Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day'

Hosted by Evan Kleiman Jun. 03, 2017 Food & Drink

Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.

From this Episode:

How Sonny Perdue is shaking up the USDA

You may not think the Secretary of Agriculture has anything to do with you. But everything related to food in this country — down to the cost of produce at the market and...

15 min

Cecchini Panini

The last time we spoke with the world’s most famous butcher, Dario Cecchini , he shared his story of abandoning his dream of becoming a veterinarian to enter the family...

12 min

'PRIME: The Beef Cookbook'

Man, meat, fire. What could be more primal than the act of grilling a steak? For that, we turn to Richard H. Turner . He’s the co-owner of Turner & George , a rare breed...

7 min

What's the deal with liquid smoke?

In the 1970s, making smoked salmon mousse was a snap. A touch of cream, a little salmon, plus a few drops of liquid smoke. But in much of the barbecue community, the smoky...

3 min

Jonathan Gold dines at Chengdu Impression

There’s no shortage of Sichuan restaurants in the San Gabriel Valley, where a new host of trendy hotspots offers more options to adventurous eaters than just the...

4 min

'Tartine All Day'

Long before anyone realized that gluten-sensitivity was an autoimmune disorder, Elisabeth Prueitt endured the daily discomforts of developing the pastry recipes that would...

7 min

The Market Report: Nopales

There's nothing more beguiling than food that speaks of place. At Truss & Twine in Palm Springs, chef Michael Beckman gets hyper-local with nopales from the Santa Monica...

8 min