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Food

A close up of a glistening hot pepperoniz pizza. A curved large knife is cutting into it.
Food Friday
L.A., we know you love food. So do we. From the best fried chicken to internet-breaking arguments, come to us to find out what's happening where across our beloved city (and beyond).
The joy of donabe, the Japanese clay cooking pot, at our next Cookbook Live
Overhead view of a donabe hot pot meal, with a hand adding cabbage to a clay pot of broth on a tabletop burner, surrounded by sliced beef, vegetables, steamed fish and mixed rice.
Come for the birria, stay for the exquisite mushroom tacos in El Sereno
Overhead view of a white paper plate holding three tacos on crisp, griddled tortillas: one folded with melted cheese along the edges, one topped with mushrooms, refried beans, red onion, and cilantro, and one topped with grilled chicken, onion, and cilantro. Carrot sticks, pickled red onions, and lime wedges sit alongside.
Meet the DTLA chefs making mouthwatering, boundary-breaking Indian cuisine
A green-and-white striped dessert drizzled with sauce, topped with edible pink and purple flowers, served over dollops of
OC’s most captivating new restaurant is hidden in a business park
A pair of light skinned hands with several tattoos spoons a brown liquid over a series of white plates which each hold a piece of beef.
Watch
A woman with blonde hair, sunglasses and red earrings stands outdoors on a sunny day with a drink and a basket of loaded disco fries from Tony's Darts Away and a Lockheed jet aircraft on display in a park behind her.
3 spots in Burbank you must try! | Ask a Local
A person with glasses and brown hair eats dry egg noodles with chopsticks at a restaurant table. In front of them are three bowls, including a plate of dumplings in sauce and a small bowl of broth.
Cheap Fast Eats: How far can $15 get you in Little Saigon?
A Kogi marinade and sauce bottle held up in front of a restaurant called Sam Woo BBQ.
Why the Kogi x Sam Woo collab this weekend is a love letter to the SGV
Sauce is drizzled over a burrito being held with two hands.
The lomo saltado burrito that broke the internet
A person dancing in a grocery store aisle with food overlayed on top of the image. A cast iron skillet with chopped up bits of pork, onions, peppers and calamansi on the left. On the right, a cardboard basket with lumpia cheese and longaniza on top.
Seafood City Late Night Madness: What you need to know
A woman's image superimposed on a photo of a building with a big blue fin on top are images of plates with meals on them overlayed, chicken and fish.
Must-try food in Mar Vista | Ask a Local
Two men stand next to each other in front of a menu that reads Mario's Peruvian Restaurant.
Is Mario’s Peruvian in LA worth the wait?
Pasties displayed on some wooden treys with light peeking through.
Trying the viral bagels from Miopane
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    Photo by Salina Canizales via the LAist Featured Photos pool The Tim Burton Retrospective is drawing crowds to the Los Angeles County Museum of Art, and savvy attendees will be sure to time their visit with room for a drink and some eats at Ray's and Stark Bar, the patio-style bar and restaurant that have recently opened up at the venue. Having already created a delicious cocktail, the Dr. Burton, that plays on the...
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    L.A. Beer Experts Pair Craft Beer With 4th of July Barbeque
    As a food enthusiast, for your Fourth of July barbecue, you're probably not going to want to sully your Kansas City-style spareribs experience by washing them down with a Bud Light. No, you'll want the perfect brew to complement that spicy sweet sauciness…and another beer to go with the rosemary potato salad, and one to go with that bourbon caramel apple pie.
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    Seasonal Eats: Raw Or Roasted—We Love Radishes!
    Radishes have been around all spring, but they're still abundant in the farmer's market, ready to enjoy! Yet another edible root vegetable from the Brassica family (kale, cabbage, chard. etc.), radishes are a popular garden choice because they grow relatively quickly in both spring and fall seasons. The raw flesh has a robust crunch and a pungent, peppery flavor due to an amino acid and an enzyme which combine when chewed to form the same compound found in mustard, horseradish and wasabi. The young leaves are edible, making a nice addition to soups, as are the seeds, which can be used as a spicy, crunchy seasoning.