Image: © 2015 by Johanna Kindvall
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"
More From Good Food
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More