FROM THIS EPISODE
Maybe you’ve heard of Cambodian refugees owning most of the donut shops in California. But did you know the Cambodian fried chicken game in South LA is just as strong? LA Times Reporter Frank Shyong has that story.
This week, our favorite food critic, Jonathan Gold, sips mezcal between bites of ceviche and esquites while dining on regional “Mexican food with a different point of view.” Hear what he has to say about Danny Godinez’s artfully executed bites of grilled octopus tentacles and lamb barbacoa at Maestro in Old Town Pasadena. Learn more in his LA Times review.
Lamb barbacoa. (Photo courtesy of Maestro)
Maestro: 110 East Union Street, Pasadena, CA 91103 | (626) 787-1512
When her eldest daughter refused to eat the bland baby food that Americans tend to feed their infants, Leena Saini did some research into what babies in other parts of the world were being fed. What she found might surprise you: baked cod with papaya, cinnamon coconut curry and habichuelas con dulce. Saini’s new book on the subject is “Around the World in 80 Purées.”
This week at the Santa Monica Farmers Market, Laura Avery talks with Rose Renni about how bees make honey at Energy Bee Farm. Then chef Craig Towe stocks up on buckwheat honey to drizzle on his Neapolitan-style pizzas at Sotto.
Honeybees might get most of the press in the insect world due to their dwindling numbers and power to pollinate. Enter writer and rainforest ecologist Mike Shanahan, who is making the case for wasps. He breaks down their unique relationship with figs in his new book, “Gods, Wasps and Stranglers.”
You’ve probably heard this one before: Eating more vegetables would be a whole lot easier if there was less prep time involved. So without further ado, we give you the spiralizer! In her new book, “SPIRALIZE this!” Martha Rose Shulman turns her attention to this nifty kitchen gadget. It will have you turning out zucchini fusilli and watermelon radish slaw in no time.
Martha Rose Shulman
More From Good Food
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More