Image of preserved meat clay pot rice at Nature Pagoda by Stan Lee.
FROM THIS EPISODE
As a New York Times food columnist and author of nearly 40 books, Melissa Clark reaches a vast audience with her expertly written recipes. She talks about everything from pie crusts to pressure cookers to the state of dining in California.
San Francisco biochemist Ali Bouzari is trying to revolutionize cooking by helping others understand the scientific principles behind the craft. In his new book, “Ingredient,” Bouzari contends that knowing your way around eight essential ingredients can unlock creativity in the kitchen.
Image from Ali Bouzari’s ‘Ingredient,” courtesy of Harper Collins.
The Northgate Gonzalez grocery chain is one of the largest Latino grocery chains in the United States. The first store was founded in Anaheim in 1980 by Doña Teresa Reynoso, who recently died at the age of 90. Gustavo Arellano of L.A. Taco shares his memories of Doña Teresa, as she was affectionately known by family and customers alike.
Laura Avery visits the Santa Monica Farmer’s Market to talk about a stealthily delicious vegetable with Dave Woodall, chef and owner of Red Herring in Eagle Rock, and Alex Weiser of Weiser Family Farms in Tehachapi.
Market fresh purple ninja radishes at the
Santa Monica Farmer’s Market. Photo by Joseph Stone.
The LA Times Food Bowl is coming back for its second year from April 30 through May 31st. The month-long extravaganza brings together LA’s top restaurants, bars, food vendors, and chefs for a series of fantastic events, not to mention a special cause. LA Times Deputy Food Editor Jenn Harris shares some highlights.
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.
LATEST BLOG POSTS
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