Photo: Holly Heyser
Photo: Holly Heyser
Valerie Gordon of Valerie Confections has but those mysterious finger limes to great use. Finger limes are an oblong citrus fruit with a pearled pulp. Some people call it "citrus caviar." Valerie is candying them and using them in a raspberry gallette. She's also using the pulp in a coconut finger lime cookie. These items, and more, are for sale at the Saturday Santa Monica Farmers Market (downtown) and the Sunday Hollywood Farmers Market. A recipe from Valerie is here.
Barbara Spencer of Windrose Farms has a variety of beautiful radicchio at her stand. They are more flower-shaped than in a tight head. She recommends soaking the head of radicchio in cold water for 20 minutes before spin-drying and using. Pictures of Barbara's stand at the Wednesday Santa Monica Farmers Market are here.
Music: The Spinach Song by Julia Lee
Gustavo Arellano is the food editor for the OC Weekly. He raves about Fonda La Meche, a Mexico City-style "inn" (or fonda) in Stanton. He likes the mole de olla, the caldo tlapeño, and the pechuga Tuza (a special).
Fonda La Meche
7483 Katella Ave.
All of Gustavo's restaurant suggestions are in green, on the Good Food Restaurant Map.
Music Break: Silver Threats by Buddy James & his Combo
Madhur Jaffrey is an accomplished actress and author of many cookbooks. Born in Delhi, she moved to London and the US to persue her acting career. She learned to cook when she moved to London at age 19. Her latest is At Home with Madhur Jaffrey. Her recipe for Salmon in a Bengali Mustard Sauce is on the Good Food Blog.
Music Break: Valencia by Josh Rouse
Lawrence Dai is a college student who is watching the film Julie & Julie every day for a year. He is chronicling the experience on his blog.
Music Break: Skinhead by London Studio Group
Christopher Klapp is the General Manager at Petrossian in West Hollywood. They sell farm-raised sturgeon from Northern California as well as some wild-caught varieties.
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
FAQ: KCRW’s ‘Good Food’ Pie Contest 2018 Registration is now open for the 9th Annual KCRW ‘Good Food’ Pie Contest on Sunday, May 6, 2018 at UCLA’s Royce Quad. To enter your pies in any of the nine… Read More
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More