Recipes

Evan Kleiman has tips on where to get good to-go salads. We're talking about big salads — with tons of crunch made in a giant bowl with dressing.

from Press Play with Madeleine Brand

On June 19, LA bakers and pastry chefs will come together — virtually, from their kitchens — for an online bake sale called Pies for Justice .  Proceeds from the bake sale…

from Press Play with Madeleine Brand

Evan Kleiman's recipe involves poached chicken.

Recipe: Panino Rustico

Evan Kleiman's recipe involves poached chicken.

from Good Food

Good Food host Evan Kleiman highlights some new pizza places that have become available during the pandemic.

Where to order pizza during this pandemic, how to make pizza dough at home

Good Food host Evan Kleiman highlights some new pizza places that have become available during the pandemic.

from Press Play with Madeleine Brand

LA County beaches are    open to limited activities again   ; you can walk, swim, and surf.

Recipe: Evan Kleiman’s ‘Beach Pasta’ brings summer vibes to your kitchen

LA County beaches are open to limited activities again ; you can walk, swim, and surf.

from Press Play with Madeleine Brand

KCRW's Evan Kleiman shares her recipe for matzo balls, a traditional food for this Jewish holiday. She also recommends a recipe for chicken broth.

How to make matzo balls and chicken broth for Passover Seder

KCRW's Evan Kleiman shares her recipe for matzo balls, a traditional food for this Jewish holiday. She also recommends a recipe for chicken broth.

from Press Play with Madeleine Brand

Dine-in restaurants have been closed for almost two weeks now. Some of us might need inspiration in the kitchen. We get help from Evan Kleiman, host of KCRW’s Good Food.

How to make lemon yogurt cake at home

Dine-in restaurants have been closed for almost two weeks now. Some of us might need inspiration in the kitchen. We get help from Evan Kleiman, host of KCRW’s Good Food.

from Press Play with Madeleine Brand

My version of minestrone is based on the sweetness of the aromatics — onion, celery, carrot — meeting the deep flavor of cruciferous vegetables: cabbage, cauliflower, broccoli, kale.

Evan Kleiman’s minestrone recipe is the cozy soup you’ve been looking for

My version of minestrone is based on the sweetness of the aromatics — onion, celery, carrot — meeting the deep flavor of cruciferous vegetables: cabbage, cauliflower, broccoli, kale.

from Good Food

Sean Brock thinks a lot about the future of Southern food—where it’s going, how it fits into our country’s history.

Sean Brock on the key elements of Southern cooking

Sean Brock thinks a lot about the future of Southern food—where it’s going, how it fits into our country’s history.

from Good Food

With less than 24 hours from Thanksgiving Day, maybe you’re scrambling to come up with a last-minute dish to serve, or something outside the norm to bring to a Friendsgiving.

Recipes for an unconventional Thanksgiving

With less than 24 hours from Thanksgiving Day, maybe you’re scrambling to come up with a last-minute dish to serve, or something outside the norm to bring to a Friendsgiving.

from Press Play with Madeleine Brand

Evan Kleiman's Gingersnap Sweet Potato Pie Recipe

Evan's Gingersnap Sweet Potato Pie Recipe

Evan Kleiman's Gingersnap Sweet Potato Pie Recipe

from Good Food

In 2002, Apollonia Poilane took over her family’s famed bakery in Paris following the tragic death of her parents in a helicopter crash.

After 85 years, Poilane remains a household name in baking

In 2002, Apollonia Poilane took over her family’s famed bakery in Paris following the tragic death of her parents in a helicopter crash.

from Good Food

Cookbook author Shauna Sever grew up in the Midwest, where there’s a vibrant culture of home baking.

In America’s heartland, home baking is a beloved tradition

Cookbook author Shauna Sever grew up in the Midwest, where there’s a vibrant culture of home baking.

from Good Food

Author and cooking teacher  Fuschia Dunlop    may be British by birth, but she found her soul on the other side of the world.

Fuchsia Dunlop on the canon of Sichuan cuisine

Author and cooking teacher Fuschia Dunlop  may be British by birth, but she found her soul on the other side of the world.

from Good Food

If you’re hosting Thanksgiving this year, it’s not too early to start planning, especially if you’re determined not to repeat the burned turkeys and cold sides of Thanksgivings past.  …

Evan Kleiman and Alison Roman solve your Thanksgiving problems

If you’re hosting Thanksgiving this year, it’s not too early to start planning, especially if you’re determined not to repeat the burned turkeys and cold sides of Thanksgivings past.  …

from Good Food

In Armenia, saying “let’s eat,” translates to “let’s eat bread.” That’s because bread is the foundation of every meal.

Lavash holds the Armenian table together

In Armenia, saying “let’s eat,” translates to “let’s eat bread.” That’s because bread is the foundation of every meal.

from Good Food

The fall and winter holidays are approaching, so you might find yourself wondering what to bring to parties. Writer Thalassa Skinner suggests reviving the art of the cheese board.

Pro tips on creating the perfect holiday cheese board

The fall and winter holidays are approaching, so you might find yourself wondering what to bring to parties. Writer Thalassa Skinner suggests reviving the art of the cheese board.

from Good Food

Evan Kleiman and Alison Roman (New York Times, Bon Appetit) are answering all your questions about the imminent Thanksgiving feast. Want tips and tricks for the big meal?

Ask Evan Kleiman and Alison Roman, the Thanksgiving feast experts

Evan Kleiman and Alison Roman (New York Times, Bon Appetit) are answering all your questions about the imminent Thanksgiving feast. Want tips and tricks for the big meal?

from Good Food

In 1994, Fernando Lopez and Maria Monterrubio opened the doors of a humble restaurant on 8th St. in LA’s Koreatown. There were four items on the menu at Guelaguetza at the time.

Telling the story of Guelaguetza, 25 years in the making

In 1994, Fernando Lopez and Maria Monterrubio opened the doors of a humble restaurant on 8th St. in LA’s Koreatown. There were four items on the menu at Guelaguetza at the time.

from Good Food

Chef Josef Centeno says one thing’s for sure about Tex-Mex: it’s inauthentic.

Blending cultures and honoring immigrants through Tex-Mex cuisine

Chef Josef Centeno says one thing’s for sure about Tex-Mex: it’s inauthentic.

from Good Food