FROM THIS EPISODE
When does eating become punishment? As more chefs move to lengthy fixed menus with bills that might very well cost your monthly rent, the decision to dine at restaurants with tasting menus has become a difficult one. Esquire's food and drinks editor, Jeff Gordinier, looks at the pros and cons of tasting menus in his recent article, “Tasting menus are bullsh*t (except when they’re not).”
Now, onto one of our favorite tools in the kitchen: the trusty cast-iron skillet. Cook and food writer Charlotte Druckman waxes poetic about these incredibly versatile and practically indestructible pans in her new cookbook, “Stir, Bake, Sizzle.” Try your hand at her pistachio-cherry Danish recipe on the Good Food blog.
This week, our favorite food critic, Jonathan Gold, experiences an existential moment while munching on toasted anchovies and salted peanuts at Irenia in Santa Ana. Named after chef-owner Ryan Garlitos’ grandmother, Irenia gives eaters a “Pinoy-California” taste of traditional Filipino dishes like tamarind-soured sinigang made from pork broth and cauliflower kare kare, using fresh ingredients sourced from local farmers markets. Tune in for more of Jonathan’s recommendations, or get the full review on the LA Times website.
Irenia’s toasted anchovies served with sukang sili and herbs. (Photo by Ed Olen)
Irenia: 400 North Broadway, Santa Ana, CA 92701 | (657) 245-3466
The terroir at Ava Winery boasts neither nutrient-rich soil nor a mesoclimate, but rather test tubes and Bunsen burners. That’s because the synthetic wines are produced in their San Francisco lab without a single grape. It’s enough to make Bacchus’ (and Evan’s) heads roll. Co-founder Alec Lee explains the science behind their grapeless wines.
For a full decade, Shane Mitchell travelled around the world with photographer James Fisher to gather stories for “Far Afield: Rare Food Encounters from Around the World.” Mitchell joins us to discuss the people she encountered and the foods she tasted for the book.
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Italy comes to LA, cauliflower, and Kachka Find out more about the woman behind Eataly in Century City. Jen Agg isn’t pulling punches about harassment in the restaurant industry in ‘I Hear She’s a Real Bitch.’ Jonathan Gold confesses to loving the imported pasta at Uovo. Cauliflower at the Santa Monica Farmer’s Market is a hit in Silver Lake. Got a layover in PDX? Try the Russian flavors of chef Bonnie Frumkin Morales.
A year filled to the brim with great stories As we launch into 2018, we’re revisiting some of our favorite segments of the past year. Amid lots of change, one thing remained constant throughout 2017: that there were many fantastic food stories to be told, far more than we could fit into a single show! Here’s a sampling of some of our favorites.
Season's greetings from Good Food! Season’s greetings from the Good Food team! We’ve compiled a few of our favorite segments to revisit this holiday season. Join us for a conversation on the year’s best cookbooks and what our favorite L.A. chefs recommend wrapping up for friends this year. Find out which teas are perfect for the holidays, and discover the man making Italian sweet bread a year-round adventure.
LATEST BLOG POSTS
MSG in Pho and what to do about it Quite simply, monosodium glutamate, or MSG, makes things taste good, yet it continues to be feared and demonized. Vietnamese food authority Andrea Nguyen has written about the history of its use in pho and has sought to debunk some of the myths surrounding it. Read More
DineLA indecision? Enter Evan Kleiman. Hungry people across Southern California wait all year to save money at LA’s hottest eateries during DineLA. Good Food host and expert LA eater, Evan Kleiman, is here to help you decide where to snag a reservation. And don’t delay; DineLA only goes through January 26th. Read More