FROM THIS EPISODE
Former celebrity chef Paul Prudhomme brought national recognition to the culinary traditions of Louisiana's Creole and Cajun cuisine.
A lifelong fan of Paul Prudhomme, LA Times test kitchen director Noelle Carter recalls interning for him after culinary school and the lasting impression he made on her own career.
You can read Noelle's tribute to her mentor Paul Prudhomme here.
Music: "Blame It on the Booze"
Claire Ptak worked as a pastry chef at Chez Panisse before bringing her northern Californian sensibility to The Violet Bakery in London. By staying true to simple, seasonal ingredients, she finds the perfect balance between nourishing and indulgent treats in The Violet Bakery Cookbook.
Find a recipe for Claire's Rye Chocolate Brownies, along with her bakery's Spotify playlist, on the Good Food blog.
Music: "Default" by Django Django
The American South has given us one of our nation's most distinctive and varied regional cuisines. Yet, of the 100,000 recipe collections published over the last two centuries, only 200 or so have ever been properly credited to African American cooks and writers.
Toni Tipton-Martin is a culinary journalist and founding member of the Southern Foodways Alliance. Her groundbreaking book, The Jemima Code: Two Centuries of African American Cookbooks, reaches beyond the cultural appropriation of “Jemima” — a smiling black woman with apron and headscarf — to reveal the culinary legacies of the real men and women pushed aside by history.
Music: "Paper Planes"
Marcia Reed is chief curator at the Getty Research Institute. She discusses her current exhibition, Edible Monuments: The Art of Food for Festivals, which examines food as spectacle and an expression of power. Culling from rare books, serving manuals, lithographs, decorative items and more, she pieces together the fascinating history of these edible monuments.
The catalogue for the exhibition is available here.
Music: " Stuck in Caroline"
Pulitzer Prize-winning food writer Jonathan Gold probably spends more time in restaurants than anyone else and has seen decades of popular dining trends come and go. He chimes in on the evolution of culinary theatrics and casts his restaurant vote, literally, for Best in Show.
Music: "Wax" by Theme Park
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Colonia Publica, a “gastro-cantina” in Whittier. Chef Ricardo Diaz’s restaurant specializes in sopa de fideos and micheladas.
6715 Greenleaf Ave
Whittier, CA 90601
You can find all of his restaurant recommendations on the Good Food blog.
Laurel Almerinda is the pastry chef at Cassia and, along with Zoe Nathan, runs the bakery at Milo & Olive and Huckleberry. This week, she's shopping for tropical pineapple guavas, from which she makes a special guava butter.
Plus, Santa Monica Farmers' Market manager Laura Avery talks to Romeo Coleman of Coleman Family Farms about his pineapple guavas. This week's crop is his first of the season, with six other varieties coming soon to the market. He recommends that guava be eaten whole — skin, seeds and all — for the full tasting experience.
Music: "Two Hours" by Theme Park