Lincoln restaurant in Pasadena has things that can bowl you over

Ricardo DeAratanha / Los Angeles Times Nice to see you again. This week we’re doing something a little different here on Planet Food – a blowout issue devoted to the art of the American cocktail, including Jenn Harris’ bartender profiles, Amy...

Before you read any further, you should probably know that the restaurant I’m about to describe has as its specialty a pink, creamy plate of mold. I still think you should check it out. The mold in question is Aspergillus oryzae, which has been...

You know what a Los Angeles chef looks like, right? She’s the one tweezing pea shoots and celery-root chips onto a bowl of quinoa, lacto-fermenting turnips or scattering wildflowers onto a cheese pizza. Unless he’s the dude slamming carne asada...

Is it possible to become obsessed with a dish as simple as mjadara? Because mjadara, an Arab dish of bulgur wheat cooked with lentils, isn’t much to look at: a murky, slightly ominous mush, its color lingering in that zone between tan and...

2016, by all accounts, was a year from which we will not soon recover; a year when the social-media obsessives among us were reduced to peeking at Twitter feeds between their fingers. But the food wasn’t bad – the year saw the rise of Filipino...