Photo of Ginger Jump Up cookies from Zingerman’s Bakehouse by Antonis Achilleos.
FROM THIS EPISODE
Gail Simmons’ culinary career didn’t begin on Top Chef or as the assistant for Vogue magazine food critic Jeffrey Steingarten. In fact, her mother was a freelance food writer and part-time cooking teacher. Gail looks back at on her career, travel, and mentors in her first cookbook, “Bringing It Home.”
New Orleans Times-Picayune dining critic and feature writer Brett Anderson joins Evan to talk about his months-long investigation into sexual harassment allegations against the Besh Restaurant Group. The revelations are forcing the restaurant industry to look afresh at its longstanding history of sexism and abuse.
Paula Wolfert never had a restaurant or television show, but her eight seminal cookbooks, published over nearly four decades, influenced much of what we eat today. Her diagnosis of dementia in 2013 prompted Emily Thelin to document Paula’s life and legacy in a new biography, “Unforgettable.”
Emily Kaiser Thelin
Photo of market-fresh Shunkyo radishes by Joseph Stone
Laura Avery gives us the 411 on those exceptionally versatile Shunkyo radishes at the Santa Monica Farmer’s Market.
When Zingerman’s Delicatessen opened in Ann Arbor, there were eight employees and six bread recipes. Thirty-five years later, the business includes a retail shop, a baking school, 150 people working around the clock, and a new cookbook. Amy Emberling and Ari Weinzweig discuss the secret to their success.
More From Good Food
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.
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
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
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More