FROM THIS EPISODE
California may be known for its French Dip sandwiches, avocados and tacos. But here in the Golden State we like to think we also eat more salads than anywhere else in the world. This week Kenji López-Alt offers up ideas for how to make the perfect salad dressing and how to freshen up what's in the bowl. His engaging, serious reference book, The Food Lab, just won a James Beard award.
Music: "Flicker" by Porter Robinson
J. Kenji López-Alt
When charcuterie pops up on the menu, we think cold carefully cured meat. But at Norah in West Hollywood, chef Mike Williams has broadened the definition to include pescatarian, raw and vegan options. The seafood charcuterie plate features smoked trout, octopus and shrimp. Chickpea sausage, mushroom carpaccio and cauliflower tartare make appearances on the vegetable charcuterie plate.
Since cauliflower is available now at the Santa Monica Farmers' Market in all its glorious forms — snow white, cheddar, purple and romanesco — Laura Avery peruses the selection at the Tamai Family Farms' stand for this week's market report. You can find Williams' cauliflower tartare recipe on the Good Food blog. But fair warning: this is not your mom's steak tartare or charcuterie plate.
Music: "A Shot in the Dark (Cowboy Music)"
Got a hankering for jumbo Wuxi-style soup dumplings that you have to eat with a boba straw? Time for a trip to Long Xing Ji in San Gabriel. If the restaurant name sounds familiar, that's because it used to be called Wang Xing Ji. Same space, staff and cooks, new owner. Besides the soup dumpling, Jonathan Gold recommends ordering the regular-sized pork dumplings, the cold smoked fish, the candied eel, the crab-and-pork buns and the spare ribs.
Long Xing Ji
140 West Valley Boulevard
San Gabriel, CA 91776
Music: "American Boy" (Instrumental) by Estelle
Charlene Wang is one of our favorite people to talk tea with. She is a tea buyer for Tranquil Tuesdays and travels extensively throughout Asia in search of quality leaves. On a recent trip, Wang stumbled upon a fascinating story that involves Taiwanese oolong tea being grown in Mae Salong, Thailand.
Music: "Blues in the Night" by Quincy Jones
More From Good Food
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
LATEST BLOG POSTS
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More