Food & Drink

Abra Berens, a native Michigander, uses peak-of-the-season fruit in a wide array of preparations.

from Good Food

Author Alex Prud’homme explores the appetites of more than two dozen U.S. presidents in “Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House.”

from Press Play with Madeleine Brand

High in sugar and acid, cherries are in full swing at the Santa Monica Farmer's Market.

Anything but the pits: Clemence de Lutz shares her clafoutis recipe

High in sugar and acid, cherries are in full swing at the Santa Monica Farmer's Market.

from Good Food

Banana diversity in India makes the fruit ubiquitous and vital to the country's culture, as anthropologist Deepa Reddy explains.

Unpeeling the cultural importance of the banana in India PPP

Banana diversity in India makes the fruit ubiquitous and vital to the country's culture, as anthropologist Deepa Reddy explains.

from Good Food

From the Underground Railroad to the Oregon Trail, KCRW's Tyler Boudreaux traces the history of the Black Republican cherry.

What's in a name? The abolitionist history of the Black Republican cherry

From the Underground Railroad to the Oregon Trail, KCRW's Tyler Boudreaux traces the history of the Black Republican cherry.

from Good Food

Kate Lebo's curiosity about fruit is endless, despite all the pits and its brief window of ripeness.

Difficult fruit? It's no problem for piemaster Kate Lebo

Kate Lebo's curiosity about fruit is endless, despite all the pits and its brief window of ripeness.

from Good Food

From grilled caesar salad and pocket knife coleslaw to vegan collard greens and spicy-sour tomatoes, these recipes will make you a star at any summer party.

18 salads, slaws, and veggie side dishes to rock your summer barbecue

From grilled caesar salad and pocket knife coleslaw to vegan collard greens and spicy-sour tomatoes, these recipes will make you a star at any summer party.

from Good Food

A record-breaking rainy season has left LA blanketed in fresh, green foliage. That’s great news for local foragers, who spend their free time hunting down edible plants.

A way to help get rid of LA’s invasive plants? Eat them

A record-breaking rainy season has left LA blanketed in fresh, green foliage. That’s great news for local foragers, who spend their free time hunting down edible plants.

from Greater LA

Loquat trees seem to be everywhere in SoCal this season. Eat the egg-shaped, apricot-colored fruits fresh off trees, or use them to make jams, syrups, chutney, and more.

Loquats: Perfect fruit to eat fresh off trees, no need to peel

Loquat trees seem to be everywhere in SoCal this season. Eat the egg-shaped, apricot-colored fruits fresh off trees, or use them to make jams, syrups, chutney, and more.

from Press Play with Madeleine Brand

As the WGA strike continues, a Santa Monica-based nonprofit is distributing grocery gift cards to writers who are struggling to make ends meet.

Nonprofit gives grocery money to sustain striking TV/film writers

As the WGA strike continues, a Santa Monica-based nonprofit is distributing grocery gift cards to writers who are struggling to make ends meet.

from Greater LA

LA restaurateur and author Bricia Lopez says her new Mexican-style grilling cookbook “ Asada ” is filled with “recipes that embody Los Angeles.”

New ‘Asada’ cookbook focuses on Mexican-style grilling

LA restaurateur and author Bricia Lopez says her new Mexican-style grilling cookbook “ Asada ” is filled with “recipes that embody Los Angeles.”

from Press Play with Madeleine Brand

Antonia Hitchens reports from the frontlines of the stunt food wars.

Inside Taco Bell’s innovation kitchen — and the stunt food wars

Antonia Hitchens reports from the frontlines of the stunt food wars.

from Good Food

Bricia Lopez and Javier Cabral join forces for the perfect asada.

Full bellies, mouthfuls of heat: Mexican grilling sparks the beginning of summer

Bricia Lopez and Javier Cabral join forces for the perfect asada.

from Good Food

At 90, El Cholo owner Ron Salisbury is nearly as old as the restaurant his grandparents founded in 1923.

Celebrating El Cholo's 100th Anniversary

At 90, El Cholo owner Ron Salisbury is nearly as old as the restaurant his grandparents founded in 1923.

from Good Food

British writer Louise Gray evaluates how far her produce travels compared to fruit and veg for a typical Californian.

Evaluating the carbon footprint of fruits and vegetables

British writer Louise Gray evaluates how far her produce travels compared to fruit and veg for a typical Californian.

from Good Food

Parked at Sunset Triangle Plaza, blue food truck Simón doles out mariscos and asada with a twist.

Bill Addison orders Simón's seafood tacos in pairs

Parked at Sunset Triangle Plaza, blue food truck Simón doles out mariscos and asada with a twist.

from Good Food

For lobster rolls, hot or cold, you want meat from the knuckle and claw. Don’t completely rely on the tail because its toughness doesn’t fare well in a roll.

Lobster rolls: How to make this rich summer treat, where to buy

For lobster rolls, hot or cold, you want meat from the knuckle and claw. Don’t completely rely on the tail because its toughness doesn’t fare well in a roll.

from Press Play with Madeleine Brand

In her new dessert cookbook “Mayumu,” author Abi Balingit whips up confections inspired by her Filipino heritage and California upbringing.

‘Mayumu’: Balanced, not-too-sweet Filipino American desserts

In her new dessert cookbook “Mayumu,” author Abi Balingit whips up confections inspired by her Filipino heritage and California upbringing.

from Press Play with Madeleine Brand

A tiny hillside farm in Lincoln Heights is using regenerative farming practices to create healthy, affordable produce for the community.

Healthy soil, healthy community: Avenue 33 Farm does big things with little space

A tiny hillside farm in Lincoln Heights is using regenerative farming practices to create healthy, affordable produce for the community.

from Greater LA

Millennials and Generation Z are eating more snacks daily compared to other generations. They want convenient fuel without the effort of cooking.

Nation of snackers? Why some young people don’t eat full meals

Millennials and Generation Z are eating more snacks daily compared to other generations. They want convenient fuel without the effort of cooking.

from Press Play with Madeleine Brand