James Shanley brings finger limes to the Wednesday Santa Monica Farmers Market. This Australian citrus fruit is oblong and filled with little balls of juice. It's also called "citrus caviar" or "citrus pop rocks." More about the finger limes in the LA Times.
Dan Flynn is the executive director of the UC Davis Olive Center. He also oversees all aspects of olive oil production for UC Davis. His recent study on the authenticity of Extra Virgin Olive Oil found that a shocking number of oils on the super market shelves may not be what they seem. Find a copy of their report on Extra Virgin Olive Oil here. And you can read an excerpt on the Good Food Blog.
Gustavo Arellano is the food editor of the OC Weekly. He also writes the popular Ask a Mexican column. He frequently shares recommendations for where to eat in Orange County. This week he likes Olive Tree in Anaheim's Little Arabia. For large parties, if you call in advance, they'll make a whole stuffed lamb. Gustavo also likes the kabsa and the yogurt sauce.
512 S. Brookhurst St. #3
All of Gustavo's restaurant suggestions are on the Good Food Restaurant Map. His suggestions are in green.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. He joins us on Good Food every week with a restaurant suggestion. This week is he is taking us to Omar's Restaurant in San Gabriel, a Uighur halal restaurant. Jonathan likes the mutton kabobs, the meatloaf sandwich and the hand-pulled noodles. Also, they have great yogurt. The creamy milk tea, is more like a salty tea soup.
Omar's Halal Restaurant
1718 N New Ave
Alhambra, CA 91776
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.
Dinah Bucholz's book is The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike. Find a recipe for Harry Potter's favorite dessert here.
Jeremy Whitsitt and Julie Smith are civilians employed by the Department of Defense Combat Feeding Directorate. Jeremy is Program Outreach Coordinator and Julie is a Food Technologist. They designed a brownie that is made to last for years. Read more about the brownie here and download the "formula" (or recipe) here.
George Cossette is the co-owner of Silverlake Wine (2395 Glendale Blvd., Los Angeles, CA). Sherry is a fortified wine, which comes from Jerez, Spain. After fermentation, sherry is fortified with a distilled grape alcohol and then aged. There are two main types: Fino and Oloroso, which are distinguished by their alcohol content among many things. Read more about sherry here.
From November 19 - November 24 Uhuru Pies are on sale in Northern California and the St. Petersburg Florida Bay Area, to raise money for the African People's Education and Defense Fund. They sell apple crumble, blackberry, pecan, sweet potato, and pumpkin pies. Maureen Wegener leads the leads the food/pie productions and market events for Uhuru Foods in Oakland.
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.
Like ‘mam’ used to make: Irish beef stew During a trip to Ireland, Evan met with artist Breda Burns, who shared her mother’s bare-bones recipe for traditional Irish beef stew. And when making the stew at home, she sources the vegetables from her own backyard! Read More
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