Valerie Gordon is the chef/owner of Valerie Confections (3360 West 1st St., LA). She sells a variety of sweet and savory prepared food at the Saturday Santa Monica and Hollywood Farmers Markets. Right now, she is playing with apricots. She is buying Regier's Castlebrite variety and using if for pie, jam, panna cotta and more. A recipe for her cherry apricot jam is here.
Romeo Coleman's family's farm stand sells a variety of greens and herbs. Some of their herbs are flowering - like their tarragon, thyme and cilantro. Letting the herbs flower allows for the cultivation of beneficial insects. Use them for decoration. Pictures of their cilantro and thyme are here.
Russ Parsons is the editor of the Los Angeles Times' food section, where he recently wrote about cooking with breadcrumbs. He uses toasted fresh bread crumbs with olive oil to transform pasta, eggs, asparagus, swiss chard and more. Read more about his technique and recipe ideas in the LA Times. Evan Kleiman's recipe for a Parsley Frittata with Bread Crumbs is here.
Fred Vogelstein and Evelyn Nussenbaum are the parents of Sam. Sam is 9 and has epilepsy. Before he found treatment Sam experienced up to 130 seizures every day. After trying every drug on the market, Sam's parents turned to Ketosis, a high fat diet that has dramatically decreased Sam's seizures. We first heard about their story in the New York Times.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Steingarten in West L.A., the latest "gastro-pub" to open in Los Angeles. The beer selection is vast and changes frequently. He calls it a "temple of hops." For food, Jonathan likes the pretzels, the grilled sausages (duck and bacon, wild boar, lamb sausage), and the burger.
10543 W. Pico Blvd.
West Los Angeles
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.
Eddie Lin writes the blog Deep End Dining and he's a regular contributor to Good Food. This week, he travels to Rancho Cucamonga to find out what kinds of sustenance we need for our emergency kits. He spoke with the folks at Honeyville. See pictures of the freeze dried items Eddie tried on the Good Food Blog.
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.
A festive drink mash-up: nib cider Season’s greetings to delicious & warm winter drinks. Dandelion Chocolate has a quaint and affordable recipe for incorporating cocoa nibs into your holiday plans, in a new way. Read More
Good Food’s Holiday Gift Guide We spoke to six L.A. chefs and sommeliers about their holiday gift recommendations for home cooks, so you didn’t have to! Find out what the minds behind the City of Angels’ hottest restaurants can’t cook without. Read More