Bill Addison

The secret ingredient to a lavish Bedouin feast

Bill Addison • Los Angeles Times • February 27, 2021
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...

L.A. chefs share their earthquake kit food wish lists

Jenn Harris • Los Angeles Times • June 12, 2021
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...

Newsletter: The globetrotter who shows us that tea is an adventure

Bill Addison • Los Angeles Times • November 2, 2019
If anyone can dislodge narrow notions about tea — that it’s nothing more than a palliative you drink for a cold, or a beverage steeped from a Lipton bag on a rainy afternoon, or an esoteric or boring subject in general — it’s Henrietta Lovell....

It's time to head to the SGV for Taiwanese breakfast

Bill Addison • Los Angeles Times • February 13, 2021
Last month, I picked up breakfast from Today Starts Here in Chinatown and spread out the haul on a table at home. Where to start? Daikon cakes flecked with shiitakes and fried shallots, or oblong shao bing filled with scrambled eggs, or dan bing,...

My first (and last, for now) restaurant meal post-shutdown

Bill Addison • Los Angeles Times • June 27, 2020
It was a belated celebration meal for one of those milestones with a zero at the end of it. Your birthday, so you choose the restaurant, I’d told my friend — as long as the place had outdoor seating. It was the first meal back in a restaurant...