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
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.
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