Can we let go of the term 'fusion cooking' once and for all?

It has been a radical decade in dining for Los Angeles — a time when once-quiet neighborhoods became restaurant destinations, when voices at every tier of the industry diversified, when culinary spaces decentralized, when a sense of ownership and...

Recently I reviewed Chinitos Tacos, a taquería in Lakewood with a charismatic chef and a compelling menu of Asian-influenced tacos. At his restaurant, Beeline Krouch pulls from a wide storehouse of Japanese, Chinese and Southeast Asian ingredients...

Los Originales Tacos Arabes de Puebla   

Amba is a fermented mango condiment associated with the Iraqi Jewish community, a Middle Eastern chutney with a pleasant muskiness and a pronounced chile bite. Amba used to be pretty rare in the U.S. — an acquaintance once picked a fight with me...

At Da Lat Rose, a Vietnamese restaurant opening in Beverly Hills this month, one of the 12 courses will be an amuse-bouche of red rice cooked in bamboo. It’s a simple dish, but for chef Helene An, it’s loaded with meaning. Born in 1944 to...

Grief and rage over George Floyd’s death, and the death of countless other unarmed black Americans, were palpable on social media this week, where my feed was filled with blacked-out Instagram squares and impassioned calls to address what writer...