Photo courtesy of Little Dom's
FROM THIS EPISODE
King Cake is a sweet bread decorated with purple, gold and green sugar and is a New Orleans favorite this time of year. But a new kind of savory king cake is stealing the show this year.
Ahead of Mardi Gras, documentary filmmaker and Louisiana native Jamie Ross shares her rather strong opinions on the boudin-stuffed king cake, "It's like birthday cake-flavored ice cream makes sense. I'm not sure boudin-flavored king cake makes any sense, except to somebody who's got the most incredibly jaded palate."
Music: "Hurricane Season" by Trombone Shorty and "Mardi Gras in New Orleans" by New Birth Brass Band
The Big Easy is the birthplace of many a cocktail, from the Sazerac to the Hurricane to the Ramos Gin Fizz. Then there's the Hand Grenade. Our friends at the Southern Food Alliance's Gravy podcast look into the origin of this wickedly strong neon green drink.
Music: "On Your Way Down" by Trombone Shorty
In her cookbook Mastering Sauces, Susan Volland teaches us how to "maximize flavor, manipulate texture and season confidently."
Plus, try out Volland's recipes for "Chinese Crackling Scallion & Garlic Sauce" and "Sweet Potato and Korean Chili Paste Sauce" on the Good Food blog.
Music: "One Track Mind" by Mayer Hawthorne
Blood oranges, kumquats and bergamots are in season now at the Santa Monica Farmers' Market. Market manager Laura Avery gets some tips on how to use these citrus fruits from Stan Weightman, co-owner of Valerie Confections.
Weightman gets his kumquats from Murray Family Farms and blood oranges and bergamots from Mud Creek Ranch. Fragrant bergamot oranges are perfect for making marmalades and the season's just a few weeks long, so stock up now.
Music: "Make Her Mine" by Mayer Hawthorne
The debate over tipping at restaurants has a long, controversial history. Over the past year, we've seen restaurants get creative, from adding 3% healthcare surcharges to extra tip lines for kitchen staff. In New York, restauranteurs Danny Meyer and Andrew Tarlow have been praised for going tipless. We ask long-time restaurateur Michael McCarty, owner of Michael's in Santa Monica and New York, to weigh in.
Music: "Rocket Science" by RJD2
Chipotle is trying to dig itself out of a public relations nightmare after E. coli and Norovirus outbreaks sickened dozens of its customers last year. To help prevent future outbreaks, the Mexican fast casual chain says it will tighten up food safety measures and offer paid sick days to employees.
But how many restaurants have paid sick days as part of the benefit package? We posed this question to Saru Jayaraman, one of the founders of ROC United and director of the UC Berkeley Food Labor Research Center. Her book Forked: A New Standard for American Dining is out in February.
Music: "Just Ain't Gonna Work Out" by Mayer Hawthorne
Jonathan Gold, the Pulitzer Prize-winning food writer for the LA Times, takes us to Leona, a new restaurant in Venice devoted to California cuisine that's the brainchild of Top Chef alum Nyesha Arrington.
123 Washington Blvd
Venice, CA, 90291
Among Gold's recommendations: the roast dumpling squash and the chocolate ganache shortbread sprinkled with Maldon salt and lavender blossoms.
Music: "Let Me Know" by Mayer Hawthorne
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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