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FROM THIS EPISODE

Who makes the best hummus in Jerusalem? Chefs, restaurateurs and cookbook authors Yotam Ottolenghi and Sami Tamimi say that hummus, like many other things, is a divisive issue in Jerusalem. Cookbook author Naomi Duguid transports us to Burma with her latest book and chef Magnus Nilsson whisks us to his 12-seat restaurant, Faviken, in Northern Sweden where he grows the majority of the food he prepares on the surrounding 20,000-acre property. Food writer Charlotte Druckman tackles issues of gender in the kitchen and superstar chef Susan Feniger discusses how her globetrotting adventures transformed her palate. Veteran cookbook author Linda Lau Anusasananan returns to her roots with her new book on Hakka cooking. Plus, Jonathan Gold dissects the biscuits at The Hart and the Hunter. At the market, Laura Avery talks to cookbook author Amelia Saltsman about holiday cookies and to Christopher Schubert about first of the season walnuts.

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview 'Jerusalem,' the Cookbook of the Year 8 MIN, 34 SEC

gf121215jerusalem.jpgYotam Ottolenghi is the owner of the Ottolenghi restaurants in London. His new book, Jerusalem, has been highlighted by numerous publications (including Good Food) as one of the best cookbooks of the year. He co-authored the book with Ottolenghi executive chef and co-owner Sami Tamimi.

Jerusalem

Yotam Ottolenghi and Sami Tamimi

Guest Interview The Flavors of Burma 7 MIN, 51 SEC

gf121215burma.jpg Naomi Duguid is a food writer and traveler with an insatiable curiosity about food and culture. She has coauthored numerous award-winning cookbooks and her latest book is Burma: River of Flavors, which Evan Kleiman placed on her list of Top 5 Cookbooks of 2012.

Burma

Naomi Duguid

Guest Interview Faviken: Twelve Seats on 20,000 Acres 6 MIN, 20 SEC

gf121215faviken.jpgMagnus Nilsson is the chef and owner of Faviken, a 12-seat restaurant on a 20,000-acre property in northern Sweden. His corresponding cookbook, published this year, highlights his simple and straightforward approach to cooking with the ingredients that are available to him.

A recipe for his Scallops Cooked over Juniper Branches is on the Good Food blog.

Fäviken

Magnus Nilsson

Guest Interview Why Are There No Great Women Chefs? 8 MIN, 3 SEC

gf121215skirt_steak.jpgCharlotte Druckman is the author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. Inspired by Linda Nochlin's iconic 1971 article, "Why have there been no great women artists?" Druckman poses the question "Why have there been no great women chefs?" as her point of departure. The question alone opens the door to an interesting debate about gender in the professional kitchen.

Skirt Steak

Charlotte Druckman

Guest Interview Susan Feniger's Street 6 MIN, 13 SEC

gf121215street_food.jpgOne of Southern California's most celebrated chefs, Susan Feniger's latest cookbook is Street Food: Irresistibly Crispy, Creamy. Crunchy, Spicy, Sticky, Sweet Recipes. She discusses her travels around the world and the food that inspired her restaurant Street.

A recipe for her Bhelpuri is on the Good Food blog.

Guest Interview Hakka Food 5 MIN, 46 SEC

gf121215haka.jpgLinda Lau Anusasananan has been a food writer for almost four decades. Her latest book is The Hakka Cookbook: Chinese Soul Food from around the World. The Hakka are an ethnic minority from China, currently dispersed in many countries all over the world.

The Hakka Cookbook

Linda Lau Anusasananan

Guest Interview Market Report 7 MIN, 20 SEC

Saltsman-sm.jpgAmelia Saltsman is the author of the Santa Monica Farmers' Market Cookbook. She shares her farmers market inspired holiday cookie recipe featuring dates and first of the season walnuts. Find her recipe on the Good Food blog.

 
Christopher Schubert sells organic walnuts and walnut oil from La Nogalera. They are Coastal Payne walnuts, harvested in the fall. He recommends refrigerating the fresh walnuts and walnut oil to preserve freshness.
Guest Interview Tender Southern Biscuits at The Hart and the Hunter 6 MIN, 18 SEC

heart.jpgJonathan Gold reviews The Hart and the Hunter, a new restaurant located in the Pali Hotel in West Hollywood, from chefs Brian Dunsmoor and Kris Tominaga. Dunsmoor's Southern accent show up in dishes like butter biscuits served with pimento cheese, fried chicken skins and a "low country" shrimp boil. Jonathan also recommends the potted salmon with hard boiled eggs and avocado toast.

The Hart and the Hunter
7950 Melrose Ave
West Hollywood
323-424-3055

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

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