FROM THIS EPISODE
Maybe you’ve heard of Cambodian refugees owning most of the donut shops in California. But did you know the Cambodian fried chicken game in South LA is just as strong? LA Times Reporter Frank Shyong has that story.
This week, our favorite food critic, Jonathan Gold, sips mezcal between bites of ceviche and esquites while dining on regional “Mexican food with a different point of view.” Hear what he has to say about Danny Godinez’s artfully executed bites of grilled octopus tentacles and lamb barbacoa at Maestro in Old Town Pasadena. Learn more in his LA Times review.
Lamb barbacoa. (Photo courtesy of Maestro)
Maestro: 110 East Union Street, Pasadena, CA 91103 | (626) 787-1512
When her eldest daughter refused to eat the bland baby food that Americans tend to feed their infants, Leena Saini did some research into what babies in other parts of the world were being fed. What she found might surprise you: baked cod with papaya, cinnamon coconut curry and habichuelas con dulce. Saini’s new book on the subject is “Around the World in 80 Purées.”
This week at the Santa Monica Farmers Market, Laura Avery talks with Rose Renni about how bees make honey at Energy Bee Farm. Then chef Craig Towe stocks up on buckwheat honey to drizzle on his Neapolitan-style pizzas at Sotto.
Honeybees might get most of the press in the insect world due to their dwindling numbers and power to pollinate. Enter writer and rainforest ecologist Mike Shanahan, who is making the case for wasps. He breaks down their unique relationship with figs in his new book, “Gods, Wasps and Stranglers.”
You’ve probably heard this one before: Eating more vegetables would be a whole lot easier if there was less prep time involved. So without further ado, we give you the spiralizer! In her new book, “SPIRALIZE this!” Martha Rose Shulman turns her attention to this nifty kitchen gadget. It will have you turning out zucchini fusilli and watermelon radish slaw in no time.
Martha Rose Shulman
More From Good Food
The rise of the chef, BraveTart, and bento boxes Journalist Andrew Friedman lifts the veil on how kitchen culture has changed since the 1970s. Just in time for KCRW’s Pie Contest, Stella Parks dishes on her bestselling cookbook, BraveTart. Dan Barber’s latest venture focuses on breeding sustainable seeds. Acadian foodways get a long-awaited spotlight. Thinking about getting takeout? Hayato is creating bento boxes that double as works of art.
Forging knives, lab-grown 'meat,' and iconic food writing It’s time to pay tribute to the makers who expand our understanding of food. Whether it’s forging cutlery like Adam Perry Lang, or inventing new forms of “meat,” it’s the restless creatives who keep food culture in constant motion. We also hear about Harper Magazine’s greatest food writing from the past 150 years, as well as an iconic Southern cookbook author. Plus: a look at Mimouna’s food traditions.
David Chang, a 'rogue' restaurant guide, and Noma reopens Food media is having a reawakening thanks to a few new trendsetters. David Chang is changing how we eat, learn about, and talk about food with his Netflix series. There’s a new Los Angeles restaurant guide in town, rising from the ashes of a downsized LA Weekly. Noma, once lauded as the best restaurant in the world, has reopened and Jonathan Gold says the magic is still alive. Bonus: Have a (matzo) ball this Passover!
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