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.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
Extraordinary women and the food they eat A new book looks at the lives and diets of six famous women. There’s a whole galaxy of new restaurants in the United States. Eater’s restaurant critic shares his favorites. Making it into the top 50 world restaurant list is Brae, which sits on an organic farm in Australia. Plus: Jonathan Gold’s review of Dan Tana’s, what to do with Chinese eggplant, and some delicious spirits to try.
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More