Photo: Kelis in the kitchen. (David Loftus)
FROM THIS EPISODE
What to do with all the black radishes you're seeing at your local farmers markets? At Rustic Canyon, chef Jeremy Fox likes to serve them shaved on toast with ricotta whey, kimchi, gribenes and schmaltz. Black radishes are spicy and have been cultivated since the 16th century, according to farmer Alex Weiser. Weiser says his heirloom variety is more popular than ever among chefs and eaters.
Music: "Don't Wanna Fight" by Alabama Shakes and "Via Caliente" by William Orbit
Kelis' Milkshake has been bringing all the boys to the yard since 2003. The 37-year-old has released six albums, has been nominated for two Grammys, and more recently has turned her mixes and beats to food. After graduating from Le Cordon Bleu, Kelis launched her line of Bounty & Full sauces and is now serving up brunch at pop-ups and food trucks around LA. Find a recipe for Kelis' grandmother's Puerto Rican-style pork shoulder on the Good Food blog. The pernil recipe comes from her new cookbook, My Life on a Plate: Recipes from around the World.
Music: "Milkshake" by Kelis and "Breakfast" by Kelis
A "happy salad" maintains the balance of crunch, tanginess and color, according to John Vincent. He believes happy salads make happy people. Vincent is one of the founders of LEON, a chain of healthy fast food restaurants in England. His brand also features a line of cookbooks, the latest of which is Happy Salads.
Music: "Nothing Seems to Work Right"
People talk about "good chocolate." What does that mean for you? A fancy bar of dark chocolate with a high percentage of cocoa? Or one that is milky and smooth? Maybe your mind wanders to its source of origin and the methods used for harvesting and production. Journalist Simran Sethi is launching a new podcast in January called The Slow Melt that is dedicated to all things cacao, cocoa and chocolate. She gives tips for what to pay attention to when buying and savoring chocolate. Find her latest blog post, "Science explains why chocolate should be savored not scarfed," on the Smithsonian's website.
Music: "Mi Único Camino" by Conjunto Bernal and "Oooh" by De La Soul
Last week, our supervising producer Abbie Fentress Swanson attended Emojicon in San Francisco, a three-day conference devoted in its entirety to emoji. The word "emoji' means "picture characters" in Japanese and is the Unicode language of 1,800 winky face, fist bump and cartoon food pics that is baked into our cell phones and computers. Not a day goes by that we don't throw a burrito, glass of beer or fried chicken emoji into a text or Instagram post, and we know we're not alone. Find out which new foods could be coming soon to the emoji set in Abbie's report on the Good Food blog.
Music: Lujon by Harry Mancini & "Del Ray"
Where can eastside hipsters go to satisfy their weeknight pasta cravings? LA Times food writer Jonathan Gold recommends Kettle Black in Silver Lake, where chef Sydney Hunter III is dishing up fresh homemade pappardelle with maitake mushrooms and nasturtium butter, panzanella topped with crunchy chunks of crostini, and smoky and oven-roasted Japanese eggplant served in saba vin cotto. Jonathan says there is a lot to share at this small-plates concept restaurant.
Photo by Harmoni Everett
To learn more, check out Jonathan's LA Times review of Kettle Black in Silver Lake.
Kettle Black: 3705 Sunset Boulevard, Los Angeles, CA 90026 / 323-641-3705
Music: "Come Together" and "The Fall" (Instrumental) by Rhye
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Vinegar, 'Tasting Georgia,' and dinner and a movie, Bollywood-style Sri Rao pairs classic Indian dishes with Bollywood films, and Carla Capalbo fills us in on the ancient wine and food traditions of Georgia in the Caucasus region. Harry Rosenblum shares tips on how to make vinegar at home, then Michael Harlan Turkell takes us on a global acid trip. Plus: Jonathan Gold’s New Zealand food crawl and honeynut squash at the market.
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Besha's goodbye, foraging tips and a new Night + Market cookbook Besha Rodell files her last restaurant review for LA Weekly and Mia Wasilevich explains how to turn wild plants into great food. Jonathan Gold samples the Peruvian fare at Rosaliné and Gustavo Arellano talks up Burritos La Palma in the OC. Plus: A recipe from Kris Yenbamroong’s Night + Market cookbook, Korean-Mexican food in Seoul and apples at the market.
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
LATEST BLOG POSTS
Dinner and a movie, Bollywood-style According to “Bollywood Kitchen” author Sri Rao, those who favor the flavor explosions found in traditional Indian cuisine will also be fans of over-the-top Bollywood cinema. Try his recipe for chicken korma and enjoy, while “Bajirao Mastani” plays on the screen. Read More