Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the ...

Ching He Huang’s wok-fried cauliflower is made with honey, soy sauce, hoisin and pine nuts. Use golden syrup or agave syrup instead of honey to make this vegan. Each serving provides 362 kcal ...

Welcome to my kitchen! Join me on a delicious journey through Spanish and Mediterranean cuisine, where I’ll show you how to ...

Bright cubes of juicy mango mixed with red onion, jalapeño, and lime juice create a sunshine-colored topping that screams ...

PITTSBURGH — It's the rare grownup, teenager or child who doesn't love a good taco (or three) every now and again, if not on each and every Tuesday as the social media trend dictates. In Pittsburgh, ...

This viral recipe is all the rage on social media so we asked country chef Lee Ann Miller to visit and show us how to make Big Mac Tacos (or what Lee Ann likes to ...

Mulvaney warns of safety concerns over White House’s new flagpoles The 30,000-pound bomb and plane that could be used to ...

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally ...

Place the contents of the bowl into your airfryer and cook at 190°C for 10-15 minutes until the cauliflower is tender and startling to get golden (you could also roast the cauliflower in an oven).

Add canola oil to skillet, and heat over medium-high until oil is shimmering but not smoking. Add a few tacos at a time, and fry until golden and lightly crisp, 20 to 30 seconds per side.