Photo courtesy of Weiser Family Farms
FROM THIS EPISODE
During a trip to Puglia, food stylist and culinary producer Nora Singley discovered this recipe for one-pan pasta that defies the rules of traditional Italian cooking. It's unbelievably quick and easy, making it perfect for a weeknight dinner.
Find her recipe for one-pan pasta and photos of Evan Kleiman's own version on the Good Food blog.
Music: "Wax" by Themepark
Seaweed is one of the world's most nutritious and even sustainable crops, with its negative carbon footprint. It has the potential to transform the entire food landscape, but can we figure out how to make it palatable enough for the masses?
Music: "Lentil" by Sia
Brooks Headley left his job as the executive pastry chef at Del Posto to open Superiority Burger, a vegetarian fast food project in the East Village. Brooks discusses his vision to package the quality of fine-dining for a fast-casual environment, one veggie burger at a time.
Music: "Burning Too" by Fugazi
Commercial apple growers have long-favored certain apple varieties for their glossy appeal and longer shelf life. But with consumers now catching onto to these mass-marketed, bland apples, fruit breeders have begun cultivating new hybrids with improved apple flavor that can last on supermarket shelves.
Pomologist David Karp (a.k.a. "the fruit detective") gives us a taste of the most promising apples of the future, like the Cosmic Crisp, a Washington State variety set to hit market shelves in 2019. He first wrote about these new varietals for the New York Times.
Music: "A Place They'll Never Know" by Themepark
A recent trade agreement has opened China's doors to all-American apple varieties for the first time ever. Fruit gifting is a common practice of the Chinese culture, which could mean big business in time for the holidays.
Music: "Do It Again" by Holy Ghost
Laura Avery is the Santa Monica Farmers' Market manager. This week, she talks with farmer Alex Weiser of Weiser Family Farms about his Tehachapi Grain Project. Join their upcoming Heritage Grain Dinner and Indiegogo campaign to support the cultivation of whole grains in California, and experience what LA's best chefs are doing with these different varietals.
Also, pastry chef/co-owner Clemence Gossett of the Gourmandise School of Sweets & Savories, teaches us how to bake a whole-grain pie crust for her rustic Sweet Apple Galette.
Music: "Shark Attack" by Grouplove
More From Good Food
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.
LATEST BLOG POSTS
Good Food’s best books of 2017 Looking for a thoughtful gift for the foodie in your life? Evan Kleiman and Celia Sack have narrowed down their favorite cookbooks of 2017. Spoiler: there’s a lot. Read More