Even though it's Labor Day weekend, we're not letting go of summer here on Good Food. This week, Gustavo Arellano shares his secret for cooling off: paletas, or Mexican popsicles. If you like to barbecue, the grill master Steven Raichlen has some options for non-meat grilling. If meat is your thing, chef Liran Mezan tells us what cuts go well on the grill. Jonathan Gold is here with some barbecue options in LA. For dessert, ice cream. Anthony Grant breaks down the best spots in the country. Chris Kimball of America's Test Kitchen, has a few ideas for a late-summer picnic. Plus, Alex Brown and Evan George, aka the Hot Knives, share their summer mix of beer, cheese and music. And chefs Charlie and Kathleen Schaffer have a recipe for stuffed padron peppers.
End of Summer Grilling; Mexican Popsicles; LA's Best Barbecue
From this Episode:
Mexican Ice Cream
(Photo - OC Register) OC Weekly writer Gustavo Arellano samples Mexican nieves (ice cream), paletas (frozen fruit bars) and cocteles de fruta (fruit salad) at La Flor...
Texas BBQ in LA
Jonathan Gold is the Pulitzer-Prize winning food writer for the LA Weekly . This week, Jonathan tells us about a Texas-style barbecue joint in Compton called Bludso’s....
Meat for the Grill
Liran Mezan is the corporate chef at B.L.T steak . Liran recommends butcher cuts like flank or hangar steak as a flavorful alternative to individual cuts. Dry aged...
Grilling guru Steven Raichlen cooks up some unexpected barbecue dishes, including grilled eggs, nori (seaweed,) Caesar salad, grilled ice cream and cooking in the embers....
Kathleen and Charlie Schaffer are Schaffer Genuine Foods . They are buying Weiser padron peppers and stuffing them with a goat cheese filling. They also pickle them for...
Chris Kimball is the editor of Cook's Illustrated and America's Test Kitchen on PBS.
America's Best Ice Cream
Forbes Traveler 's senior editor Anthony Grant rounds up the best ice cream in America.