The Gadarene Swine is a carnivore chef's complicated vegan venture

You can call it a tasting menu. You can call it omakase. You can call it dégustation, a banquet menu or modern kaiseki. What it tends to be is a meal made up of dozens of small tastes, served in exquisite rhythm, where the courses, their order 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...

Salutations: It’s the hap-hap-happiest time of the year here in the snug environs of Planet Food. And by that, I refer neither to the joyful week of stollen and dreidel-shaped cookies, nor to the annual celebration of Russ Parsons’ mother's...

Last May my colleague Lucas Kwan Peterson wrote a column about a string of 1980s-era Cantonese restaurants that had recently closed in the San Gabriel Valley. The closures included three Monterey Park behemoths — Ocean Star Restaurant, Empress...

Chef Tony    Needle    Pearl River Deli   

The ouze — a Lebanese dish of spiced, roasted lamb shanks over rice scattered with pine nuts and slivered almonds — served at Flavors From Afar tasted very familiar. I had recently been ordering meals from a 10-month-old takeout and delivery...