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FROM THIS EPISODE

Are you a Yelper? If so, Hanna Raskin has some advice for you. She's a food critic and the author of Yelp Help: How to Write Great Online Restaurant Reviews. Food writer Jonathan Gold needs no advice; he nails his review of Connie & Ted's in West Hollywood. Gideon Brower educates us on the little known history behind Ralphs, Trader Joe's and Smart and Final supermarkets. Russ Parsons cools down with cold dairy soups. Apples and tomatillos are two fruits you will find at the Santa Monica Farmers' Market this week. Preserver Kevin West shares tips for saving the apple season and Mexico-City native Pati Jinich encourages us to try making a tomatillo salsa. At the market, Josiah Citrin buys tomatillos for a French-style sauce and farmer Ruth Jaime says she will have several varieties of tomatillos until early Fall.

Banner image: Huevos Divorciados from Pati Jinich's Pati's Mexican Table

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Guest Interview Clam Chowder Three Ways at Connie & Ted's 11 MIN, 23 SEC

gf130907connie-ted.jpgPulitzer Prize-winning food writer Jonathan Gold reviews Michael Cimarusti's new restaurant, Connie & Ted's. He recommends the oysters, the Rhode Island clam chowder, stuffies, clam cakes, steamed clams, New England boiled dinner and the blondie for dessert. 

(After Gold's segment, hear a montage of Yelp reviews for the restaurant. All of these reviews could use the help of the following guest, Hanna Raskin.)

Guest Interview Market Report 7 MIN, 10 SEC

Josiah Citrin is the chef and owner of Mélisse, the two-Michelin starred restaurant in Santa Monica. This week he is shopping for tomatillos at the Santa Monica Farmers' Market. 

Ruth Jaime is one of the family members behind Jaime Farms. She is bringing several varieties of tomatillos - including purple tomatillos - to the Wednesday Santa Monica Farmers' Market. 

Guest Interview Salsa Two Ways 9 MIN, 2 SEC

gf130907pati-mexican.jpgAccording to Pati Jinich, if you open the refrigerator of any Mexican cook, you'll likely find at least two homemade salsas - one salsa roja and one salsa verde. Jinich is the host of Pati's Mexican Table and she also has a cookbook of the same name. She discusses the two contrasting Mexican salsas and makes a case for having both on hand at all times.

A recipe for her Huevos Divorciados (Divorced Eggs) is on the Good Food blog.

Pati's Mexican Table

Pati Jinich

Guest Interview How to Write a Better Yelp Review 6 MIN, 15 SEC

gf130907yelp-help.jpg Hanna Raskin offers tips to improve your online restaurant review in her book Yelp Help: How to Write a Great Online Restaurant Review. She is the incoming food writer for the Charleston, South Carolina Post & Courier. She previously served as food critic for the Seattle Weekly and Dallas Observer. 

Yelp Help

Hanna Raskin

Guest Interview Cold Dairy Soups to Beat the Heat 9 MIN, 30 SEC

Russ Parsons is the Food Editor at the LA Times. He also writes the California Cook column. He makes a case for cold dairy soups - like this cold cucumber and yogurt soup with barley.

Guest Interview Preserving Apples with Kevin West 8 MIN, 12 SEC

gf130907saving-season.jpg Kevin West is the author of Saving the Season: A Cook’s Guide to Home Canning, Pickling and  Preserving. Find out he how he preserves crab apples on the Good Food blog.

Saving the Season

Kevin West

Guest Interview Mr. Smart and Mr. Final: Surprising Stories of Familiar Chains 4 MIN, 50 SEC

Gideon Brower is an independent radio producer. He sits down with Evan Kleiman to discuss the origins of familiar Southern California chains from Ralphs to Smart & Final. 

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