FROM THIS EPISODE
Last May, Deborah Harris and Patti Giuffre published Taking the Heat. An associate professor of sociology at Texas State University, Harris joins us to share the latest stats on the gender inequality gap in the kitchen.
Music: "I Need a Dollar" (Instrumental) by Aloe Blacc and "Thinking about You" (Instrumental) by Frank Ocean
Deborah A. Harris
Domenica Marchetti has a new book, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions." In it, she shares recipes for how to make boozy cherries, marzipan paste and preserved garlic scapes. Brava! Plus, Marchetti tells us what we need to know about Genoa's pesto ambassador. Her blog is Domenica Cooks.
Music: "Low" (Instrumental) by Hanni El Khatib
It may look like a weed, but should you spot a chef eyeing a pretty green shrub with tall purple flowers at the market, it's likely to be hyssop. For centuries, this plant has been used for medicinal purposes. Now chefs are working it onto menus because hyssop is sweet, versatile and tastes of mint and licorice. When used as a garnish, hyssop also adds color to the plate. At the market, Shawn Fulbright of All Good Things Organic Seeds speaks to Laura Avery about growing heirloom hyssop varieties, and chef Spencer Bezaire shares his favorite use for the plant at L&E Oyster Bar in Silver Lake. Find Bezaire's recipe for a brown butter fig tart with hyssop honey on the Good Food blog.
Music: "Mr. Wrong" (Instrumental) by Mary J. Blige, featuring Drake
Do cheesecakes and galettes count as pies? Where does pie territory end and tart territory begin? Is a square pie just as tasty as a round pie or a slab pie? We hash out these and other pie technicalities with the host of WNYC's The Sporkful podcast, Dan Pashman. "In the grand scheme of life, there are only a few categories of food," says Pashman, "Pie is one of them." The conversation is part of KCRW's 2016 PieCast, which we released ahead of the pie contest this Sunday, October 2. The festivities begin at 11am on UCLA's Royce Quad with food trucks, music and more. Best of all, you'll be able to choose from hundreds of different kinds of pie so start fasting now.
Music: "Sugar Pie Honey Bunch" by The Temptations and "It's Time" (Instrumental) by Imagine Dragons
National Taco Day is this Tuesday. Ordinarily we don't pay much attention to such food holidays since our email inboxes are full of them, with everything from donuts to dumplings. However, National Taco Day gave us just the opportunity we were looking for to chat with LA Weekly food writer Garrett Snyder about his favorite gringo taco spots in town. Check out his favorite hard-shell taco spots on the Good Food blog.
Music: "F*ck You" (Instrumental) by Cee Lo Green
There's a new breakfast, lunch and dinner spot open in Echo Park. It's called Winsome and Jonathan Gold is dining there this week. At the top of his list: the semolina buckwheat pancake, the Kennebec potato chips, the whole roasted branzino and the Baked Japan. See what these dishes look like on the Good Food blog and then read Jonathan's LA Times review of the new hip Echo Park spot.
Music: "Get Lucky" (Instrumental) by Daft Punk
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2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Music and wine, flavors of Istanbul, and Cronuts hit L.A. Time to explore some delicious intersections! Beastie Boy Mike D and sommelier Taylor Parsons collaborate on Hearth & Hound’s wine list. “Istanbul & Beyond” highlights the cultural, culinary diversity of Turkey. We wish the 7th Street Market a happy birthday. Jonathan Gold pairs work with play at Tacos y Mezcal. The natural meets the unnatural on our dinner tables. Dominique Ansel brings the Cronut craze to L.A.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.