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How third-party food delivery services are still crippling restaurants.

Typically made with celery root, the French rémoulade slaw is made here with julienned kohlrabi and apple and dressed in yogurt.

At Macheen, in residence at Milpa Grille, Jonathan Perez makes amazing tacos and breakfast burritos.

Spoon by H restaurant is closing after months of reduced business, chargebacks and refund requests during the pandemic. It’s just one of many restaurants footing the bill as diners discover new ways to dine and dash.

A Sicilian mix of pine nuts, golden raisins, saffron and sardines combines to make the perfect sauce for wedges of roasted romanesco.

Two friends came up with the idea of a 48-foot mobile trailer that’s half farmers market and half food truck. It will travel around Los Angeles and will facilitate grocery giveaways in low-income areas.

Meet Sydney Kramer, a woman with more than 20 food tattoos, and her tattoo artist.

For his first restaurant, Súp Noodle Bar, chef Viet Nguyen went back to his roots. His short rib pho was a hit. Now he runs a restaurant group.





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