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Merry Christmas!  We're celebrating with black truffles.  Joachim Splichal of The Patina Restaurant Group is living it up with a celebration of this decadent fungus.  We'll talk Christmas sweets from Bon Appetit with Barbara Fairchild.  Although alcohol is forbidden in Islam, it is widely available in Morocco.  Sommelier Stacie Hunt tells us about Morocco's wine production.  The LA Times' Russ Parsons reveals his favorite food book of 2010.  We'll find out what "good meat" actually is from Deborah KrasnerJonathan Gold warms us up with Korean abalone porridge.  And we'll find out what's on Dorie Greenspan's French table.
Truffle photo above from Erika Penzer Kerekes of In Erika's Kitchen.


One Good Dish

David Tanis

Guest Interview Market Report 7 MIN

Benjamin Bailly is the chef at Fraiche in Culver City.  He is making a loup de mer, a Mediterranean seabass dish with sunchokes, crosnes, salsifi and mushrooms.   The recipe is here.

Mud Creek Ranch has loads of citrus coming into the market, says farmer Robin Smith.  The started their season with tangerines and coming in are the grapefruits and oranges.  

Guest Interview Food Trends 2010 7 MIN

Russ Parsons is the editor of the Los Angeles Times' food section.  He and Evan agree that the most notable food trend of 2010 is the food truck and the new restaurant genres (food trucks, pop-ups).  Russ' favorite book is As Always Julia: The Letters of Julia Child and Avis DeVoto.

Guest Interview Black Truffles 7 MIN

Chef Joachim Splichal of The Patina Group and Patina restaurant, celebrates this season with black truffles from France.  He shaves black truffles on a salad or in a risotto.  They are hosting two dinners on January 11 & 12 at Patina featuring the black truffle.  Recipes from Patina for the black truffle are here.

Guest Interview Good Meat 7 MIN
Guest Interview Forbidden Wines 7 MIN

Stacie Hunt is a sommelier with Du Vin Wine and Spirits and Splash Productions.  Find a list of restaurants that Stacie recommends serving Moroccan wines here, as well as some of her favorite labels from the region.

Guest Interview Korean Porridge 7 MIN
If you're nursing a hangover, the L.A. Weekly's Jonathan Gold recommends heading to Koreatown for porridge. Bon Juk offers abalone porridge, or jeonbokjuk, that includes rice, water and abalone. Mountain is another option for porridge. It has a homier feel than Bon Juk and the wall menu is quite entertaining, Jonathan says. 

Read his review and see pictures at the L.A. Weekly website.

Bon Juk
3551 Wilshire Blvd., L.A.
(213) 380-2248

3064 8th St., L.A.
(213) 487-7615

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview Christmas Desserts 7 MIN

Barbara Fairchild, formerly of Bon Appetit, edited their latest cookbook Bon Appetit Desserts.  The recipe for their spiced chocolate ribbon cake is here.

Guest Interview The Commonsense Kitchen 7 MIN

Tom Hudgens is the author of The Commonsense Cookbook, a compilation of recipes from Deep Springs, a men's college in the Sierras.  The school emphasizes three tenets: academics, labor and self-reliance.  

Guest Interview Around Dorie's Table 6 MIN

Dorie Greenspan is a prolific cookbook author.  Her latest is Around My French Table.  One of her most popular recipes is Pumpkin Stuffed with Everything Good.

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