At Manuela in DTLA, Jonathan Gold enjoys a ‘Redneck’ platter surrounded by fine art

Cooking is an important skill to have if you are running a restaurant — it is ostensibly why everyone is there. So is a generous spirit, supplemented perhaps by a spot of design sense, a feel for your community and the ability to lead by force of...

I’m not sure what you’ve been doing this month. I’ve been spending most of my evenings at the first edition of Food Bowl, The Times’ month of food events that’s been a welter of special dinners, film screenings, art displays, farmers market...

Holbox’s Gilberto Cetina will demonstrate how to buy and butcher fresh fish at the restaurant May 18 as part of the Los Angeles Times Food Bowl. For a full schedule of the month-long festival’s events, click here. Below is The Times restaurant...

Pescado zarandeado is one of the wonders of the seafood world, a broad, thin fish sliced neatly in half on the vertical axis, roasted slowly over a smoky fire and served on a platter the size of a skimboard — half an acre of smoking, char-edged...

The story of Salazar begins with a tortilla. Or at least I think it begins with a tortilla, because it might also begin with an old auto body shop tricked out into a restaurant, a grill that creaked into being when a gas line couldn’t quite be...