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.
The Farm Show We revisit our conversation on the state of America’s farmlands and the people that control our nation’s agriculture. As policy, the climate, and the country’s needs change, we examine some of the greatest challenges facing the farming community: new legislation, modern farm life, escalating suicide rates amongst farmers, and more.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Chicago's South Side barbecue, a Koreatown guide, and food in cinema The South Side of Chicago has a rich barbecue heritage, but only half the city seems to know. Chef Nyesha Arrington’s restaurant Native pays homage to the city that made her. Jonathan Gold shares his favorite restaurants in Koreatown. A touching biography of cookbook author Paula Wolfert wins a best cookbook award. And it turns out, many of this year’s Oscar-nominated films are actually all about food.
Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
James Beard Award’s 2018 nominations are here! Hear them again. Over the last year, we’ve had hundreds of guests stop by KCRW to chat about recipes, food politics and beyond. We were happy to see some of their names among the 2018 James Beard Award nominees! Revisit the conversations we had with these leaders in food writing, reporting, making, and eating. Read More
Like water for quiche: a low-water recipe An ordinary egg takes roughly 23 gallons of water to produce. Author Florencia Ramirez wants cooks to know there are options for buying eggs which solely use rainwater, also known as ‘green water.’ Read More