Photo: Quinn Dombrowski
FROM THIS EPISODE
Long before Eric Ripert earned a third Michelin star for his New York institution Le Bernardin, he was a lanky youth from a broken home looking for solace. With resilience and a sweet tooth, he gravitated towards the kitchen. In 32 Yolks: From My Mother's Table to Working the Line, Ripert shares memories of his mother's artful spring rolls, mouthfuls of mousse made by an early mentor and the blistering tongue of one of the world's greatest chefs.
Music: "Cities in the Air 2" by Pepe Deluxé
On Cinco de Mayo, Donald Trump went big on social media. "I love Hispanics!" he tweeted with a snapshot of what he called a taco bowl from the Trump Tower Grill. Not surprisingly, the presumptive Republican presidential nominee's political maneuverings ignited a furor online, especially among Latinos. Trump's move got us wondering what place the taco bowl holds in Mexican food. So we asked Gustavo Arellano, editor of the OC Weekly and host of KCRW's Orange County Line, to weigh in. He covers the subject in his book Taco USA.
Music: "Crack a bottle" (instrumental) by Eminem, featuring Dr. Dre and 50 Cent
A new ice cream parlor in Koreatown has caught the attention of our favorite food critic. CottonHi specializes in soft serve topped with — wait for it — organic cotton candy. Choose from several menu items or combine your favorite flavors of ice cream and cotton candy. Then personalize your creation with toppings like caramel popcorn and Lucky Charms marshmallows, pineapple sauce with toasted coconut shavings or chocolate sauce and fizzy Pop Rocks. Jonathan Gold's jam is the CottonHi version of an affogato: cotton candy and soft serve flavored with mascarpone sauce and cold brew coffee. Read Gold's LA Times review of CottonHi and see what these crazy mash-ups look like on the Good Food blog.
3825 West Sixth Street
Los Angeles, CA 90020
Music: "Bird of Paradise" (instrumental) by Fly By Pony
Don't be surprised if you start seeing lots of activity at the Murray Family Farms' stands around town in the weeks ahead. That's because the cherries this farm is known for are ripening now.
In the past 30 years, Murray Family Farms has grown from two acres of Brooks and Tulare cherry trees to 35 varieties being cultivated on 180 acres of land. Steven Murray, Jr. says each kind of cherry has a unique size, color and sweetness. The farm plans to bring two new varieties to market each week until the season ends in early June.
Chef Sal Marino says the cherry is the “King of the Stone Fruits.” In this week's market report, he tells Laura Avery why he likes the Sequoia and GG1 varieties for the cherry gazpacho he serves at Marino's Ristorante.
Music: "Book of the Month" by Lovage
With all the hoopla over foraging, you'd think it was a new thing. But Pascal Baudar has been scouring the Southland for wild plants for years. His found ingredients have appeared on the menus of restaurants owned by Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, CJ Jacobson and Niki Nakayama. Baudar walks us through the recipes in his new book The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir” and shares instructions for how to make black mustard on the Good Food blog.
Music: "Gimme that Thing" by Fly By Pony
More From Good Food
2017's best cookbooks, holiday tea, and the wonders of panettone To help us gear up for the holidays, Celia Sack shares the best (and most giftable) cookbooks of 2017. Teri Gelber lights up while talking about holiday tea flavors. Jonathan Gold falls head-over-beans for Verlaine. In his latest book, David Lebovitz writes about what it’s like to build a Parisian home. We’ll talk about how these wildfires are affecting farmers. And according to chef Roy Shvartzapel, panettone isn’t just for Christmas anymore.
Music and wine, flavors of Istanbul, and Cronuts hit L.A. Time to explore some delicious intersections! Beastie Boy Mike D and sommelier Taylor Parsons collaborate on Hearth & Hound’s wine list. “Istanbul & Beyond” highlights the cultural, culinary diversity of Turkey. We wish the 7th Street Market a happy birthday. Jonathan Gold pairs work with play at Tacos y Mezcal. The natural meets the unnatural on our dinner tables. Dominique Ansel brings the Cronut craze to L.A.
Staying afloat in L.A.'s restaurant biz Opening and running a restaurant is a never-ending hustle and an unpredictable enterprise. A decade ago, Ohio State University researchers found that 6 out of 10 restaurants fail in their first year. More recent findings reveal the median lifespan of a restaurant in the western part of the US to be just 4½ years. We asked five restaurateurs to share their stories of life in the business.
The Thanksgiving show: Family and food This Thanksgiving we are talking about family. Chef Jacques Pepin learns something new when he cooks with his granddaughter. Miry’s List helps newly immigrated families feel safe in America. During a trip to Ireland, Evan spoke with Breda Burns about her mother’s beef stew. Finally, a Nashville writer who learned how to cook Sichuanese dishes to make her adopted daughter feel at home.