Amy Scattergood

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] or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear for a minute......

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] or tweet him your question @thejgold. Come on, pretend you're Dana Goodyear for a minute......

In which we highlight the past week in food, either at home or abroad. "What could be more piggy than pork? Tonkotsu ramen, aficionados insist, and they may have a point." Ramen Yamadaya: An Umami Gun Set to Stun. "Fōnuts provides a convenient and glamorous rationalization for a very prosaic......

It's September at Los Angeles farmers markets, and to mark the 30th anniversary of the Santa Monica Farmers Market, this month's virtual grocery list comes from the Wednesday Santa Monica stalls. Of course, it mostly does anyway, but this past Wednesday seemed more occasional than most, with crowds gathering for......

This week, Jonathan Gold considers Picca, Ricardo Zarate's bright red new restaurant on Pico Boulevard (the alliteration is purposeful), the state of Peruvian cuisine and -- albeit briefly -- the culinary dream team recently assembled in Lima. Any good chef in town is likely to drop a kernel of giant......

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......

What's the country reading today food-wise? Here's a roundup of some of the food-related stories from other newspapers, many of which print their food sections mid-week. And remember, even if you don't actually buy papers these days (or not; this paper is free), it's where most of your content comes......

After two years as restaurant critic for The New York Times, Sam Sifton is getting a new table. As he tweeted this morning, "I'm stepping down as restaurant critic to be the national editor of The Times. #checkplease." Sifton, who replaced Frank Bruni as restaurant critic in the summer of......