Bill Addison

December is tamale-making season in Los Angeles, the time of year when I inevitably find myself elbow-deep in a tub of masa. In my family, the tamale prodigies include my husband, who makes green chile pork tamales in the wantonly spicy northern...

Today I received an automated email canceling a dinner reservation I made two weeks ago, before Los Angeles’ dining rooms went dark. The email felt like a postcard from a parallel dimension, one where dining rooms are open and the future of L.A....

[It's here: The Los Angeles Times' 101 restaurants, dishes, people and ideas that define how we eat in 2020.] Care for a drink? Even in a pandemic, when so much of life has slowed to a crawl, Angelenos are caffeinating on the go with cold brews...

Hoppin’ John, as holiday dishes go, is synonymous with New Year’s Day: Eating black-eyed peas richly seasoned and mingled with rice purports to bring good luck. But Ray Anthony Barrett’s extravagant rendering makes a persuasive case that Hoppin’...

Spago is the undisputed crown jewel of Wolfgang Puck’s dining empire, but the acclaimed chef also oversees more than a dozen other branded restaurants around the world. Our restaurant critics Bill Addison and Patricia Escárcega drop in on two of...