L.A. Lebanese takeout gem is all about comfort food

The ouze — a Lebanese dish of spiced, roasted lamb shanks over rice scattered with pine nuts and slivered almonds — served at Flavors From Afar tasted very familiar. I had recently been ordering meals from a 10-month-old takeout and delivery...

Takeout projects, social media-based microbusinesses, collaborations between bricks-and-mortar restaurants and independent operators, underground events. The term “pop-up” has become a catch-all phrase. It encompasses the many ways that chefs feed...

The activity inside the Santa Monica location of Sunnin felt urgent on late Monday morning. Community volunteers, in their protective masks, had spread out through the restaurant’s dining room: They picked up shards of broken planters and swept...

I’ve been thinking lately about the ways that cuisines are transformed and reinterpreted when they’re translated from home cooking to a professional kitchen. It was the subject of my newsletter last week, in conversations with food writers Andy...

Claudia Wanki concedes that the name of her 8-month-old restaurant, Mama D’s African Cuisine, reveals the genesis of her cooking only in the broadest sense: 54 nations share the planet’s second largest continent. She says you know that a...