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

SUPPORT KCRW!

close

FROM THIS EPISODE

Chef Celestino Drago has done it again. Jonathan Gold reviews his latest restaurant, Osteria Drago, located on the Sunset Strip. Writer Maria Balinska outlines the history of the bagel, and chef Mourad Lahlou warns us never to boil fresh couscous. Food scientist Harold McGee dissects the "five second rule" and etiquette maven Helena Echlin tells us when it's appropriate to eat with your fingers. Have you ever heard of The Amazing Mackerel Pudding Plan? Wendy McClure recounts that and other 1970's diet fads. Plus, South Carolina chef Sean Brock discusses seed saving and rebuilding heirloom varieties of rice and grain in the American South, and cookbook author Jeanne Kelly talks us through salad for dinner. At the market, Stefano De Lorenzo of La Botte is buying grapes to make raisins for his pasta dishes and Alex from Adams Olives Ranch says green olives are back at the market.

Banner image: Peach Melba, Mexican Shrimp-Orange Salad and Inspiration Soup (Weight Watchers ® Recipe Cards)

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview 1970's Diet Fads 6 MIN, 37 SEC

mackerel_plan.jpgWendy McClure discovers odd diet foods in her book, The Amazing Mackerel Pudding Plan: Classic Diet Recipe Cards from the 1970's. She found Weight Watchers recipe cards while cleaning her parents' basement.

Guest Interview Seed Saving in the American South 6 MIN, 52 SEC

Sean Brock is the executive chef of Husk and McCrady's restaurants in Charleston, South Carolina. He is working with a professor at the University of South Carolina and Glenn Roberts of Anson Mills to grow heirloom varieties of rice and other crops from the antebellum South.

Guest Interview Market Report 7 MIN, 14 SEC

Chef Stefano De Lorenzo of La Botte in Santa Monica is shopping for heirloom tomatoes, grapes and oxtail at the Santa Monica Farmers' Market. He uses fresh tomato water instead of regular water to make his pasta dough. He then braises the oxtail in its own juices to create a tender sauce for his pasta. He dehydrates the grapes to make raisins that he then adds to the oxtail pasta along with fresh pine nuts.

This time of year Adams Olives Ranch has fresh olives at the Wednesday and Saturday downtown Santa Monica Farmers' Markets. This is the first harvest of the year and rather than fermenting the olives they are fresh cured in water and sea salt. Due to a large harvest this year the fresh olives should be available through the holidays and possibly until February.

Guest Interview Salad for Dinner 6 MIN, 52 SEC

salad.jpg Jeanne Kelly is the author of Salad for Dinner: Complete Meals for All Seasons. Find a recipe from the book on the Good Food blog.

Salad for Dinner

Jeanne Kelley

Guest Interview Celestino Drago Does It Again 6 MIN, 21 SEC

osteria_drago.jpgJonathan Gold visits Osteria Drago located on the Sunset Strip in West Hollywood. He says that seafood is the way to go at Osteria Drago and recommends the sapori di mare, squid ink pasta, sauteed dover sole, veal chop and the spinach pasta.

8741 Sunset Blvd
West Hollywood, CA 90069
310-657-1182

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Guest Interview The History of the Bagel 7 MIN, 9 SEC

bagel.jpgMaria Balinska samples a bit of the history of the bagel in her book, The Bagel: The Surprising History of a Modest Bread.

The Bagel

Ms. Maria Balinska

Guest Interview Couscous from Scratch 5 MIN, 34 SEC

Mourad Lahlou is the chef at Aziza in San Francisco, where he and his staff make fresh couscous every day. Couscous is a Moroccan dish made by rolling semolina granules into small pellets. Unlike pasta, couscous must be steamed rather than boiled. Handmade couscous can take as much as five hours to cook. Find a recipe for Chef Lahlou's Roasted Root Vegetable Couscous, Braised Beef Cheeks, Chickpeas, Golden Raisins, and Harissa on the Good Food blog.

Guest Interview Dissecting the Five Second Rule 5 MIN, 47 SEC

curious_cook.jpgYou drop a tasty cookie on the floor. Shouting, "Five seconds!" you frantically pick it up, blow on it and pop it in your mouth –- with the notion that if something touches the floor for less than five seconds, it's still clean and safe to eat. Noted food scientist Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen and The Curious Cook: More Kitchen Science and Lore, tested the "five second" rule and wrote about his findings in the New York Times.  Want to discover more kitchen science?  Check out Harold's website.

The Curious Cook

Harold McGee

Guest Interview Eating with Your Fingers 5 MIN

Helena Echlin, former etiquette maven for Chow.com, dishes advice about using fingers as utensils. She explains which foods can be eaten with your fingers and whether it's appropriate to lick them.

Upcoming

View Schedule

New Episodes

Events

View All Events

iTUNES SPOTIFY
AMAZON RDIO
FACEBOOK EMAIL
TWITTER COPY LINK
FACEBOOK TWITTER