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.
Massimo Bottura's purpose, 'Autentico,' and the struggle to eliminate tipping What makes a meal authentic? Rolando Beramendi thinks it’s about capturing the culture by using imported ingredients. The use of an old recipe can also connect immigrant cooks with their families’ food traditions. Chef Massimo Bottura has a plan to reclaim unwanted food—and along with it, people’s dignity. Also, Jonathan Gold enjoys the vibrancy of El Coraloense’s aguachile.
Fuchsia Dunlop's LA trip, 'Chinese Soul Food,' Tucson's foodways Our annual pie contest went off without a hitch! Now, meet the winners. Tired of all the sweet stuff? We’ll dig into LA’s Sichuan food scene with Fuchsia Dunlop and also with Jonathan Gold during his update on the LA Times Food Bowl. Hsiao-Ching Chou has some tips on cooking Chinese food for the first time. Also, find spring onions at the market this week.
An LA pie crawl, rhubarb, and composting What’s the best slice of pie in LA? Pie Contest judge Isa Fabro and reporter Abbie Fentress Swanson are on the hunt. Rhubarb is a favorite pie filling, but its sweetness isn’t always easy to coax out. Jonathan Gold reviews Native in Santa Monica. How can composting help Angelenos control their food waste? Gillian Ferguson takes a look at mezcal production. Also, there’s fresh Thai lemon basil at the market.
Melissa Clark, clay pot rice, and the LA Food Bowl New York Times columnist Melissa Clark explains the pressure cooker craze. Culinary scientist Ali Bouzari says cooking boils down to eight essential ingredients. Looking for crispy rice in the San Gabriel Valley? Jonathan Gold has just the place. Gustavo Arellano remembers Latino supermarket maven Doña Teresa Reynoso. Also, a preview of the LA Times Food Bowl.
Well-traveled recipes: Mom’s mole Since Luis Chavez immigrated to the U.S., he hasn’t been able to return to Mexico to visit his family. But he uses his mother’s mole recipe to feel close to his heritage and share the flavors of his home with new friends. Read More