A wide variety of Kebabs have evolved over centuries, with each region adding its unique spices and cooking techniques to create an array of flavors and styles. Since they were popular in Iran, India ...

Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, distinctive tangy and earthy flavor. The Los Angeles-based company Sadaf carries them, ...

Few dishes are lovelier to me than the plate of herbs, salty white cheese and butter that is put out at the start of every Persian meal. I smash a lump of the feta-like cheese and a sprig of basil ...

Jose Mendez worked at California Kabob Kitchen in DTLA for over 20 years. When the restaurant’s owner was retiring, he seized the opportunity to carry on its legacy ...

The first glimpse of a plate of food deposited before us at a restaurant summons a range of indicative grunts. Sometimes, the plating and the portion size underwhelm. Other times, they impress. At ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Friday’s food culturalist has an idea – do you agree? Abbas and Talib Ansari, the sons of the late founder of Al Ustadi Special Kabab, man the grill. Anas Thacharpadikkal You cannot simply crave ‘a’ ...