Good Food
Faux Wine Award; Ode to Breakfast; Cocktail History; Vegan Soup
Discover America’s handcrafted cheeses, get buzzed on Sichuan cuisine and meet a wine critic who exposed a coveted wine award as a sham. Get tipsy with cocktail history, celebrate breakfast from around the globe and savor a delicious Fall vegan soup. Plus, learn how an outsider found her place in New Orleans through gumbo and get a fresh Market Report with Laura Avery.
By Evan Kleiman • • 1h 0m ListenFoodie Sasha Davies travels across the country searching for America’s handcrafted cheeses, while Jonathan Gold feels the buzz of Sichuan cuisine. Robin Goldstein exposes the wine world’s awards selection process, chef Mark Peel serves up the history of the cocktail and Saveur magazine’s James Oseland celebrates breakfast from around the globe. Plus, the Hot Knives create a delicious fall vegan soup, Sara Roahen finds her place in New Orleans through gumbo and Laura Avery has a fresh Market Report.
In this episode
8 storiesThe Market Report
Rustic Canyon Wine Bar 's pastry chef Zoe Nathan and owner Josh Loeb talk to Laura Avery about combining fresh quince and goat cheese into a savory but sweet tart. It's a timely recipe as this is the last week for quince, the fuzzy apple-like fruit that needs to be cooked to be eaten. Quince and Goat Cheese Crostata For the Dough …
Read the story7 minCheese by Hand Project
Cheese connoisseur Sasha Davies co-created the Cheese by Hand Project as a way to discover America's artisanal cheeses. During her four-month road trip across the United States Davies interviewed over 40 cheese makers and visited their farms. Sasha posted blogs about the cheeses and interviews on her website .
Read the story7 minSzechwan Best
LA Weekly food writer and Pulitzer Prize-winning critic Jonathan Gold gets buzzed on the Sichuan cuisine that's found at Szechwan Best in Alhambra. He recommends the cold appetizers, green-onion pancake, steamed spareribs with sweet potato, boiled fish in hot sauce and spicy fried-fish filet.
Read the story7 minFaux Wine Award
Wine critic Robin Goldstein exposes the wine world's awards selection process. He also talks about conducting brown-bag blind wine tasting to reveal the true taste difference between an expensive bottle of wine and a cheap one.
Read the story7 minHistory of the Cocktail
Campanile restaurant's chef-owner Mark Peel explains the difference between a cocktail and punch and recounts the cocktail's history. He also shares some of his tasty libations.
Read the story9 minOde to Breakfast
Saveur magazine's editor-in-chief James Oseland celebrates delicious breakfast dishes from around the world. Cornflake-Crusted Brioche French Toast The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C.
Read the story7 minVegan Soup
Hot Knives bloggers Evan George and Alex Brown warm up to Fall by creating a flavorful vegan soup that highlights Kabocha, a Japanese winter squash. The two former line cooks, who just happen to cook without meat, also have a video cooking series.
Read the story6 minGumbo Tales
Oral historian Sara Roahen pays tribute to New Orleans' food through gumbo and talks about post-Hurricane Katrina in Gumbo Tales : Finding My Place at the New Orleans Table. She is also a writer whose work usually involves food, cooking, memory or place.
Read the story7 min
