This recipe is part of the L.A. Times’ Week of Meals series. The bright salsa verde to go with these croquettes makes great use of any lingering herbs in your fridge — add parsley, tarragon or basil ...

Rosella KPT, in Kennebunk, is all about sustainable sushi, sourcing seafood regionally instead of flying in specialty fishes from far-flung seas. “When it’s handled correctly, local sushi is just as ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries. By Eric Kim If you live in a small space, the lure of crispy fish skin — the ...