Edgar Jaime of Jaime Farms brings goose eggs to the Farmers Market (Wednesday Santa Monica, Saturday Pasadena). The eggs are large and have a thick shell. Each goose egg is the equivalent to about 3 chicken eggs.
Roxana Jullapat is the pastry chef at Ammo Cafe in Hollywood (1155 North Highland Ave.). She is candying kumquats (recipe) to use in a variety of ways, including hot cross buns for Easter. They store for a long time in the fridge and can even be used for your Christmas fruitcake. She uses the syrup to top the buns, in cocktails, and as a toping for Costa Rican prestiños.
Effervescent color tablets aren’t the only way to dye Easter eggs. The Ukrainian art of egg decorating, pysanky, dates back more than 1,000 years. The intricate designs have symbolic meanings – varying from region to region – which are delicately painted onto hollowed-out, raw eggs. Some of the most common symbols include the star (which represents the Sun God), flowers (representing happiness), and birds (representing fertility).
Sofika Zielyk is an artist who specializes in this fantastic art form. She regales us with the history of these incredible eggs – the legend behind them, what the symbols mean and just how long it takes to craft each egg. Additional images of Sofika’s pysanky and information about the craft are available on her website.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Robata Jinya on Third St. and Crescent Heights in Los Angeles. Robata restaurants serve a very specific style of Japanese food, prepared on a charcoal grill. Oddly enough, one of Jonathan's favorite dishes is the tofu. He also likes the agedashi and the bagna cauda, which is like a cheese-fondue. They also serve ramen, which is the specialty of their sister restaurant in Studio City.
8050 W. Third Street
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.
Taking Communion caused such a problem for those who couldn’t eat the gluten commonly used in communion wafers. While it sounds simple to eliminate the gluten, the Catholic Church requires that the wafers be made with wheat, including the naturally-occurring gluten.
Two nuns took this task upon themselves and set out to solve the problem. After much experimentation, Sister Lynn D’Souza created a communion wafer with the tiniest amount of gluten. So small, that most people with sensitivity to wheat gluten can still eat it; and just enough that it satisfied the requirements of the church. A miracle? Perhaps.
People in need of gluten-free wafers can contact the Altar Breads office at 800-223-2772 or use the website.
Jet Tila is a culinary instructor and the chef/owner of Wazuzu at the Encore in Las Vegas. He's a panelist at Good Food's Global Street Food event on May 1.
2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Music and wine, flavors of Istanbul, and Cronuts hit L.A. Time to explore some delicious intersections! Beastie Boy Mike D and sommelier Taylor Parsons collaborate on Hearth & Hound’s wine list. “Istanbul & Beyond” highlights the cultural, culinary diversity of Turkey. We wish the 7th Street Market a happy birthday. Jonathan Gold pairs work with play at Tacos y Mezcal. The natural meets the unnatural on our dinner tables. Dominique Ansel brings the Cronut craze to L.A.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
Good Food’s best books of 2017 Looking for a thoughtful gift for the foodie in your life? Evan Kleiman and Celia Sack have narrowed down their favorite cookbooks of 2017. Spoiler: there’s a lot. Read More
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More