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Close your eyes and take a big smell of your surroundings. Do you know what neighborhood you're in?  Jason Logan used his nose to map New York City.  A dog in Sonoma uses his nose to sniff out corked wine.  Craig Haserot introduces us to Ziggy, the Labrador retriever.  Jonathan Gold searches the city for the best chicken rice.  Lesley Bargar of LA Magazine tells us the best bars in LA to have a drink.  Bill Marler explains how food is inspected and regulated in this country, and how that system leads to so many contamination scares.  How a fat kid with eating issues turned into the restaurant reviewer for the New York Times.  Frank Bruni shares his incredibly honest story.  Plus, Corinne Trang has the skinny on the many different varieties of Asian noodles.  Curtis Stone introduces us to Australian Cattle culture, and Laura Avery shows us what’s in season in this week’s Market Report.

Guest Interview Market Report 8 MIN, 8 SEC

Evan Funke, chef at Rustic Canyon is marking the appearance of Fall produce with an easy salad. He takes Jerusalem artichokes from Coleman Farms, fennel from Rutiz Farms and hard pears from Flora Bella Farms to make a delicious salad dressed with a yogurt dill dressing.

The recipe from Evan is rough, but you can do this to taste.

Handful of Jerusalem artichokes
2 hard Bartlett pears (more, if you prefer it)
1 bulb fennel

Slice all very thinly on a Mandoline and combine.

For the dressing:

Whole milk yogurt
Squeezes of lemon juice
Fresh dill, chopped
Chopped shallots
Spoonful of creme fraiche
Salt and black pepper

Combine all ingredients together and drizzle on top of salad.

Dried Tomatoes

Barbara Spencer of Windrose Farms is now bringing in her delicious smoked, dried tomatoes. She can smoke 400 pounds at a time in her large smoker. She uses only fruit wood and the result is a deep, bacon-like flavor that can be added to sauces, soups and slow-cooked foods. She sells them from her website, or at the Wednesday Santa Monica market or Saturday Santa Barbara market.


Fresh Ginger

Watch Laura Avery talk about fresh ginger that she found this week at the Santa Monica Farmers Market.


Music Break: The Safecracker by The City Champs

Guest Interview Regulating and Protecting our Food Supply 5 MIN, 53 SEC

Bill MarlerBill Marler is a personal injury lawyer in Seattle specializing in food poisoning cases.  He famously litigated the 1993 Jack-in-the-Box E. Coli outbreak, eventually settling the case for $15.6 million.

Guest Interview Ziggy the Cork-Sniffing Dog 7 MIN, 4 SEC


Ziggy Looking Up

Craig Haserot runs Sojourn Cellars in Sonoma and owns Ziggy, the dog.  Ziggy was trained to identify wood tainted with TCA, a naturally occurring chemical that causes cork taint.


Music Break: Sunlight by Harlem Shakes

Guest Interview The Smells of New York 6 MIN, 18 SEC

Smells of NY

Jason Logan is an illustrator living in Toronto.  His "Scents of the City" map was recently published in The New York Times.  His most recent book is If We Ever Break Up, This Is My Book.


Music Break: Tenors West by Jimmy Giuffre

Guest Interview Chicken Rice 5 MIN, 40 SEC

Chicken Rice

Jonathan Gold writes the Pulitzer Prize-winning Counter Intelligence column for the LA Weekly.  This week he reviews two restaurants serving Hainan Chicken Rice, his son Leo's favorite dish of the moment.

His favorite place for Hainan Chicken Rice is Noodle Island in San Gabriel.  He also likes Dong Nguyen, a Vietnamese-Chinese restaurant and Savoy Kitchen, both in Alhambra.

Dong Nguyen
1433 E. Valley Blvd.
Alhambra, CA
(626) 300-8618

Savoy Kitchen
138 E. Valley Blvd.
Alhambra, CA (626) 308-9535

Noodle Island

800 W Las Tunas Dr
San Gabriel, CA
(626) 293-8839

See all of Jonathan's restaurant picks on the Good Food Restaurant Map.

Guest Interview Best Bars 7 MIN, 29 SEC

Lesley Bargar is the Dining editor for Los Angeles Magazine.  Their current issue lists the top new bars in L.A.  For cocktails, Lesley recommends the Roger Room, The Varnish and Copa d' Oro.  For wine, head to City Sip, Barbrix and Corkbar.  Neighborhood favorites include Tony's, owned by Cedd Moses and Verdugo Bar in Glassel Park

The Roger Room

370 N. La Cienega Blvd
Los Angeles, CA 90048
(310) 854-1300

The Varnish
118 E Sixth St
Los Angeles, CA 90014
(213) 622-9999

Copa D'Oro
217 Broadway
Santa Monica, CA 90401
(310) 576-3030

City Sip

2150 Sunset Blvd
Los Angeles, CA 90026
(213) 483-9463

2442 Hyperion Ave
Los Angeles, CA 90027
(323) 662-2442

403 W 12th Street
Los Angeles, CA 90015
(213) 746-0050

Verdugo Bar
3408 Verdugo Rd
Los Angeles, CA 90065
(323) 257-3408

2017 E. 7th St
Los Angeles, CA 90021
(213) 622-5523


Music Break: Thank You (4 Letting Me Be Myself) by George Semper

Guest Interview Born Round 6 MIN, 53 SEC

Frank BruniFrank Bruni has been the restaurant critic for the New York Times for the last four years.  He's leaving the post to write for The New York Times Magazine.  His new book, Born Round: The Secret History of a Full-Time Eater, is a memoir of his struggles with his weight and overeating. 

Born Round

Frank Bruni

Guest Interview Noodles Every Day 5 MIN, 4 SEC

Corinne Trang is the author of Noodles Everyday: Delicious Asian Recipes from Ramen to Rice Sticks.

Soba Noodles with Scallops

Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce
Serves 6

3 Tablespoons sugar
1/4 cup sake
3 Tablespoons mirin
2 Tablespoons rice vinegar
1/3 cup white miso
1 Tablespoon finely grated ginger
1/4 cup vegetable oil
10 oz dried soba noodles
36 medium asparagus spears, coarse woody ends snapped or cut off
18 sea scallops
Kosher salt and freshly ground black pepper
12 walnut halves, lightly toasted (see Note) and coarsely chopped

In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.

Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain, shock under cold running water, and drain again.

Heat a well-oiled grill pan over medium heat. Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste. Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around. Divide and top each noodle serving with asparagus. Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side. Divide the scallops among the servings of noodles, and spoon some miso glaze over each. Serve garnished with toasted walnuts.

Note: To toast the walnut halves, put them in a dry skillet over medium-low heat for about 3 minutes, being sure to shake the pan so as not to burn the pieces. Remove from the pan and cool slightly before chopping.

Singapore Noodles

Singapore Noodles
Serves 6

8 oz dried rice vermicelli, soaked in water until pliable
24 small tiger shrimp, heads removed, peeled and deveined
3 Tablespoons vegetable oil
1 small onion, cut into thin wedges
1/2 cup fresh shelled green peas, or frozen peas, thawed
2 tsps Indian curry powder
6 oz Cantonese roast pork or thick slice of ham, diced
1 1/2 Tablespoons fish sauce
Kosher salt and freshly ground black pepper
6 sprigs cilantro, trimmed

Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.

Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

Noodles Every Day

Corinne Trang

Guest Interview Cattle Drive 6 MIN, 1 SEC

Australian Cattle Call

Curtis Stone is an Australian chef living in Los Angeles.  He is the host of TLC's The Take Home Chef

Every year hundreds of cattle are herded across the South Australia in an event called The Great Australian Outback Cattle Drive

On September 17-20, the Alisal Ranch near Solvang, CA is hosting Outback at the Alisal.  Curtis will be cooking Australia cuisine featuring wines from South Australia. 

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