Photo: Diwali menu at Badmaash. (Photo courtesy of Badmaash)
FROM THIS EPISODE
The days and nights are finally cooling down in our neck of the woods and for chefs like Kris Tominaga of Mardi, that means it is persimmon season. Learn how Tominaga works the Fuyu and Hachiya varieties onto his menu while farmer Jeffrey Rieger explains how persimmons are grown at Penryn Orchards. Laura Avery give us the report from the Santa Monica Farmers' Market.
Music: "Flim Flam" (Instrumental) by Lee Fields and "Insane in the Brain" (Instrumental) by Cypress Hill
One day, over a meal at Kobawoo House in Koreatown, film director Dave Green and actor Joe Cobden decided they wanted to hack the video review feature on Yelp. With the help of Jonathan Gold's reviews and an SLR camera, they captured the spirit of some of LA's best restaurants in a series of hilarious 12-second video shorts. The reviews are posted on Instagram and Yelp. Cobden stars and Green directs. We've compiled a list of our favorites, featuring Baroo, Mariscos Jaliscos and Trois Familias, among others, on the Good Food blog.
Music: "All I Do Is Win" by DJ Khaled (featuring T. Pain, Ludacris, Snoop Dogg & Rick Ross)
“Salt Made from Tears of Boredom” and “Tins of Escalating Pain” are not products made by dramatic teenagers. Rather, these items are for sale at Hoxton Street Monster Supplies. The proceeds from this East London shop support a creative writing youth charity called the Ministry of Stories. Just in time for Halloween, the charity has published The Monster's Cookbook, which offers up recipes for the living, the dead and the undead. Learn more about the project and the book from Ilona Leighton-Goodall, one of the charity's directors.
Music: "Monster Mash (Live)" by the Beach Boys
Hoxton Street Monster Supplies
Diwali celebrations kick off this Sunday. the Festival of the Lights is five days of partying that mark the start of the Hindu New Year. Since Diwali involves feasting on copious amounts of great food, we invited Nakul, Arjun and Pawan Mahendro to tell us what they'll be serving for the holiday at their hip Indian restaurant, Badmaash, in Downtown LA. Nakul and Arjun run the front of the house and their dad, Pawan, is the chef. We also get the secret behind the Mahendros' tasty chicken tikka poutine, learn why rapper Drake dominates the Badmaash playlist and hear what moved Nakula and Arjun to start a new podcast called The Super Amazing Restaurant Show. Plus, get a recipe for Punjabi kheer, a basmati rice pudding on the Diwali menu, on the Good Food blog.
Music: "Hold On, We're Going Home" by Drake (featuring Majid Jordan), "One Dance" by Drake (featuring Wizkid & Kyla), "I'm Different" by 2 Chainz, "Juicy" by the Notorious B.I.G. and "Tuesday" by iLoveMakonnen (featuring Drake)
*Tune in this winter:
Wednesday Nov 15, 2017 8:00 PM PT on KCET
Wednesday Nov 15, 2017 11:00 PM PT on KCET
Friday Nov 17, 2017 10:30 AM PT
Wednesday Dec 13, 2017 8:00 PM PT on KCET
Friday Dec 15, 2017 10:30 AM PT on KCET
A new wave of immigrant second-generation chefs and restaurateurs is shaping the current restaurant scene in Los Angeles. We've featured many of them on our show and now our public media cousins over at KCET, along with the online magazine Life & Thyme, are continuing to focus the spotlight on these voices in a new documentary, The Migrant Kitchen. Antonio Diaz founded Life & Thyme and is one of the film's directors. Watch The Migrant Kitchen on KCET on October 30 at 7pm, or stream it on KCET's website and on Link TV.
Music: "Calypso Music" by This Is Soca
For the past several months, our favorite food critic Jonathan Gold has been hard at work eating for his annual LA Times listicle of his favorite 101 restaurants in LA. Here's the skinny on what he finds new and exciting on this year's list.
Chef Michael Cimarusti's restaurant, Providence, holds the top spot on
Jonathan Gold's 101 Best Restaurants list for the fourth year in a row.
Music: "Nuthin but a G Thing" (Instrumental) by Dr. Dre (featuring Snoop Dogg)
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
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.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More