Food & Drink

Restaurants are hit hard by staff shortages right now. Nearly 2.5 million jobs in the industry were lost last year, according to the National Restaurant Association.

from Press Play with Madeleine Brand

If you drive by a mosque in Orange County around sunset, you may see a mobile COVID-19 vaccination unit and a halal taco truck.

from Greater LA

Old Bay is a staple at every crab shack and seafood boil across America, but few know about the man behind the 18 spice blend.

Old Bay origins: The popular spice was invented by a Jewish refugee from Germany

Old Bay is a staple at every crab shack and seafood boil across America, but few know about the man behind the 18 spice blend.

from Good Food

Angelini Osteria is an Italian institution in Los Angeles, celebrating its twentieth year on Beverly Boulevard.

‘In the Weeds’ with LA’s Italian institution Angelini Osteria

Angelini Osteria is an Italian institution in Los Angeles, celebrating its twentieth year on Beverly Boulevard.

from Good Food

Sazón and adobo are spice blends found in many Latin kitchens.

Loisa: Bringing Latin spice to the kitchen

Sazón and adobo are spice blends found in many Latin kitchens.

from Good Food

Market correspondent Gillian Ferguson catches up with Chef Javier Espinoza who is shopping for fava beans for a dish at a.o.c .

Fava beans: A perfect bite of spring at the farmer’s market

Market correspondent Gillian Ferguson catches up with Chef Javier Espinoza who is shopping for fava beans for a dish at a.o.c .

from Good Food

UCLA professor David Delgado Shorter has launched The Archive of Healing , one of the largest databases of medicinal folklore from around the world.

Archiving healing, ritual, and transformation with spices

UCLA professor David Delgado Shorter has launched The Archive of Healing , one of the largest databases of medicinal folklore from around the world.

from Good Food

Sumac is a popular spice in Syrian cuisine, made from a berry that’s dried and ground.

Sumac: The thin red thread of Syrian cuisine

Sumac is a popular spice in Syrian cuisine, made from a berry that’s dried and ground.

from Good Food

These recipes range from simple to more complex, with tart, sweet, smoky and savory flavor choices.

Make cocktails with mezcal or tequila at home for Cinco de Mayo

These recipes range from simple to more complex, with tart, sweet, smoky and savory flavor choices.

from Press Play with Madeleine Brand

“I have two adult kids. One lives in Redondo and one lives in Van Nuys. We get together every Sunday for dinner, which of course stopped when everything shut down,” said Lisa Gray.

Vaccinated LA mom returns to hosting Sunday suppers with her family of 4

“I have two adult kids. One lives in Redondo and one lives in Van Nuys. We get together every Sunday for dinner, which of course stopped when everything shut down,” said Lisa Gray.

from Greater LA

Roxana Jullapat's new cookbook is “Mother Grains: Recipes for the Grain Revolution.”

‘Mother Grains’: Go beyond all-purpose flour, make these buckwheat crepes with chef Roxana Jullapat

Roxana Jullapat's new cookbook is “Mother Grains: Recipes for the Grain Revolution.”

from Press Play with Madeleine Brand

A grocery store is a bedrock for a community — a place to buy a mix of fresh, frozen, canned, and packaged food to feed yourself and/or your family.

SÜPRMARKT: Uplifting South LA community with access to fresh food

A grocery store is a bedrock for a community — a place to buy a mix of fresh, frozen, canned, and packaged food to feed yourself and/or your family.

from Good Food

Market correspondent Gillian Ferguson reports from City Terrace, where she meets the women behind Prosperity Market .

Prosperity Market: Creating a sense of urgency to give Black farmers a platform

Market correspondent Gillian Ferguson reports from City Terrace, where she meets the women behind Prosperity Market .

from Good Food

Bill Addison has traveled across Los Angeles and beyond for the best pies.

Where to find some of LA’s best pizza: Little Coyote, La Morra Pizzeria, and more

Bill Addison has traveled across Los Angeles and beyond for the best pies.

from Good Food

Stacy Michelson's new book is full of her whimsical drawings. It has fun facts about where certain foods come from, and how you can prepare and eat them.

Origin stories, food history, fun facts: Stacy Michelson wants you to ‘Eat This Book’

Stacy Michelson's new book is full of her whimsical drawings. It has fun facts about where certain foods come from, and how you can prepare and eat them.

from Good Food

“The non-Muslim world associates the holy month of Ramadan with fasting and privation,” writes Anas Atassi in his book “ Sumac .”

Breaking the Ramadan fast with Syrian chef Anas Atassi

“The non-Muslim world associates the holy month of Ramadan with fasting and privation,” writes Anas Atassi in his book “ Sumac .”

from Good Food

When she was 7 years old, Bita Rahban’s family immigrated from Iran after the revolution.

Never decline a customer’s creative requests: Motto of sisters who run Vienna Bakery in LA

When she was 7 years old, Bita Rahban’s family immigrated from Iran after the revolution.

from Good Food

Preparing for watching the Oscars is such a ritual for many of us. A spread of nibbles and drinks is the perfect accompaniment to gathering with friends to watch and gossip.

Watching the Oscars this Sunday? Nibble on appetizers and have a drink ready

Preparing for watching the Oscars is such a ritual for many of us. A spread of nibbles and drinks is the perfect accompaniment to gathering with friends to watch and gossip.

from Press Play with Madeleine Brand

Market correspondent Gillian Ferguson discovers how Chef Angie Lee of Caravan Swim Club at the Hotel June is using squash blossoms.

Who says LA doesn’t have seasons? The farmer’s market defies assumptions

Market correspondent Gillian Ferguson discovers how Chef Angie Lee of Caravan Swim Club at the Hotel June is using squash blossoms.

from Good Food

“I began to crave those complex and fiery scents and flavors that I had spent my childhood scorning,” writes Lyn Nguyen, who grew up in Miami at the knees of her mother Tung Nguyen, a…

An odd coupling leads to the first Vietnamese restaurant in Miami

“I began to crave those complex and fiery scents and flavors that I had spent my childhood scorning,” writes Lyn Nguyen, who grew up in Miami at the knees of her mother Tung Nguyen, a…

from Good Food