Mark Peel, the Spago and Campanile chef who helped create California cuisine, dies

If you whittle down the list of restaurants that shaped modern Los Angeles dining culture — the places where the now-stereotypes of California cooking were once fresh revelations, from which influences continue to ripple even if younger...

There is a moment on season three, episode three of Julia Child’s Baking with Julia where a young Nancy Silverton is visibly gripped with terror. After eating a forkful of Silverton’s brioche tart with hot wine syrup, Child starts to weep....

If I were constructing my perfect meal from Shiku, the Grand Central Market stall run by Kwang Uh and Mina Park serving Korean comfort foods, I’d start with the Andong-jjimdak — Andong-style soy-braised chicken. The dish is a special and not...

In very sad news for the food world and city, chef Mark Peel has passed away at age 66. Peel started out washing dishes while a high schooler in the Sonoma Valley, and ultimately became one of the pioneers of California cuisine, cooking at a...

L.A. dining culture thrives on plurality. Restaurants in the region’s many rooted immigrant communities cook remarkable foods to please their own populaces. Second-generation chefs graft traditions and innovations in singular ways, often returning...