L.A.'s best restaurant was Kato 1.0. Does Kato 2.0 top it? - Los Angeles Times
Kato was No. 1 on our last ranked list of the 101 best Los Angeles restaurants before COVID. Now it's in a new high-design space at the Row DTLA.| Los Angeles Times
Kato was No. 1 on our last ranked list of the 101 best Los Angeles restaurants before COVID. Now it's in a new high-design space at the Row DTLA.| Los Angeles Times
You can – and should – grill almost everything using mayonnaise. Here's why, plus some tips, tricks and recipe ideas.| Los Angeles Times
The sardonic San Fernando Valley figure served his food unapologetically and with no modifications, and often teased his guests.| Los Angeles Times
Plus, a Parisian-inspired restaurant and bar from one of the city's best wine shops, an Uzbek destination that hopes to build community, a sleek new speakeasy and more.| Los Angeles Times
The ongoing COVID-19 pandemic and ensuing shutdown have left many restaurants uncertain about their future.| Los Angeles Times
Ramadan usually brings nightly iftar buffets and large catering orders to restaurants in Little Arabia. But this year, amid social-distancing orders, restaurant owners can't count on these sales to keep their businesses afloat.| Los Angeles Times
Vin Folk, a small, chef-driven restaurant in Hermosa Beach, has transformed the area into a culinary destination.| Los Angeles Times
Food writers reflect on some of L.A.’s bygone restaurants and what they meant to us. Which restaurants would you reopen if you could?| Los Angeles Times
Heritage's barbecue pitmaster Daniel Castillo talks about mental health issues he's dealt with as a chef and how he wants to support others in the industry. Plus, one of L.A.'s best taco spots dives into the mariscos game, a modern panadería draws lines down the block and more Quick Bites.| Los Angeles Times
Easily replace eggs for baking in these recipes for muffins, cookies, cakes and breads.| Los Angeles Times
To cope with the current egg shortage, here are recipes that won't leave you missing your daily eggs.| Los Angeles Times
Foods at the heart of Easter celebrations in Scandinavia| Los Angeles Times
It can't be a protest in L.A. without street food. Meet the vendors who want to go down in 'history books' for serving and aiding anti-ICE protesters.| Los Angeles Times
Learn how to accurately measure — and use — the right pan for all your pie baking.| Los Angeles Times
Dye 'farm-fresh' marshmallows? Paint golf balls? Substitute potatoes? This is Easter during the great California egg shortage of 2025.| Los Angeles Times
Plus, the team behind Michelin-starred Heritage debuts a more casual "neo-bistro," a Bestia and Taco María alum launches a pop-up residency through January, one of L.A.'s chicest new patios is now open and more.| Los Angeles Times
Plus, one of L.A.'s most celebrated Thai restaurants opens a street-food spot, tandem Japanese restaurants fill a former recording studio, celebrated tacos land in Long Beach and more.| Los Angeles Times
This review, I’m guessing, is going to start with a parsnip, a fat, late-winter example of the pale root vegetable that Vartan Abgaryan has cooked, glazed with duck fat, and buried under a heap of flowers at his restaurant 71Above.| Los Angeles Times
When you read about Chinese cooking, you will sooner or later come across a reference to the Eight Great Cuisines, the traditional regions that are supposed to define all that is best about Chinese food.| Los Angeles Times
