Early spring is an ideal time to visit Tomales Bay in West Marin
A friendly debate about grilled oysters had broken out among customers waiting in line to order at the Marshall Store, one of the handful of…
Food icons Alice Waters and Jeremiah Tower make peace
Champagne helps mend old wounds between food icons, L.A.’s own Willy Wonka, Andrea Crawford’s Fillmore bakery, the essential restaurant workers you rarely notice, a redo…
Lone-chef restaurants and why we love them
The joy of solo-chef restaurants. Plus, a burger diner that honors Nipsey Hussle’s legacy, three new food guides to bagels, pickles and halal restaurants. Also,…
Would you like your martini shaken, stirred … or thrown?
I had never heard of a thrown martini until last July, when Brian Prugalidad suggested it as an alternative to the dry martini I was…
Is this the best duck in Thai Town?
Duck in Thai Town, boozy raw-milk lattes in the Inland Empire, goat tacos worth a detour, a new pop-up bakery in Torrance, immersive entertainment dining,…
From Hong Kong to L.A., claypot rice’s snap, crackle and pop
The beauty of claypot rice, the comfort of chicken pot pie, Panda Inn’s orange chicken redo, a Grocery Goblin’s art discoveries, pie from a cake…
House of Mandi brings the flavors of Yemeni cuisine to Westwood
Walking through the glass doors of House of Mandi in Westwood, my eyes went straight to the fabric patterns I remembered from the restaurant’s original…
Guacamole controversies and ‘peagate’s’ 10-year anniversary
Remembering “peagate” and other guacamole controversies. Also, Bill Addison’s new favorite soup dumplings, Super Bowl chili and wings, cheese for lovers, and the supermarket treats…
Remembering Pableaux Johnson, New Orleans’ maestro of the Red Beans Road Show
Search “Pableaux Johnson red beans” online and you’ll find several recipes for his version of the New Orleans staple, each a little different.All of them…
David Lynch, Bob’s Big Boy and L.A.’s disappearing coffee shops
Milkshakes and tuna melts, plus notes from the recovery, chef’s wish lists, SoCal’s James Beard nominations and Lunar New Year eating. I’m Laurie Ochoa, general…
Creativity and $400 menus amid record restaurant closures
L.A. is fully in the era of the $400 tasting menu. Plus, a golden era for Champagne, a good bowl of pho, Feast of the…
The favorite stories written by the Food team in 2024
Plenty of nicknames knock around the Internet to describe the blurry stretch of time between Christmas (Chrismukkah this year!) and New Year’s Day. “Feral Week”…
A taste of 1789 Japan
A meal out of history, babka love, Christmas Caesar, Kismet’s cheesy pickle-and-greens dip, ranking the best and worst chicken tenders, a Somni sneak peek, why…
Why Destroyer is still crushing it at breakfast and lunch
“This is so 2017 of me,” I texted my journalist friend Meghan McCarron earlier this week, “but I’m spontaneously going to Destroyer today. Any chance…
Here are the 101 best restaurants in Los Angeles for 2024, ranked
Our annual mega-project is live!Since 2013, The Times has published a yearly guide to the 101 best restaurants in Los Angeles, though in the six…
Inside the Italian food warehouse every cook should know
Beatrice Ughi’s Italian connection. Plus, obsessing over chicken rice, how to use extra pumpkin filling, where chefs eat on their night off and how food…
Will RFK Jr. ‘go wild on Big Food? Why that could be a good thing
Could RFK Jr. “make America healthy again”? Plus, the Mountain fire’s toll on avocado growers, the closing of a beloved Silver Lake diner, mincemeat cookies…
A favorite L.A. brunch is back — and better than ever — at Kismet
Do your tastes lean sweet or savory for the day’s first meal? At home, the answer for me is simple: savory, mostly involving a soft…
No bread crumbs: David Campigotto’s cassoulet road show
Comfort us with cassoulet. Also, Thanksgiving prep begins, TGI Fridays struggles, Helms Bakery reopens and La Casita Mexicana gets sweet and spicy. Plus the full…
Before smashburgers, a crisper L.A. burger
Lettuce, cheese, pickle, onion ... on a buttered bun. Also, masa-powered sourdough, spooky cocktails, New Haven-style pizza ... with the char but without the coal,…