‘Pose’ dominates the Emmys red carpet

‘Pose’ dominates the Emmys red carpet

‘Pose’ dominates the Emmys red carpet

Mj Rodriguez arrives at the Emmy Awards. The creators and cast of “Pose” have been amplifying the glamour — and making LGBTQ history — on TV, and they did it again at the 71st Primetime Emmy Awards on Sunday. In a sign of their growing fashion influence, members of the show donned eye-catching styles from both independent designers and global fashion houses, many of whom stepped up to help them shine in custom creations. […]

THE L.A. TACO GUIDE TO THE 20 BEST AL PASTOR AND ADOBADA TACOS IN LOS ANGELES, MAPPED

You might think the title of this list is redundant but it speaks to an interesting debate about marinated pork in the Mexican community. Whether you believe that al pastor and adobada are the same things or that they are completely different, the argument speaks to the growing literacy of Mexican food in L.A. Fortunately, we are blessed with a bounty of Comida Mexicana in the city of Angels, where you can find both.

What is the difference between the two?

The Taste, our annual three-day food festival over Labor Day weekend, is back

The Taste, our annual three-day food festival over Labor Day weekend, is back

The Taste, our annual three-day food festival over Labor Day weekend, is back

Guests roam the Paramount Studios backlot during the Los Angeles Times’ Taste event. The Taste, the Los Angeles Times’ annual Labor Day weekend food festival, begins Friday night at the Paramount Studios backlot in Hollywood. The festival celebrates the city’s diverse culinary scene with unlimited tastes from some of L.A.’s best chefs and restaurants including Osteria Mozza, Burritos La Palma, the Manufactory, Sichuan Impression, Lasa, Guelaguetza, the Bazaar, Ronan, Chichen Itza and Triple Beam […]

A food critic feeds his love for Lebanese cuisine at the source

I’ve been thinking lately about the ways that cuisines are transformed and reinterpreted when they’re translated from home cooking to a professional kitchen. It was the subject of my newsletter last week, in conversations with food writers Andy Baraghani and Naz Deravian on the subject of Persian restaurant menus. And it was, in essence, the impetus for a recent nine-day trip I took to Lebanon.

I’d known Lebanese cuisine only from restaurants I’d reviewed over the years, mostly in Atlanta: mezze of hummus, tabbouleh, labneh (yogurt drained to the thickness of fresh cheese) and fatayer (small savory pies often filled with spiced spinach and pine nuts); falafel and kebabs and shawarma.