Photo of cinnamon pavlova with figs and praline cream courtesy by Peden + Munk © 2017
FROM THIS EPISODE
British-Israeli chef Yotam Ottolenghi just published a new cookbook with his collaborator on all things sweet, Helen Goh. The book is titled, “Sweet: Desserts from London’s Ottolenghi.” Find a recipe for their cinnamon pavlova with figs and praline cream on the Good Food blog.
Jonathan Gold heads to Nothingness restaurant in San Gabriel to eat spicy Sichuan and Chongqing-style food. Listen and read his LA Times review to find out why the la zi ji, or chicken with hot pepper, is splendid, but why he chose to give the Brainstorming, or BBQ pig brains, a pass.
Chicken with hot pepper, the chef’s special fish in chili oil
and pickled peanuts at Nothingness. (Photo by Rosalie Atkinson/KCRW)
Nothingness: 288 South San Gabriel Boulevard, Suite 103/104, San Gabriel, CA 91776 | (626) 782-7660
In her latest book, “Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking,” Linda Civitello walks us through how a seemingly innocuous white powder changed life in the kitchen.
Photo of Wolfgang Puck by Rachel Reynolds/KCRW
More From Good 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.
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.
LATEST BLOG POSTS
FAQ: KCRW’s ‘Good Food’ Pie Contest 2018 Registration is now open for the 9th Annual KCRW ‘Good Food’ Pie Contest on Sunday, May 6, 2018 at UCLA’s Royce Quad. To enter your pies in any of the nine… Read More
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