Michael Cimarusti the chef/owner at Providence (5955 Melrose Ave.). He just received his third James Beard Award nomination for Best Chef, Pacific region. He is buying Zuckerman Farms' jumbo aspargus at the Farmers Market. He shared three different cooking methods, which are outlined here.
Nate of Fat Uncle Farms sells a wide variety of almond products at several Southern California farmers markets. They currently have green almonds, which look like small peaches - they are covered in fuzz and have a gelatinous center. They are only available for 3-4 weeks a year, before they start to harden and become nuts. People like to pickle green almonds, or eat them raw, dipped in salt. Find a recipe for green almonds here.
Joan Nathan's book is Quiches, Kugels and Couscous: My Search for Kosher Food in France. A recipe for Vegan Matzo Balls is here.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, he reviews The Spice Table, the new Singaporean restaurant from Bryan Ng, a former chef at Mozza. He likes the black pepper crab, the curry laksa, the deep-fried cauliflower, the grilled beef tripe and the sambal potatoes.
The Spice Table
114 S. Central Ave.
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map. Get a weekly text message with the exact address and recommended dishes: Text "Good Food" to the number 69866.
Gustavo Arellano is the Managing Editor of the OC Weekly where he reviews restaurants and writes the popular Ask a Mexican column. Today, he visits Mitla Cafe, the oldest restaurant in the Inland Empire. It serves Cal-Mex food, which is style of Mexican food seen in most of the U.S. It's highlighted by combination plates, refried beans with orange cheese and lots of sour cream. Mitla Cafe is a family-owned business that has been operating in San Bernardino since 1937. See pictures of the restaurant here.
602 N Mount Vernon Ave
Gustavo is working on a book called Taco USA: How Mexican Food Conquered America, due out Cinco de Mayo of 2012. More about KCRW's stories about Mexican-American culture here.
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.
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More
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