Bill Addison

1 week ago | latimes.com | Jenn Harris |Betty Hallock |Danielle Dorsey |Stephanie Breijo |Bill Addison

New cookbooks are a bright spot in spring, and this year’s crop is a bumper one. One emerging theme is: Go easy on yourself. Among this season’s favorite books, Los Angeles writers and chefs especially — including Nicole Rucker of Fat + Flour, Ari Kolender of Found Oyster and Queen St. Raw Bar & Grill, Kogi’s Roy Choi and Becca Millstein of tinned fish company Fishwife — set out to make things a little simpler, boosting our kitchen confidence along the way.

2 weeks ago | latimes.com | Bill Addison |Cindy Carcamo |Danielle Dorsey |Betty Hallock |Sarah Mosqueda

11 carne asada tacos to try from the 101 Best Tacos guideLos Angeles is the land of tacos. We grab them from copper cazos as the sun rises, duck out for lunch breaks to stand in line at taco trucks and end our nights at sidewalk taquerias. It’s why the Food team spent several months rounding up 101 of the best tacos across the region last year. Everyone has a go-to taco order, whether it’s spit-shaved al pastor, juicy carnitas or fried shrimp tacos.

3 weeks ago | latimes.com | Bill Addison

A friendly debate about grilled oysters had broken out among customers waiting in line to order at the Marshall Store, one of the handful of picturesque seafood restaurants along the shoreline of Tomales Bay in West Marin. “I like the oysters with barbecue sauce,” someone said. There were majority nods, but also a couple pro arguments for the Rockefeller-style, crowned with mulchy spinach and two cheeses and breadcrumbs.

1 month ago | latimes.com | Bill Addison |Jenn Harris

20 stellar lunch spots from the 2024 101 Best Restaurants guideLunch in Los Angeles can be as simple as tacos eaten on the hood of your car, or as elaborate as a 14-course omakase at a celebrated sushi bar. “Let’s do lunch” is an invitation to explore the city’s diverse culinary landscape, regardless of the length of your lunch break. These 20 recommendations were drawn from the most recent guide to the 101 Best Restaurants in Los Angeles, written by me and restaurant critic Bill Addison.

1 month ago | latimes.com | Bill Addison

Kibbeh, the improbably delicate union of bulgur and spiced ground meat, is a shape-shifter of a dish. Its name adapts to languages and dialects throughout southwestern Asian countries; in Turkey, it goes by içli köfte. Many of us know kibbeh best as football-shaped croquettes we crack open to reveal the fragrant, juicy-crumbly filling, but the combination of ingredients can take many guises.