Bill Addison

I’ve been closely watching the fast-food fried chicken wars for a couple years now. When Popeyes introduced its chicken sandwich in 2019, it threatened to dethrone Chick-fil-A as the go-to place for fried chicken with pickle chips on a bun. Now,...

I’m sitting at Nick’s Cafe, a diner that has operated on the corner of North Spring Street and West Elmyra Street in Chinatown since 1948. It’s a quiet, open junction across the street from Los Angeles State Historic Park, and it shares the block...

Tamales rate among the essential staple foods of Southern California. At major bus stops and along the bustling food corridors in Latin communities across the region, a decent tamal is never very far. We’re lucky to live in the historic center of...

On Valentine’s Day, during a weekend when millions of people worldwide were also celebrating Lunar New Year, Los Angeles’ sole cookbook shop, Now Serving, posted an Instagram pic of its zine collection’s newest addition: Chinese Protest Recipes, a...

In 2018, pastry chef Sahar Shomali was between restaurant jobs — she’d concluded career-making stints at Spago and Lucques and would soon be making desserts at Hearth & Hound — when she was gripped by an idea for a side project. She began teaching...