FROM THIS EPISODE
This week, LA Times food critic Jonathan Gold eats his fill of Yucatecan seafood — twice — at Holbox in the Mercado La Paloma. The stand is run by Gilberto Cetina, Jr., who also owns Chichen Itza. Jonathan recommends the yellowtail and uni ceviche tostadas, the surf clams, “Patas de Mulas” and the coctel mixto. Read Jonathan’s full review of Holbox on the LA Times website.
Coctel Mixto. (Photo courtesy of Holbox)
Holbox: 3655 South Grand Avenue, # C9, Los Angeles, CA 90007 | (213) 986-9972
It’s hard to imagine a world without potatoes. There are 5,000 cultivated varieties of them, and they feature in the cuisines of at least 100 countries. It’s no surprise then that there are also countless methods to prepare them. James Beard Award-winner Raghavan Iyer gives us a tutorial on taters from his new book, “Smashed, Mashed, Boiled and Baked — and Fried Too!”
At the market this week, Laura Avery talks to producer Meredith Bell about the free-range chickens she’s raising at Autonomy Farms in the Central Valley. Then chef Danny Ye of Terra Cotta in Koreatown teaches us how to roast a spatchcock chicken using a cast-iron skillet. Nota bene: Terra Cotta closes this Sunday but is expected to reopen later this month under a new name. Danny Ye will stay on as chef, so you should still be able to enjoy his butterflied chicken. In the meantime, try your hand at his recipe for spatchcock chicken with crispy potatoes and habanero slaw on the Good Food blog.
Phoebe Wood discovered Americans’ deep affection for pie during a 3-month sojourn in New York City. Plenty of pie crust and 22 pounds later, she returned home to her native Sydney, Australia, to write a cookbook. “The Pie Project” offers up 60 recipes, including one for a picture-perfect baked ricotta, orange blossom and date pie that has been shared on Pinterest again and again. Find her recipe on the Good Food blog.
More From Good Food
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
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.
LATEST BLOG POSTS
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More
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