FROM THIS EPISODE
Now, we turn over the mic to a woman some folks at the NPR mothership are calling The Next Julia Child. Samin Nosrat worked with Alice Waters at Chez Panisse in Berkeley and even taught noted author Michael Pollan how to cook. Now Nosrat has a new book on the market to help the rest of us master the elements of good cooking. It’s called, “Salt, Fat, Acid, Heat.”
This week, LA Times food critic Jonathan Gold dines at Rossoblu in the Fashion District. Listen to find out which Bolognese dishes to order and read Jonathan’s LA Times review of Steve Samson’s new Italian restaurant.
The salumi plate at Rossoblu. Photo by Ed Anderson.
Rossoblu: 1124 San Julian Street, Los Angeles, CA 90015 | (213) 749-1099
South Americans love dulce de leche. The silky smooth, caramel-colored milk jam is so popular in Argentina, the country’s culture secretary issued a proclamation declaring it a proprietary product much like champagne is in France. We called Josephine Caminos Orìa to learn what’s so special about this tasty spread. At her company La Dorita, Orìa makes dulce de leche in small batches. She shares instructions for how to make it at home in “Dulce de Leche: Recipes, Stories & Sweet Traditions.”
Josephine Caminos Oria
The oft untold truth about cooking is that mastery is achieved through repetition. Patricia Wells believes it builds confidence atop a solid foundation of recipes and technique. Wells has been teaching culinary technique in France for decades and has just published a new cookbook, “My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen.”
More From Good Food
The Silk Road show We devote the bulk of this week’s show to food eaten on the ancient Silk Road. Caroline Eden starts us off in Samarkand, then Naomi Duguid and Yasmin Khan take us to Armenia, Azerbaijan, Georgia, Kurdistan and Iran. Back on our side of the pond, Harvest Public Media’s Kristofor Husted reports on the herbicide dicamba, Jonathan Gold eats at Delicious Food Corner and we shop for fresh kale at the market.
Food and race, the Bäco book and a farewell to summer herbs Jonathan Gold heads to Culver City to review the futuristic restaurant Vespertine. Josef Centeno talks about the hustle leading up to his first cookbook, “Bäco.” Chef and activist Tunde Wey gives us his take on whiteness in the restaurant industry. Plus: Laura Avery gets the secret ingredients behind Royce Burke’s Secret Lasagna at the farmers market.
Making music with vegetables, and mastering Indian cooking technique Listen to the sweet sounds of the Long Island Vegetable Orchestra. Then find out how to cook Indian food with time-trusted techniques. Visit Vermont to hear about efforts to tackle pollution caused by ag runoff. Plus: Great broths and stocks, scarlet runner beans at the market and Jonathan Gold reviews Felix.
LATEST BLOG POSTS
How to make ‘Caesar’ Brussels sprouts like Josef Centeno This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Read More
How a Tarentaise cheese swept the show Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese. Read More