Butternut hommus recipe – Los Angeles Times
There seem to be endless variations of hommus these days, from what is pureed to what is placed on top.…
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José Andrés' new Mediterranean cookbook celebrates Greece, Türkiye and Lebanon
José Andrés spends much of his time contemplating the unifying nature of food, both inside and outside the world's most…
The izakaya is renewed in Budonoki, with very good snacks and sake cocktails.
The tinted glass entrance to Budonoki, which faces the intersection of Melrose and Virgil avenues, doesn't so much reflect its…
El Bacano, Los Angeles' only Dominican restaurant, features meaty, comforting glories
Jonathan Santana opened the only traditional Dominican restaurant in the Los Angeles area last summer. However, he was a teenager…
Here's everything you can order at Joyce, Downtown Los Angeles' new south oasis
“Sacred” would not be too strong a word to describe the importance of one-pot rice dishes among the culinary traditions…
On L.A. Kinn Closing, Chef Cites Mental Health Issues in Industry
After two years, recognition from the Michelin Guide and a glowing review from the Los Angeles Times, modern Korean restaurant…
The flaming duck is the dish to chase at Array 36 in Temple City
No matter the culture, whatever the era, primal human wiring governs one truism: When a chef rolls a cart into…
Tamales have persisted as a dish for all seasons.
Wrapped inside a fresh or dried corn husk is a soft corn cake known intimately throughout the American continent as…