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 Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
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.
LATEST BLOG POSTS
Serving Cocktails and Culture in LA’s Historic Filipinotown Some say new developments and gentrification are threatening LA’s Historic Filipinotown. A new neighborhood gin bar is trying to do things differently. Contributor Paola Mardo brings us their story. Read More
Try Nigella Lawson’s easily elegant chicken and pea traybake Just because a meal is low maintenance doesn’t mean it has to compromise on taste. Ask celebrity food personality Nigella Lawson! She says this traybake recipe is a favorite from her book “At My Table: A Celebration of Home Cooking,” because of its simplicity yet maximal flavor. Read More
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