Food Editor and columnist for the Los Angeles Times
Russ Parsons on KCRW
More from KCRW
Got COVID-era food benefits? Where are your meals coming from now?
Food & DrinkMillions of Californians lost COVID-era food benefits at the end of March. Are you one of them? How are you getting by with less money for groceries?
¿Tenías beneficios durante la pandemia? ¿Ahora que?
Food & DrinkMillones de californianos perdieron los beneficios de alimentos de la era COVID a finales de marzo. ¿Eres uno de ellos? ¿Cómo te va con menos dinero para comestibles?
17 places to get great croissants in Los Angeles
Food & DrinkFrom Venice to Chinatown, West Adams to Pasadena, here's where to find exquisitely flaky croissants — including vegan ones.
Try this pie: 5 sweet and savory recipes for Pi Day
RecipesPi Day — March 14 — is a perfect occasion to try out these tempting sweet and savory pie recipes. We’ll take any excuse when it comes to pie.
6 winning recipes from KCRW's 2023 pie contest
RecipesBlueberry pie. Mississippi mud pie. Sukiyaki pie. Step into the PieFest winners' circle with some award-winning pie recipes.
Get cracking: Egg-cellent egg recipes for Easter
Food & DrinkWe're celebrating Easter (and spring, in general) with the ancient symbol of new life: The almighty egg. Let’s get cracking.
First grade pie winner, Norwegian baking, Porridge + Puffs returns
Food & DrinkOliver Kaplan shares his method for making a 1st Place blueberry pie. Nevada Berg holes up in her cozy Norwegian farmhouse where she bakes along with the seasons.
Evan Kleiman remembers Glendale’s Fish King, Hank 'Toto' Kagawa
Food & DrinkFor 53 years, Hank Kagawa built his legacy on integrity, customer service, and offering a stellar selection of seafood to LA residents and restaurateurs alike.
Pavolva for Mother’s Day, film reviews, the end of Title 42
Food & DrinkPavlova features a soft-centered crunchy meringue that plays with whipped cream and fresh fruit. This time of year, berries are the star.