Leading up to this year's Best of L.A. issue (due out Oct. 4), we'll be counting down, in no particular order, 100 of our favorite dishes. During the most oppressive days of summer, when the beaches ...

Have you tasted bloody clams? Because they really are worth eating — chewy, plump things about the size of a half-dollar, oozing dark juices from inside their rough, crenellated shells, tasting ...

Seafood restaurants are common in the Wilmington area, but Seabird chef Dean Neff’s hyperlocal focus has now helped him become the first local chef to land on the list of Outstanding Chef ...

Is ceviche poised to become as popular as sushi or sashimi in L.A.? It could happen. I’m thinking Ricardo Zarate is onto something as the Peruvian chef (Mo-Chica, Picca) gets ready to open a ceviche ...

The marble bar is set, the brass shelving is in, and the seafood is on ice. It’s time for Ceviche Project to go legit. As for what’s on the menu, Olivas will be doing a variety of takes on ceviche, ...

Weather 101: A history of Portland’s Grand Floral Parade by the meteorological numbers Portland’s Rose Festival Grand Floral Starlight Parade merges two parades into one, shifting to a late-afternoon ...

TALKING to customers, patrons, friends and readers of this page, I am always struck by how many people are fearful of cooking shellfish, or any fish for that matter. All the more reason, as I am sure ...

The world’s largest burrowing clam, the geoduck (pronounced gooey-duck) can weigh 14 pounds and live for more than 150 years—though most of the commercially available ones average two pounds apiece.

Is ceviche poised to become as popular as sushi or sashimi in L.A.? It could happen. I’m thinking Ricardo Zarate is onto something as the Peruvian chef (Mo-Chica, Picca) gets ready to open a ceviche ...