The owner of a barbecue joint in New Jersey might be the answer to figuring out how to deal with North Korea. Rebecca Mead tells us about Bobby Egan and BBQ diplomacy. Jonathan Gold gets us into Peruvian food. Picnics mean pasty potato salad. Chris Kimball of Cook’s Illustrated has a solution. Liran Mezan has some ideas for meat cuts and Mark Bittman sorts out the dilemma behind buying and eating fish. Bourbon, corn, rye or straight – there is a big difference between these whiskies, says Scott Gold. Mary MacVean tells us what state budget cuts are doing to our budding chefs. And Laura Avery eats green beans at the farmers market.
BBQ Diplomacy; American Whisky; Picnic Fix; Peruvian Food in LA
From this Episode:
Chef David Wolfe does pop-up restaurants -- a restaurant that appears for one meal then disappears. To get on his mailing list, email him at firstname.lastname@example.org. He...
Rebecca Mead writes for various publications, including the New Yorker. Last year she reported on Bobby Egan, owner of Cubby's BBQ in Hackensack, NJ and unofficial...
Jonathan Gold Finds Peru in L.A.
Jonathan Gold writes the Counter Intelligence column for the L.A.
Scott Gold is the author of The Shameless Carnivore . He occasionally tends bar at Char No. 4 in Brooklyn, NY, a restaurant serving over 150 American whiskeys. Find...
C-CAP in Trouble
Mary MacVean is a reporter in Los Angeles. She recently covered the state of C-CAP for the L.A. Times . C-CAP is the Careers through Culinary Arts Program, which...
Chris Kimball is the editor of Cook's Illustrated and America's Test Kitchen on PBS.
Where's the Beef?
Liran Mezan is the corporate chef at B.L.T steak . Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts. Dry aged beef...