FROM THIS EPISODE
Carolina Miranda is an arts reporter who wrote a feature on Abel Nabor Campos in the winter edition of Lucky Peach magazine. Her story details how Abel Nabor Campos, hailing from Lagos de Moreno, Mexico, accidentally fell into doughnut-making upon crossing the border with some bakers. Doughnut-making is not his only talent, however, he's also a wrestler and fittingly refers to himself as the donero luchador.
Music: Los Luchadores
This year marks the 20th year that chef Wolfgang Puck has catered the Oscars extravaganza -- an endeavor that requires Military-like organization to ensure one of the great parties of the year is perfectly tasteful. He shares this year's menu and discusses how the meal has evolved over the years.
Music: "On Top of the World" by Imagine Dragons
Miles Thompson is the executive chef at Allumette in Echo Park. He and Serena Herrick, Allumette's bar manager, are shopping for late winter and early spring vegetables this week.
Eric Swannon works with Flora Bella Farms where chef Thompson purchases some of his flowering herbs and greens. Flora Bella is also bringing some wild greens, including miner's lettuce, chickweed and stinging nettles, to the market this time of year.
Last month, fifteen thousand beer fans made a pilgrimage to Russian River Brewing Company.'s small pub in Santa Rosa California for the annual release of a triple IPA called Pliny the Younger. It's expensive, strong and extremely rare. It's only served on tap for just two short weeks in February, instigating enormous lines wherever it's offered. When a few lucky bars in Los Angeles got their hands on a keg, KCRW's Evan George set out to discover if a single beer can live up to that much buzz.
Music: "Got to Give it Up" by Marvin Gaye
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reassesses Rustic Canyon, a wine bar in Santa Monica, now that Jeremy Fox is the chef. He recommends the lavender almonds, the beets and berries salad, marinated olives, baby radishes, green pozole, raclette on toast and the pee wee potatoes in chicken giblet gravy.
1119 Wilshire Blvd
Find all of Jonathan's restaurant recommendations on the Good Food restaurant map.
Music: "Rollerblades" by Eliza Doolittle
Gustavo Arellano is the editor of the OC Weekly. This week he joins Evan Kleiman to talk about Potzol den Cano in Santa Ana where he loves the white pozole. The restaurant is also known for their burritas (not burritos - these more closely resemble quesadillas). Arellano also likes the enfrijoladas.
Music: "Rather Be" by Clean Bandit
Seb Emina, also known as Malcolm Eggs, is the editor of the London Review of Breakfast and the author of the book The Breakfast Bible. He talks about how a lack of breakfast coverage in the media inspired his obsession with breakfast.
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.
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