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
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.
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Good Food’s best books of 2017 Looking for a thoughtful gift for the foodie in your life? Evan Kleiman and Celia Sack have narrowed down their favorite cookbooks of 2017. Spoiler: there’s a lot. Read More
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More