Chris Dwyer

After wildfire upended their lives, a writer and a chef find meaning, purpose, and connection through food and the act of rebuilding.

From martini glasses to coupe stems, pastry chefs are borrowing from the bar to rethink dessert presentation, blending visual drama, sensory payoff, and a sense of play at the end of the meal.

Cold reds, paper bottles, tariff shocks, and high-tech sobriety are reshaping how we drink, what we buy, and what actually tastes good in the year ahead.

Long defined by stereotypes, Mexican cuisine in Los Angeles is now led by chefs expanding its range, ambition, and cultural authority.

With make-ahead lamb tagine, labneh with caviar, and a kataifi sundae, this four-course menu by Shukette’s Ayesha Nurdjaja is built for hosting without missing the fun.