FROM THIS EPISODE
Now, we turn over the mic to a woman some folks at the NPR mothership are calling The Next Julia Child. Samin Nosrat worked with Alice Waters at Chez Panisse in Berkeley and even taught noted author Michael Pollan how to cook. Now Nosrat has a new book on the market to help the rest of us master the elements of good cooking. It’s called, “Salt, Fat, Acid, Heat.”
This week, LA Times food critic Jonathan Gold dines at Rossoblu in the Fashion District. Listen to find out which Bolognese dishes to order and read Jonathan’s LA Times review of Steve Samson’s new Italian restaurant.
The salumi plate at Rossoblu. Photo by Ed Anderson.
Rossoblu: 1124 San Julian Street, Los Angeles, CA 90015 | (213) 749-1099
South Americans love dulce de leche. The silky smooth, caramel-colored milk jam is so popular in Argentina, the country’s culture secretary issued a proclamation declaring it a proprietary product much like champagne is in France. We called Josephine Caminos Orìa to learn what’s so special about this tasty spread. At her company La Dorita, Orìa makes dulce de leche in small batches. She shares instructions for how to make it at home in “Dulce de Leche: Recipes, Stories & Sweet Traditions.”
Josephine Caminos Oria
The oft untold truth about cooking is that mastery is achieved through repetition. Patricia Wells believes it builds confidence atop a solid foundation of recipes and technique. Wells has been teaching culinary technique in France for decades and has just published a new cookbook, “My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen.”
More From Good Food
The Chocolate Show plus our holiday gift guide Preparing for the holidays is as easy as making chocolate… right? We’ll hear from a few renowned chocolatiers about the extensive bean-to-bar process and the versatility of the seemingly humble cocoa bean. Plus, we’ve created a holiday gift guide featuring a few L.A. chefs to help get your kitchen-bound loved ones the perfect present. Also, we’ll hear from Laura Avery about sprouted broccoli at the market.
2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Music and wine, flavors of Istanbul, and Cronuts hit L.A. Time to explore some delicious intersections! Beastie Boy Mike D and sommelier Taylor Parsons collaborate on Hearth & Hound’s wine list. “Istanbul & Beyond” highlights the cultural, culinary diversity of Turkey. We wish the 7th Street Market a happy birthday. Jonathan Gold pairs work with play at Tacos y Mezcal. The natural meets the unnatural on our dinner tables. Dominique Ansel brings the Cronut craze to L.A.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
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A festive drink mash-up: nib cider Season’s greetings to delicious & warm winter drinks. Dandelion Chocolate has a quaint and affordable recipe for incorporating cocoa nibs into your holiday plans, in a new way. Read More
Good Food’s Holiday Gift Guide We spoke to six L.A. chefs and sommeliers about their holiday gift recommendations for home cooks, so you didn’t have to! Find out what the minds behind the City of Angels’ hottest restaurants can’t cook without. Read More