Best of Good Food

Hosted by Evan Kleiman Nov. 25, 2006 Food & Drink

Clifford Wright dishes up great ideas for leftover turkey and Ted Haigh explains why he's sweet on bitters. While Justin Spring offers big thoughts on his mini kitchen, Julia Collin Davison discusses which pots and pans we need most. Plus, Patrick Martins urges us to eat the red wattle in order to save them, Josh Karpf cooks a whole pig's head and Jet Tila does a wok on.

From this Episode:

Bitters with Dr. Cocktail

Ted Haigh, a.k.a Dr. Cocktail, tells us what we do with the cocktail ingredient: bitters. His book is Vintage Spirits and Forgotten Cocktails . He also writes a regular...

7 min

Teeny Tiny Kitchens

Justin Spring says that he went through a “Kitchen Clutter Intervention” which began with his admission that he was “powerless over kitchen clutter and that his life in the...

6 min

Pots and Pans Buying Guide

Julia Collin Davison of Cook's Illustrated recommends pots and pans. She says the two pieces you want to invest in are an All Clad 12- stainless steel skillet and a Le...

7 min

Wok Cooking 101

Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the...

6 min

Market Report - Pink Ladies

Laura Avery speaks to Everett Davall of Dates by Davall about his wonderful sweet medjool dates and his honey dates. You can look around his table for the rare Abadaba dates...

6 min

Save Me by Eating Me

Patrick Martins, whose Heritage Foods USA is doing its best to bring old breeds of pigs, cows, lambs and poultry back from near extinction, alerts us to the precarious...

6 min

Raid the Fridge- Leftover Ideas

Clifford Wright is the acclaimed author of several books including Some Like it Hot: Spicy Flavors from the World’s Hot Zones . He tells us what we can do with those...

6 min

Cooking a Pig's Head

Josh Karpf is an editor at Random House, and a former editor of the former science Webzine HMS Beagle, but he moonlights as a food obsessed scientist. He decided to cook an...

6 min