Latkes; Halal Fast Food; Lizard Buffet; Jonathan Gold
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Market Report ()Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. She make latkes with a high starch-content potato, like Jerry Rutiz's Sierra Gold. Another option is the German Butterball potato from Weiser Family Farms. Find her latke recipe here.
Clark Schaub of Full of Life Flatbreads has a mobile wood burning pizza oven that they brought to the Santa Monica Farmers Market with Pourtal wine bar. They make their slow-rise flatbread dough and top them with farmers market ingredients.
4-Ingredient Holiday Cookies ()Abby Dodge is a baker and a contributing editor to Fine Cooking magazine. Her new book is Desserts 4 Today: Flavorful Desserts with Just Four Ingredients. A recipe for her Grown-up Chocolate Bourbon Balls is here.
Music Break: Slide Show by El Michel's affair
Diana Kennedy at a Taco Truck ()Diana Kennedy is a long time scholar of Mexican food. She lives and works in the Michoacan region of Mexico. Her latest book is Oaxaca al gusto. A picture of Diana, Jimmy and Evan is here.
Taco Trucks and the Law ()Ernesto Hernandez is a law professor at Chapman University. Read more about taco trucks and the law here.
Lizard Buffet ()Lee Grismer is a herpetologist at La Sierra University in Riverside, CA. He and his son identified a new species of lizard after a colleague ate it at a Vietnamese lunch buffet. More about it, including a picture, here.
Music Break: Ghost Town (Instrumental) by Zeep
Apples ()Frank Browning is a writer and reporter. His book An Apple Harvest is now out in paperback. His Winter Apple Salad recipe is here.
Halal Meat in French Fast Food ()Frank Browning, who lives in France, discusses how the country has prevented Quick, the hamburger chain from selling halal meat. Read about Quick's foie gras hamburger here.
Music Break: God Moving Over The Face Of The Water by Moby
Korean Clams ()
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Weekly. This week, he takes us to Jae Bu Do, a clam restaurant in Koreatown. Each table has a grill where diners cook clams, scallops, shrimp and langoustines.
Jae Bu Do
474 N. Western
Los Angeles, 90004
All of Jonathan's restaurant suggestions are on The Good Food Restaurant Map.
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