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2018-06-18T17:11:27.154Z
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{"feed":"LA-Times-Food-and-Dining","feedTitle":"L.A. Times - Food & Dining","feedLink":"/feed/LA-Times-Food-and-Dining","catTitle":"Food","catLink":"/cat/food"}

Celebrating Juneteenth? June 19, or "Juneteenth," commemorates the ending of slavery in the United States. We've compiled 7 favorite recipes from African American authors, including Rufus Estes, the first African American chef to publish a cookbook, Dr. George Washington Carver and Maya Angelou....

The seriousness of a Middle Eastern restaurant rests in its hummus. Grainy, vaguely sour hummus is OK to send off in your children’s brown-bag lunches, and the mayonnaise-y over-garlicked stuff may be exactly what you want to see alongside a takeout roast chicken. The mealy paste that comes next...

What's in season: Apricots and other stone fruit are filling up market stands this time of year, and really beginning to hit their stride. Look for plump, sweet Castlebrites, large Robadas, cult-favorite Blenheims and fragrant Poppy apricots, as well as pluots and apriums — hybrid fruit created...

“Our work is just as dignified as a desk job. Los Angeles City Council members need to recognize this,” Merced Sanchez told a group of USC undergraduates enrolled in a class on food justice in Latino neighborhoods in March.

The students were gathered at the community development organization LURN...

Ten years ago, there were few better places in Los Angeles to eat Mexican street food than a city parking lot just off the corner of Breed Street and Cesar Chavez in Boyle Heights. Every night, vendors served a panoply of grilled, fried and stuffed masa: Mexico City-style quesadillas lined with...

If Memorial Day is the unofficial start to grilling season, then Father’s Day is the celebratory kickoff. This is the time when we get our last live-fire exercises in before the 4th of July, when the summer season really gets underway. And, if you’re like me, you might just be thinking about burgers...

Even if it's not officially summer yet, it sure feels like it. We've compiled a dozen of our favorite popsicle recipes, from classic to creative, including a few that double as frozen cocktails. Cheers!

noelle.carter@latimes.com

@noellecarter

From the return of L.A.’s biggest restaurateur to a new pizzeria in Dana Point, here’s what’s happening in our food and drink world.

He's back

Bill Chait has arguably made more of a mark on the Los Angeles dining scene in the last 10 years than any other restaurateur. Exhibit A: Bestia, chef Ori...

Peanut butter cookie fan? Today is your day. Celebrate National Peanut Butter Cookie day with one of our favorite recipes from the Buttery in Santa Cruz. The Buttery's take on peanut butter cookies — massive enough that you almost need two hands to hold them — is at once rich, sweet and perfectly...

Grilled, sous-vide, marinated and more — we've compiled 13 of our top recipes for the ultimate steak fan. Because you can never have too many great steak recipes, right?

noelle.carter@latimes.com

@noellecarter

Anthony Bourdain, the sardonic intellect who shone a lens on how food revealed the lives of people no one previously thought about and places few visited, has been called many things over the years, but at the core, he was a writer and commentator. And even from the beginning, he was a correspondent.

...

Like many fellow cooks, I came of age reading Anthony Bourdain’s “Kitchen Confidential” while studying in culinary school in 2003 and planning for a career around food. Bourdain’s book was a glimpse into the down-and-dirty-world of real kitchens. While the newly formed Food Network revolved around...

If you spent much time in food circles around the year 2000, you knew that American food culture was beginning to change — and not necessarily toward the embrace of the seasonable, sustainable, organic pleasures promised by the food revolution. Chefs had been part of popular culture for years....

Anthony Bourdain's favorite places to visit in Los Angeles.

If you watched the Peruvian chef Virgilio Martínez’s episode of “Chef’s Table” last season, you probably remember his encounter with a huatia, the earth oven built as both a celebration of the harvest and as a good if laborious way to cook dinner.

In the show, at the edge of a potato field, overlooking...

At its best, risotto is an enticing bowl of perfectly cooked, just tender grains of rice — still full of textural integrity, with a characteristic yielding creaminess. The classic Italian dish most resembles a mash-up of porridge and rice pudding. And even though it’s summer, risotto can be a lovely...

What's in season: When it comes to peaches and nectarines, there’s not much distinguishing the two aside from the outer texture of the fruit — fuzzy versus smooth — as the two are so closely related. Taste them side by side, and you’ll notice the fruits have subtle differences in sweetness, acidity...

From classic potato salad tossed in a mayonnaise dressing, to roasted potato salad with bacon, we've compiled some of our favorite recipes for this quintessential summer dish.

noelle.carter@latimes.com

@noellecarter

Does it get any better than fried chicken? Sometimes not. Which is why we’ve compiled nine of our favorite recipes, from buttermilk to pan-fried, Korean and more.

noelle.carter@latimes.com

@noellecarter

Looking for alternatives to steak and burgers on the grill? Cook outdoors tonight with one of our grilled fish recipes. We have ideas using salmon, shrimp, lobster, mahi-mahi — even mussels.

noelle.carter@latimes.com

@noellecarter