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...
7 min, 6 sec
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...
10 min, 6 sec
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 &...
6 min, 40 sec
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...
7 min, 10 sec
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...
9 min, 42 sec
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...
11 min, 2 sec