Amy Scattergood

In which Jonathan Gold visits Gary Menes' temporary food installation, Le Comptoir, or "the counter," a restaurant within a restaurant at the actual counter of downtown's Tiara Cafe. It's a brief incarnation of a restaurant that will continue, Menes said a few days ago, until February. Lucky us. You are......

If your tonkotsu-stained pages of the first issue of Lucky Peach are no longer functioning reasonably well and you're tired of ramen (okay, right), you can get over to your nearest applicable bookstore (or Momofuku restaurant or Whole Foods) and buy a copy of the new food-as-lit magazine. This is......

And now, a brief message from our sponsors. Sort of. If you like reading this blog, consider following us on Twitter @LAWeeklyFood. You can also check out our Facebook page, where a lot of the good stuff gets posted and where you can Like and Comment at will. If you......

And now, a brief message from our sponsors. Sort of. If you like reading this blog, consider following us on Twitter @LAWeeklyFood. You can also check out our Facebook page, where a lot of the good stuff gets posted and where you can Like and Comment at will. If you......

The New York Times just confirmed that Pete Wells will be that paper's next restaurant critic, ending two months of rampant speculation about who would get that coveted chair at the table. The previous critic, Sam Sifton, stepped down in September after two years at the position. The New York......

Los Angeles Times: According to new USDA report, local food sales could $7 billion this year and farmers markets doubled from 1998 to 2009. PBS Food: How to make pumpkin bread pudding. Tomostyle: More fun with secret supper clubs at Rogue Upstairs in Silver Lake. Serious Eats: A writer's McRib......

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to [email protected], tweet him your question @thejgold, or ask him via his Facebook page. Come on, pretend......

Got a culinary question? Ask Jonathan Gold. You'd think he'd get an avalanche of esoteric, pithy or just downright necessary questions, now wouldn't you? Not as many as you'd think. Send an email to [email protected], tweet him your question @thejgold, or ask him via his Facebook page. Come on, pretend......

The New Yorker's latest food issue (November 21, 2011) hits the stands, just in time for Thanksgiving. Add good food writing to the long list of what to be thankful for this year. In this issue? Calvin Trillin -- who is a thank-you-god category all to himself -- on what......