Laurie Ochoa is general manager of Food at the Los Angeles Times. Previously, she was a deputy editor in Entertainment and Arts.
Ochoa¡¯s history with The Times goes back to 1988 and, notably, from 1993-99 she was Food editor. She then moved to New York to become executive editor of Gourmet magazine. She has won two James Beard Awards for her food writing, and the cookbook she co-wrote, ¡°Nancy Silverton¡¯s Breads From the La Brea Bakery,¡± was nominated for an IACP Julia Child Cookbook Award and a James Beard Cookbook Award. She returned to Southern California as editor in chief of the L.A. Weekly, which won more national journalism awards during her stewardship than any other alternative newsweekly ¨C including the 2007 Pulitzer Prize for criticism. Ochoa then co-founded and edited Slake: Los Angeles, a journal of narrative reporting, essays, fiction, art and poetry. Before returning to The Times in 2012, she also served as an interim editor of the Hollywood Reporter.
L.A. Times Food includes ongoing coverage at latimes.com/food and in the L.A. Times app; regular reporting in the paper¡¯s Weekend section; the Cooking and Tasting Notes newsletters; video series such as ¡°What We¡¯re Into,¡± ¡°Off Menu With Lucas Peterson¡± and ¡°The Bucket List With Jenn Harris¡±; and the annual 101 Best Restaurants guide. In addition, Times food coverage extends to its signature food festivals, including Food Bowl and the 101 Best Restaurants launch party, as well as other live events, video projects and radio appearances throughout the year. The Times recently completed construction on a state-of-the-art test kitchen and studio, ¡°The Kitchen at the Los Angeles Times,¡± which will serve as a hub for recipe development and video production.
Latest From This Author
Make this creamy, balanced boozy eggnog with a recipe from acclaimed cocktail bar Death & Co.
Los Angeles Times Food names the best cookbooks of 2024, a year of exploring the world, finding home, lots of desserts and several titles from L.A. authors.
Gustiamo and Beatrice Ughi¡¯s Italian connection. Plus, obsessing over chicken rice, how to use extra pumpkin filling, where chefs eat on their night off and how food waste affects climate change in this week¡¯s Tasting Notes.
Cookbook author Kiano Moju makes easy pumpkin chapati in the L.A. Times Kitchen.
If confirmed as Trump¡¯s Health and Human Services boss, could RFK Jr. fix our food system ... or make it worse? Plus, the closing of a beloved Silver Lake diner and is apple crisp more American these days than apple pie? In this week¡¯s Tasting Notes.
Post & Beam chef-owner John Cleveland makes a savory duck-fat cookie, mixed with his own mincemeat, for this family holiday tradition.
Chef Rashida Holmes of Bridgetown Roti makes macaroni and cheese pie, one of the Caribbean restaurant¡¯s best-selling items.
Comfort us with cassoulet. Also, Thanksgiving prep begins, TGI Fridays struggles, Helms Bakery reopens and the full lineup for our 101 Best Restaurants in L.A. reveal party in Tasting Notes.
Also, masa-powered sourdough, spooky cocktails, New Haven-style pizza with the char but without the coal, a World Series-sized L.A.-New York food fight, plus game-day specials, including restaurant picks from Shohei, Mookie, Walker and more of our favorite Dodgers in this week¡¯s Tasting Notes.
Remembering Azay chef Akira Hirose and the other Japanese chefs cooking French food in L.A. Plus, Gustavo Arellano¡¯s dispatch from ¡°America¡¯s unofficial Chile Highway.¡± Cooking for D¨ªa de Muertos. A giant corn maze. And big kids sucking on baby food-style pouches ¡ª will it change how they eat as adults? In this week¡¯s Tasting Notes.