Good Food
The Green Fairy; Portuguese Cuisine; Kitchen Re-Do's; Bountiful Trees
The collective psyche, wounded from this economy, is thinking small. This week on Good Food, how to remodel your kitchen without going big. Plus, The New York Times' Mark Bittman proves that it's not the kitchen, but what comes out of it that counts. And, a visit from the green fairy. Absinthe is back.
By Evan Kleiman • • 1h 0m ListenDon't let the recession hurt your plans to remodel your kitchen. Architect Sarah Susanka has some ideas for how to fall in love with your kitchen again. And Mark Bittman of the New York Times shares stories from his tiny kitchen.
Rick Nahmias leads big and little picks around Los Angeles. And Jim Roehrig harvests fruits and vegetables from his neighbors in Santa Barbara. All proceeds are donated to area food banks.
Dorie Greenspan extols the virtues of pie. Jonathan Gold takes us to a wine bar. Absinthe is back. Mixologist Steve Livigni introduces us to "The Green Fairy." David Leite spotlights Portuguese cuisine. Eddie Lin eats brains. And Laura Avery shows off what's fresh at the Santa Monica Farmers Market this week.
In this episode
10 storiesMarket Report
DJ Olsen is the chef at Lou Wine Bar , 724 Vine St, LA (323) 962-6369. He is shopping for quince, a hard apple-like and fuzzy-skinned fruit that can only be eaten when cooked. Quince are just coming into season now.
Read the story7 minBackyard Bounty
Good Food listener Jim Roehrig started Backyard Bounty in Santa Barbara. He and his neighbors harvest fruits and vegetables from private properties in the area. The proceeds are donated to Santa Barbara-area food banks. So far the program has picked over 98,000 pounds of produce. More and info on how to get involved here .
Read the story3 minThe Big Pick
Rick Nahmias runs Food Forward , an organization that gleans fruit trees on private property in Los Angeles. The produce is then donated to LA-area food assistance organizations like SOVA . Food Forward is currently looking for trees to harvest. Call 818-530-4125 if you have a tree that needs to be gleaned.
Read the story5 minA Pie Tutorial
Dorie Greenspan is a pastry chef and cookbook author who divides her time between New York, Paris and Connecticut. Sour Cream Pumpkin Pie (or Tart) Serves 6-8 Adapted from Baking: From My Home to Yours 1 9-inch single crust made with Good for Almost Everything Pie Dough (see recipe below), partially baked and cooled, or one 9-inch tart…
Read the story7 minBittman's Tiny Kitchen
Photo: Kelly Doe / The New York Times Mark Bittman writes the Minimalist column for The New York Times. He famously has a tiny New York City apartment kitchen in which he cooks for his column. His kitchen is about 7 feet wide and 8 feet long. Mark says that the most important items in the kitchen are the refrigerator (not too big), the…
Read the story5 minKitchen Re-do's
Architect Susan Susanka specializes in small-scale remodeling projects. Her philosophy is "Not So Big," which emphasizes quality not quantity. The role of kitchens has changed in Americans' lives. It was once a room relegated to the back of the house - out of sight. It's now a focal point of the family's social life. Sarah recommends…
Read the story6 minJonathan Gold Goes Noir
Pulitzer Prize-winner Jonathan Gold writes the Counter Intelligence column for the LA Weekly. In this week's show, he reviews Noir , a new Pasadena wine-bar. According to Jonathan, chef Claude Beltran's gumbo and the chile verde with boar shoulder is excellent. The restaurant also featured one of Jonathan's favorite desserts: a peach served…
Read the story6 minThe Green Fairy is Back
The Absinthe Drinker by Viktor Oliva (1861-1928) Steve Livigni is a bartender at The Doheny , a members-only cocktail bar in Downtown Los Angeles. Many mixologists are now serving absinthe in mixed drinks. Absinthe Spoons Absinthe is an anise-flavored spirit made from wormwood. Absinthe was once thought to be a highly…
Read the story6 minPortuguese Food in the Age of Discovery
David Leite is a Portuguese chef and the author of The New Portuguese Table . He is also the editor of Leite's Culinaria . Portuguese Sweet Lemon and Black Olive Cookies Makes about 15 wafers 1 1/2 cups all-purpose flour 1/2 cup mild oil-cured black olives, rinsed quickly if particularly salty, pitted, and coarsely chopped 1/4 cup…
Read the story6 minBrains for Dinner
Eddie Lin writes the blog Deep End Dining . He ate sesos , or beef brain tacos at Carnitas Michocanas in Reseda, CA. See all of Eddie's Deep End Dining suggestions on the Good Food Restaurant Map .
Read the story7 min
