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.
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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?
To mark the occasion of the new downtown location of Mo-Chica, try cooking up the restaurant's Arroz con Mariscos.
"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.
How does one woman go from a modeling agency in Sydney to farmers' markets in Southern California?
Citrus trees at the peak of ripeness can be found practically every few yards this time of year in L.A. Celebrate the bounty with these recipes incorporating fresh orange juice!
The jelly donuts known as sufganiyot are arguably the most popular Hanukkah dessert.
The local celebrity chef shares Hanukkah memories as well as her recipe for latkes with savory applesauce.
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.