FROM THIS EPISODE
We kick off this week’s show at Crossroads Kitchen, an upscale plant-based restaurant in West Hollywood, to taste the Impossible Burger. It’s the latest beef poseur to make its way onto the menus of a handful of restaurants across Southern California. After hearing all the praise this vegan patty has garnered from so many people — David Chang in New York is a fan, and Chris Cosentino in San Francisco made “beef” tartare from the stuff — we just had to try it. The Impossible Burger is supposed to mimic the mouthfeel and visual cues of meat, like bleeding. Executive chef Scot Jones explains how it’s served at Crossroads, and UCLA professors Amy Rowat and Jenny Jay break down the science of how the burger is made.
Salt, it could be argued, is the most important ingredient in the global kitchen. As it performs the simple task of enhancing flavor, salt can also be used to leach out moisture in various preservation methods, tame the sweetness of baked goods and be manipulated into infusions of all sorts. Leslie Bilderback is a culinary instructor and the pastry chef at n/naka in Los Angeles. Her latest book, ”Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen,” has recipes for making white, pink and black salts from scratch.
This week, Jonathan Gold braves the lines to try the neo-margherita pie at Pizzana in Brentwood. Tune in to hear what makes Daniele Uditi’s hand-thrown Neapolitan-style pizzas worth the wait and find out what else is on the menu in Jonathan’s LA Times review.
The margherita pie at Pizzana. (Photo courtesy of Pizzana)
Pizzana: 11712 San Vicente Boulevard, Los Angeles, CA 90049 | (310) 481-7108
Whether slathered on an ear of summer corn or a compact pat combined into a gooey melt of maple syrup on a pancake, butter is magical. While the essentials of butter-making remain mostly unchanged, this spread has a surprising history that dates back to the Stone Age. Elaine Khosrova’s research on the beloved fat took her to three continents and has been compiled in her book, “Butter: A Rich History.”
This week at the Main Street Farmers Market in Santa Monica, Laura Avery shops for spirulina with botanist Paul Cathcart, who grows the blue-green algae at Go Spiral Farms in Vista, California. Learn how to cultivate this ancient superfood at home to get your daily dose of phytonutrients.
More From Good Food
Remembering Anthony Bourdain The death of Anthony Bourdain is a loss felt around the world. His nomadic spirit redefined how many of us ate and traveled. We dug through the Good Food archives for Evan’s past interviews with Bourdain about everything from “Kitchen Confidential” to No Reservations. Plus, a visit to a remarkable memorial in New York. Also, we learn more about Tony’s love of punk rock from his 2010 appearance on KCRW’s Guest DJ Project.
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
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