Good Food

Good Food

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

Chef Josef Centeno says one thing’s for sure about Tex-Mex: it’s inauthentic.

Blending cultures and honoring immigrants through Tex-Mex cuisine

Chef Josef Centeno says one thing’s for sure about Tex-Mex: it’s inauthentic.

Good Food’s Evan Kleiman is a fan of oregano, particularly the Mediterrannean varieties that come in little bundles like a bunch of flowers, only dried.

All about oregano with food scientist Harold McGee

Good Food’s Evan Kleiman is a fan of oregano, particularly the Mediterrannean varieties that come in little bundles like a bunch of flowers, only dried.

LA Times restaurant critic  Patricia Escárcega  is back from maternity leave with a  report from Lakewood   .

Asian flavors and tacos marry well at Chinitos Tacos in Lakewood

LA Times restaurant critic Patricia Escárcega is back from maternity leave with a report from Lakewood .

If you’ve been following the new-look LA Times Food section, there’s a good chance you know  the name   Lucas Kwan Peterson  .

A new web series mines LA’s unsung neighborhoods for good eats and stories

If you’ve been following the new-look LA Times Food section, there’s a good chance you know  the name Lucas Kwan Peterson .

Ivan Orkin  is the chef and restaurateur behind  Ivan Ramen    in New York.

An outsider perspective on Japanese home cooking

Ivan Orkin is the chef and restaurateur behind Ivan Ramen  in New York.

For some pizza obsessives, an ideal pie might involve a wood-fired oven and an ultra-thin crust.

Crispy, chewy, and cheesy—pan pizza is having a moment

For some pizza obsessives, an ideal pie might involve a wood-fired oven and an ultra-thin crust.

LA Times restaurant critic  Bill Addison  recently   visited   Bon Temps   in the Arts District, the first solo restaurant from noted pastry chef Lincoln Carson.

Bill Addison is happy any time of day at Bon Temps in the Arts District

LA Times restaurant critic Bill Addison recently visited Bon Temps in the Arts District, the first solo restaurant from noted pastry chef Lincoln Carson.

Vicky Bennison is the brains behind the YouTube show  “ Pasta Grannies .”  The tradition of handmade pasta is declining in Italy, where Bennison makes her home part of the year.

This YouTube show spotlights the Italian “grannies” still making pasta by hand

Vicky Bennison is the brains behind the YouTube show “ Pasta Grannies .” The tradition of handmade pasta is declining in Italy, where Bennison makes her home part of the year.

Netflix has released season 2 of “  The Chef Show  ,” in which famed director Jon Favreau teams up with chef Roy Choi to explore food with renowned chefs and celebrity friends.   
  …

Jon Favreau and Roy Choi on making Season 2 of ‘The Chef Show’

Netflix has released season 2 of “ The Chef Show ,” in which famed director Jon Favreau teams up with chef Roy Choi to explore food with renowned chefs and celebrity friends.  …

If you’ve never visited Houston, you might be surprised at its similarities to LA. A sprawling city of 2.3 million, it’s been called the most diverse city in the U.S.

Houston chef Chris Shepherd says "cooking local" means meeting your neighbors

If you’ve never visited Houston, you might be surprised at its similarities to LA. A sprawling city of 2.3 million, it’s been called the most diverse city in the U.S.

Over four months, New York Times columnist  Besha Rodell    traveled more than 100,000 miles, visited six continents, and spent nearly 300 hours in the air.

A globetrotting quest to find the world's best restaurants

Over four months, New York Times columnist Besha Rodell   traveled more than 100,000 miles, visited six continents, and spent nearly 300 hours in the air.

Over at the Santa Monica Farmers Market,  Gillian Ferguson  visits with  Kevin Meehan , chef and owner of  Kali    on Melrose. He explains how to prepare fresh hearts of palm.

Market Report: hearts of palm and figs

Over at the Santa Monica Farmers Market, Gillian Ferguson visits with Kevin Meehan , chef and owner of Kali   on Melrose. He explains how to prepare fresh hearts of palm.

LA Times restaurant critic Bill Addison will tell you that he has a particularly soft spot for Lebanese food.

Bill Addison’s excellent adventure in Lebanon

LA Times restaurant critic Bill Addison will tell you that he has a particularly soft spot for Lebanese food.

Los Angeles chef  Curtis Stone    is a native Australian who’s traveled the world in search of new ingredients and exceptional wine.

Chef Curtis Stone goes abroad for inspiration in new PBS show

Los Angeles chef Curtis Stone  is a native Australian who’s traveled the world in search of new ingredients and exceptional wine.

On October 11-12, 2019, the   Southern California Foodways Project     will host its first symposium at the Autry Museum of the American West.

A new symposium exploring Southern California Foodways

On October 11-12, 2019, the  Southern California Foodways Project   will host its first symposium at the Autry Museum of the American West.

This summer  restaurant critic  Bill Addison   often found himself cooling off at Silver Lake’s   Ceviche Project  , a cozy counter restaurant serving up well-composed tostadas and…

Bill Addison falls for a ceviche counter with neighborhood appeal

This summer restaurant critic  Bill Addison often found himself cooling off at Silver Lake’s Ceviche Project , a cozy counter restaurant serving up well-composed tostadas and…

If you’ve recently searched for food delivery on Google, you might have noticed the “Order Online” button that appears under many restaurant listings.

Online ordering is easier than ever. But is it hurting restaurants?

If you’ve recently searched for food delivery on Google, you might have noticed the “Order Online” button that appears under many restaurant listings.

Author  Bee Wilson    says there’s a worrying contradiction in our modern food system. Global wealth is growing, creating demand for foods labeled “healthy” and organic.

How modern eating habits are reshaping the world and our lives

Author Bee Wilson  says there’s a worrying contradiction in our modern food system. Global wealth is growing, creating demand for foods labeled “healthy” and organic.

Pear season is turning all the way up at the Santa Monica Farmers Market!

Going mad for pears at the Santa Monica Farmers Market

Pear season is turning all the way up at the Santa Monica Farmers Market!

For more than 5000 years, Jewish families have made their homes in Italy.

Chef Steve Samson seeks to preserve the Jewish-Italian kitchen

For more than 5000 years, Jewish families have made their homes in Italy.