Andrea Aliseda is a food and culture writer, and plant-based cookbook author of Make It Plant-Based! Mexican, based in Los Angeles. Peer inside a Latin American kitchen, and you will most likely find ...

Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

The day before cooking, rinse chicken breasts and pat dry. Pound breasts between two pieces of plastic wrap, breaking up large meaty sections, until breasts are nearly same thickness throughout. Place ...

To prepare the marinated shrimp on the plancha, start by cleaning the shrimp: remove the tail and shell but keep the head (1) ...

Decanso Restaurant Los Angeles combines the street food style of Central West Mexico into a full-service elevated Mexican restaurant in the Miracle Mile neighborhood. Owner Rob Arellano’s upbringing ...

From an immersive taqueria experience in Costa Mesa to Laguna Beach’s annual art celebration, plus a Lakers home game, ...

Imagine if you ran the country's most esteemed seafood restaurant and you kept a house just off the teeming waters between Long Island's picturesque North and South Forks. What's for dinner would be ...

ORLANDO, Fla.-- We ventured to Disney's Boardwalk Resort to discover that shrimp isn't the only proper pairing for grits. "We're talking about scallops today," Flying Fish Executive Chef Tim Majoras ...