Way back when, long before we humans farmed and raised critters and maybe even before we cooked, we ate nuts. These calorie-dense powerhouses weren’t the only thing our ancestors ingested, but along ...

Dear SOS: We had lunch today at the Cave in the Ventura Wine Co. Our guests had the onion-mushroom soup, which was so delicious that they ordered seconds. Could you please get the recipe for us? Dear ...

Chanterelle, King oyster and maitake mushrooms are roasted in large chunks and served atop a stroganoff cream sauce made with dried porcini stock. Prop styling by Kate Parisian. (Silvia Razgova / For ...

When I’m craving something warm, comforting, and just plain easy to make, I always find myself reaching for pot roast. This ...

This recipe is part of the L.A. Times’ Week of Meals series. A seasoned mix of crunchy crouton and sesame seed adds texture and flavor to simply roasted mushrooms and broccolini. If you don’t have ...