Good Food
Chocolate, blood, Lunar New Year, recipes
With so much home cooking happening over the past year, many are getting tired of their own food and second nature meal repertoire. Genevieve Ko describes tasking herself with exploring new recipes and following them to the letter.
By Evan Kleiman • • 56m ListenWith so much home cooking happening over the past year, many are getting tired of their own food and second nature meal repertoire. Genevieve Ko describes tasking herself with exploring new recipes and following them to the letter. Chocolate educator organizes an at-home chocolate tasting for Valentine’s Day. Jennifer McLagan explores the history of cooking with blood as an ingredient. Kristie Hang ushers in the Lunar New Year with recommendations around Los Angeles. Cathy Asapahu shares the story behind her family’s Thai restaurant for this week’s segment of “In the Weeds.” Finally, winter chicories are spotted at the farmer’s market.
In this episode
6 storiesFollowing recipes to the letter
The goal of a well-written recipe is to ensure that someone who follows it will get sure-fired results.
Read the story9 minStaging a Valentine’s Day chocolate tasting
If life is like a box of chocolates, this past year is full of bad fruit creams. Like most holidays over the past 12 months, Valentine’s Day is going to look a little different.
Read the story9 minGetting at the heart of cooking with blood
It turns out that the link between the love holiday and the actual human heart is real, so why not explore blood in a recipe context?
Read the story9 minUshering in the Year of the Ox
Lunar New Year is the biggest holiday in many Asian countries. The foods used in celebrations are symbolic of prosperity and renewal. The sounds of words in many languages and dialects often reflect foods considered lucky and how it is prepared.
Read the story10 min‘In the Weeds’: Pastry chef Cathy Asapahu reflects on her family’s sacrifices
Cathy Asapahu has a foot in two worlds, or at least two restaurants. Until the pandemic disrupted everything, she was a pastry chef at Providence, the city’s most well-known fine dining establishment.
Read the story12 minHeading to the farmer’s market for chicories
Market correspondent Gillian Ferguson finds chef Sal Marino shopping for radicchio to serve during the renewed outdoor dining at Marino Restaurant. He dresses the radicchio with a balsamic vinegar and is also making a lasagna using it.
Read the story8 min
