Good Food
Punch Party; Tejocote; Fighting the Flu; Oysters
The holiday party season has arrived and, this week on Good Food, we're throwing a punch party. Hear about an authentic Mexican holiday punch with a key ingredient so rare in the U.S. that its frequently smuggled across borders. Plus home remedies for fighting the flu and a primer on clay-pot cooking.
By Evan Kleiman • • 59m ListenPunch parties date back to the Founding Fathers. Wyatt Peabody wants to bring punch back into fashion. To make a Mexican Christmas punch, you'll need the tejocote. David Karp tells the incredible story of this hard-to-find fruit. Party hoppers should hear Helena Echlin's advice for navigating holiday fiestas. She's got some ideas for foolproof cocktail recipes as well.
E. Coli contamination continues to plague our food supply. The latest proposal wants cows vaccinated against the bacteria. Marion Nestle weighs in on this debate. Just as controversial in the world of food politics is the issue of genetically modified foods. Per Pinstrup-Anderson believes that GMO's can help combat global hunger.
Veteran cookbook author Paula Wolfert shares the wonders of clay pot cooking. Robert Sietsema gives us some dining ideas for New York City. Plus, K.C. Compton is waging a fight against the flu with garlic and herbs. And Amelia Saltsman gives us a recipe for easy applesauce.
In this episode
9 storiesMarket Report
Amelia Saltsman celebrates Hannukah with the simplest applesauce recipe ever. Cut apples in half from top to bottom. Core out the seeds and core. No need to peel. Place face down on baking sheet or Pyrex dish. Cover with aluminum foil. Bake at 375 degrees for 30 minutes. Scrape out apple flesh from skins. Discard skins.
Read the story9 minVaccines for Cows
Marion Nestle is a professor of nutrition, food studies and public health at New York University. She writes the blog Food Politics . She has written numerous books including What to Eat and Pet Food Politics: The Chihuahua in the Coal Mine .
Read the story4 minMaking the Case for GMO's
Per Pinstrup-Andersen is a professor of food, nutrition and public policy at Cornell University . He was the 2001 World Food Prize Laureat e . Professor Pinstrup-Andersen believes that combating world hunger must include the use of genetically modified foods. The UN has said that about 1 billion people are currently hungry. Growing GMO…
Read the story8 minPunch Party
Photo: Brian Leatart (LA Times) Wyatt Peabody is a writer for the Los Angeles Times. He recently wrote about a resurgence in punch in bars around L.A. His family drinks ponche navideño during the Christmas holiday. It's a typically Mexican drink made with tejocote. Ponche Navideño 20 tejocotes (when available) 10 guayaba…
Read the story5 minTejocote
(Photos: David Karp) David Karp is a pomologist and columnist for the Los Angeles Times. He recently wrote about tejocote , a Mexican fruit grown in the highlands. While the crop is abundant in Mexico, it cannot be imported into the United States for fear of pests. The fruit is popular during the Christmas holidays because of ponche…
Read the story7 minFighting the Flu with Food
KC Compton is the editor-in-chief of The Herb Companion . She recommends lots of garlic and mushrooms to help ward off the flu. Elderberry is also effective.
Read the story6 minHoliday Party Etiquette
Helena Echlin writes the Table Manners column for Chow.com. She writes that alcohol is essential to most holiday parties. If your host is running low, be ready to pitch in to help. She has a few simple formulas to make cocktails out of anything: Fruity drink = clear liquor (gin, vodka) + fruit + acid (lemon, or a few drops of…
Read the story5 minClay Pot Cooking
Chef and cookbook author Paula Wolfert's latest book is Mediterranean Clay Pot Cooking . Many cultures use clay pots to cook. In Spain, they make cazuela. In Morocco they make a dish called tagine.
Read the story5 minNYC Restaurant Ideas
Robert Sietsema is the restaurant critic for the Village Voice in New York.
Read the story8 min
