Photo courtesy: Salt & Straw
Cast iron skillets, corn, slaughterhouses, Azerbaijani food
From this Episode:
Escargot, My Car Go...to Spring in Downtown LA
If you’re on the hunt for cuisine Provençal and a menu that epitomizes the essence of summer, motor over to Spring in downtown LA. That’s the word on the street from our...
Pomegranates and Saffron
In Azerbaijan, “a house without a guest is like a mill without water,” or so the saying goes. You don’t hear about Azerbaijani cuisine every day but Feride Buyuran hopes to...
We Love the Funk
Much of the food and drink we love is fermented, from beer and wine to bread and chocolate. But what makes a fish sauce ice cream a good idea? The Willy Wonka of Salt &...
Corn and Tomatillo Salad with Crispy Pig Ears
It doesn’t get much more summer than corn-on-the-cob. But don’t be alarmed if you find a worm crawling in an ear, says the chef at Miro , Gavin Mills. Finding little...
A Love Affair with the Cast Iron Skillet
“Each time a Southern cook hefts a skillet to the stovetop, he or she is not alone,” writes John T. Edge in A Gracious Plenty. “Trapped within the iron confines of these...
Dangerous Jobs, Cheap Meat
Next, onto a subject that the entire Good Food team spends a lot of time talking about: the price of our meat. In America, we eat more beef, poultry and pork than almost...