It's lychee season, so head to the farmers market and get as many as you can eat in a day or so. The fruit is best eaten as close to picking as possible, and eaten plain.

Pork jerky is a great shortcut that brings big flavors to this Thai-inspired pasta salad recipe that's perfect for picnics and brown bag lunches.

When my family escaped the communist takeover of Vietnam and settled in Southern California in 1975, we gained freedom but lost good fish sauce.

Gazpacho, beet borscht and ajo blanco take on smoky flavor thanks to grilled ingredients.

Erewhon is a supermarket for the wellness set, a flamboyantly health-conscious grocery store where you can stock up on locally grown biodynamic vegetables, keto-approved cookies and a kaleidoscope of...

The first Cheesecake Factory restaurant opened in Beverly Hills in 1978 and now has over 200 locations. With everything from Tex-Mex eggrolls to Thai lettuce wraps, it captures the essence of America...

Increases in food costs, rents and minimum wages make it harder than ever to run a restaurant in Los Angeles

Spicy, sweet and sour mangonada bars are the summertime treat you never knew you needed.

David Chang's Majordomo donated its profits to Planned Parenthood and other charities on Friday, the same day one of its investors held a fundraiser for President Trump.

In this master class, chef Gabriela Cámara of soon-to-open L.A. restaurant Onda shows the secrets behind shrimp aguachile with cucumber and pickled onion.

After just nine months in business, Fiona by pastry chef Nicole Rucker will shut down Sunday.

Angela Dimayuga, creative director of the Standard International hotel group, shares her favorite Filipino-inspired recipes for a casual summer party with friends.

Carlos Salgado on his journey to becoming a chef and embracing his heritage, taken from a talk he gave at Mesamérica L.A.

Naugles Tacos, a beloved Mexican fast-food chain gone for over 20 years, is expanding in Orange County

Is Los Angeles a pizza town?

In the six months since Bill Addison and I joined the L.A.

Chances are you’ve had supermarket corn tortillas, the thick, bland, chalky discs that Rick Ortega calls “hot dog tortillas.”