For years, Jonathan Leonard’s name was synonymous with how L.A. celebrated Juneteenth.
Cookbook author Alexander Smalls discusses his latest book, ‘Meals, Music, and Muses: Recipes from My African American Kitchen,’ in the time of the George Floyd protests.
Danielle Elizabeth Stevens and Rogelio Stevens are fighting racism, one home-cooked meal at a time.
Restaurant work presents health risks. Refusing work could mean losing unemployment. And one restaurant seems to test the boundaries of good faith.
The Silver Lake bread supplier announced it would shut down operations immediately.
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During mandated dine-in closures, these restaurants are offering takeout and delivery as the coronavirus pandemic keeps Los Angeles close to home.
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A list of currently available produce from local farmers.
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Nathaniel Muñoz of Bar Avalon talks about why he thinks restaurants should hit pause on reopening.
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This weekend we’re excited to launch a new cooking newsletter to help you keep up with all the great stuff coming from our kitchen team, led by Genevieve Ko and Ben Mims.
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This guide to kosher salt, sea salt and table salt describes their differences and the best ways to cook with them.
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From knives and spoons to the right cutting boards and bowls, this is a list of kitchen equipment that’s necessary to cook efficiently in the kitchen.
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Easy recipes for Father’s Day and summer meals, plus advice on how to make dishes ahead, freeze and thaw them.
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With so much going on in the world, here are recipes that take the pressure off you having to cook so much.
Los Angeles Times Food videos
Every major fresh food meal kit reviewed
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We checked in with 15 chefs around L.A. Here's what they told us:
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What's it like delivering food during a pandemic?
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L.A.'s taquerias are in survival mode
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Since early May the Venice restaurant has been home to Valle, a Oaxacan pop-up
The fast-casual stall Kismet Falafel, from chefs Sara Kramer and Sarah Hymanson, opened in 2015.
Amboy Quality Meats & Delicious Burgers opened in the former Chego space in late May.
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In the first episode of “Off Menu,” Food columnist Lucas Kwan Peterson and Jazz Singsanong, longtime proprietor of the Thai Town restaurant Jitlada, head to LAX-C, a vast, warehouse-like grocery store that’s sometimes known by its informal nickname, Thai Costco.
More Coverage
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Chicken sausage, an unheralded staple of the L.A. food scene, gets its due in this latest episode of “Off Menu.” Host Lucas Kwan Peterson heads to South L.A. to sample some from two of its most well-known purveyors: Mama’s Chicken and Best Buy Meat.
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In this episode of “Off Menu,” Lucas Kwan Peterson heads to the Chinese food mecca the San Gabriel Valley, and chats with historian David Chan and Kato’s Jon Yao.
Eat your way across L.A.
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This simple energy bar recipe combines nourishing nuts, oats and dried fruit with chocolate and peanut butter. They pack and keep well to help sustain protesters.
Quarantine baking means lots of banana bread. This whole-wheat banana muffin recipe with buttered pecans on top is another way to use overripe bananas.
Mussels cook quickly and make a fantastic dinner for one, here flavored with charred shallots, miso and rosé wine.
Fast and easy, this pantry-staple waffle recipe includes an ingredient you already own to guarantee crispness: oil.
Lamb shanks make for cheaper and better tasting braise, especially when paired with spiced, sour tamarind.
Nicole Rucker’s drop biscuit recipe is quick and easy enough to make into a weekly practice.
This easy citrus marmalade recipe preserves the best of Southern California oranges and clementines. It’s a great coronavirus stay-at-home project.
Ripe bananas, cooling vanilla pudding and crunchy cookies, homemade or not, makes for the best summer dessert for backyard barbecues and picnics.
This homemade whole-egg mayonnaise recipe uses only four ingredients and takes minutes to come together. It will make everything from potato salad to BLTs way more delicious.
Bon Appétit’s recent firings point to systemic issues in food media.
Rahanna Bisseret Martinez, Oakland’s prodigy chef, on what food media needs right now.
Centro Basco has fed the local Basque community for 80 years. Will its traditions survive COVID-19?
These six community organizations are helping undocumented workers survive the COVID-19 era.
Vespertine, Jordan Kahn and the need for creativity in the face of a pandemic
More stories
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Gotovac was one of the oldest working bartenders in Los Angeles. He died from complications of COVID-19.
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San Gabriel Valley native Melissa King took the coveted title in Thursday’s Tuscany, Italy-set finale of “Top Chef: All-Stars L.A.”
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James Beard Award winner Lucas Kwan Peterson breaks down his Ben & Jerry’s Power Rankings for LA Times Today host Lisa McRee.
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The indisputably racist brand, and its bewildering longevity, speaks to the power of marketing in reinforcing offensive stereotypes.
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Cities and states are pressing ahead with plans to do so. But has anything changed about the coronavirus that makes it safer to go out now?
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Frogmore Stew is a Gullah-Geechee dish from South Carolina’s low country that combines seafood, sausages and vegetables.
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Officials visited roughly 2,000 restaurants over the weekend and found that half of them were not in compliance with the county’s guidelines.
Power Rankings
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One opinion on the best (and worst) Ben & Jerry’s flavors
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One man’s opinion on the best (and worst) Trader Joe’s frozen food on the market.
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One man’s opinion on the best (and worst) instant ramens.
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It’s June, which means that we have the longest day of the year to look forward to this month.
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We have a nationwide preoccupation with heat.
