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Can French Food Be Saved?, Grilled Cheese, Farm-to-Toaster

Hosted by Evan Kleiman Apr. 26, 2014 Food and Drink

David Lebovitz takes us on a culinary tour of Paris, Eric Greenspan talks grilled cheese, and we look at the farm-to-toaster movement.

Banner image courtesy of Greenspan's Grilled Cheese

From this Episode:

Vegetarian for Everyone

Prolific cookbook author Deborah Madison 's most recent release is The New Vegetarian Cooking for Everyone , an updated version of her award-winning cookbook Vegetarian...

8 min, 11 sec

Parisian Culinary Adventures

David Lebovitz was a pastry chef at Chez Panisse for 13 years before he moved to Paris. He's written several books, most of them focused on decadent pastries that he first...

7 min, 56 sec

The Farm-to-Toaster Movement

Last autumn, Andrea Crawford of Kenter Canyon Farms and Roan Mills initiated a farm-to-toaster program where she grows, mills and bakes with the wheat she grows on her...

6 min, 53 sec

Perfecting Simple Dishes with David Tanis

David Tanis is a chef and cookbook author who, like David Lebovitz, also spent years as a chef at Chez Panisse. His most recent book, One Good Dish , focuses on perfecting...

7 min, 47 sec

Jonathan Gold Reviews Q

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Q , a new sushi restaurant in downtown where chef Hiroyuki Naruke...

9 min

The Art of Grilled Cheese

Chef Eric Greenspan just opened a new restaurant, Greenspan's Grilled Cheese , on Melrose that's all about the artistry of the grilled cheese sandwich. Find a recipe on...

7 min, 5 sec

Market Report

Laura Avery talks to Steve Murray of Murray Family Farms about why stone fruit has arrived two to three weeks earlier than usual at southern California's farmers' markets.

6 min, 18 sec

Credits

Host:
Evan Kleiman

Producers:
Gillian Ferguson, Laryl Garcia, Sarah Rogozen, Caroline Chamberlain

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