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Welcome from Jonathan Gold
Have you got your May all sorted out? I’m planning to spend most of mine at the second annual Food Bowl, the Times’ delicious monthlong celebration of food, farms, chefs and the arts, everything that conspires to make Los Angeles one of the greatest eating cities in the world.
This May, there will be not just a Beast Feast but an animal-free No Beast Feast; not just exclusive dinners but a free-flowing Night Market in the shadow of City Hall. I’m looking forward to a sustainable-seafood dinner at Manhattan Beach on the sand, a celebration of Sichuan cooking in the San Gabriel Valley at The Sichuan Summit and The J. Gold Film Festival around the city.
Some of the world’s best chefs will be flying in, including Virgilio Martínez from Lima, Ben Shewry from Melbourne, Gabriela Cámara from Mexico City, Yu Bo from Chengdu and Yoshihiro Narisawa from Tokyo. Copenhagen’s Nadine Redzepi will chat about home cooking in the shadow of Scandinavia’s most famous restaurant, and New Zealand’s Monique Fiso will plan a Maori feast. José Andrés will talk about feeding hundreds of thousands of meals in Puerto Rico to citizens displaced by Hurricane Maria.
This year’s Food Bowl is the biggest food festival in the history of Los Angeles. And I can hardly wait.
LA Times Latest Food News
From a new cocktail bar in the Theater District to a new Greek restaurant in Beverly Hills, here’s what’s happening in the Los Angeles food and drink world:
Thai town sweets: Pastry chef Justin Chao, who trained at the Michelin-rated Le Meurice in France, has made a name for himself supplying guests…
Love shrimp? We understand. Which is why we’ve compiled , including options for grilled shrimp, barbecue shrimp, shrimp salads, stir-fries, tacos and more. And, no, we didn’t forget bacon-wrapped shrimp.
A Q&A with Jim Denevan, founder of the Outstanding in the Field pop-up dinners that often take place at unique locations around the world.
So what does brown butter improve? We have covering everything from cookies to mashed potatoes, asparagus to salmon and more….
Happy Saturday and welcome to the weekend. If you’re one of the many people who celebrated 4/20 yesterday (a day designated to celebrate cannabis), you might be interested in Test Kitchen director Noelle Carter’s , seeing as butter is the base for most delicious things…
If you want to understand why Narisawa is often considered to be among the best restaurants in the world, you might have a look at Satoyama Scenery, a kind of seven square inches of edible forest floor that is constructed from sprigs of mountain herbs, a scattering of cherry blossoms, rough cylinders…
Happy 4/20. Have you planned your munchies yet?
Now that California has officially entered the land of legal pot, it’s high time we know what to do with it. And while smoking is a time-honored tradition, what about those of us who prefer to nibble our way to bliss? Because butter is the foundation…
In honor of 4/20, a local chef breaks down the joys of cooking high, and what he likes to make and eat while he’s stoned.
What’s in season: If you’ve never prepared an artichoke before, the process can be a bit intimidating. Artichokes are edible thistles with tough, thorny exteriors that require time and patience to prepare. But the results are worth it — there’s a reason why they’ve been prized since Roman times…
A Q&A with Laura Avery, the woman behind the Santa Monica farmers markets.
Is there a wrong way to enjoy French toast? For fans, probably not. Which is why we’ve compiled a , from the classic topped with powdered sugar and maple syrup, to variations stuffed with cheese, baked, topped with chocolate and nuts — we even have a savory version.
It’s spring, which means, in L.A. at least, that it’s officially rosé season, that time of year when everyone, but everyone, is starting to think pink.
Did I say think pink? Sorry, I meant drink pink. When? Whenever, all the time, I mean, it’s rosé o’clock somewhere, right? When you’ve got on your…
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