Photo: Mario Batali and Nancy Silverton (Dustin Downing)
FROM THIS EPISODE
Guavas are in season now in the Southland. Farmer Leti Garcia gives Laura Avery tips on how to eat them: "just like an apple, seeds, skin and all." Garcia Organic Farms has an orchard of 80 guava trees in Fallbrook, California. Gaby Mlynarczyk, the mixologist at Birch, walks us through how to make a refreshing guavatini from the white-, pink- and orange-fleshed fruit. "It goes down like water, it's so tasty." Try the recipe for yourself on the Good Food blog.
Music: "Cerveza" and "Evil Eye" (instrumental)
Until they joined forces to create the Mozzaplex in LA, Nancy Silverton and Mario Batali were like the Tupac and Biggie of carbs. In California, Silverton courted sourdough and grilled cheese fans at her popular La Brea Bakery and at Campanile, while Batali repped the East Coast with his pasta-centric Babbo and Del Posto restaurants. The dynamic cooking duo takes us back to the moment they met, the inspirations behind their new cookbooks, Mozza at Home and Big American Cookbook, and their plans to bring Eataly to LA.
Music: "The French Kiss" and "Glad"
The cover of the May 2012 issue of Time Magazine featured a Los Angeles mother breastfeeding her three-year-old son. The toddler was pictured standing on a small chair. The story about attachment parenting, among other things, stoked the embers of the ongoing debate about how long mothers should breastfeed their babies. Journalist Jennifer Grayson has written a new book on the subject, Unlatched: The Evolution of Breastfeeding and the Making of a Controversy.
Music: "All You Gotta Do Is Fall in Love" and "Artistry in Bossa Nova"
This week, our favorite food critic Jonathan Gold is sipping martinis and eating Chicken Sidney Beckerman at Dan Tana's. It's his first time back since a high-school date at the iconic West Hollywood eatery went horribly wrong. Hear Jonathan's account of the traumatic date and find out what to order on Dan Tana's menu.
Photo by Peter Christiansen Valli
Dan Tana's: 9071 Santa Monica Boulevard, West Hollywood, CA 90069 / 310-275-9444
Music: "Chug-a-Lug" and "Cinco Por Oito"
More From Good Food
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
LATEST BLOG POSTS
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More
Why this Chinese dessert is so important during Lunar New Year The folks behind Chang’an Restaurant in Los Angeles explain why a Chinese New Year feast isn’t complete without the symbolic tang yuan dessert, and give an inside look at how to make it. Read More