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