This week Good Food celebrates Rosh Hashanah. Dr. Sarah Sallon and her colleague have grown date palms using 2,000-year-old seeds excavated from Masada. Recent Los Angeles transplant Shimi Aaron breaks out of the mold to bake babka with new twists. Daniela Galarza talks about the chef trend of developing the perfect Basque cheesecake recipe. Finally, Gustavo Arellano teases what's to come at KCRW & Gustavo’s Great Tortilla Tournament.
Ancient seeds, babka, cheesecake, tortilla tournament
From this Episode:
Growing hope and dates from 2,000 seeds
Dr. Sarah Sallon recovered seeds from the excavation of Masada, an Israeli UNESCO World Heritage site. Along with her colleague, Dr. Elaine Soloway, Sallon germinated seeds...
Braiding dough into the imperfect babka
Shimi Aaron likens the cars, weather and beaches of Los Angeles to Tel Aviv. As a recent transplant to the city, his twists on babka have taken the city by storm, leading LA...
Mexican-inspired Rosh Hashanah menu pops up at Melody Wine Bar
Market correspondent Gillian Ferguson first heard about Elizabeth Heitner when reading about her pastrami tacos.
Ugly-beautiful: burning your dessert to perfection
2018 was the year of the Basque cheesecake. Food writer Daniela Galarza became obsessed with the dessert and chased down versions starting with La Viña’s version in San...
Pastry chef reclaims her own story in new memoir
Pastry chef Lisa Donovan was a young mother who ended up facing abuse and poverty. She was transformed by reading food writer M.F.K.