Photo courtesy: Salt & Straw
FROM THIS EPISODE
If you’re on the hunt for cuisine Provençal and a menu that epitomizes the essence of summer, motor over to Spring in downtown LA. That’s the word on the street from our favorite food writer Jonathan Gold. He recommends the escargot (more salad than snail), les legumes de saison (seasonal vegetables) and the strawberries with tarragon granita. Thanks for making us hungry, chef Tony Esnault! Your creations are true objet d’art on the plate.
Music: "The Angels Are Calling" by Nikki Sudden
In Azerbaijan, “a house without a guest is like a mill without water,” or so the saying goes. You don’t hear about Azerbaijani cuisine every day but Feride Buyuran hopes to change that with her new cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan. She discusses food served in her home country and shares a recipe for fresh herb kuku. Find the recipe on the Good Food blog.
Music: "Denia" by Manu Chao
Feride Buyuran, Food blogger and author
Much of the food and drink we love is fermented, from beer and wine to bread and chocolate. But what makes a fish sauce ice cream a good idea? The Willy Wonka of Salt & Straw, Tyler Malek, explains how he injects the funkiness of fermentation into his frozen confections. You can taste Malek’s ice cream — he switches up the menu monthly — at Salt & Straw’s LA locations (Venice, Larchmont Village, Studio City) and in Portland, Oregon. To hear about more fermented foods we love, listen to our interview with Simran Sethi that aired earlier this year.
Music: "Autumn Sweater" by Yo La Tengo
Tyler Malek, Salt & Straw
It doesn’t get much more summer than corn-on-the-cob. But don’t be alarmed if you find a worm crawling in an ear, says the chef at Miro, Gavin Mills. Finding little critters in your corn is proof it was grown without pesticides: “I usually try and release the worm back into the wild. I'll put him in one of my plant pots that’s out front of the restaurant because he deserves to live too. From there we just eat away. It’s so delicious.” On the Finley Farm in Santa Ynez, pesticides aren’t used on the fields. When the tassels turn brown, the corn is ripe, ready to be picked and brought to market. Try Miro’s recipe for corn and tomatillo salad with crispy pig ears — fancy! — on the Good Food blog.
Music: "For True" by Trombone Shorty
Gavin Mills, Miro
“Each time a Southern cook hefts a skillet to the stovetop, he or she is not alone,” writes John T. Edge in A Gracious Plenty. “Trapped within the iron confines of these skillets and stewpots are the scents and secrets of a family’s culinary history.” So where did our love affair with the cast iron skillet begin? Chuck Reece, the founder and editor-in-chief of The Bitter Southerner went to South Pittsburg, Tennessee, to the Lodge Manufacturing Company, to find out.
Music: "Fire & Brimstone" by Trombone Shorty
Chuck Reece, The Bitter Southerner
Next, onto a subject that the entire Good Food team spends a lot of time talking about: the price of our meat. In America, we eat more beef, poultry and pork than almost anywhere else in the world and we expect all of it to be super-cheap. Our colleagues at Harvest Public Media just finished a deep dive, "Dangerous Jobs, Cheap Meat," into the human toll of this habit. HPM Investigations Editor Peggy Lowe joins us to talk about it.
Music: "Afterlife (Flume Remix)" by Arcade Fire and Flume
Peggy Lowe, Harvest Public Media
We close out this week’s show with a steaming bowl of fish pho and Gustavo Arellano, editor of the OC Weekly and host of KCRW’s Orange County Line. "If someone says they’re going to Taco Bell for an enchirito, I’d throw shade," says Gustavo. But order the fish pho at Pho Vinh Ky, instead of good old beef or chicken pho, and it’s like “electricity in a ramekin.” Yowza. Order up.
More From Good Food
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
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.
LATEST BLOG POSTS
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More
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