Are you intimidated when you shop at a Japanese grocery store? Cookbook author Andrea Nguyen guides us through the aisles of dried mushrooms, soy sauce and tofu at Mitsuwa Market and kimchi producer Lauryn Chun explains how to incorporate kimchi into familiar dishes. Gustavo Arellano takes us to the oldest Iraqi restaurant in Orange County while Jonathan Gold focuses on the upscale Tex Mex at Bar Ama in downtown LA. Zinfandel gets a new look from Good Food wine-guru Stacie Hunt and food historian Andrew Smith offers a quick history of both beer and soda in America. At the market Chef James Trees tells Laura Avery about the “culinary incubator” called This is Not a Pop Up and notes pomologist David Karp tells the story of macadamia nut farmer Jim Russell.
Decoding the Japanese Supermarket, Zinfandel 101, Queso
From this Episode:
Stacie Hunt comes to us from Du Vin Wine and Spirits and Splash Productions. Her new e-book is Zinfandel 101. She discusses the history, flavors and reputation of this...
Puffy Taco and Queso
Jonathan Gold reviews Bar Ama, the new Tex-Mex concept from Chef Josef Centeno of Baco Mercat fame. He recommends the puffy tacos, queso, molcajete, cauliflower with...
Decoding the Japanese Supermarket
Food writer and cookbook author Andrea Nguyen guides Evan Kleiman through the aisles of Mitsuwa in West LA. Find photos and a list of Nguyen’s Asian market pantry staples on...
James Trees is the current “emcee” at This is Not a Pop Up, a self-described “incubator” for chefs who want to cook creatively without the pressure of owning a restaurant.
Kimchi for Every Palate
Lauryn Chun is the owner of Mother in Law’s Kimchi. Her new book is the Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi. Click here to find out...
The Original Iraqi Restaurant in Orange County
Gustavo Arellano is the editor for the OC Weekly and frequent contributor to Good Food. He reviews Al Tannour, the oldest Iraqi restaurant in Orange County. He recommends...