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Stacie Hunt has tasty ideas for using leftover wine, while Adam Goodman brews kombucha tea. John Cloud talks about the caffeinated alcoholic beverages trend, Professor Muhamad Ali celebrates Ramadan’s fasting and feasting and chef Matthew Gray leads food tours of Hawaii. Plus, David Lebovitz finds the best burgers in Paris, David Kahn raises backyard chickens and Laura Avery has a fresh Market Report.

Flatbreads & Flavors

Jeffrey Alford

Guest Interview The Market Report 7 MIN, 55 SEC


Jean Francois Meteigner of La Cachette uses Sugar Baby Pumpkins and fresh corn to make a delicious Fall soup. He peels the pumpkin, sautés it in oil with corn, leeks and onions and a pinch of nutmeg. Then he adds chicken stock and cooks it for about 30 minutes.  Finally, he purees the soup in the blender and strained to remove the corn skins. Serve hot.

Pumpkin Soup with Sage and Aged Cheese
Makes 6 to 8 servings

1 large onion, chopped
3/4 cup chopped celery with leaves
5 fresh sage leaves, finely chopped, plus more for garnish
Kosher or sea salt and freshly ground white pepper
2 Tablespoons extra-virgin olive oil, plus more for finishing
5 cups roasted pumpkin or other winter squash
4 to 5 cups light vegetable or beef stock
Grated cheese such as Winchester super-aged Gouda or Parmigiano-Reggiano for garnish
Fleur de sel or other finishing salt

In a wide pot, sauté the onion, celery, sage, and a little salt in the oil over medium heat until the vegetables soften, 5 to 7 minutes. Add the pumpkin, a little more salt, a few grinds of pepper, and 4 cups of the stock. Bring to a boil, reduce the heat to medium-low, cover partially, and simmer until the vegetables are very tender, about 20 minutes.

Puree the soup with an immersion or stand blender. If the soup is too thick, add the remaining 1 cup stock. Season to taste with salt and pepper. Top each serving with a healthy drizzle of oil and a little cheese, sage and fleur de sel.

Cooks tip: To make this soup with raw squash, use 4 pounds of small winter squash. Slice the squash in half, scoop out the seeds, peel, and cut into 1- to 2-inch pieces. Add the squash to the pot when the onion is tender and sauté for 5 minutes. Add the stock and simmer until the squash is very tender, 30 to 40 minutes.

Adapted from The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007)



Laura Avery also has an update on HLB, huanglongbing, the bacteria that's affecting the citrus industry in Florida and now in California. Southern San Diego County is now under quarantine. Read the Good Food blog for more information about the citrus virus.

Music break: Upa Neguinho by Rio 65 Trio

Guest Interview Reusing Wine 7 MIN, 14 SEC



Du Vin Wine's Stacie Hunt has tasty ideas for using leftover wine. She recommends turning wine into vinegar, making ice cubes, using them as sauce starters, baking cookies and creating an appetizer.

Du Vin Wine & Spirits
540 N San Vicente Blvd
West Hollywood, CA 90048

Cookies al Vino
1 cup (250 ml) wine of any kind 
1 cup (250 ml) vegetable oil 
1 cup (220 g) sugar 
4 tsps baking powder 
5 cups (500 g) flour 
A pinch of salt 
More sugar for rolling the cookies

Work all the ingredients together, until you have a dough that's firm but fairly soft, like pizza dough. Roll it into cylinders that you can shape into rings, or into balls that you can flatten with the palm of your hand, or just about any shape you like.

Dredge the cookies in the granulated sugar, put them on a lightly greased cookie sheet, and bake them in a 360 F (180 Celsius) oven for 20 minutes. Cool them on a rack, and prepare to be asked for more.

Slightly Tipsy Cheese Bread
half a baguette, cut into 2" slices
½ sliced yellow onion
1/8 lbs cooked ham (or prosciutto)
¾-1 cup white leftover wine
1 tsp  freshly ground pepper
1½ cup grated cheese

Heat oven to 400°. Place sliced baguette onto a buttered oven proof skillet or pan with sides. Put onion and ham on each slice. Pour wine over slices. Add cheese and fresh pepper. Bake for 20 minutes.


Music break: Violino d'um Contradaca by Afro Beleza

Guest Interview Kombucha 6 MIN, 20 SEC


Adam Goodman talks about brewing kombucha, a yeast fermented sweetened tea. Adam is the chief "kombuchero" at Kombucha Botanica. Read the Los Angeles Times article that mentions Adam Goodman receiving a loan thorough Whole Foods' Local Producer Loan Program.

Music break: Weekend by Rockin' Red Price

Guest Interview Caffeinated Alcoholic Drinks 7 MIN, 1 SEC


Time magazine staff writer John Cloud talks about the caffeinated alcoholic beverages trend that's being marketed to teens. Read the Time magazine article about caffeinated sweet drinks.



Music break: Whole Lot of Shakin' on the Range by Pete Chester and the Consulaters

Guest Interview Ramadan Fasting and Feasting 6 MIN, 2 SEC


Professor Muhamad Ali talks about fasting and feasting during the Islamic holy month of Ramadan. Muslims observe this holiday by fasting from sunrise to sunset and breaking their fast during iftar, the evening meal. Ali is an Assistant Professor of Religious Studies at the University of California, Riverside.

Music break: Yashmak by Chico Arnez and His Latin American Orchestra

Guest Interview Hawaii Hole-in-the-Wall Food Tour 6 MIN, 50 SEC

Chef Matthew Gray leads a local foods tour of Hawaii and talks about Hawaiian cuisine. He is the founder of Hawaii Food Tours and food critic for Hawaii's largest daily newspaper, the Honolulu Advertiser.

Music break: Yep by The Checkmates

Guest Interview Best Burgers in Paris 7 MIN, 11 SEC


David Lebovitz finds the tastiest burgers in Paris. He is the former pastry chef at Chez Panisse and is now based in the City of Lights. Read more about David's sweet life in Paris by visiting his blog.

Music break: Young Ideas by Ibe Harumi

Guest Interview Backyard Chickens 8 MIN, 31 SEC


David Kahn raises backyard chickens and harvests their eggs at Edendale Farm in Silverlake. A board member of Edendale Farm, Kahn is also the executive director of Sustainable Habitats, a nonprofit organization that teaches urban homesteading.

Kahn will be teaching a backyard chicken class on Saturday, October 25 in downtown Los Angeles through Homegrown, a Los Angeles-based garden consulting company operated by Marta Teegen.



Photo: Edendale Farm


David Kahn at Edendale Farm

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