Boiling water is simple, right? Not exactly. This week on Good Food, host Evan Kleiman gets into the science behind boiling water with Kenji Lopez-Alt. David Leite describes the complexity of the piri piri pepper. Many people have recipes handed down to them from their grandmothers. For blogger Erika Kerekes, her heirloom recipe is her grandmother's ruggelach. Jessica Theroux explores the legacy of Italian grandmothers. We'll taste the best milanesa in Orange County, at least according to Gustavo Arellano. Cart for a Cause is feeding lunchers around LA while raising money for St. Vincent Meals on Wheels. Plus Mark Bittman of The New York Times explains the conundrum of explaining his eating choices. And Valerie Gordon of Valerie Confections shares a recipe for butternut squash bread pudding.
Boiling Water; Piri Piri Peppers; Italian Grandmothers; Tinga
From this Episode:
Cooking with Italian Grandmothers
Jessica Theroux is the author of Cooking with Italian Grandmothers . She traveled to Italy and studied the food traditions of Italian Grandmothers. Music Break:...
Kenji Lopez-Alt writes the Food Lab column for Serious Eats. He recently wrote about the science behind boiling water. Boiling is the act of "liquid water turning to...
Valerie Gordon is the woman behind Valerie Confections and Valerie at the Market . She sells sweet and savory baked goods using farmers market ingredients at the Sunday...
Cart for a Cause
Cart for a Cause is a fundraising effort for St. Vincent Meals on Wheels , which delivers over 3,000 of meals daily to homebound seniors across Los Angeles. Chef...
Piri Piri Peppers
David Leite is the publisher of Leite's Culinaria and the author of The New Portuguese Table . He loves using piri piri peppers as they are flavorful and hot. They grow...
Tinga on La Brea
Photo: Lindsay William-Ross / LAist Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly . This week he reviews Tinga , a high end...
Erika Kerekes is the blogger behind In Erika's Kitchen . She loves making her grandmother's rugelach, a pastry which is like a filled cookie. Her grandmother used to make...
Mark Bittman on Food Matters
Mark Bittman writes the Minimalist column for The New York Times . His latest is The Food Matters Cookbook . Mark has adopted a "less-meat-arianism" approach to eating...