Good Food

Ruth Bourdain, Deviled Eggs, Vietnamese Home Cooking

Russ Parsons wonders why deviled eggs ever fell out of fashion and botanist Mary Roach breaks down the shrubs and berries that flavor a gin and tonic.

By Evan Kleiman • Aug 17, 2013 • 57m Listen

Are you a fan of deviled eggs? Russ Parsons is; he rekindled his love of the retro treat while eating at Restaurant 1833 in Monterey, California. Jonathan Gold also takes us to far flung California city this weekend with a restaurant recommendation in Chula Vista, a border town near San Diego. Author Mary Roach demystifies how pet food is made and botanist Amy Stewart details what shrubs and berries flavor a gin and tonic. Twitter persona Ruth Bourdain - recently discovered to be food writer Josh Friedland - pays us a visit and Christopher Kimball of Cooks Illustrated explains why adding vodka to pie dough is a good idea. Plus, chef Charles Phan talks about Vietnamese home cooking. At the market, Laura Avery gets an eggplant recipe from Amelia Saltsman and Christina Kelso is back with the first of the season fresh Barhi dates.

Culture

Food & Drink

Good Food

Ruth Bourdain, Deviled Eggs, Vietnamese Home Cooking

Russ Parsons wonders why deviled eggs ever fell out of fashion and botanist Mary Roach breaks down the shrubs and berries that flavor a gin and tonic.

Share

Good Food

Ruth Bourdain, Deviled Eggs, Vietnamese Home Cooking

Russ Parsons wonders why deviled eggs ever fell out of fashion and botanist Mary Roach breaks down the shrubs and berries that flavor a gin and tonic.

Share