FROM THIS EPISODE
Diana Henry's latest cookbook is A Bird in The Hand: Chicken Recipes for Every Day and Every Mood.
Try her recipe for Salad with Chicken, Cherries and Watercress with Creamy Tarragon Dressing.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he revisits Asanebo in Studio City. The restaurant offers three tiers of prix-fixe menus, but Jonathan's favorite dishes were the chawanmushi, steamed Hokkaido hairy crab and sushi.
11941 Ventura Blvd
Studio City, CA 91604
Dan Barber is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate: Field Notes on the Future of Food.
In March of this year he transformed his New York City restaurant into a pop up called WastEd where 20 chefs from around the country were invited to cook high end meals with ingredients most cooks throw in the trash.
Market manager Laura Avery talks to Captain Ben Hyman, owner of Wild Local Seafood. He's selling California-caught king salmon at the Wednesday Santa Monica Market, Saturday Pico Market and the Sunday Mar Vista Market.
We also hear from Ray Hayashi, chef de cuisine of Fishing with Dynamite. He's shopping for edible flowers like borage that both garnish his dishes and add a big pop of flavor.