Let's do lunch! This week on Good Food, Lesley Bargar Suter and Evan Kleiman discuss the state of lunch in Los Angeles. A visit to an Australian bee sanctuary to taste Ligurian honey. Grace Young visits the Good Food studio with her wok to talk stir frying. Jonathan Gold takes us to a new hot dog kingdom here in Southern California. Free food is Mari Silva's passion. She describes where she ate for free on a recent trip to New York City. Pomologist David Karp tells us about the rare finger lime. Salt is a staple in most recipes. But how much is too much? Marion Nestle will discuss the perils of salt. Valerie Aikman-Smith shares some ideas on how to use gourmet sea salts. And Valerie Gordon of Valerie Confections shares her recipe for smoked tomato jam and onion marmalade, made farmers market ingredients.
Hot Dogs; Ligurian Honey; Let's Do Lunch; Salt
From this Episode:
Cooking with Salt
Valerie Aikman-Smith is a food stylist and the author of Salt: Cooking with the World's Favorite Seasoning . Salt-Crusted Shrimp Adapted from Pearl Oyster Bar...
Free Bar Food in NYC
Mari Silva is a KCRW volunteer and a college student. She visits Good Food occasionally to tell us her free food finds. She recently traveled to New York City where she...
Marion Nestle is a professor of nutrition, food studies and public policy at New York University.
Grace Young's latest book is Stir-Frying to the Sky's Edge . Grace says it's very important to use a flat bottomed wok and to make sure it's very hot before cooking. Let...
Valerie Gordon is the woman behind Valerie Confections . She's doing a line of farmers market-inspired preserves . She's currently inspired by Barbara Windrose's smoked...
Evan with the Island Beehive Beekeepers Peter Davis is a beekeeper on Kangaroo Island , a sanctuary for the Ligurian bee. This type of bee was introduced to Kangaroo...
Let's Do Lunch
Lesley Bargar Suter is the dine editor at Los Angeles Magazine . There are so many places to have lunch in L.A., from food trucks to sandwiches to high-end sit down meals.
David Karp is a pomologist and a contributor to The Los Angeles Times . The finger lime is a citrus variety from Australia. It's called the caviar of citrus because of...