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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Brian Boitano, José Andrés' philanthropy, Pete Wells on harassment Brian Boitano shares the struggle that many figure skaters have with food. Kim Severson talks about Chef José Andrés’ humanitarian work in Puerto Rico. Pete Wells asks why restaurateurs and chefs are issuing tepid responses to sexual harassment scandals. Meanwhile, Jonathan Gold ventures a review of The Hearth & Hound in Hollywood. And we’re checking out a different market this week: Smorgasburg LA.
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