Photo of the nopales skillet at Tacos y Mezcal courtesy of Alex Asencio.
FROM THIS EPISODE
Photo of Taylor Parsons and Mike Diamond used with permission.
The Beastie Boys once said, “I chill at White Castle ‘cause it’s the best. But I’m fly at Fat Burger when I’m way out west.” But much has changed since then. Former Beastie Boy Mike D and sommelier Taylor Parsons are teaming up to help curate the wine list for the new Hollywood wine bar and restaurant, Hearth & Hound.
Turkey is one-thirteenth the size of the U.S. but is equally diverse in topography, which lends itself to various ingredients and flavors in Turkish cuisine. Robyn Eckhardt’s first cookbook explores the many influences the country’s food incorporates. These recipes paired with Davíd Hagerman’s photos capture the vibrancy embedded in Turkish food and culture.
Photo of Jean Trinh, courtesy of Michael Kovac.
Grand Central Market isn’t the only beloved L.A. market celebrating its centennial this fall. At the Seventh Street Produce Market, home to Sunday food fair ‘Smorgasburg,’ fresh fruits and vegetables are available to shoppers daily. Writer Jean Trinh dug through the archives to document the evolution and changes of this historic market for the LA Weekly.
Street corn at Tacos y Mezcal courtesy of Alex Asencio.
This week, Jonathan Gold heads all the way out to Bell to find mole goddess Rocio Camacho’s delicious guisados being served from cast iron skillets, alongside crispy street corn and refreshingly soft tortilla chips. Read his full review in the Los Angeles Times.
Photo of journalist Tracie McMillan by Roman Cho
When journalist Tracie McMillan set out to discover how the American food system provides for America's working poor, she went undercover working several blue collar jobs. The experience resulted in her book, "The American Way of Eating." One of her jobs was in a restaurant kitchen, where she encountered constant harassment and was sexually assaulted. She recently recounted the experience in a New York Times op-ed.
Photo of 189 by Dominique Ansel. Photo by Jakob Layman.
The man behind the craze-worthy Cronut is finally setting up shop in Los Angeles. Angelenos love their hype but Dominique Ansel actually delivers with a menu of creative desserts. We had a chance to catch up at his new spot, 189 by Dominique Ansel at The Grove.
More From Good Food
The Chocolate Show plus our holiday gift guide Preparing for the holidays is as easy as making chocolate… right? We’ll hear from a few renowned chocolatiers about the extensive bean-to-bar process and the versatility of the seemingly humble cocoa bean. Plus, we’ve created a holiday gift guide featuring a few L.A. chefs to help get your kitchen-bound loved ones the perfect present. Also, we’ll hear from Laura Avery about sprouted broccoli at the market.
2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
LATEST BLOG POSTS
A festive drink mash-up: nib cider Season’s greetings to delicious & warm winter drinks. Dandelion Chocolate has a quaint and affordable recipe for incorporating cocoa nibs into your holiday plans, in a new way. Read More
Good Food’s Holiday Gift Guide We spoke to six L.A. chefs and sommeliers about their holiday gift recommendations for home cooks, so you didn’t have to! Find out what the minds behind the City of Angels’ hottest restaurants can’t cook without. Read More