Good Food Hosted by Evan Kleiman
Evan Kleiman's taste of life, culture and the human species.
FEATURED
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
ALL EPISODES
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
The relationship between race and food in the South A new history of the modern South looks at the intersection of race and food. Meantime, black farmers are still struggling to hang on to their land as a legal loophole works against them. Back in the kitchen, we hear about Asian dishes to make right now, get a history of the Kellogg’s corn flake, and Jonathan Gold reviews Bone Kettle.
The big cheese, a chef and perfumer pen a book, goat testicle soup Chef Daniel Patterson and perfumer Mandy Aftel team up on a new book, “The Art of Flavor,” and Alma’s Ari Taymor on why he will pass on opening his own restaurant. We also talk native foods with Sean Sherman, a.k.a. The Sioux Chef, and trends in cheese with journalist Simran Sethi. Plus: Jonathan Gold reviews Hip Hot in Monterey Park and Gustavo Arellano eats goat testicle soup at Luc Dinh Ky.
Becoming a food historian, peaches and retiring to the bakery Food historian Jessica Harris shares stories from her memoir and Christina Arokiasamy gives us a primer on Malaysian food. Mark Furstenberg explains his decision to open a bakery at age 76 and Jami Curl pivots from baked goods to candy at QUIN. Plus: Jonathan Gold reviews Cosa Buona and Laura Avery shops for peaches at the market.
Appropriation in food, dulce de leche, mastering culinary technique Gustavo Arellano examines a case of cultural appropriation in breakfast burritos, and Samin Nosrat explains why salt, fat, heat and acid are the elements of good cooking. Plus: Josephine Caminos Orìa schools us on dulce de leche, Jonathan Gold reviews Rossoblu and Laura Avery gets a pitch for raw milk at the market.
LATEST BLOG POSTS
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More
