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
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.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
LATEST BLOG POSTS
Good Food’s best books of 2017 Looking for a thoughtful gift for the foodie in your life? Evan Kleiman and Celia Sack have narrowed down their favorite cookbooks of 2017. Spoiler: there’s a lot. Read More
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More