Transfer to a plate and repeat with 1 teaspoon of the remaining oil and the remaining tilapia. In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of ...

In 1987, when Roy Yamaguchi was one of L.A.’s youngest top chefs, his ambitious restaurant 385 North ran into trouble and had to close. I asked him what he was planning to do next, expecting to hear ...

I love making mango salad because it adds such a nice freshness to any kind of chicken, fish or shrimp. My boys love mango so they eat it, too. I leave out the jalapeño when I make it for them, but it ...

As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes. Otherwise, I find myself lapsing into my natural state as a closeted lunch ...

July is the height of the mango season in South Florida, and good mangoes can be found everywhere. There are many different varieties of mango with different textures, sweetness levels and flavors.

At this point in the winter, I’m more than ready to move on from roasted root vegetables, earthy stews and bakes to meals that pop with freshness and color. I find myself leaning on the sunnier ...

One of the true joys of summer in the Southland is a trip to the Hollywood Bowl. Whether you dine in box seats with tables or on a blanket spread alongside a path, dinner is an important part of the ...

Among chicken salad lovers, there are two types of people: those who never stray from their favorite recipe and those who like to experiment with new flavors and ingredients. As you might guess, I am ...