Baroo, by Kwang Uh and Mina Park, is The Times' restaurant of the year for 2024
The third of Baroo’s six dishes – the dish that fully embodies the impulse behind Kwang Uh’s light, confident modern…
dish
Make this beloved Vietnamese street snack, without snails
Snails are a popular Vietnamese street food, and nowhere is this more evident than on Vinh Khanh Street in Saigon's…
Salvadoran Beef Soup Recipe
My mom may be home alone and randomly feel the need to make beef soup. By the time she's done,…
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.…
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…