Photo: Gillian Ferguson
FROM THIS EPISODE
Wine writer and comedian Marissa Ross prefers sparkling wine at the airport, but many travelers will reach for Bloody Mary mix on an airplane. Barb Stuckey explains why we crave salt and sweet at 30,000 feet. She is a food development expert and author of the book Taste What You’re Missing: The Passionate Eaters Guide to Why Good Food Tastes Good.
Music: “Air Balloon” by Lily Allen
Good Food producer Gillian Ferguson made the trek out to chef Magnus Nilsson's Faviken last fall. The Michelin-starred restaurant follows the seasonal variations and existing traditions of a remote area of Northern Sweden.
Music: “All In: by Hypnotic Brass Ensemble
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he leaves LA to visit Next, Grant Achatz and David Beran's James Beard award winning restaurant in Chicago.
953 W Fulton Market
Chicago, IL 60607
He describes it as "every chef's dream restaurant" because the menu concept changes every three to four months. On a recent visit the menu was focused on tapas, but previous incarnations have explored everything from Chinese food to vegan menus. Jonathan says it is one of his favorite restaurants in the country, but also one of the most hard-to-get reservations.
Music: “American Boy” by Estelle
Brigit Binns collaborated with Sunset Magazine on her latest book Eating Up the West Coast: The best road trips, restaurants, and recipes from California to Washington.
We've got a recipe for her Chocolate Filled Doughnut Muffin on the Good Food blog.
Music: “Try: by John Newman
Laura Avery is the market manager at the Santa Monica Farmers' Market. This week she talks with pastry chef Shannon Swindle of Craft who is shopping for seasonal fruit like cherries, apricots and olallieberries. He bakes them into pies, purees them into sorbets or serves them fresh. Plus, Ken Brown of Andy's Orchard discusses his five varieties of cherries and describes the nectarines, apricots and peaches we can look forward to in the week's to come.
More From Good Food
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.
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.
LATEST BLOG POSTS
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