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
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
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Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More