Naoko Moore introduces us to Japanese donabe (hot pot) cooking. Plus, Richard Betts returns with a new scratch-and-sniff whiskey guide; and Jonathan Gold finds flautas, enchiladas and enormous margaritas at the Baldwin Hills Crenshaw Plaza.
Donabe Cooking, Scratch and Sniff Guide to Whiskey, Mexicano
From this Episode:
Blending Teas and Tisanes with Steve Schwartz
Steve Schwartz is the founder of Art of Tea , a Los Angeles importer of fine teas. On Sunday, December 13, he will lead a workshop on blending teas and tisanes with...
The Best Cookbooks of 2015
Celia Sack is the owner of Omnivore Books on Food in San Francisco. She shares her favorite — and least favorite — cookbook trends of the year. Music: "Is Your Love Big...
Scratch and Sniff Your Way to Becoming a Whiskey Know-It-All
Richard Betts follows up his popular The Essential Scratch and Sniff Guide to Becoming a Wine Expert with The Essential Scratch and Sniff Guide to Becoming a Whiskey...
Jonathan Gold Reviews Mexicano
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week, he visits Mexicano , the second restaurant by Jaime Martín del Campo and Ramiro...
Donabe: The Art of Japanese Clay Pot Cooking
Naoko Moore teaches Japanese home cooking in Los Angeles and is an importer of fine donabe (earthenware pots) from Japan. She is also the co-author of Donabe: Classic and...
Tangerine season is in full swing at our Southern California farmers markets. According to Omar Estrada of Friend's Ranch in Ojai, satsumas are coming to an end, but we...