Black Truffles; Christmas Desserts; Forbidden Wines
From this Episode:
Food Trends 2010
Russ Parsons is the editor of the Los Angeles Times' food section. He and Evan agree that the most notable food trend of 2010 is the food truck and the new restaurant...
Deborah Krasner is the author of Good Meat:The Complete Guide to Sourcing and Cooking Sustainable Meat
If you're nursing a hangover, the L.A. Weekly's Jonathan Gold recommends heading to Koreatown for porridge. Bon Juk offers abalone porridge, or jeonbokjuk, that includes...
Stacie Hunt is a sommelier with Du Vin Wine and Spirits and Splash Productions. Find a list of restaurants that Stacie recommends serving Moroccan wines here , as well...
Barbara Fairchild, formerly of Bon Appetit, edited their latest cookbook Bon Appetit Desserts . The recipe for their spiced chocolate ribbon cake is here .
Chef Joachim Splichal of The Patina Group and Patina restaurant , celebrates this season with black truffles from France. He shaves black truffles on a salad or in a...
The Commonsense Kitchen
Tom Hudgens is the author of The Commonsense Cookbook , a compilation of recipes from Deep Springs , a men's college in the Sierras. The school emphasizes three tenets:...
Benjamin Bailly is the chef at Fraiche in Culver City. He is making a loup de mer, a Mediterranean seabass dish with sunchokes, crosnes, salsifi and mushrooms. The...