ON AIR STAR
00:00:00 | 3:02:50

SUPPORT KCRW!

close

FROM THIS EPISODE

David Lebovitz takes us on a culinary tour of Paris, Eric Greenspan talks grilled cheese, and we look at the farm-to-toaster movement.

Banner image courtesy of Greenspan's Grilled Cheese

Lunch at the Shop

Peter Miller

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Caroline Chamberlain

Vegetarian for Everyone 8 MIN, 11 SEC

gf140426Vegetarian.jpgProlific cookbook author Deborah Madison's most recent release is The New Vegetarian Cooking for Everyone, an updated version of her award-winning cookbook Vegetarian Cooking for Everyone. Attend a book signing and dinner with Deborah Madison at Cook's County on Wednesday April 30 from 6-10pm. It costs $45 per guest. Find more information about the book signing on the Good Food blog.

 
Music" "Atomic Dog" by George Clinton
Parisian Culinary Adventures 7 MIN, 56 SEC

gf140426Paris_Kitchen.jpgDavid Lebovitz was a pastry chef at Chez Panisse for 13 years before he moved to Paris. He's written several books, most of them focused on decadent pastries that he first mastered in culinary school. But his latest cookbook, My Paris Kitchen, delves into the savory side of Parisian cuisine. Find a recipe for his Leeks with Mustard-Bacon Vinaigrette on the Good Food blog.

My Paris Kitchen

David Lebovitz

The Farm-to-Toaster Movement 6 MIN, 53 SEC

Last autumn, Andrea Crawford of Kenter Canyon Farms and Roan Mills initiated a farm-to-toaster program where she grows, mills and bakes with the wheat she grows on her property in Hollister, California. She sells her bread, flour and wheat berries at the Wednesday Santa Monica Farmers' Market and at the Sunday Hollywood Farmers' Market.

Music: "Didn't Have to Go" by Grouplove, and "Chinese Interlude" by Tricky

Perfecting Simple Dishes with David Tanis 7 MIN, 47 SEC

gf140426One_Good_Dish.jpgDavid Tanis is a chef and cookbook author who, like David Lebovitz, also spent years as a chef at Chez Panisse. His most recent book, One Good Dish, focuses on perfecting simple staples. It was Good Food's winter Cookbook Club pick. Find a recipe for his Spaghetti with Bread Crumbs and Pepper on the Good Food blog.

One Good Dish

David Tanis

Jonathan Gold Reviews Q 9 MIN

gf140426Q.jpgJonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Q, a new sushi restaurant in downtown where chef Hiroyuki Naruke emphasizes the flavor of the fish unlike other sushi restaurants in Los Angeles. Both the lunch and dinner menus are omakase.

521 W 7th St
Los Angeles, CA 90014
213-225-6285

All of Jonathan's restaurant recommendations can be found on the Good Food restaurant map.

Music: "Tennis" by Lorde

The Art of Grilled Cheese 7 MIN, 5 SEC

Chef Eric Greenspan just opened a new restaurant, Greenspan's Grilled Cheese, on Melrose that's all about the artistry of the grilled cheese sandwich. Find a recipe on the Good Food blog for one of the sandwiches on the restaurant's menu that won the Grilled Cheese Invitational in 2008.

Music: "Is Your Love Big Enough" by Lianne La Havas

Market Report 6 MIN, 18 SEC

Laura Avery talks to Steve Murray of Murray Family Farms about why stone fruit has arrived two to three weeks earlier than usual at southern California's farmers' markets.

Robert Wemischner talks about the wonders of poaching cherries in red wine and shares his recipe for his Creamy Rice Pudding with Red Wine Poached Cherries. Find it on the Good Food blog.

Music: Hip Hug Her" by Booker T & the MGs

Upcoming

View Schedule

New Episodes

Events

View All Events

iTUNES SPOTIFY
AMAZON RDIO
FACEBOOK EMAIL
TWITTER COPY LINK