L.A. dad, chef and Jame Beard Award-winning cookbook author Noah Galuten understands the unique challenges facing families at mealtime. How do you cook healthy, delicious food the whole family will love without making a mess or taking up precious time in your day? The answer is your grill.

Noah’s latest cookbook “GRILL TIME!” features tons of veggie-forward comfort food full of flavor, like Miso Butter Corn and Tofu Bánh Mì with Lemongrass BBQ Sauce, in addition to tried-and-true classics like bacon cheeseburgers and grilled fish tacos.

He shares one of his favorites, Charred Cauliflower with Tahini-Yogurt Sauce, which makes the perfect appetizer or side dish for your summer BBQs. For more family-friendly recipe ideas and thoughts on food and parenting, check out his podcast Food Parents with Lesley and Noah and his Substack, I’m Legally Required to Feed You.

Charred Cauliflower with Tahini-Yogurt Sauce

From Grill Time! © 2026 by Noah Galuten. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In my previous cookbook I had a recipe that I just adored, in which charred vegetables got laid over chili powder–spiced drained yogurt, making a hot, creamy, acidic, beautifully balanced dish. This 2.0 version doesn’t require any thickening thanks to the tahini, which eats up all ofthat excess liquid, while adding a delicious nutty undertone. You can easily substitute any vegetable here, but there is something especially wonderful about the balance of yogurt, sesame, and cauliflower. This is one of those recipes that accidentally turns into an appetizer, since everyone keeps walking by and swiping bite after bite with their hands (or asking Mom to do it for them).

SERVES 4

INGREDIENTS 

1/2 cup whole-milk yogurt

1 tablespoon tahini

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil, plus more for coating and drizzling

1 garlic clove, grated or finely chopped

1/2 teaspoon smoked paprika

Salt

1 large head cauliflower

Flaky salt

METHOD

In a small bowl, whisk together the yogurt, tahini, lemon juice, olive oil, garlic, and smoked paprika, until well combined. Season to taste with salt. Leave the yogurt mixture out, covered, for up to an hour or two, or store for up to 4 days in the refrigerator. Allow it to come to room temperature before using.

Preheat the grill to medium-high heat, then clean and oil the grates well.

Meanwhile, cut the cauliflower head in half, straight through the core and the stem. Discard any leaves, then tear or cut the cauliflower into large florets. Cut the large bunches of florets down through their stems to keep them intact, into pieces that are roughly 2 inches wide (you don’twant them so small that they will fall through the grates of the grill). Add the florets to a large bowl and toss them with a hefty pinch of salt and just enough olive oil to barely coat them.

Grill until the florets are starting to blacken at the edges, about 4 minutes. Turn them to blacken another side, continuing until they are just tender and have bits of blackening all over, 10 to 12 minutes total.

Once cooked, return the cauliflower to the bowl. Spread the tahini-yogurt across a serving plate, then lay the charred cauliflower on top in a single layer. Drizzle it with more olive oil and flaky salt and serve immediately.

The post Summer Grilling for the Whole Family: Charred Cauliflower with Tahini-Yogurt Sauce appeared first on L.A. Parent.

Founded in 2004 in San Diego by husband-and-wife team Sean and Maria Pourteymour, Luna Grill, celebrates the grand opening of its 59th restaurant at Bixby Village Plaza in Long Beach. The fast-casual Mediterranean restaurant is known for its fresh, high-quality ingredients, proteins marinated for 24 hours using family recipes, flame-grilled kabobs, crisp salads and signature bowls.

Luna Grill’s Chief of Culinary Michelle Goncalves shares a recipe for one of their signature bowls, which the whole family will love. But when you don’t feel like cooking, head to Long Beach to take advantage of Luna Grill’s grand opening rewards through their app Club Luna. App members can take advantage of Kids Eat Free promotions, get a free Luna hat and more.

Mediterranean Macro Bowl

A fresh and family-friendly meal packed with protein, fiber and Mediterranean flavor.

Serves 4

Ingredients

For the Bowl

• 4 cups chopped romaine lettuce
• 2 cups chopped kale
• 2 cups cooked lentils
• 1 cup cooked quinoa
• 2 grilled chicken breasts, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup hummus
• 1/2 cup tzatziki

For the Lemon Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper.
2. Combine the cooked lentils and quinoa in a large bowl. Toss with half of the lemon vinaigrette.
3. Divide the lettuce and kale among four serving bowls.
4. Top each bowl with the lentil-quinoa mixture, grilled chicken, tomatoes, cucumber and olives.
5. Add a dollop of hummus and tzatziki to each bowl.
6. Drizzle with the remaining vinaigrette and serve immediately.

Family-Friendly Tip

This recipe is easy to customize for picky eaters. Set out the ingredients buffet-style and let kids build their own bowls with their favorite toppings.

The post Luna Grill Shares a Healthy Mediterranean Bowl Recipe appeared first on L.A. Parent.

Some cravings are tied to the seasons. The whir of the smoothie machine in my kitchen is always an indicator that summer is here. And when my family is out and about in the heat, drink spots catch our eyes before restaurants do — especially on those days of 80-plus degrees and climbing. It can be hard to feel hunger until you’ve satisfied your parched throat. 

If you’re hanging out in Ventura Harbor Village this summer, Boba by the Sea is a thirst-quenching respite.  For owner Quan Breault, the shop — which serves up handcrafted bubble teas, real fruit slushes and boba milk teas — represents something even sweeter: the realization of a dream he carried with him from Vietnam to California.

Breault shares his journey, the influence of Vietnamese tea culture and a simple strawberry-banana slushie recipe inspired by one of the shop’s family favorites.

Can you tell me a little about your background and what led you to open Boba by the Sea? 

I was born and raised in Vietnam. I came to America by myself when I was 20 years old. After doing nails for many years, I decided that I needed a new story, and having a boba shop was always one of my dreams. 

How does your Vietnamese heritage shape the drinks you serve?

We offer Vietnamese coffee, well-known for being one of the strongest coffees in the world. Drinking traditional French-pressed coffee is actually the culture of Vietnamese, so we also offer it in our shop. For milk tea, I discovered it more than two decades ago, when it became popular in my hometown. And since that one delicious first sip to now owning a boba milk tea shop, somehow, I’m still so hooked. I actually drink milk tea every day. 

Which is your favorite: coffee or tea?

Tea, especially jasmine green tea. I was all about coffee when I was in my 20s, but as I grow older, I find myself leaning towards tea. I love the floral smell of jasmine green tea. I feel like every time I drink it, my soul gets a cleanse. I feel more pure. 

Why do you think boba tea shops continue to obsess whole families? 

It fits multigenerational outings. Grandparents, parents, kids — all can enjoy it. It’s not loud like arcades or restrictive like fine dining. It sits right in the middle. There is something for everyone at a boba shop.

Why did you choose Ventura Harbor Village for your shop? 

For Boba by the Sea, I was walking around Ventura Harbor Village, and I really thought this place needed a shop for drinks where people can get cool tasty drinks while going on their walk at the beach. I just thought it was such a good location where we have a lot of tourists, locals who go on walks every day and, of course, the fresh sea breeze and the view of the Ventura Harbor.

Families can definitely use Ventura Harbor Village and my shop as a little getaway with ocean vibes, harbor views and cool drinks in hand where everyone can make more sweet memories together.

What is your favorite drink topping at Boba by the Sea?

The Labubu topping, of course! So cute, so trendy, so delicious. 

(Editor’s note: The Labubu topping is an adorable, edible jelly shaped like the viral Pop Mart character.)

Any tips for parents who want to recreate a boba or tea experience at home with their kids?

Most kids love slushy drinks, and I would recommend strawberry-banana slushy. It’s easy to make, and it provides a lot of [nutrients] for children.

Banana-Strawberry Slushie (Inspired by Boba by the Sea)

“This easy banana-strawberry slushie is a fun treat to make at home with the kids, inspired by a favorite flavor from Boba by the Sea at Ventura Harbor Village,” Breault says. “While the shop’s version includes secret ingredients and waterfront views that make it extra special, this recipe is a sweet way to hold you over until your next visit.” 

Ingredients

4 ripe bananas

4-5 strawberries, fresh or frozen

1/2 cup milk of choice

1/2 cup ice

1-2 tablespoons honey or sweetener of choice

1/3 cup cooked tapioca pearls, optional

Instructions

1. Blend banana, strawberries, milk, ice and sweetener until smooth and slushy.

2. Add boba pearls to the bottom of a clear cup.

3. Pour slushie over the top and serve with a wide straw.

Want some extra fun? Try these on for size:

*Line the inside of the cup with strawberry drizzle.

*Use coconut milk for a tropical twist.

*Top with whipped cream for a sweeter treat.

*Visit Boba by the Sea to try the original version with quality ingredients and a variety of toppings that take it to the next level.

The post Boba by the Sea: Family-Friendly Bubble Tea in Ventura Harbor Village appeared first on L.A. Parent.

I’m a third-generation Japanese American, or sansei, born and raised in Los Angeles. I don’t speak Japanese, but through art and cooking, I stay connected to my culture and my ancestors. Whenever we cook at home, my 9-year-old daughter Aiko always reminds us that the special ingredient in every meal is love.

Beyond our individual homes, food is also vital for community building. This was the idea at the heart of a community cookbook I helped create, “Belly Like Drum,” with Nikkei Progressives, a grassroots intergenerational activism organization. “Belly Like Drum” was a labor of love, filled with recipes, interviews, poetry, illustrations and even food-related jokes written by my daughter. Many of us in the Japanese American community grew up with community cookbooks, and this one — with contributors ranging in age from 7 to 97 — is our way of paying homage to our families while acting as a bridge to future generations.

Little Tokyo is central to that story. One of the last remaining Japantowns in the country, it recently celebrated 140 years. Little Tokyo is dear to my heart, as five generations of my family have walked its streets. It’s where my great-grandfather owned a barbershop, where my grandparents met, where my parents were married, where I played basketball as a child and now where my daughter participates in Kizuna Summer Camp.

My husband Sheheryar and I took our daughter to Japan in 2024, and when we returned, she kept asking to go to Little Tokyo because that is the closest we can get to Japan in the U.S.  From its specialty markets and restaurants to the Little Tokyo Public Library, this neighborhood provides us with a tangible connection to Japanese and Japanese American life right here in L.A.

Every year, we take my daughter to the Oshogatsu (New Year’s) celebration at the Japanese American National Museum, Nisei Week and Delicious Little Tokyo, hosted by the Little Tokyo Community Council. There is also a weekly farmers market in Noguchi Plaza at the Japanese American Cultural and Community Center on Saturdays.

We love supporting legacy businesses that hold traditions from past generations and have sustained Little Tokyo all these years. My go-to place is Azay, a family-run intergenerational Japanese-French restaurant. My favorite dishes: the Japanese breakfast, barbecue eel bowl and matcha crème brûlée … I have never seen my daughter eat anything faster!

I used to go to the Far East Cafe as a kid after every wedding and funeral, and I love to see the community continue to frequent the space now as Far Bar. Rafu Bussan for cookware and Anzen for knives from Japan are also a must.

Speaking of cooking, the recipe I’m sharing here is from “Belly Like Drum.” My dear cousin (she prefers we call her “Aunt Grace”) prepared “Mama Izuhara’s Salmon Steaks” at every family gathering, and we never tire of it.

She inherited the recipe from her mother-in-law, who lived to be 100. For me, this dish (which is quick and easy to make) is comfort food, familial warmth and a hug all rolled into one.

Mama Izuhara’s Salmon Steaks

Salmon steaks or filets

Mayonnaise

Dried chopped parsley (or furikake)

Shoyu (soy sauce) 

Place salmon steaks skin-down on a baking pan. Spread generously with mayonnaise and sprinkle with parsley.

Drizzle shoyu generously over salmon.

Bake for 25-30 minutes at 350 degrees Fahrenheit. Once the fish flakes and can separate easily, it is cooked through.  

Alyson Iwamoto is an arts educator, ceramicist, mother and member of Nikkei Progressives, with whom she created a community cookbook titled “Belly Like Drum.” She has taught ceramics to children for more than a decade and currently teaches at Sooki Studio, a community studio in Frogtown. Learn more at alysoniwamoto.com and on Instagram @alysoniwamoto.

The post A Taste of Little Tokyo: A Family Recipe and Japanese American Traditions appeared first on L.A. Parent.

Paoloa Da Re moved to L.A. from a small northern Italian town in 2010. She began working as a nanny for local families, often preparing fresh pastas, lasagna and other homemade meals from her family’s generational recipes. In 2015, with the help of her children Francesco, Francesca and Giorgia, she opened her first restaurant, Pasta Sisters, on Pico Boulevard in Mid City. They soon expanded to locations in Culver City and Costa Mesa.

Beginning this March, Angelinos can make their own Italian dishes with Pasta Sisters’ restaurant-qaulity pasta and sauces right at home. The brand is now selling spaghetti, tortellini, gnocchi, bolognese sauce and more at Southern California Gelson’s and Claro’s Italian Markets.

One of the Pasta “sisters,” Giorgia Sinatra, shares her go-to pasta recipe for a weeknight meal her and her kids love.

Weeknight Veggie Tomato Sauce & Pasta

Ingredients:

• EVOO
• ½ yellow onion, roughly chopped
• 2 medium carrots, roughly chopped
• 1 zucchini, roughly chopped
• 1 (28 oz) can whole peeled tomatoes with basil (Mutti is our favorite brand, but any will do — or use fresh tomatoes and add your own basil if you can’t find the basil variety)
• Salt to taste

Directions for Veggie Tomato Sauce:

1. Heat a sauté pan over medium heat and add EVOO (about 1 tablespoon, or as desired).
2. Add the onion and sauté until golden and beginning to soften, about 3 minutes.
3. Add the carrots and zucchini and sauté 6–7 minutes more, until fragrant and starting to soften.
4. Add the whole peeled tomatoes, roughly breaking them into pieces as you add them. (Tip: Use kitchen scissors to dice them right in the can — no mess!)
5. Fill the empty tomato can halfway with water and add it to the pan. Bring to a boil and season with salt to taste.
6. Reduce to a high simmer and cook for 20 minutes, or until the vegetables are soft and the sauce has reached your desired consistency. (Feel free to simmer longer to develop the flavor, or pull it earlier if you’re short on time — you really can’t go wrong!)
7. Transfer the sauce to a blender and blend until smooth. You’ll have a beautiful, veggie-packed tomato sauce the whole family will love!
8. Serve over your favorite Pasta Sisters pasta and enjoy!

Directions for Pasta:

Cook according to package directions — simply boil water, add your Pasta Sisters pasta, and cook for just a few minutes for perfectly al dente, scratch-made pasta. Use any shape you like! Pasta Sisters offers tagliatelle, spaghetti, and tortellini in the frozen aisle at Gelson’s, and gnocchi and tortellini at Claro’s Italian Markets. Their pastas are flash frozen to preserve flavor, texture, and color—and unlike with conventional freezing—are indistinguishable once cooked from fresh-never-frozen pasta!

The post Easy Weeknight Veggie Tomato Pasta Recipe from Pasta Sisters appeared first on L.A. Parent.

On a recent stroll through the Sunday market on Main Street, Christensen and her daughter delighted in a pistachio donut and snacked on rustic bread spiced with za’atar. Any pastry stand gets her attention. She makes pies and tarts and scones all the time at home, but she adores tasting what other chefs are cooking up, too.

“I’ve always loved cooking,” she says. “My great-grandmother really inspired me. She was always cooking cinnamon rolls and pies and all sorts of things.”

Christensen has called Los Angeles home since 1993; like so many before (and after) her, she was initially drawn here by the entertainment industry. But after a decade in that field, and a stint as a stay-at-home mom, her love for baking called loudly. She pivoted away from entertainment and “followed her dream,” enrolling in Le Cordon Bleu in Pasadena, where she earned a degree in baking and pastry. 

Hands-on experience had her working for some of the city’s finest bakers, including Zoe Nathan and Suzanne Goin. She recalls 3 a.m. baking sessions — filled with croissants, tea cakes, pies — with fondness, though raising three kids at the same time put her in a particular type of fog. Nevertheless, she was grateful. 

When the pandemic hit, Christensen was forced to sit still, and a period of reflection came with that stillness. She devised a new goal: to write a novel. Not just any novel, though. She dreamed up a work of fiction that would draw from her extensive time in the demanding environment of a restaurant kitchen. 

“That’s how ‘La Pâte à Bombé’ came to be,” she says. “It is my love letter to pastry.”

Published last June, “La Pâte à Bombé” follows up-and-coming chef Fiona McConnell, who has to prove her worth while working like mad in a Michelin-starred L.A. restaurant. Of course, romance comes into the equation — specifically, with a vintner named Rory — and Fiona has to keep herself afloat as the pressure builds all around her. 

“Along the way, there’s a lot of pastry, and there’s a lot of love for her craft,” Christensen said. 

Christensen’s dedication to baking lives on in both her writing — she’s currently working on a second book, which centers on another fictional L.A. pastry chef — and in her home cooking. She has three grown children at home (the trio makes up the band Speed of Light), and she’s regularly baking with them and for them. Her latest project is a bread starter she’s feeding daily and has named after the singer Daryl Hall. She says her daughter, Riley, is still keen to join her in the kitchen.

“Kids love to cook, and it’s such a great family experience,” Christensen says. “I think sometimes people underestimate small children and what they can do. Even a 3-year-old can get in there and help out with simple tasks, like grating carrots or peeling apples. In the recipe we’re sharing here, they can grate the butter and zest the lemon.”

To inspire bakers of all ages, Christensen pulled a treat recipe from her time at the Fairmont Miramar Hotel & Bungalows in Santa Monica. For the hotel’s Sunday high tea, she baked everything from madeleines and miniature tarts to scones.

“These are proper English scones, and they’re so easy to make,” she says. “Pair them with clotted cream, lemon curd or just butter and jam.” 

Tea Time Lemon Scones

(Makes 10-12 scones)

4 cups flour

2 tablespoons baking powder

½ cup sugar

½ cup butter

3 eggs

1 cup cream

1 teaspoon vanilla extract

½ teaspoon salt

Zest of one lemon

1. Preheat oven to 350 degrees. Prep a baking pan (or two) with parchment paper.
2. Grate cold butter with a cheese grater and place shavings in the freezer.
3. Zest lemon; set zest aside.
4. Whisk eggs, then whisk in vanilla extract and cream; set aside.
5. Mix flour, sugar, baking powder, lemon zest, salt and cold butter in a mixer on low

speed for about 1 ½ to 2 minutes, or by hand. (If doing the latter, use bare hands to fold in the butter.)

6. Add in the egg, vanilla and cream mixture. Mix until combined into a smooth dough (but don’t overmix).
7. On a floured surface, roll the dough out with a rolling pin until dough is ½-inch thick.
8. Cut dough with a 1½-inch pastry ring to make your 10-12 scones.
9. Egg wash the scones, then bake for 20-25 minutes, until golden brown.
10. Serve with clotted cream, lemon curd or butter and jam.

The post Santa Monica Pastry Chef Shares Lemon Scones Recipe and Debut Novel appeared first on L.A. Parent.

If you can’t make it to 1 Pico at Shutters on the Beach for their Valentine’s Day three-course pre fixe dinner, consider making their dark chocolate panna cotta at home. 1 Pico’s Executive Chef Vittorio Lucariello believes, “Panna cotta is a delizia — when you taste it, your sense of indulgence truly comes alive.” Try his recipe to see for yourself.

Chocolate Panna Cotta

Ingredients 

• ⅓ cup skim milk 
• 100 grams of chocolate 
• 1 (0.25-ounce) envelope unflavored gelatin 
• 2 ½ cups heavy cream 
• ½ cup white sugar 
• 1 ½ teaspoons vanilla extract 

Directions 

1. Gather all ingredients. 
2. Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside. 
3. Stir heavy cream, chocolate and sugar together in a saucepan. Set over medium heat; watch carefully as the cream can quickly bubble up and boil over. 
4. Immediately stir gelatin mixture into the cream, stirring until completely dissolved.  Stir for 1 minute. 
5. Remove the pan from the heat and stir in vanilla. 
6. Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes. 
7. When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight. 
8. Serve with rose petals.

The post A Valentine Chocolate Panna Cotta from Shutters on the Beach appeared first on L.A. Parent.

This combo is exactly how I met Lenny Ross, founder of Pecan Amor, nearly two years ago. Ross and his husband, Drew, live just a block east of my house, but I’m not sure I would have met them had I not looked up one day on my rush to the car and spotted one of my Zumba friends walking a dog.

“Denise!” I squealed. “I didn’t know you lived over here.”

“I don’t,” she said. “My son and his husband do, and I’m housesitting and taking care of their dog.” The next time I saw Denise in Zumba, she invited my family to a neighborhood rosé party that the Rosses were hosting (they provide the food and ask neighbors to bring bottles of rosé). In their backyard, we met more lovely neighbors we’d never seen. And at this year’s rosé party, I learned about a Monday night walking group that starts to the west of us and ends with a potluck and prayer in yet another couple’s backyard.

Again: Food, fitness and (new) friendship.

It was after a gym workout one Saturday morning that I got to taste my neighbor’s delicious pecans (I started with Cinnamon Crunch and Garlic Parm) at the Hollywood Farmers’ Market in Inglewood. On a board at the Pecan Amor booth was the all-important question about how to properly pronounce the nut: “Pee-can” or “Puh-cahn?”

The latter, of course.

I recently ran into Ross on a neighborhood walk and asked him to share his pecan story. No matter how you pronounce it, this story is warm and toasty.

“I think I was about six years old when I first discovered my love for pecans,” he says. “My grandma owned and operated a pie shop, and my mom — her daughter — made the original flavored pecans we now call Cinnamon Crunch. She used them to top Grandma’s sweet potato, pumpkin and pecan pies. At six, there wasn’t much I could do to help in the bakery, so in my mind, the best way to contribute was to eat the pecans. My mom would walk into the back of the shop, ask where the pecans had gone, and I could never hide my guilt.

“Years later, my mom handed the recipe down to me, and that’s when Pecan Amor was born,” he says. “I’m still not entirely sure who created the original recipe. Grandma never wrote anything down — baking lived in her bones. She measured with her heart, always saying things like, ‘a pinch of this and a scosche of that.’ Thankfully, my mom eventually captured the recipe and passed it on. It means so much to me. Sometimes when I snack on the Cinnamon Crunch, I can still hear Grandma’s mixer humming in the background.”

Once Ross perfected the recipe and decided to make it a business venture, he searched high and low for the perfect name. “I went through lists of names, puns and ideas, and even did quite a bit of research,” he says. “I remember the exact moment the concept clicked. I was standing in a grocery store aisle looking at shelves of mixed nuts and flavored snacks. Peanuts, almonds, cashews, macadamias and walnuts were available in dozens of flavors. But when I got to the pecans, there were only two options: raw or salted. I thought, ‘Man, pecans need some love!’ I jotted down ‘Pecan Love,’ but it didn’t stick for long. I’ve always loved a good play on words, so I explored other ways to say the same thing — even in other languages. That’s how ‘Pecan Amor’ came about.”

Pecan Amor sources from California growers as much as possible, Ross says. “Supporting local growers matters. It shortens transportation distances, reduces carbon emissions and strengthens our state’s sustainability culture. It also helps ensure freshness and a high-end quality you can taste.”

When I was growing up in Louisiana, pecan trees were plentiful. My sister and I gathered fallen pecans in the folds of our skirts and cracked the hulls open under our shoes, then picked out the meat to pop its fresh, buttery taste into our mouths. Pecan Amor’s nuts remind me of that quality — and the flavors are, indeed, reminiscent of grandmamas cooking with love.

 “We use all-natural components — period,” Ross says. “Even our chili lime flavor uses real lime juice, not citric acid. Our Garlic Parm features freshly grated parmesan, not the shelf-stable kind with additives we refuse to use. We cook in small batches, stay mindful of quality and are constantly experimenting with new seasonal flavors in our kitchen.”

And since the beginning of any year is when most folks are looking to improve their eating habits, Ross reminds us that “pecans fit beautifully into a healthy lifestyle. They’re rich in heart-healthy fats, high in antioxidants, packed with vitamins and minerals, great for steady energy and incredibly versatile. 

“They’re also perfect for kids’ snacks and meals,” he says. “I love tossing the Garlic Parm pecans onto salads — or crushing them to top pasta, soups, avocado toast or even pizza. If you want to get creative, they make an incredible breading for salmon. Speaking of salads, there’s one apple-fennel recipe I adore with these pecans. You have got to try it. It does not disappoint!”

Apple-Fennel Salad with Garlic Parmesan Pecans

4 tablespoons lemon juice

Lemon zest

¼ cup olive oil

½ teaspoon salt

¼ teaspoon pepper

1 fennel bulb, thinly sliced

3 Granny Smith apples halved, cored and thinly sliced

3 stalks celery, thinly sliced

½ cup Garlic Parm pecans by Pecan Amor, crushed or whole

¼ cup shaved Parmigiano-Reggiano

In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt and pepper until emulsified. Set aside.

Thinly slice the fennel bulb. Slice the Granny Smith apples and celery. If prepping ahead, toss the apple slices with a little lemon juice to prevent browning.

In a large bowl, combine the fennel, apples and celery. Drizzle with the dressing and toss gently to coat.

Top with the Pecan Amor Garlic Parm pecans — whole or lightly crushed — and sprinkle with the shaved Parmigiano-Reggiano.

Serve immediately for the best texture.

The post Pecan Amor: A Local Flavor Story Rooted in Community appeared first on L.A. Parent.

Editor’s Note: This roundup was originally published for the 2023 holiday season. Many of the featured restaurants and markets remain excellent options, though menus and hours may vary this year. We’re updating our list for 2025 and will add new dining spots soon—check back for the latest recommendations to make your holiday feasting stress-free and delicious!

To cook or dine out? During the holidays, that question is far more pressing than Hamlet’s more celebrated, existential query.

If you dine in, you have the intimacy of a meal cooked with love, the privacy of a place where family members can be themselves and the post-holiday joy of delicious leftovers. But to get to that place, you first must confront the long lines at the supermarket, 12 hours or more of meal prep, the mountain of dirty after-dinner dishes and the headache of trying to appeal to the varied tastes of unappeasable relatives.

On the other hand, if you dine out, you’re limited to a menu of some chef’s choosing, you eat among strangers and you miss whatever time-honored traditions have sustained your family through the generations.

Good thing there’s also a middle ground. You can order takeout food cooked by someone else but consumed at your own table and on your own dishes.

I have exercised all three options. I have learned well the exhaustion of preparing the holiday meal as my aging mother has relinquished the primary holiday cooking responsibilities to me. I once had a mediocre Thanksgiving dinner at a large, impersonal hotel buffet where it seemed that quantity, not quality, was of paramount importance. I vowed never to repeat that experience.

Two years ago, I found a sweet compromise. I replaced the traditional American turkey and trimmings with the delicious smoked duck, Chinese American Thanksgiving dinner from Ms. Chi Cafe in Culver City. It was a brilliant decision. In addition to a tea-smoked duck or Beijing-style roasted turkey, this year’s offerings include duck-fat rice stuffing, roasted Brussel’s sprouts, a Chinese chicken salad and dumplings.

Even if you are doing most of the cooking yourself, buying a fancy dessert or artisan bread might lift just enough of the load from your shoulders to make holiday cooking a little less onerous.

On Thanksgiving and Christmas, when almost everything is closed and almost everyone is off work, many restaurant workers are busy behind the stove or serving front of the house, making sure the rest of us can get a good meal away from home.

“I never celebrated Thanksgiving prior to coming to America,” says Curtis Stone, chef and co-owner of Gwen Butcher Shop & Restaurant in Hollywood. Stone and his brother, Luke Stone, named the restaurant in honor of their grandmother, who lived on a farm in Melbourne, Australia. “It quickly became my favorite holiday because it’s all about the food,” Stone says. “No presents, no tree trimming, no stockings. Don’t get me wrong, I love Christmas, but at Thanksgiving I get to spend time in my favorite place, the kitchen.” On this year’s Thanksgiving menu: slow-cooked turkey and honey-glazed ham accompanied by braised collard greens, a root vegetable medley, beef tallow parker rolls, assorted pies and more.

In addition to Gwen, the culinary options in Los Angeles are seemingly endless — even on holidays. Starving for steak? Eager for Ethiopian? Craving Cantonese? Voracious for Vietnamese?

The choice, my friends, is yours. But to help you choose among those “I’m not cooking” options, we put together a working list of restaurants open for Thanksgiving, Christmas or both, with options for dining in or ordering takeout. We’ve done our best to be accurate here, but you should consult restaurant websites in case their schedules or offerings change.

This year (2025), The Maybourne Beverly Hills Executive Chef Damon Gordon has curated two ways to enjoy a sumptuous Thanksgiving feast, while fully embracing the holiday spirit of spending time connecting with friends and family. Meticulously sourced from the finest purveyors and farmers throughout California, both celebratory menus are bursting with the utmost freshness, top quality ingredients, and incredible flavor.

• Thanksgiving at The Terrace – Friends and family can gather at The Terrace for an elegant pre-fixe dining experience. Reservations can be made here.
• Turkey To-Go – A completely stress-free option is available for groups ranging from 4-8 people, and can be enjoyed in the comfort of home. The takeout meal comes complete with all the traditional trimmings. Order here.
• “Smashing Pumpkins” Dessert To-Go – For the ultimate showstopper, “Smashing Pumpkins” are available for takeout, adding a sweet conclusion to any Thanksgiving celebration. Lovingly handcrafted from the finest chocolate by Executive Pastry Chef Brooke Martin, this interactive dessert includes a small wooden mallet for cracking open the delicate shell, revealing a hidden treasure of luscious pecan pie praline inside.

Firstborn in Chinatown is offering Thanksgiving dinners to go/pickup, and the meals can be ordered via their OpenTable, and can be picked up between 10 a.m.-7 p.m. Nov. 25-26. Guests can book their desired time as long as there is availability and pick up at the restaurant.

Additionally, our many local farmers markets not only sell fresh produce, but also an impressive array of cooked items. So, this roundup also compiles a list of markets regularly scheduled to be open the Wednesday before Thanksgiving, and Sunday, the day on which Christmas Eve falls this year. Merry dining and happy desserts — whatever your choice may be!

Lolis Eric Elie is a journalist, television writer and author of several cookbooks, including “Treme: Stories and Recipes from the Heart of New Orleans.” He lives with his wife and two young sons in Los Angeles.

Restaurants to the Rescue

Open for dining on Thanksgiving

1Kitchen at 1 Hotel, California cuisine (West Hollywood)

Bistro de la Gare, French/Italian (South Pasadena)

Boathouse on the Bay, seafood (Long Beach)

Caldo Verde, Mediterranean options (DTLA)

Corteza at Sendero, Thanksgiving menu (DTLA)

Gwen, Thanksgiving menu (Hollywood)

La Bruschetta, Italian cuisine (Westwood)

Lalibela, Ethiopian cuisine (Fairfax)

Leña at Sendero, Latin American fare, (DTLA)

Lunetta, traditional Thanksgiving menu (Santa Monica)

The Little Door, Thanksgiving menu (West Hollywood)

Playa Provisions, seafood (West Los Angeles)

Open for dining on Christmas

Pez Cantina, Mexican food (DTLA)

Ruen Par, Thai fare (East Hollywood)

Taste of Tehran, Persian cuisine (Westwood)

Little Sister, Southeast Asian fusion (DTLA)

Open for dining throughout the holidays

Fogo de Chao, Brazilian steakhouse, (multiple locations)

Formosa Cafe, Chinese food (West Hollywood)

Geoffrey’s Malibu, seafood (Malibu)

Henry’s Cuisine, Cantonese menu (Alhambra)

The Front Yard, modern California cuisine (North Hollywood)

Open for takeout

Ms. Chi Cafe, Chinese fare (Culver City)

Angelini Osteria Alimentari, Italian food (Beverly Boulevard)

Bludso’s BBQ, barbecue (Santa Monica, LaBrea Avenue)

Merry at the Market

Wednesday Farmers Markets

Downtown Santa Monica Farmers Market (8 a.m. – 1 p.m.)

Huntington Park Farmers Market (8:30 a.m. – 1:30 p.m.)

Larchmont Village Farmers Market (1 p.m. – 5 p.m.)

Adams Vermont Farmers Market (2 p.m. – 6 p.m.)

Lincoln Heights Certified Farmers Market (3 p.m. – 7 p.m.)

Duarte Farmers Market (4 p.m. – 7:30 p.m.)

Altadena Farmers Market (3 p.m. – 7 p.m.)

Long Beach Marine Stadium (3 p.m. – 7 p.m.)

Miracle Mile Farmers Market (11 a.m. – 3 p.m.)

Sunday Farmers Markets

Temple City Farmers Market (7:30 a.m. – 1 p.m.)

Santa Clarita Farmers Market (8 a.m. – noon)

Hollywood Farmers Market (8 a.m. – 1 p.m.)

Pacific Palisades Farmers Market (8 a.m. – 1 p.m.)

Studio City Farmers Market (8 a.m. – 2 p.m.)

Palos Verdes Farmers Market (8 a.m. – 1 p.m.)

Montrose Farmers Market (8 a.m. – 1 p.m.)

Beverly Hills Certified Farmers Market (8 a.m. – 1 p.m.)

Santa Monica Farmers Market (8:30 a.m. – 1:30 p.m.)

Alhambra Certified Farmers Market (8:30 a.m. – 1 p.m.)

Wellington Square Farmers Market (9 a.m. – 1 p.m.)

Westchester Farmers Market (9 a.m. – 1 p.m.)

Motor Avenue Farmers Market (9 a.m. – 2 p.m.)

Mar Vista Certified Farmers Market (9 a.m. – 2 p.m.)

Long Beach Southeast Farmers Market (9 a.m. – 2 p.m.)

Atwater Village Farmers Market (9 a.m. – 2 p.m.)

West L.A. Certified Farmers Market (9 a.m. – 2 p.m.)

Brentwood Farmers Market (9 a.m. – 2 p.m.)

Malibu Farmers Market (9 a.m. – 2 p.m.)

Playa Vista Farmers Market (9 a.m. – 2 p.m.)

Glendale Artsakh Farmers Market (9 a.m. – 2 p.m.)

Historic Downtown L.A. Farmers Market (9 a.m. – 3 p.m.)

Toluca Lake Farmers Market (9:30 a.m. – 2:30 p.m.)

Melrose Place Farmers Market (10 a.m. – 2 p.m.)

Larchmont Village Farmers Market (10 a.m. – 2 p.m.)

Westlake Village Farmers Market (10 a.m. – 2 p.m.)

The post Where to Eat or Order Thanksgiving Dinner in Los Angeles 2025 appeared first on L.A. Parent.

Santa Monica native Josiah Citrin has been delighting diners with inventive takes on classic dishes for more than 35 years — and the celebrated chef credits his mother and grandmother for first sparking his love of cooking.

The owner of Santa Monica’s two Michelin-starred Mélisse and adjoining one Michelin-starred Citrin (and culinary hot spots Augie’s on Main and Charcoal Venice), Citrin learned his craft via his mom, who was a caterer, and his French grandma. Both women made family dinners a focal point of home life. After graduating from Santa Monica High School, Citrin moved to Paris to study French cooking, then returned to his hometown to share his talents. 

His slate of restaurants — which also includes the trendy Openaire at the Line Hotel in Koreatown — keeps him busy, but he still found time to write two cookbooks, “In Pursuit of Excellence,” which features elevated flavor profiles and family-inspired food prep that’s accessible to everyone, and “Charcoal: New Ways to Cook With Fire,”which features the recipe, Mom’s Honey-Baked Chicken, he shares here.

“My mother, Huli, was a big influence and inspiration on me becoming a chef,” Citrin says. “She was a well-known caterer back in the day and owned a prominent cooking school in Santa Monica. After cooking professionally all day, she would then come home and prepare dinner for my two sisters and me.

“Her baked honey chicken was the one meal our entire family could unanimously agree upon,” he remembers. “Using accessible ingredients like soy sauce, honey, lemon and mustard, this dish is a simple, craveable crowd-pleaser and deserves a spot on your permanent repertoire. Thanks, Mom!”

Mom’s Honey-Baked Chicken

Serves 4

¾ cup soy sauce
½ cup honey
1 tablespoon sesame oil
2 garlic cloves, crushed
1-inch piece fresh ginger, peeled and grated (about 1 tablespoon)
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
Finely grated zest of 1 lemon
8 chicken thighs, (about 2 pounds), boneless with skin on 
1 teaspoon fine sea salt
1 tablespoon lemon pepper, plus more for serving
6 scallions, ends trimmed, green parts only, chopped
¼ cup fresh mint leaves, chopped

In a mixing bowl, combine the soy, honey, sesame oil, garlic, ginger, mustard, thyme and lemon zest with a whisk. Pour the marinade into a baking dish and spread it out evenly. Season the chicken skin with the salt and season the flesh side of the chicken with the lemon pepper. Arrange the chicken thighs, flesh side down, in the marinade, so that the marinade covers the flesh only, just until it reaches the skin. You want to take care not to get the marinade on the chicken skin as it will cause it to caramelize and burn quicker on the grill and not allow the fat to render and skin crisp up.

Marinate the chicken uncovered in the refrigerator for 3½ to 4 hours. Take the chicken out of the refrigerator about 30 minutes before cooking to come up to temperature.

Preheat your oven to 325 degrees Fahrenheit, preferably on convection mode. Place the chicken skin side up on a sheet pan and slowly cook for 50 minutes, until all the fat is rendered out. This will create crispy, golden skin. An instant-read thermometer inserted into the thickest part of the chicken should read 153 degrees Fahrenheit.

Transfer the chicken skin side up to a wire rack and let rest for about 5 minutes to allow the juices to recirculate. Arrange the chicken on a serving platter. Season with lemon pepper and scatter the scallions and mint over top.

The post A Michelin-Star Chef’s Sweet-Savory Tribute to Mom appeared first on L.A. Parent.