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
Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style Sri Rao pairs classic Indian dishes with Bollywood films, and Carla Capalbo fills us in on the ancient wine and food traditions of Georgia in the Caucasus region. Harry Rosenblum shares tips on how to make vinegar at home, then Michael Harlan Turkell takes us on a global acid trip. Plus: Jonathan Gold’s New Zealand food crawl and honeynut squash at the market.
Ottolenghi and Goh stay 'Sweet,' passion fruit, DJ Wolfgang Puck Yotam Ottolenghi and Helen Goh get ‘Sweet’ in a new cookbook, Jonathan Gold tries Thunderbolt frog in the SGV and Linda Civitello sheds light on the revolutionary power of baking powder. Plus: Laura Avery shops for passion fruit at the market and Wolfgang Puck stops by the basement to share his favorite tunes.
Besha's goodbye, foraging tips and a new Night + Market cookbook Besha Rodell files her last restaurant review for LA Weekly and Mia Wasilevich explains how to turn wild plants into great food. Jonathan Gold samples the Peruvian fare at Rosaliné and Gustavo Arellano talks up Burritos La Palma in the OC. Plus: A recipe from Kris Yenbamroong’s Night + Market cookbook, Korean-Mexican food in Seoul and apples at the market.
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
LATEST BLOG POSTS
Dinner and a movie, Bollywood-style According to “Bollywood Kitchen” author Sri Rao, those who favor the flavor explosions found in traditional Indian cuisine will also be fans of over-the-top Bollywood cinema. Try his recipe for chicken korma and enjoy, while “Bajirao Mastani” plays on the screen. Read More