Julie Wolfson
Julie is a freelance writer. Her writing has been published in the Los Angeles Times, HOW Magazine, LALA, Angeleno, The Henry Ford Museum Magazine, Cool Hunting, and many other culinary, design, and lifestyle publications.
Under the influence of the owner's college-aged son, Canter's is changing up their classic menu.
You're sitting on a wooden bench under the setting sun at the Hollywood Bowl. Now: What are you going to eat?
"Now that we are roasting coffee, we have talked about at some point buying a farm."
The Little Tokyo building that Chef Bryant Ng's The Spice Table resides in is set to be demolished. What will happen when it does?
Tom Bergin's will be closed this St. Patrick's Day, but you can still celebrate in classic Bergin's style with one of their favorite recipes.
Unlike "Hollywood" or "Beverly Hills" or "Melrose," Baldwin Hills is not a Los Angeles place name that people around the world instantly recognize.
The jelly donuts known as sufganiyot are arguably the most popular Hanukkah dessert.
Debbie Lee has gone from truck to kiosk with her pub grub-style Korean food. She took us to the market for vegetables, chilis, and a lesson in kimchi history.
From goat gouda in Paso Robles to fresh burrata in Baldwin Park, these artisanal cheeses reveal the passion of some extremely dedicated California cheese makers.
Chef Brian Parks, of Santa Barbara's Coast restaurant, avails himself of his fabulous local farmers' market for seafood, herbs and other Central California specialties.
The popular local chocolate shop recently opened a cluster of shops in Japan, where candy flavors don't necessarily translate.
The local butchers searched far and wide for a turkey source, finally settling on an organic poultry farm, stocked with stress-free animals, in the high desert.