Diane Morgan tells how to use root vegetables in her book “Roots,” reviewed in this article.
A dedicated food explorer, I run two blogs. Www.EatMx.com is devoted to Mexican food and travel. Www.TableConversation.com deals with all aspects of food, wine and travel. I do the photos and develop and test the recipes for both blogs. In addition, I have written for LA Weekly and at present am writing special articles for The Los Angeles Times.
In February, 2013, my guidebook to Korean restaurants in Los Angeles was published by the Korean Food Foundation in Seoul. Writing this book entailed eating in more than 40 Korean restaurants in less than two months.
Magazine travel articles include coverage of Anaheim's Little Arabia for the Travel 100 edition of Saveur Magazine, Jan.-Feb., 2013. And an article on finding American style pies in northern Thailand for Saveur in November, 2010.
An article on a new Mexican coffee house for "The Cook's Cook," February, 2015.
I worked for many years for the Los Angeles Times food section and also wrote for the Travel section, Sunday magazine, Calendar and Business sections. In 2004, I won a James Beard award for an article on mezcal in Oaxaca, and before that was nominated for a Beard award for an article on cooking with Chinese medicinal herbs.
I have written five cookbooks: "Cooking California Style" and "Good Bread," both published by Macmillan; "Mexican Cookery" published in two editions by HP Books; "Barbara Hansen's "Taste of Southeast Asia," published by HP, and "Southeast Asian Cooking," published by Fisher Books.
I travel as frequently as possible, to such places as Mexico, Argentina, Chile and Peru as well as destinations in South and Southeast Asia. And I have studied Spanish, Thai and Korean languages and use these in my work.
I am a member of the LA Wine Writers and write extensively about wine. At home, my cooking is almost totally ethnic, a way to travel at the table.
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Published Articles (190)
Diane Morgan tells how to use root vegetables in her book “Roots,” reviewed in this article.
Five dishes from five countries, reflecting the global nature of food in Southern California, are in my list of July’s top tastes.
Oasis restaurant in Los Angeles masquerades as Mediterranean, but it’s really Jordanian. This article describes its Jordanian dishes.
A fun place to eat Mexican food that’s also a market. The story about La Tapatia in southern Oregon is in my Mexican blog: www.eatmx.com.
The Vietnamese crepe called banh xeo makes its appearance in an area where Vietnamese food is scarce. Here is the story I wrote about this for LA Weekly.
A great place for tacos and margaritas–it’s Tacomania, in an unincorporated area in southern Arizona. This article shows what they serve.
Brandborg Vineyard & Winery in Elkton makes superb Pinot Noir and other wines. This is its story.
In her latest book, Virginia Willis explores the multicultural aspect of southern food.
Five wonderful dishes made this month’s list, including incredibly good French fries.
The Oregon winery Abacela was the first to plant the Spanish wine grape Tempranillo in the Pacific Northwest. This is the winery story.
This articles, which tells how to make Mexican chicken with green salsa, appears on my Mexican food blog, www.eatmx.com.
A collection of superlative dishes in this listing starts with spicy tuna nori tacos at a ramen restaurant.
TV Cook Siri Daly’s cookbook includes really yummy sweets such as her lemon bars. The recipe accompanies the article.
The story behind the superb Chardonnays and Pinot Noirs produced by Artesa in the Napa Valley.
French fries? No. These are made from South Indian lentil and rice cakes called idlis. They’re unique to a South Indian restaurant near Los Angeles.
Pressure cooking isn’t scary at all, if you do it correctly. This story tells how do to that and produce some great food.
Melissa Coleman tells how to organize a kitchen so it’s sleek and ready for easy cooking in her book, “The Minimalist Kitchen.”
Dinner in the Turkish consular residence in Los Angeles showed of the country’s cuisine and its wine.
This article zeroes in on seven Southern Oregon Wineries that took part in a statewide tasting.
A charming new French bistro offers up to date creative food. This article shows some of the dishes.
Wine finally appeared at a dinner arranged by a beautiful restaurant in Gaziantep in southeastern Turkey. This article describes the menu.
The Masala Grill in Los Angeles caters to contemporary tastes as well as traditional Indian food. This article describes the restaurant.
I wrote this article, and took the accompanying photos, for “The Cook’s Cook”, an international digital magazine.
Author Ali Rosen provides everything you need to know if you’re invited to a potluck.
Five outstanding dishes at restaurants in and around Los Angeles, headed by a spicy harissa burger.
An article about the flowering cauliflower called fioretto, accompanied by an Indian recipe.
An article about a novel by cookbook writer Nandita Godbole, and her recipe for spicy shrimp.
Not well known, Lodi wines are worth seeking out. This article describes eight of them.
Five interesting dishes that reflect the diversity of food in Los Angeles
Greek wines made in Sonoma, California? This is what Georgos Wine is doing, and this article describes the wines.
The new book “Kitchen Creativity” tells how chefs create new dishes. This article describes the book and its authors.
This article explores a travel/food book about the country of Georgia and focuses on an unusual recipe for beef stew.
Two top food stylists describe how they work and talk about their handbook for stylists.
Kohlrabi is one of the hot veggie trends for 2018. This article explains how to cook it.
The best food at Disneyland is in a private restaurant, Club 33. This article tells what it’s like to eat there.
A Turkish woman has launched Chez Eda, a catering firm that will specialize in foods of the Mediterranean. This article describes the unusual dishes she prepares.
A story about a cookbook from a restaurant with great food that is also known as a jazz venue.
A review of the book “Istanbul and Beyond,” which studies the foods of Istanbul and the little known eastern part of Turkey.
A look at the South Indian food served at a new restaurant whose name means “great taste.”
A new slow-cooker book tells how to make this popular Indian dish in a slow-cooker, using just a few ingredients. This article reviews the book and its recipes.
A story about the Mexican sweet bread that’s traditional for the Day of the Dead November 2.
Home style Bangladeshi food is hard to find, unless you know women like those who cooked for the picnic in this story.
Deepa Thomas developed a style of cooking that enabled her diabetic husband to give up insulin. Her cookbook “Deepa’s Secrets” explains how to do this.
Fabulous food, a glitzy party crowd, even a floor show. It’s all part of Los Angeles’ leading Russian restaurant, the topic of this article.
South African wines are bidding for the American market. This article describes the country’s signature wines.
A preview of the annual mole fair in Los Angeles and the food that will be served there.
Wines from the country of Georgia are very different from European style wines. This article tells what they’re like
A neighborhood Italian restaurant serves northern Italian food that is simple and authentic.
Exotic dragon fruit blends with lemonade in a mocktail that is much like a Mexican agua fresca.
Adding cream to the sauce makes these enchiladas Swiss (suizas). The article gives a step by step explanation of how they are made and gives the recipe.
Cedar Ridge Distillery in Iowa makes artisan bourbon paired here with fusion dishes at a popular Los Angeles restaurant
The article describes how to make a simple shredded beef dish, using a recipe from a home cook in Veracruz, Mexico.
This is how a Los Angeles Mexican restaurant interprets the famous sandwich of Puebla, Mexico, the cemita.
A survey of Mexican foods displayed at the Western Foodservice and Hospitality Expo in Los Angeles.
An article about a cookbook that capitalizes on the current craze in bowls, and a recipe from the book.
Beef bone broth so concentrated it’s milky white. That’s the specialty of Master Ha, a restaurant in Koreatown in Los Angeles
A pizza class from a Neaplitan chef at Domingo’s, a popular Italian restaurant and deli.
The story tells about the spectacular rise of a young Thai-Chinese chef to celebrity status and his new cookbook.
A big book for vegan cooks that’s so interesting non-vegans will want to cook from it too. The story is in TableConversation.com
TV Star Julie Taboulie tells how to make her signature dish, taboulie. The recipe is in her new Lebanese cookbook, the topic of this article for TableConversation.com
A wonderful Tuscan white wine became my great discovery. The article tells where it comes from and how it was made.
In this article for The Los Angeles Times, I write about five top places to get the Mexican green chile stew, chile verde. The article appeared in print and also […]
Thai Hispanic isn’t fusion food. This article explains that it’s the Thai food that Latinos like.
Deborah Madison’s a top authority on vegetarian food although she’s not a vegetarian herself. This article is about her latest book.
If you want great Greek food in Los Angeles, you go to Papa Cristo’s. This story gives the history of the restaurant and shows the tempting dishes served there.
A report on Joan Nathan’s latest book, “Solomon’s Table,” a fascinating global and historical portrayal of Jewish cuisine.
I made jam with loquats from my tree and strawberries and then described how to do it, with photos showing the steps.
In Turkey during a media trip, I tasted exquisite coffee that turned out to be made from pistachios. This article describes it.
An article about Tess Masters’ latest book, “The Perfect Blend,” which tells how to make healthy vegan and gluten-free dishes using a blender.
Beautiful white wines from Anselmi in Soave to go with risotto and other Italian dishes. This article describes the wines and the food.
Touring Italian winemakers showcase their wines with the famous pizzas of Pizzeria Mozza
Tasting top of the line Cabernets from Silverado Vineyards at a steak dinner at Spago Beverly Hills.
Laurel Hardware, a trendy restaurant in West Hollywood, has opened a Mezcal Bar featuring top brands of mezcal, cocktails and bar bites that suit the Mexican theme.
Potato chips coated with chocolate is one of the intriguing recipes in Raghavan Iyer’s new potato cookbook.
A rundown of wines from Lodi presented at a tasting in Los Angeles, accompanied by food from the La Brea Bakery Cafe.
Few people know what freekeh is. This article describes it and gives a recipe from a new cookbook.
A trendy young chef comes up with expert food pairings for wines from New Zealand. ock
This article describes the innovative, healthy food at Necco, a Japanese restaurant in Los Angeles.
India has its own version of Chinese food. This article describes where to taste it at a restaurant near Los Angeles
The best place to get Afghan food is in a home. This article shows the way Afghan people cook.
Turkish food is scarce in Los Angeles. This story describes a place to taste it.
This article gives a timeline for preparing a delicious three-course chicken dinner in only 45 minutes.
A lemon cake that didn’t win a prize in a dessert contest is a winner in another way. Article includes a recipe
Chef and author Sara Moulton’s book gives insider tips to home cooks. The article is accopanied by a pasta recipe.
A brunch in Gaziantep in southern Turkey presented French fries in such a delicious way that I produced my own version for this story.
A description of foods from southern Spain presented by a unique Spanish market in southern California.
A story exploring the new approach to Mexican food at fusion restaurant Aro Latin.
This scouting report for The Los Angeles Times explores a new Indian restaurant, Annapurna Grill.
A tiny cafe turns out to be a great place to explore downhome Taiwanese cuisine.
The hot dish of the moment in Los Angeles is the Oaxacan tlayuda. In this article for The Los Angeles Times, I explain what it is and where to get […]
A bright young chef introduces his new concepts of Indian food at Anarbagh in Beverly Hills.
This article describes a class with Hans Rockenwagner, the top pretzel maker in Los Angeles.
A young chef in Gaziantep appeals to a young crowd by making tacos. His restaurant, Bogazkoy, is the only place that serves them. I went there during a media […]
A new kosher restaurant in Los Angeles specializes in fresh, innovative food.
Two women from Turkey have started a catering business that specializes in genuine Turkish food. They’re located in Orange County, near Los Angeles.
A famous restaurant in Tainan, Taiwan sends a chef to cook Tainan-style food in Los Angeles.
It’s a challenge to find a place to eat when you’re traveling where you don’t know the language. This article describes the outcome of a search for a place to […]
Written for The Los Angeles Times Daily Dish, this article describes a shop selling genuine Turkish delight, brought from Istanbul.
A review of a restaurant in Los Angeles where the specialty is Javanese food.
A beautiful drink from a restaurant in Istanbul, and instructions on how to make it.
A review of elite, carefully crafted wines from a historic vineyard in St. Helena.
A restaurant in Oxnard is famous for its Brazilian fish and seafood stew, called moqueca. This story tells what it’s like to eat there.
An unexpected use for parsnips–in a cake, a recipe from The Vegetable Butcher cookbook based on a presentation by the author.
A fabulous eggplant dish from a cooking class in Gaziantep, Turkey. Step by step photos and the recipe.
Tasting the luscious Turkish pastry called katmer in California was only the prelude to a second taste–in Turkey, where I went on a media tour.
This article for The Los Angeles Times describes the enchiladas at a festival arranged by two top Mexican chefs.
Only one Azerbaijani cookbook has been published in the USA. This article tells about the author and the recipes.
Imam Cagdas is the most famous restaurant in Gaziantep in southeastern Turkey, both for food and for baklava. This article describes a dinner that was part of a media trip.
The first bulgur festival to be held in Gaziantep, Turkey, was filled with good food, chef demos and other activities. This article was based on a media tour there.
As part of a media trip I went to a class given by a cooking teacher and caterer in Gaziantep. The article includes her recipe for bulgur pilaf.
Santa Barbara County is producing great Rhone style wines, as described in this article.
Grover in India is producing top quality wines, now coming to the United States. This article describes a tasting in Los Angeles
A new market in Artesia’s Little India has a bakery that turns out fresh Indian breads.
Ceviche, fish tacos, shrimp–they’re all at Jesse’s Camarones, a Mexican seafood restaurant in Los Angeles
This article for the Los Angeles Times, appearing in the print edition and also online, surveys seven places to eat the popular Indian rice dish biryani.
A local festival made it possible to taste homecooked Turkish food that would be hard to find elsewhere.
Not just hamburgers, but Turkish, Israeli and Afghan food show up at this picnic.
Two young Filipino-Americans are presenting Filipino cuisine in new, innovative ways at their pop-up in Chinatown, Los Angeles.
The first Taste of Israel festival in Los Angeles brought in chefs from Israel, who together with American chefs produced a wide variety of Israeli foods.
The first Taste of Israel festival in Los Angeles brought in chefs from Israel, who together with American chefs produced delicious Israeli foods.
Narrowing down to ethnic foods was one way to make sense of the huge Natural Products Expo West. This article presents unusual finds, from Indian honey to tea leaf salad.
A top cookbook author shares her Jewish and Middle Eastern recipes.
A small restaurant in Grants Pass in Southern Oregon does a great job with Lebanese and Greek food.
A review of a book on traditional Ethiopian cooking as well as a restaurant in Los Angeles where one can shop for ingredients and eat the food.
Dry Creek Vineyard has produced an excellent wine at an affordable price, a boon to wine lovers with tight budgets.
Young winemaker Rodrigo Soto is producing gorgeous wines in Chile, including a sumptuous Cabernet.
Feride Buyuran has written the only Azerbaijani cookbook published in the United States. This article tells how she put together an Azerbaijani dinner.
This Thai restaurant has a unique location–in the West Los Angeles kosher corridor.
A splashy party signals the debut of an upscale Mexican restaurant in one of the hottest new developments in Los Angeles
Spicy ginger chicken is a specialty at this West Hollywood Indian restaurant.
This article describes the trendy food at 208 Rodeo, an elite restaurant in Beverly Hills.
Kobe beef marinated in an unusual way sets this restaurant apart from other barbecue spots in Koreatown.
One of the oldest Thai restaurants in Los Angeles, this historic place continues to serve top quality Thai food.
This southern Oregon winery offers delicious food as well as wines. This was part of my coverage of a media trip to Medford, Oregon.
A bracing whiskey cocktail joins a new winter menu at popular Tart Restaurant in Los Angeles.
An underrated vegetable turns out to be one of the top sellers in the market today.
Wine enthusiast Elliott Dolin has a small vineyard on his luxury estate that is yielding excellent Chardonnay
A report on the current crop of olive oil, focusing on extra virgin olive oil, describing producers and showing how their oils can be matched with food.
A media tour to Medford, Oregon, led to further investigation on my own and this article about Rogue Creamery’s new dairy.
Spicy Korean pork shows up at a Japanese sushi restaurant that’s Korean-owned.
The oldest water-powered flour mill in the United States produces top quality flour and baking mixes – visited on a media tour of Medford, Oregon
A culinary journey from southern India to a restaurant near home, centered around the rice pancakes called appams.
Spicy chocolates produced by Lillie Belle Handmade Chocolates in southern Oregon, visited on a Medford media tour.
This article deals with two underrated white wines from Argentina as well as wines from Uruguay and Brazil.
This article describes two underrated white wines from Argentina as well as wines from Brazil and Uruguay
The restaurant at this vineyard in Southern Oregon turns out excellent pizza. The article is based on a Medford media tour.
A travel/food story about touring and eating in Jacksonville, Oregon. Based on a Medford media tour.
Great food available in Medford, Oregon, focusing on the cuisine at Larks Restaurant. Based on a Medford media tour.
This article, for LA Weekly’s annual Best of Los Angeles issue, describes a restorative salmon-belly soup.
This article, for the Los Angeles Times Daily Dish, describes a restaurant serving homestyle Turkish food.
Written for the Los Angeles Times Daily Dish, this article describes breakfast specialties at six Guatemalan restaurants in Los Angeles.
Written for the Los Angeles Times Daily Dish, this article describes Indo-Chinese dishes served at an Indian sweet shop.
This article, which I wrote for the L.A. Times Daily Dish, tells about a woman who has started a company that makes ghee.
Describes a unique vineyard region known for Rhone grape varietals and especially Syrah. Appeared in the blog www.tableconversation.com.
Great wine is coming from Lodi, a long-underrated region in California. This article appeared in www.tableconversation.com
This article for LA Weekly describes five great places to eat inside Korean supermarkets.
Shabu Hyang offers a unique blend of Vietnamese and Korean cuisines. The article appeared in LA Weekly.
An article for the blog www.eatmx.com on a newly opened Mexican restaurant in Los Angeles.
Two brothers make high quality small production wines in Paso Robles, a story for www.tableconversation.com
Gorgeous cookies from a Mexican cafe in Southern California, written for “The Cook’s Cook,” an online magazine.
A trendy Mexican spot with craft beer, described in an article for LA Weekly’s Squid Ink
A review of a new Bangladeshi restaurant for LA Weekly
A visiting chef prepares a regional mole for the first time in Los Angeles, written for LA Weekly’s Squid Ink.
An article for LA Weekly’s Squid Ink describing a dinner prepared by a leading chef from Oaxaca, Mexico
The article describes one of five old-time vendors that I wrote up for LA Weekly’s issue devoted to the changing Grand Central Market.
Announces Hatch chile season with a recipe for a grilled cheese sandwich. The article appeared in LA Weekly’s Squid Ink.
A little known Korean soup, and three Koreatown restaurants that serve it, written for LA Weekly.
Recipes in Spanish for the food of Yucatan, from the top Yucatecan restaurant in Los Angeles. Written for LA Weekly.
The produce company describes peppers, their heat levels and how to use them in a variety of dishes. The article was written for LA Weekly’s Squid Ink.
Describes for LA Weekly the annual EVO competition held by the Los Angeles County Fair
French cooking guru Anne Willan hosts a tasting from a Burmese cookbook, for LA Weekly
Article about a trendy new Mexican restaurant, for LA Weekly
A place to taste Parsi food in Little India, written for LA Weekly
An article for LA Weekly covering 10 outstanding dishes in Koreatown.
Tells about a Mexican restaurant with novel fusion dishes, written for LA Weekly.
Global Writes (2)
I always thought that chocolate chip cookies were as American as apple pie. But Naomi Stokes' cookie recipe came from England.