Photo: Beef plov pictured in “Samarkand” courtesy of Caroline Eden
FROM THIS EPISODE
LA Times food writer Jonathan Gold dines at Delicious Food Corner in Monterey Park, a restaurant he calls “the most Hong Kong place in the San Gabriel Valley.” Dim sum is for tourists but homely rice porridge, or congee, means home. Find out which dishes Jonathan recommends and read his LA Times review.
Photo of bowl of congee courtesy of Danielle Scott
Delicious Food Corner: 2327 Garfield Ave S, Monterey Park, CA 91754 | (323) 726-0788
Samarkand sits in Uzbekistan on the ancient Silk Road. Food and travel writer Caroline Eden uses the Russian nesting dolls matryoshka as a metaphor to describe the Uzbek cuisine of this region: as soon as you unveil one culinary tradition, another reveals itself. Her book about the foods eaten here is called “Samarkand: Recipes & Stories from Central Asia & the Caucasus.” Find her beef plov recipe on our blog.
Think about Persia and an expansive understanding of an ancient gastroculture that includes many lands and peoples comes into focus. Food writer and photographer Naomi Duguid spent years exploring these lands bound by tradition and custom. Her book “Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan” is a compelling look at this area.
We kicked off the show with Jonathan Gold’s favorite Hong Kong-style breakfast in Los Angeles. Now, we turn the mic over to writer Yasmin Khan to hear about breakfast food in Iran. We talked to Khan in March around the time of the Persian New Year, after her book “The Saffron Tales: Recipes from the Persian Kitchen” was published. Find a recipe for her sabzi polo baa mahi (mixed herb rice with baked salmon) on the Good Food blog.
Earlier this year, the Environmental Protection Agency approved the use of a new formula for an herbicide called dicamba. Soybean and cotton farmers use it to halt the growth of weeds. But things haven’t gone so smoothly since dicamba got the greenlight. We called Harvest Public Media reporter Kristofor Husted in Missouri to get the scoop.
More From Good Food
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
LATEST BLOG POSTS
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More
Why this Chinese dessert is so important during Lunar New Year The folks behind Chang’an Restaurant in Los Angeles explain why a Chinese New Year feast isn’t complete without the symbolic tang yuan dessert, and give an inside look at how to make it. Read More