Madcapra wraps a bit more of Brooklyn into flatbread with falafel

I once spent a week tailing the band Hanson, three teenage boys who had grown up on an island where the only pop available to them was from Time Life rock ’n’ roll anthologies, 1957-69. And the music they made reflected it — their songs were the...

Jenn Harris / Los Angeles Times Well, hello: My friends say that I seem happiest when I am in a restaurant that basically serves One Thing, and they may be right. When you go to Lawry’s, the Lobster or Din Tai Fung, you know what you’re going to...

It’s hard to forget Ori Menashe’s hummus after tasting it for the first time. He achieves a creaminess, writ in chickpeas and tahini, on par with Jöel Robuchon’s famous pommes puree. His mastery of the dip rewired diners’ synapses when he and his...

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...

Is it possible to become converted in a single bite? Because with a single fried chicken wing at the original Portland Pok Pok in 2007, I dropped my prejudices about non-European cooking in Oregon, the crossover potential of extreme Asian funk,...