If you’ve eaten brussels sprouts or broccoli you’ve eaten flowers. So why not eat tulips and nasturtiums too? Baker and cookbook author Miche Bacher shows off how to cook with lesser known edible flowers. Mother’s Day is this weekend; writer Elissa Altman shares her memories of growing up with a mother who routinely set dinner on fire and kimchi-queen Lauryn Chun learns a traditional recipe for Korean chili paste (aka Gochujang) from her mother. Chef and mom Cindy Liu shares her story of having a daughter who couldn’t eat when she was first born. Michael Pollan returns this week to continue a discussion on his new book Cooked. Plus, OC Weekly’s Gustavo Arellano takes us out for soup in Little Saigon and Jonathan Gold is smitten for a new restaurant from young chef Eduardo Ruiz. At the market, Laura Avery talks to Robert Wemischner about Mother’s Day dessert ideas and farmer Julia Tamai says her much-anticipated sweet white corn will be at the market until early June.
This Week on Good Food: Mother’s Day, Cooking with Flowers, Homemade Korean Chili Paste (Gochujang)
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