By David Karp
Mandarins at their best are the noblest of citrus, with intense, complex aromatics and fascinating varietal identities. Two clementine-...
By S. Irene Virbila
Maybe it's the nip in the air. Maybe it's the proximity to the holidays, but this time of year I'm craving oysters. And I don't mean a...
By Noelle Carter
Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or...
By Jonathan Gold
Isaiah Berlin, in his famous essay, once divided thinkers into two groups: hedgehogs, who know one big thing, and foxes, who know many...
From the Los Angeles Times Food staff
Gift ideas for the kitchen, the table and the bar.
By S. Irene Virbila
You can use your iPhone or iPad to watch movies, listen to music, text and surf the Internet. But special, surprisingly inexpensive apps...
By David Karp
The great advantage of Southern California farmers markets — year-round availability of fresh, local produce — can sometimes...
By Faye Levy
As a child in Hebrew school, I was taught the story of the Hanukkah miracle: When the Jews in the land of Israel defeated the foreigners,...
By Jonathan Gold
If you had asked an observer a few years ago whether the future of dining in Los Angeles was more likely to be influenced by its mobile...
By S. Irene Virbila
When I was in my 20s, studying wine and living on very little money in Paris, I couldn't afford to eat in real restaurants very often. But...
It's the holidays, and we know you need help. So the Los Angeles Times has two seasonal e-books to help you get through the next couple of...
By Jonathan Gold
Let's say that a correspondent has asked if you have been to the new Wuhan restaurant in San Gabriel, and let's say that you answer him,...
By Russ Parsons
Now that Thanksgiving is out of the way, maybe we can talk about something that is really important: oatmeal.