At Birdie G’s in Santa Monica, Even the Kids’ Menu Has Fine-Dining Cred

The eyes, at first, don’t quite know where to land or dart next on Birdie G’s placemat-size menu. Dishes splinter into 10 categories — “hors d’oeuvres,” “soup and salad,” “blue plates,” “Texas toasts,” “West Coast seafood,” “classic meats from...

We enlisted local chefs to suffer through a matzo taste test and decree which flatbreads deserve to be at the top of the flour-power rankings—and which brand is last but not yeast. The Chefs Jeremy Fox brings fine-dining acumen to Eastern European...

For the uninitiated, caviar can be intimidating. The glistening beads of salt-cured roe are often associated with mother-of-pearl spoons, fancy bottles of champagne, and multiple dollar signs. While caviar can definitely be filed under...

Now that we're all cooking, trying to stretch stuff, preserve stuff or figure out a way to use up that last CSA box, pickling is the thing to do. Here’s a look at why some chefs in L.A. are getting down with pickled food. Minh Phan, Porridge +...

Sid Weiser had a rough start as a farmer, growing apples in Tehachapi, Calif., in the late 1970s. He was 55 years old, recently retired from teaching and facing consecutive years of spring frost. Weiser and his son Alex decided to focus on new and...