Bill Addison

Earlier this week I was contacted by a journalist friend working on a story about restaurant criticism in the COVID era. She asked how I plan to approach writing about restaurants when restrictions on indoor dining have been lifted and things have...

Around Easter, my social media feeds began marching out a steady parade of images featuring maamoul, the small filled pastries much loved in Lebanon, Syria and other swaths of the Levant. The algorithms know me too well. A lightly yeasted dough is...

Where do so many of us turn for comfort in a time of endless uncertainty? Spaghetti, tomato sauce, molten cheese over crackling pizza crust or fried in bread crumbs, curling cups of pepperoni, grilled vegetables, lemony chicken, tiramisu. Italian...

A Trader Joe’s fan account had posted a jar of the spice blend in January that showed the label. Among the listed ingredients are coriander, chickpea flour, sunflower oil and lemon oil. Yeah. La. Earlier this month a video clip circulated on the...

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