Burmese cooking gets creative at Daw Yee Myanmar Corner in Silver Lake

If you are like most readers of The Times’ Food pages, you probably read Russ Parsons’ article on rice salad last weekend. You may have even saved that great-sounding recipe for cucumber-yogurt rice salad to your Evernote. But did you also wonder...

You’ve had tempura – that tangle of crisply fried vegetables that showed up in the bento the last time you had Japanese lunch or the fried shrimp that came with the teriyaki when you got the No. 2 combo meal. Perhaps you were lucky enough to try...

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...

The Dungeness crab at Hip Hot, Tiantian Qiu’s Monterey Park Sichuan seafood restaurant, is stir-fried with ungodly amounts of chiles and Sichuan peppercorn, tossed with potatoes and vegetables, and served in a gleaming heap. It has been expertly...

Guilin is a city in China’s southern Guangxi province that’s most famous for its scenery: Arrowhead-shaped mountains jut from the land among lakes and snaking rivers. The city is also known for its rice noodles — an extension of the rice terraces...

Zhou's Guilin Rice Noodle