dishes and genre-bending taco omakase, opens a bricks-and-mortar in El Sereno.
