More Living
By Bill Esparza, Special to the Los Angeles Times
At David Padilla and Maria Ramos' Oaxacan restaurant Gish Bac, the weekends are made for goat and lamb barbecue. A third-generation ...
By Jane Engle
If you were disappointed by the air ticket tax holiday that wasn't -- because so many carriers offset the drop by increasing fares over...
By Mary Forgione
By Brady MacDonald
Reporting from Philadelphia --
By Chris Woolston, HealthKey / For the Booster Shots blog
Some big-ticket medications are about to go generic, a shift that could save consumers billions--assuming they're willing to give up a...
One of the first things culinary students learn when they enter the kitchen is how to properly hold a knife. Where and how you hold your...
By David Karp, Special to the Los Angeles Times
It is ironic that the original attraction of certified farmers markets, buying direct from the grower, has been so diluted by success that...
As a novel way of increasing face value, it's hard to beat a $100,000 limited-edition iridium and sapphire razor.
By Adam Yamaguchi and Zach Slobig, Special to the Los Angeles Times
Scrawled on the white board hung behind the bar at Noshi Sushi in Los Angeles, the word "otoro" (fatty tuna) beckons seafood lovers....
By Marissa Cevallos, HealthKey / For the Booster Shots blog
Psychology researchers from the University of Michigan examined data from 6,044 stroke-free adults from the Health and Retirement Study. The...