This week on Good Food, host Evan Kleiman chats with the Los Angeles Times' Russ Parsons about eating eggs for dinner. Russ offers his foolproof technique for creamy scrambled eggs. We'll eat pizza and vegan food with Lesley Bargar Suter of Los Angeles Magazine. Dennis Rosen explains why some Haitian women aren't breast feeding. We'll eat stinky cheese in China with Fuschia Dunlop. Catherine Wright Donnelly tells us all about raw cheese. We'll eat Hidalgo's version of Haggis with Gustavo Arellano. Plus, Eddie Lin goes running with the California grunion. And, DJ Olsen shares a recipe for morels and porcini mushrooms.
Grunion Run; Cheese in China; Eggs for Dinner
From this Episode:
Eggs for Dinner
Russ Parsons is the editor of the Los Angeles Times' food section . He frequently has eggs for dinner. Get his foolproof method for making restauran-style scrambled eggs...
6 min, 57 sec
Cheese in China
Fuschia Dunlop is the author of Shark’s Fin and Sichuan Pepper . She recently wrote a piece in the Financial Times about introducing stinky cheese, like Roquefort and...
7 min, 59 sec
Professor Catherine Wright Donnelly believes using pasteurized milk is not the only way to produce safe (and tasty) cheeses. She wants more education for cheesemakers about...
6 min, 14 sec
Chef DJ Olsen is buying fresh morels and porcini mushrooms from David West at the Farmers Market. At Lou Wine Bar , DJ is making a morel rice dish and serving it with...
8 min, 33 sec
Where to Eat
Lesley Bargar Suter is the Dine Editor for Los Angeles Magazine. She recommends 2 places this week: Mother Dough for Neapolitan Pizza 4648 Hollywood Blvd Los...
7 min, 23 sec
Tacos Don Victor
Gustavo Arellano is the Managing Editor of the OC Weekly , where he reviews restaurants and writes the Ask a Mexican column. This week, he recommends Tacos Don Victor,...
5 min, 18 sec
Breastfeeding in Haiti
Dr. Dennis Rosen is a pediatric pulmonologist and sleep specialist at Children's Hospital Boston and Harvard Medical School. He traveled to earthquake-stricken Haiti...
7 min, 34 sec