Christina Olufson

Brothers Craig and Shaun McAnuff, born in South London to Jamaican parents, embrace the Ital diet of Rastafarians, which includes plant-based recipes using spice and natural flavors.

In celebration of Earth Day, John and Molly Chester mark the decade-long restoration of their land with the film “The Biggest Little Farm: The Return.”

Chef J. Kenji López-Alt breaks down the science behind cooking in his New York Times column. His first cookbook focuses on the wok and its versatility in the kitchen.

Inglewood residents are upset about a plan to close a local elementary school. But with enrollment down statewide, communities will likely see more permanent campus shutdowns.

Natalia Molina tells the story of Nayarit, her grandmother’s Mexican restaurant, a space that became a cherished hub for immigrants and the LGBTQ community in Echo Park.

When politicians leave office, sometimes they become lobbyists for countries that don’t share our democratic values. These three used to represent Californians.

Food writer and master home cook Nicole Taylor lays out a spread of ribs, red drinks, and potato salad in the first cookbook devoted entirely to a Juneteenth celebration.

The Pride Poets hotline writes custom, on-the-spot, free poems for anyone who dials in. This year, its creative team took more than 200 calls.

Eric Kim, cooking columnist for the New York Times, headed to Atlanta during the pandemic where he worked on his first cookbook, “‘Korean American,” and unlocked the tricks to his…