FROM THIS EPISODE
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Tumanyan Khinkali Factory, a Georgian soup dumpling specialist in Glendale. He recommends the charcuterie plate, Mediterranean salad, ich, boiled beef khinkali, fried cheese khinkali.
Tumanyan Khinkali Factory
113 N Maryland Ave
Glendale, CA 91206
Cocktail historian David Wondrich illuminates the boozy history of the punch bowl in his book Punch: The Delights (and Dangers) of the Flowing Bowl.
Find a recipe for his Afton Club Punch on the Good Food blog.
Music: "The Lady is a Tramp"
Music: "The Lady Is a Tramp"
Maria Zizka is a professional cookbook author who has worked on books like Suzanne Goin's AOC cookbook and forthcoming books from Camino in Oakland and Sqirl in Los Angeles. She explains what it takes to be a professional cookbook author.
Laura Avery is the market manager at the Santa Monica Farmers' Market. This week she and chef Bruce Kalman of Union in Pasadena talk about minimizing your waste stream with root-to-leaf cooking. Plus, Aja Tamai of Tamai Family Farms discusses her sweet mini peppers and three varieties of honeydew melons - Honeygold, Honey Dewlicious and Summerdew.
Maureen Abood opened the door to her Lebanese kitchen in her food blog Rose Water and Orange Blossom. She shares her favorite stories and recipes in her first cookbook duly titled Rose Water and Orange Blossom.
Find her recipe for Roasted Leg of Lamb with Black Cherry-Pomegranate Salsa on the Good Food blog.
Music: "African Pop Session"
Chefs Sara Kramer and Sarah Hymanson are the duo behind MadCapra in the Grand Central Market. Sara Kramer describes the inspiration for their untraditional falafel, as well as their unusual drink menu and popular side dishes.
Music: "Bus Stop"
Living in one of the world's top coffee consuming nations, Swedes enjoy a twice daily social coffee break called "fika." Anne Brones and Johanna Kindvall detail the cherished tradition in their book Fika: The Art of the Swedish Coffee Break. It is also the latest selection for the KCRW Cookbook Club.
Music: "Things Ain't What They Used to Be"