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FROM THIS EPISODE

René Redzepi is the chef at NOMA, a two-Michelin starred restaurant in Copenhagen that was three times voted the best restaurant in the world, and he just wrote a new book, A Work in Progress. A team of students from McGill University had the idea that if you improved insect-based meals in the developing world, you could improve nutrition; the Clinton Global Initiative awarded the group of students a million dollars for the work, and Mark Hoddle signed on as a consultant. New York Times columnist Mark Bittman wants people to overcome the fear that deep frying is bad for us. Jonathan Gold, Pulitzer Prize winning food writer for the Los Angeles Times, recommends the best places to get fried foods during the Hanukkah holiday. Pati Jinich is the host of Pati’s Mexican Table on American Public Television and the author of a cookbook by the same name. Plus, Michael Ruhlman talks about his latest publication, The Book of Schmaltz; Love Song to a Forgotten Fat. And on the Market Report, Laura Avery talks to Arturo Reyes of McGrath family farms about pea tendrils, and discusses latke leftover recipe ideas with Amelia Saltsman.

Banner image: Aaron Fallon

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells
Caroline Chamberlain

Guest Interview Market Report 6 MIN, 40 SEC

Arturo Reyes works for McGrath Family Farms. He will have both pea tendrils and fava tendrils at the Wednesday Santa Monica Farmers' Market for the next few weeks.

Saltsman-sm.jpgAmelia Saltsman is the author of The Santa Monica Farmers' Market Cookbook. She shares her inspired idea of using Thanksgiving leftovers for latkes. Find a recipe and her latke tips on the Good Food blog.

Guest Interview Schmaltz: A Love Story 8 MIN, 9 SEC

gf131130schmaltz.jpgMichael Ruhlman's latest publication is The Book of Schmaltz: Love Song to a Forgotten Fat. His recipe for kishke is on the Good Food blog.

The Book of Schmaltz

Michael Ruhlman

Guest Interview Is Bug Farming the Future of Food? 8 MIN, 11 SEC

A team of students from McGill University had the idea that if you improved insect based meals in the developing world, you can improve nutrition. The Clinton Global Initiative awarded the group of students a million dollars for the work, and Mark Hoddle signed on as a consultant. He is the Director of the Center for Invasive Species Research at UC Riverside.

Guest Interview Mark Bittman Says Don't Fear the Deep Fryer 8 MIN

gf131130cook_everything.jpgMark Bittman is a columnist for the New York Times and noted author of many cookbooks, including How to Cook Everything. He wants people to overcome the fear that deep frying is bad for us.

Guest Interview Where to Get Your Fill of Deep Fried Food This Hanukkah 6 MIN, 13 SEC

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he recommends the best places to get fried foods during the Hanukkah holiday. He suggests the Tiger Tails at Donut Man, Flautas at Ciros, deep fried potato tacos at La Colonia Taco Lounge and El Atacor No. 11, Youtiao (Chinese crullers) at Delicious Food Corner and Huge Tree, Hair Seaweed Fish at Chang's in Arcadia and Shanghailander Palace in Hacienda Heights, Thai banana fritters at Bhan Kanom and Jitlada, and churros at Salina's Churro Truck.

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Guest Interview Mexican Latkes with Salsa Macha 7 MIN, 6 SEC

gf131130pati.jpgPati Jinich is the host of Pati's Mexican Table on American Public Television and the author of a cookbook by the same name. We have a recipe for Pati's Mexican latkes with salsa macha on the Good Food blog.

Pati's Mexican Table

Pati Jinich

Guest Interview Rene Redzepi Reflects on Failure and Success 11 MIN, 26 SEC

gf131130progress.jpgRené Redzepi is the chef at NOMA, a two-Michelin starred restaurant in Copenhagen that was three times voted the best restaurant in the world. His new publication includes three books. It's titled A Work in Progress and includes a journal, recipes and snapshots.

René Redzepi

René Redzepi

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