Kris Kirk of Ecco Restaurant, Part Three

DEAR SOS: King’s Fish House in Calabasas serves a killer barbecue shrimp appetizer. The sauce is terrific for bread-dipping and is usually fought over at the table. Can you persuade them to part with the recipe? PENNY PEYSER Woodland Hills DEAR...

Q: Hey Brad, what does a food critic cook while sheltering in place?  A: While I still get most of my food from restaurants, I am currently cooking more than usual. I’ve been focusing on things that I can repurpose or freeze and eat again next...

Today we wrap up our Q&A with Ross Pangilinan, Executive Chef at Leatherby's Café Rouge in Costa Mesa, with a recipe. If you missed the first or second part, click here and here to read. Otherwise read on after the jump to find out how to make the...

Today Jonathan Munsayac of Tranquil Tea Lounge shares a recipe with y'all. And I bet you can't guess what it is a recipe for. Here's a hint: not coffee.   Learn what it is after the jump! But not before you read Part 1 and Part 2 of our interview....

For our final part of On The Line with Nathan Coulon of True Food Kitchen, the executive chef shares a recipe. If you missed the first or second part of our Q&A, click here and here. Otherwise click onward. ] SASHIMI TUNA SALAD Ingredients: 8 oz...