What to eat now: Can a tinned fish board be better than a charcuterie?

One of the best tasting menus in Los Angeles is served on a folding table, in a dark alley next to a dumpster. It’s where Justin Pichetrungsi hosts his omakase dinners, behind Anajak Thai, his family’s Sherman Oaks restaurant. It is the meal I...

For the uninitiated, caviar can be intimidating. The glistening beads of salt-cured roe are often associated with mother-of-pearl spoons, fancy bottles of champagne, and multiple dollar signs. While caviar can definitely be filed under...

It’s an hour after a big earthquake and you’re stuck without power, on the side of the road or somewhere far from home. Help won’t arrive for at least a couple of days, but you’ve got your earthquake kit. You’re set with water. You have enough...

Caviar is everywhere, not just gracing high-end restaurant menus as in days past but offered in fun and approachable formats that have drawn the attention of a new crowd of diners. And let’s set the record straight: Caviar isn’t just fish eggs....

Focaccia bread ice cream at Antico Nuovo Nearing the end of a 2.5-hour dinner at Antico Nuovo in Larchmont, our server recommended the focaccia ice cream. It was around 9 p.m. Drowsy and full, I was on the fence. I asked if I had heard her...