Photo: Troy Masters
Photo: Troy Masters
Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook and a frequent guest on Good Food. With the arrival of cherries at the farmers market, Amelia is making berry crisp. She makes her crisp topping ahead and freezes it. When using fruit from the market, Amelia suggests cutting down the amount of sugar called for in most recipes. Her recipe for berry crisp is here.
Murray Family Farms grows 27 varieties of cherries on their farm south of Bakersfield. Right now they have the Brooks and the Sequoias. They'll have new varieties every two weeks or so.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Noodle Guy, a Vietnamese noodle restaurant in Alhambra. Along with the restaurant's signature Kobe beef pho, Jonathan liked the fried spring rolls, ban hoi, shredded pork skin with rice powder, and the broken rice plates.
1257 E. Valley Blvd. Alhambra, CA 91801
All of Jonathan's suggestions are on the Good Food Restaurant Map.
Alex Reznik is the chef at La Seine in Beverly Hills (14 N. La Cienega), a Kosher restaurant. He has a rabbi that works in his kitchen as a line cook and who monitors their adherence to Kashrut laws. Alex shares a recipe here.
Because bugs are not Kosher, certain produce is not permitted and all of it has to be thoroughly washed. Asparagus tips must be discarded and Brussels sprouts are not on the menu.
Gustavo Arellano is the Managing Editor of the OC Weekly where he writes the popular Ask a Mexican column and reviews restaurants. This week he heads to Laguna Hills, an unlikely place in Orange County to find Colombian food. The restaurant is Mitzi's Kountry Kitchen, which serves Colombian food during lunch and dinner. The best dishes include bandeja paisa, which some consider to be Colombia's national dish. They also have sancocho, which is a soup with chicken, whole corn cobs and potatoes. Gustavo's review is here.
Colombia Cuisine at Mitzi's Kountry Kitchen
25381 Alicia Pkwy., Ste. C
Laguna Hills, CA
All of Gustavo's restaurant suggestions are on the Good Food Restaurant Map.
Willy Blackmore is the Los Angeles editor of Tasting Table, and email newsletter. He highlighted the following chain-restaurant imports:
1091 Broxton Ave.
Westfield Century City Shopping Center, Upper Level
10250 Santa Monica Blvd.
6 W. 32nd St.
3760 South Centinela Avenue
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More