Australians in Malibu, cookbook season, the chili crunch debate gets crispy and are flat croissants a pastry abomination? I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting ...
Chef Josh Niland wants to make fish more like beef. And by applying preparation methods like aging, curing, and sausage-making to fish, Niland believes he’s revolutionizing the seafood industry. The ...
“It’s a huge wheel to stop and start spinning the other way.” Visit for meals that use nearly every bit of the fish, including Murray-cod souvlaki, the Nilands’ beloved tuna cheeseburger and a banh mi ...
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