Krista Simmons

Gracias Madre is using shrub instead of traditional limes, which are currently suffering a shortage, to add acidity to cocktails. Shrub is a fruit and vinegar maturation that was originally used during Provincial times to preserve fruit. Here's how it's done.

The weekend is so close you can practically taste it. Here are the edible events going on in the next few days to keep you occupied—and sated, for that matter.

We Angelenos love our bowls—and we're not just talking about the "medicinal" ones either. There's something about scooping spoonfuls of hearty veggies, grain, and protein into our bellies out of a single vessel. These one pot wonders are some of our favorites around town.

Chefs from around L.A. deconstructed the classic American cookie into creative Oreo-infused treats, perfect for the upcoming "holiday."

Even if we can't justify joining in on the Easter egg hunts, adults can have our fun too. Especially in the form of cocktails. Here's how it's done.

Sustainable Economic Enterprise of Los Angeles (SEE-LA) has revoked Sea Fever's license to operate at local farmers markets.

It's been said that Statebird Provisions is one of the most influential restaurants in the United States to open within the last few years, and if the wave of gourmet dim sum carts rolling their way into upscale restaurants is any indicator, that could be considered the truth.

Their version of Dominique Ansel's dessert is served with cookie infused milk that's poured into a dark chocolate lined cookie shot glass.

About 40% of food trucks and carts cooking up meals in the area have never been inspected in the field by health officials since letter grades were introduced.

Chef Gena Lora, who was previously a 12-year pastry teacher at Le Cordon Bleu in Pasadena, will be making up her outrageously creative fried balls of dough -- both savory and sweet -- to be matched with wines like sauvignon blanc, sparkling rose, and torrontes.

The weekend is so close you can practically taste it. Here are the edible events going on in the next few days to keep you occupied—and sated, for that matter.

In a very zeigeist-y move, editor in chief Dana Cowin announced this year's Best New Chefs by posting selfies with each of them on her Instagram feed.