FROM THIS EPISODE
Sarah Lohman calls herself a historic gastronomist because she specializes in archival recipes at her job at the Tenement Museum in New York City. She's now writing a book — working title, “Ohio 1910” — based on a ghastly murder and a family’s handwritten cookbook from the 1800s. We've never met a food murder mystery we didn't like, and this sounds like a good one.
The final cookbook published by Lucky Peach magazine is an ode to the egg. Rachel Khong edited the collection of essays, stories and recipes, “All About Eggs.” She shares highlights from the book, from what nuns have to do with egg custard tarts to unsolved murder mysteries that start and end with a plate of poached eggs.
In this week's restaurant review, LA Times food critic and "Good Food" regular Jonathan Gold stops by Akasha Richmond’s restaurant in Culver City. Until recently, the 9531 Culver Boulevard location was home to Sambar, where Richmond served dishes inspired by India. Now she's switched things up to serve rustic Italian fare in the same spot under a new name, AR Cucina. Tune in to hear what’s on Jonathan’s plate, along with a plea that diners pony up just as much cash for Indian as Italian cuisine. Here’s his full LA Times review of the neighborhood restaurant.
Pane di Casa at AR Cucina. (Photo by Rob Stark Photography)
AR Cucina: 9531 Culver Boulevard, Culver City, CA 90232 | (310) 558-8800
At the San Francisco community cooking school, 18 Reasons, program director Michelle McKenzie is on a mission to educate people about the oft-forgotten fruits, vegetables and herbs that grow in trees and fields. She wrote a book to help intrepid eaters identify and cook their foraged finds called, “Dandelion and Quince.”
We're starting to see raspberries at our farmers' markets in Southern California. Chef Alex Ageneau serves red raspberries as an accent to cold pea soup or alongside pistachio financiers for dessert at Petrossian in West Hollywood. He prefers to buy them early in the season when they are still firm and have a pleasing tangy bite. Farmer Lori Heal ticks off the red, yellow and black varieties she grows at 2 Peas in a Pod in Arroyo Grande. Their raspberries are handpicked by half a dozen workers who have been at the farm for ages.
More From Good Food
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
LATEST BLOG POSTS
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More