Photo Courtesy: David Karp
Photo Courtesy: David Karp
Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. While she waits for the fava beans to come into season, she is buying fava tendrils, which are like shoots. She sautés them in olive oil with a little salt and adds English peas. Amelia's recipe is here.
David Karp is a pomologist with UC Riverside and a freelance writer for The Los Angeles Times' food section, where he writes the Market Watch column. This week he spotlights Pixie Tangerines which are grown primarily in Ojai.
Allison Costa, food writer, restaurant critic, and writer of the blog Ventura Food Happenings. She recommends the following places to eat in Ventura:
The Garden Market
449 North 10th Street, Santa Paula
The Local Cafe
1751 East Main Street, Ventura
Petite Reve Cafe
1124 So Seaward, Ste A, Ventura
Hip Vegan Cafe
928 E Ojai Ave., Ojai
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, he reviews Beijing Duck House in San Gabriel. It's the one of the only restaurants in the Southland serving duck cooked in the authentic Beijing style. The other dishes on the menu are of the Shandong style. Read his full review here. Jonathan recommends the duck, the sea intestine (haichang), the sliced beef in chile oil, the tofu and the green onion pie.
Beijing Duck House
6420 Rosemead Blvd.
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Bill Rosendahl is the City Councilman for LA's 11th district. He raises chickens in the backyard of his Mar Vista home. Read about his garden in LAist.
David Valdes Greenwood is the author of The Rhinestone Sisterhood: A Journey Through Small Town America One Tiara at a Time. More about the festivals and the royalty David talks about on his website.
Booze & Vinyl, Zagat's new owner, and Trap Kitchen This week we talk to a few players taking over our Instagram feeds, including the chefs behind Compton’s Trap Kitchen and Chris Stang, CEO of The Infatuation. André and Tenaya Darlington talk mixing drinks and tunes. Pastry chef Clémence Gossett offers tips on baking with kids, and artichokes are what’s hot at the farmer’s market. Plus: Jonathan Gold delivers his long-awaited verdict on David Chang’s Majordomo.
The rise of the chef, BraveTart, and bento boxes Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart. Dan Barber’s latest venture focuses on breeding sustainable seeds. Acadian foodways get a long-awaited spotlight. Thinking about getting takeout? Hayato is creating bento boxes that double as works of art.
Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
Who’s judging your pie at Good Food’s 2018 Pie Contest? With over 400 registered bakers, the Good Food Pie Contest needed a distinguished panel of judges to keep the competition churning. Find out who’ll be devouring your baked creation. Read More
Is your appetite Coachella-ready? We scoured the list of Coachella’s food vendors to highlight ten delicious noshes for while you’re partying in the desert. Learn more about the best bites of this year’s festival! Read More