Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger. We ...

At a recent visit to the Auberge at Ojai, the new “progressive American/French” restaurant where Christian Shaffer (of Avenue in Manhattan Beach and the recently closed Chloe in Playa del Rey) is chef ...

Add Yahoo as a preferred source to see more of our stories on Google. Here you’ll find six leaders of a new happy hour revolution—ambitious bars and restaurants that are rewriting the rules of ...

Plus sea bream with cucumber, a springtime rhubarb cocktail, and the latest from Chopped winner Kayla Pfeiffer ...

When Aria chef-owner Gerry Klaskala sent this recipe, he wrote, “Our guests love it because it is so very flavorful. The spice of the harissa is great with the cooling creaminess of the whipped feta ...

Add Yahoo as a preferred source to see more of our stories on Google. Smashing pumpkin: Alice Zaslavsky’s free-for-all pumpkin fritters on a bed of chickpea couscous served with yoghurt, paprika and ...

In a medium saucepan, over medium heat, add the milk, butter, salt and pepper. Use a microplane grater to grate the garlic clove over the pot. Heat until boiling. Reduce the heat to low and slowly ...

The bar and fireplace beckoned me to the Great Northern on the 12-degree night when our furnace broke. I was certain that from behind that mahogany bar, the one transported from a Seattle barroom ...