Review: Never mind the weather, the soup’s ready

It's cold now. It's decidedly more difficult these days to get out of your warm bed in the morning and into the shower. Last night, before you went out, you had to fish out your jacket from the back of the closet. It's that time of year: soup...

Some weeks, there is a through-line connecting the dishes I recommend. Other weeks, it’s completely random. This is one of those weeks. The first dish is a playful presentation of a classic French soup and the second is a bowl of won tons that...

For months now, Myung Dong Kal Guk Su, the Korean knife-cut noodle peddler, has been doing fine at the location previously occupied by Jamillah Garden in Tustin. But recently in an effort to reel in more customers, they installed a banner...

All the good stuff. Photo by Mercedes Del Real When you first sip the rich, milky chicken broth at Kashiwa Ramen, you might think to yourself that the chef must have tasted the pork-based tonkotsu broth prevalent at all the other ramen shops in...

“I use my grandmother’s actual matzoh ball recipe,” says chef Kat Hong of the soup she and her husband John will serve as a special during the Passover holiday at their new Arts District restaurant Yangban Society. Kat who grew-up with Jewish...