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FROM THIS EPISODE

Are you a fan of deviled eggs? Russ Parsons is; he rekindled his love of the retro treat while eating at Restaurant 1833 in Monterey, California. Jonathan Gold also takes us to far flung California city this weekend with a restaurant recommendation in Chula Vista, a border town near San Diego. Author Mary Roach demystifies how pet food is made and botanist Amy Stewart details what shrubs and berries flavor a gin and tonic. Twitter persona Ruth Bourdain - recently discovered to be food writer Josh Friedland - pays us a visit and Christopher Kimball of Cooks Illustrated explains why adding vodka to pie dough is a good idea. Plus, chef Charles Phan talks about Vietnamese home cooking. At the market, Laura Avery gets an eggplant recipe from Amelia Saltsman and Christina Kelso is back with the first of the season fresh Barhi dates.

Banner image: Copyright © 2012 by Eric Wolfinger

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Sarah Rogozen
Harriet Ells

Main Topic Market Report 7 MIN, 14 SEC

Saltsman-sm.jpgAmelia Saltsman is the author of The Santa Monica Farmers' Market Cookbook. This week she shares her recipe for Eggplant Caviar. She dices roasted, seasoned eggplant into small bites and wraps it in fresh basil leaves for an herby appetizer.

Christina Kelso works with Flying Disc Ranch in Thermal, California. Fresh Barhi dates are in season now. She says this is the first year that the fruit has been ready for market before Labor Day.

 

Music: "Rock with Me" by Michael Jackson

Guest Interview Why Adding Vodka to Pie Dough Is an Excellent Idea 3 MIN, 44 SEC

Christopher Kimball is the founder, editor and publisher of Cooks Illustrated and Cooks Country magazines. He popularized the concept of adding vodka to pie dough. Check out his recipe on the Good Food blog.

Music: "Blurred Lines" by Robin Thicke

Guest Interview More than You Ever Wanted to Know about Pet Food 6 MIN, 54 SEC

gf130817gulp.jpgMary Roach's latest book is Gulp: Adventures on the Alimentary Canal. She discusses how humans and pets have varying ideas of what is appetizing. 

Gulp

Mary Roach

Guest Interview Deviled Eggs, a Retro Treat Is Back in Fashion 7 MIN, 11 SEC

Russ Parsons is the food editor for the LA Times. He recently rekindled his love of deviled eggs when he saw them on a menu at Restaurant 1833 in Monterey, California. He shares his favorite places to eat deviled eggs in this article from the LA Times.

Guest Interview Vietnamese Home Cooking with Charles Phan 7 MIN, 43 SEC

gf130817vietnamese.jpg Charles Phan is the chef and owner of The Slanted Door in San Francisco and the author of Vietnamese Home Cooking. Find a recipe for his Pork and Shrimp Spring Rolls on the Good Food blog.

Chef Phan will be at the Third Annual Los Angeles Food & Wine Festival next weekend.

Guest Interview When You Visit San Diego, Eat in Chula Vista 6 MIN, 50 SEC

gf130817texcoco.jpgWhile on a family trip to San Diego, Pulitzer Prize-winning food writer Jonathan Gold was mesmerized by the lamb barbacoa in nearby Chula Vista. The restaurant Aquí es Texcoco is known for their platters of lamb barbacoa which can be ordered by the pound. Be sure to order beans, guacamole, chiles torreados and a stack of tortillas to go with the lamb. If you aren't willing to drive to Chula Vista for barbacoa, Gold recommends My Taco in Highland Park, Borrego de Oro in East LA and El Borrego As de Oro on Slauson off of the Harbor Freeway.

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

 

Music: "Blind" by Theme Park

Guest Interview What Does Ruth Bourdain Think of Los Angeles? 7 MIN, 56 SEC

gf130817offal.jpgAfter three years, seventy-two thousand followers and a humorous novel called Comfort Me With Offal, food writer Josh Friedland finally admitted that he was Ruth Bourdain, the fictional Twitter character whose avatar was a mash up of Ruth Reichl and Anthony Bourdain.

We asked Friendland to take a culinary adventure in Downtown LA to see what Ruth Bourdain would have to say about some of LA's iconic culinary landmarks.

 

Music: "Final Boss" (Nintendo Wii Theme)

Comfort Me With Offal

Ruth Bourdain

Guest Interview The Herbs and Shrubs that Make Up Your Gin and Tonic 8 MIN, 48 SEC

gf130817botanist.jpgAmy Stewart is the author of The Drunken Botanist. She explains the botanicals that go into making both gin and tonic water.

Music: "Two Hours" by Theme Park

The Drunken Botanist

Amy Stewart

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