Review: Lebanese food done right at Mona's Kitchen in Tarzana

The best thing to be said about the banal, post-structuralist name of Silver Lake’s new Bar Restaurant is that it is accurate. A bar and a restaurant do indeed coexist on the premises, separated by a wall but connected in the back by a curving...

Years of seeking out Lebanese restaurants across America have taught me this: When you find a good one, gather as many people as you can corral and then order as many dishes as the table can fit. The strategy holds up when dining at Hayat’s...

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...

There is more to Fonda Mixcoac than machetes. But you’re here, in Anaheim, four miles but a world away from the tourist hotels and chain restaurants of Disneylandia, for the machetes. A staple of Mexico City street stalls since at least the 1960s,...

December is tamale-making season in Los Angeles, the time of year when I inevitably find myself elbow-deep in a tub of masa. In my family, the tamale prodigies include my husband, who makes green chile pork tamales in the wantonly spicy northern...