Russ Parsons cooks up succulent spot prawns, while Diana Kennedy makes authentic Mexican cooking. Dick van Nostrand mixes a sourtoe cocktail, George Cossette decants alternative wines to Champagne and Sara Moulton has tasty ideas for weeknight meals. Jack Bishop shares baking secrets, Zov Karamardian nourishes us with comfort food and Laura Avery finds what’s in season in a fresh Market Report.
Art of Mexican Cooking; Champagne Prices Climb; Sourtoe Cocktail
From this Episode:
LA Times food writer Russ Parsons cooks up delicious ways to prepare succulent spot prawns. His most recent book is How to Pick a Peach : The Search for Flavor from Farm...
The Market Report
Laura Avery chats with Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook , who gives us an idea for using cherries in a savory way. Laura also talked...
Wine expert George Cossette decants delicious alternatives to expensive Champagne. He owns Silverlake Wine , which offers Sunday and Thursday night flight tastings.
The Art of Mexican Cooking
Before Mexican food became ubiquitous in Los Angeles and known throughout the United States, British writer Diana Kennedy set about cataloging the special flavors of...
Bar owner Dick van Nostrand serves up a sourtoe cocktail using a real, preserved human toe at Downtown Hotel in Dawson City, Yukon (Canada). This drink has even got a club...
Chef-owner Zov Karamardian built her Orange County restaurants around the concept of comfort food. She's the owner of Zov's Bistro in Tustin and Zov's Cafe & Bakery in...
Host Sara Moulton shares her secrets for tackling weeknight meals. She's the executive chef at Gourmet , author of Sara's Secret for Weeknight Meals and hosts Sara's...