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Good Food

Good Food

Evan Kleiman's taste of life, culture and the human species.

Passover is right around the corner. As we start to think about what to arrange on our Seder plates, we called Tablet magazine editor-in-chief Alana Newhouse .

The 100 Most Jewish Foods

Passover is right around the corner. As we start to think about what to arrange on our Seder plates, we called Tablet magazine editor-in-chief Alana Newhouse .

LA Times restaurant critic Patricia Escarcega  recommends you stop by Konbi  in Echo Park this week for Japanese eggplant and pork katsu sandwiches.

A pitch for Japanese convenience store sandwiches in Echo Park

LA Times restaurant critic Patricia Escarcega  recommends you stop by Konbi  in Echo Park this week for Japanese eggplant and pork katsu sandwiches.

Los Angeles pastry chef and KCRW Pie Contest judge Isa Fabro  walks us through how to make her signature Mango Royale icebox pie .

How to make Isa Fabro’s Mango Royale pie

Los Angeles pastry chef and KCRW Pie Contest judge Isa Fabro  walks us through how to make her signature Mango Royale icebox pie .

At the Santa Monica Farmers Market, Matt Biancaniello  talks about turning stinging nettles into cocktails at his Library Bar residency at the Hollywood Roosevelt Hotel , while…

The Market Report: Stinging Nettles

At the Santa Monica Farmers Market, Matt Biancaniello  talks about turning stinging nettles into cocktails at his Library Bar residency at the Hollywood Roosevelt Hotel , while…

Ruth Reichl   had one family ritual growing up: Eating dinner at Luchöw’s on 14th Street in Manhattan, where over the years she and her father would sample every dish and her mother…

Save Me the Plums

Ruth Reichl   had one family ritual growing up: Eating dinner at Luchöw’s on 14th Street in Manhattan, where over the years she and her father would sample every dish and her mother…

The Los Angeles Times Festival of Books is nearly upon us and there is still time to grab tickets to your favorite food based events.

Food talks at the LA Times Festival of Books

The Los Angeles Times Festival of Books is nearly upon us and there is still time to grab tickets to your favorite food based events.

When you enter the beautiful tiled courtyard of République on South La Brea in Central LA, it’s good to thank Charlie Chaplin, the man who built the place, for his forethought in…

Baking at République

When you enter the beautiful tiled courtyard of République on South La Brea in Central LA, it’s good to thank Charlie Chaplin, the man who built the place, for his forethought in…

Now for a visit to Nebraska, which is struggling to recover from last month’s heavy rainfall and record-high river levels.

After the floods

Now for a visit to Nebraska, which is struggling to recover from last month’s heavy rainfall and record-high river levels.

Grammy nominated rapper Nipsey Hussle was shot and killed Sunday outside his clothing store in South LA.

RIP, Nipsey Hussle

Grammy nominated rapper Nipsey Hussle was shot and killed Sunday outside his clothing store in South LA.

Food writer Priya Krishna has dined and hobnobbed with an enviable list of culinary jetsetters.

Indian-ish

Food writer Priya Krishna has dined and hobnobbed with an enviable list of culinary jetsetters.

Duck terrine, blue crab simplissime , vanilla souffle.

Bill Addison dines at Tesse

Duck terrine, blue crab simplissime , vanilla souffle.

At the Santa Monica Farmers Market this week, we talk about cooking with honey with beekeeper Rose Renni from Energy Bee Farm and owner of The Gourmandise School , Clemence Gossett.

The Market Report: Honey

At the Santa Monica Farmers Market this week, we talk about cooking with honey with beekeeper Rose Renni from Energy Bee Farm and owner of The Gourmandise School , Clemence Gossett.

Schaner Family Farms in Valley Center sells green garlic this time of year at the Santa Monica Farmers Market.

Market Report: Green Garlic

Schaner Family Farms in Valley Center sells green garlic this time of year at the Santa Monica Farmers Market.

LA Magazine food editor Garrett Snyder is always on the hunt for superlative sushi.

Garrett Snyder on Sushi I-Naba

LA Magazine food editor Garrett Snyder is always on the hunt for superlative sushi.

Seaweed has been referred to as the new kale, and has been fashionably floating onto restaurant menus everywhere. It may be as much of a superfood as blueberries and chia seeds.

A women-owned company champions California’s seaweed

Seaweed has been referred to as the new kale, and has been fashionably floating onto restaurant menus everywhere. It may be as much of a superfood as blueberries and chia seeds.

In a haunting photo essay for Vogue called “The Memory Keepers,” Bridget Read spoke with women survivors of the Japanese internment, plus their descendants who have become…

Memories of Japanese-American internment

In a haunting photo essay for Vogue called “The Memory Keepers,” Bridget Read spoke with women survivors of the Japanese internment, plus their descendants who have become…

Recently the New Yorker profiled Niki Nakayama, calling her Palms restaurant n/naka the most prominent kaiseki restaurant in America.

Kaiseki her way: Niki Nakayama’s journey

Recently the New Yorker profiled Niki Nakayama, calling her Palms restaurant n/naka the most prominent kaiseki restaurant in America.

The rise of sushi in Los Angeles can be seen through chef Morihiro Onodera’s professional arc, including stints at Katsu, R-23, Matsuhisa, and his own restaurant Mori Sushi.

Mori Onodera’s return to the sushi bar

The rise of sushi in Los Angeles can be seen through chef Morihiro Onodera’s professional arc, including stints at Katsu, R-23, Matsuhisa, and his own restaurant Mori Sushi.

Cilantro has four life stages, and Kacie Chef of Honey Hi  in Echo Park is showcasing all of them in their signature massaman curry.

Market Report: The Four Stages of Cilantro

Cilantro has four life stages, and Kacie Chef of Honey Hi  in Echo Park is showcasing all of them in their signature massaman curry.

During a break from her college studies in China, writer Georgia Freedma n visited the capital of the Yunnan province, where she encountered flavors she had never tasted before.

“Cooking South of the Clouds”

During a break from her college studies in China, writer Georgia Freedma n visited the capital of the Yunnan province, where she encountered flavors she had never tasted before.

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