Chef James Syhabout and his mother in the kitchen of his San Francisco restaurant, Hawker Fare. Photo by Eric Wolfinger.
FROM THIS EPISODE
Chef James Syhabout. Photo by Nader Khouri.
In 2008, Leela Punyaratabandhu started her Thai food blog “She Simmers” in memory of her mother, whom she credits with her love of food and home. Last year Leela published her second cookbook “Bangkok: Recipes and Stories from the Heart of Thailand,” a culinary love letter to her hometown. Find Leela’s recipe for braised chicken in coconut-galangal cream sauce on our blog.
Farmer’s Market correspondent Laura Avery checks in with Katy Noochlaor, chef and owner of Same Same Thai in Silver Lake about the versatility of lemongrass, a central ingredient in Thai cooking. She also talks to Kong Thao of Thao Family Farm, which supplies local restaurants with fresh lemongrass.
Market-fresh lemongrass at the Santa Monica Farmer’s Market.
Photo by Joseph Stone.
Yam Met Mamuang Himaphaan: Fried Cashews with Salt,
Chiles, and Green Onions. Photo by Austin Bush. Courtesy of Ten Speed Press.
Andy Ricker is widely known for his restaurant Pok Pok in Portland, which has spawned multiple locations while introducing many neophytes to the flavors of Northern Thai cuisine. Now he and co-writer JJ Goode are back with a new cookbook. It’s called “The Drinking Food of Thailand,” and true to form, it celebrates a swath of spicy Thai street food specialities.
Jonathan Gold recently visited The Exchange, an Israeli-inspired restaurant in Downtown LA’s Freehand hotel. His recommendations? Don’t skip the sweet potato entree, diced avocado with toasted seeds, and what Gold is calling “the best schug in Los Angeles.”
Chef Alex Chang wants you to eat your vegetables. Photo courtesy of Freehand LA.
When Mark Padoongpatt was first asked to write a book about Thai food in America, he wasn’t interested. But then he began to examine the immigration history between Thailand and Los Angeles, and found a rich story about immigration and cooking. Padoongpatt ultimately wrote “Flavors of Empire: Food and the Making of Thai America,” which examines how cooking was at the heart of the assimilation of Thai Americans.
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Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
David Chang, a 'rogue' restaurant guide, and Noma reopens Food media is having a reawakening thanks to a few new trendsetters. David Chang is changing how we eat, learn about, and talk about food with his Netflix series. There’s a new Los Angeles restaurant guide in town, rising from the ashes of a downsized LA Weekly. Noma, once lauded as the best restaurant in the world, has reopened and Jonathan Gold says the magic is still alive. Bonus: Have a (matzo) ball this Passover!
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An unforgettable meal celebrating an unforgettable man: Ernest Mickler The strong spirit of the late Southern cookbook author Ernest Mickler captivated writer and photographer Michael Adno. Researching the man who helped reshape how America saw people from the “deep South” led Adno all over the country. But the chance to sit down for a meal with Mickler’s former partner and friends is a memory he won’t soon forget. Here Adno recalls that special evening and shares a recipe for one of the dishes they enjoyed. Read More