Clifford Wright dishes up great ideas for leftover turkey and Ted Haigh explains why he's sweet on bitters. While Justin Spring offers big thoughts on his mini kitchen, Julia Collin Davison discusses which pots and pans we need most. Plus, Patrick Martins urges us to eat the red wattle in order to save them, Josh Karpf cooks a whole pig's head and Jet Tila does a wok on.
Best of Good Food
From this Episode:
Bitters with Dr. Cocktail
Ted Haigh, a.k.a Dr. Cocktail, tells us what we do with the cocktail ingredient: bitters. His book is Vintage Spirits and Forgotten Cocktails . He also writes a regular...
Teeny Tiny Kitchens
Justin Spring says that he went through a “Kitchen Clutter Intervention” which began with his admission that he was “powerless over kitchen clutter and that his life in the...
Pots and Pans Buying Guide
Julia Collin Davison of Cook's Illustrated recommends pots and pans. She says the two pieces you want to invest in are an All Clad 12- stainless steel skillet and a Le...
Wok Cooking 101
Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the...
Market Report - Pink Ladies
Laura Avery speaks to Everett Davall of Dates by Davall about his wonderful sweet medjool dates and his honey dates. You can look around his table for the rare Abadaba dates...
Save Me by Eating Me
Patrick Martins, whose Heritage Foods USA is doing its best to bring old breeds of pigs, cows, lambs and poultry back from near extinction, alerts us to the precarious...
Raid the Fridge- Leftover Ideas
Clifford Wright is the acclaimed author of several books including Some Like it Hot: Spicy Flavors from the World’s Hot Zones . He tells us what we can do with those...