FROM THIS EPISODE
Like many people, Tinky Weisblat didn’t start life with a taste for rhubarb and its tart and stringy characteristics. Years later, however, Weisblat is a convert to rhubarb. She even named her kitten after it. As we usher in spring and pie season, the chef talks about her new book, “Love, Laughter and Rhubarb.”
National Compost Week is coming up from May 6th to May 13th. Mike Martinez is the founder of LA Compost, a group that educates Angelenos about turning food waste into a natural resource. He shares a few tips on incorporating these practices into daily life.
Victor Ramos distills his mezcal in copper pots,
heated by wood fire. Photo by Elena Marini.
Former Good Food supervising producer Gillian Ferguson reports on the mezcal boom from the state of Oaxaca, where 70 percent of mezcal is made. This piece was made with support from KCRW’s Independent Producer Project.
With its uniquely bright and fragrant lemon scent, Thai lemon basil has no substitute in Thai cooking, and yet it can be difficult to track down. Lucky for Angelenos, it can be found at the Santa Monica Farmer’s Market. Laura Avery talks about its uses with Zach Hamel, chef de cuisine of Kasih in Little Tokyo, while John Her of Her Farms in Fresno explains how it’s grown.
More From Good Food
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
LATEST BLOG POSTS
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More