Good Food celebrates Halloween and the creature comforts that come with fall. Ben Mims explains how to make two of his favorite commercial candy bars at home. Polina Chesnakova has all the ooey, gooey, melty dishes that incorporate hot cheese. Julia Bainbridge mixes up spirit-free cocktails. Meera Sodha dishes on vegan and vegetarian fare. Justin Pichetrungsi of Anajak Thai shares his story for this week’s installment of “In the Weeds.” Finally, a trip to the Santa Monica Farmer’s Market for bean and cheese burritos.
Halloween candy, comfort food, spirit-free drinks, vegetarian meals
From this Episode:
Homemade Halloween: peanuts, caramel, and chocolate
Home cooks perfected sourdough this spring. With trick or treating off the calendar this Halloween, it’s time to start making candy at home. Using sweet condensed milk,...
Casting ballots for comfort food
Good Food polled listeners as to what they’ll be eating on election night. Mac and cheese, wine, warm soup, and “my feelings” were a few of the responses. Comfort was the...
Reaching for alcohol-free beverages
If there were ever an excuse to reach for the bottle, it’s 2020. Americans are drinking more than ever, which is not always a good thing, unless you’re a liquor company.
Soy eggs, avocado kachumbar and chile tofu: new vegetarian dishes
Prior to becoming the Guardian’s vegan columnist, Meera Sodha specialized in Indian cooking. She was also a new mom who ate animal products. The new job was an opportunity...
Making magic from beans at the farmer’s market
Market correspondent Gillian Ferguson catches up with Michelle Lainez of the Vamanos Truck, which is handing out mini bean and cheese burritos on Election Day for everyone...