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Food and Drink

Natural wine—or wine made with minimal intervention—is a booming industry. And for some obsessives, it’s practically a religion.

from Good Food

Blood oranges are especially prized for their deep crimson flesh and robust flavor.

from Good Food

Najmieh Batmanglij is perhaps the foremost authority on Persian cuisine in the Western world, if not outside of Iran.

The queen of Persian cooking goes home for her latest book

Najmieh Batmanglij is perhaps the foremost authority on Persian cuisine in the Western world, if not outside of Iran.

from Good Food

Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile.

A Persian homecoming, noodle soup dreams, and a natural wine party

Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile.

from Good Food

Ken Albala is a noted food historian and prolific cookbook author—and you might call him a noodle soup fanatic. So much that he made a different noodle soup every day, for two years.

For some, noodle soup is worth obsessing over

Ken Albala is a noted food historian and prolific cookbook author—and you might call him a noodle soup fanatic. So much that he made a different noodle soup every day, for two years.

from Good Food

Humans have been using natural processes to make wine and beer for eons. But what do we know about what they tasted like, and what if we could recreate them today?

Drinking like the ancients

Humans have been using natural processes to make wine and beer for eons. But what do we know about what they tasted like, and what if we could recreate them today?

from Good Food

Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.

Cooking in Iran: Evan Kleiman’s cookbook of the year

Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out.

from Good Food

Happy year of the pig! Chinese New Year begins today, February 5, 2019.

Chinese New Year with LA Chef Shirley Chung: Pork means getting money, chicken means saving money

Happy year of the pig! Chinese New Year begins today, February 5, 2019.

from Press Play with Madeleine Brand

Laura Avery visits Luca Manderino, chef and owner of Sosta  in Hermosa Beach, to get some tips about showcasing the licorice flavor of Italian fennel in a salad.

Market Report: Italian fennel

Laura Avery visits Luca Manderino, chef and owner of Sosta  in Hermosa Beach, to get some tips about showcasing the licorice flavor of Italian fennel in a salad.

from Good Food

What makes Jewish delis like Canter’s so great—and why we shouldn’t take them for granted.

Remembering Alan Canter

What makes Jewish delis like Canter’s so great—and why we shouldn’t take them for granted.

from Good Food

What makes for the perfect waffle? According to contributor Gideon Brower ’s longtime friend Jack, it’s a combination of color, texture, and—tanginess?

Chasing memories of a “hippie waffle”

What makes for the perfect waffle? According to contributor Gideon Brower ’s longtime friend Jack, it’s a combination of color, texture, and—tanginess?

from Good Food

Will Guidara , along with chef Daniel Humm, is the restaurateur behind celebrated ventures such as Eleven Madison Park and The NoMad Hotel .

Hospitality lessons from Will Guidara

Will Guidara , along with chef Daniel Humm, is the restaurateur behind celebrated ventures such as Eleven Madison Park and The NoMad Hotel .

from Good Food

This week we visit a museum exhibit featuring foods that are inarguably revolting—or are they? Plus, a look at how formerly hippie foods like dense grain breads went mainstream.

What makes for a disgusting food?

This week we visit a museum exhibit featuring foods that are inarguably revolting—or are they? Plus, a look at how formerly hippie foods like dense grain breads went mainstream.

from Good Food

If the idea of eating rotting fish, bull’s penis, and monkey brains piques your interest, the Disgusting Food Museum  in the Arts District might be for you.

Can you stomach the Disgusting Food Museum?

If the idea of eating rotting fish, bull’s penis, and monkey brains piques your interest, the Disgusting Food Museum  in the Arts District might be for you.

from Good Food

Last year , San Francisco Chronicle food writer Jonathan Kauffman spoke with Evan about how formerly fringe foods like hummus, tofu, granola, entered contemporary American food…

How "Hippie Food" went mainstream

Last year , San Francisco Chronicle food writer Jonathan Kauffman spoke with Evan about how formerly fringe foods like hummus, tofu, granola, entered contemporary American food…

from Good Food

About half of the 11 million undocumented workers in the U.S. work in agriculture.

How California farms are coping with Trump’s immigration crackdown

About half of the 11 million undocumented workers in the U.S. work in agriculture.

from Press Play with Madeleine Brand

People throw around the term “farm-to-table” when talking about cooking with locally grown produce.

California seaweed farmers test the waters

People throw around the term “farm-to-table” when talking about cooking with locally grown produce.

from KCRW Features

I grew up in LA, in Silver Lake, and whenever Mom and I wanted deli we drove to Canter’s. At first, for Mom, it was Fairfax, a Jewish center of…

Remembering Alan Canter and the daily trip to his deli

I grew up in LA, in Silver Lake, and whenever Mom and I wanted deli we drove to Canter’s. At first, for Mom, it was Fairfax, a Jewish center of…

from Good Food

Growing up on a farm in northern Minnesota, Beatrice Ojakangas learned to cook and bake on a wood-burning stove before she could read.

Scandinavian breakfasts with Beatrice Ojakangas

Growing up on a farm in northern Minnesota, Beatrice Ojakangas learned to cook and bake on a wood-burning stove before she could read.

from Good Food

LA Times food critic Patricia Escárcega  drops by with a report about her experiences at X’Tiosu Kitchen , a unique Boyle Heights restaurant serving “Oaxacan-inflected,…

A Oaxacan-Lebanese kitchen in Boyle Heights

LA Times food critic Patricia Escárcega  drops by with a report about her experiences at X’Tiosu Kitchen , a unique Boyle Heights restaurant serving “Oaxacan-inflected,…

from Good Food

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