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Jonathan Gold snacks on Mexico City cuisine, while Andrea Azuma advocates access to healthy food in low-income neighborhoods. Wine connoisseur George Cossette decants Croatian and Slovenian wines, James Peterson tells us how to cook an egg and other kitchen basics, and Tim Fischer lists the best cookbooks of the year. Plus, author Kate Colquhoun tastes English pudding and other traditional British food, food writer Michael Krondl explores the spice world, Samantha Saffir cooks up culinary lessons for kids, and Laura Avery finds what’s in season in a fresh Market Report.

One Good Dish

David Tanis

Guest Interview The Market Report 7 MIN


Laura Avery chats with Barbara Spencer of Windrose Farm about tepary beans. Barbara has white and brown varieties and is also selling black-eyed peas. All the beans are recently harvested so cooking time is much faster than grocery store-bought beans.

Food editor Russ Parsons of the LA Times loves beans and has a great recipe for cooking beans with pork.

Pinto Bean and Squash Stew
(Courtesy of Russ Parsons' How to Read a French Fry)

  • 1 lb dried pinto beans, picked over and rinsed
  • 1 1/2 quarts water
  • 1 tsp salt
  • 1/4 medium yellow onion, chopped
  • 2 garlic cloves
  • 1 1/4 inch think slice salt pork
  • freshly ground black pepper
  • 4 slices bacon, diced
  • 1 jalapeño chile, seeded and minced
  • 2 green onions, minced
  • 1 butternut squash, peeled, seeded and cut into 1 inch cubes
  • 1 cup beef stock
  • 1/2 red onion, finely diced for garnish
  • 1/4 cup chopped fresh cilantro, for garnish
  • 3/4 cup sour cream

Preheat oven to 300°F.

Combine the beans and water, 1 teaspoon salt, the onion, garlic and salt pork in a large Dutch oven. Bring to a boil on top of the stove, cover and bake until the beans are cooked, 1 1/2 to 2 hours.  Season to taste with salt, if necessary, and pepper.  Check the water level to make sure the beans don't dry out.

About 45 minutes before the beans are cooked, combine the bacon, jalapeño and green onions in a large sautée pan and cook over low heat until the bacon is crisp.

Add the squash and stock, and cover and cook until the squash is just tender, about 30 minutes.

Add the squash mixture to the beans and mix gently but well.  Do not smash the beans or squash. Spoon the bean and squash stew into 6 serving bowls, garnish each with the red onion, cilantro and 2 tablespoons of the sour cream and serve.

Music break: The Mexican by The Fentones

Guest Interview The Gold Standard: Mexico City Cuisine 4 MIN

Jonathan Gold, Pulitzer Prize-winning columnist for the LA Weekly, snacks on Mexico City-style cuisine at Sabor a Mexico and Antojitos del D.F. Known as el Distrito Federal, or Federal District, Mexico City is known for its huaraches, huitlacoche quesadillas, pambazos and mulitas. Jonathan recommends the quesadillas de flor de calabaza (squash-blossom turnovers) at both restaurants.

Antojitos del D.F. (Las Palmas)
4003 E Olympic Blvd
Los Angeles, CA 90023

Sabor a Mexico
8940 National Blvd
Los Angeles, CA 90034

Music break: Cheif Woopinkoff by Fireballs

Guest Interview Project CAFE 7 MIN


Some neighborhoods in Los Angeles have more fast-food restaurants and convenience stores than fresh produce from farmers' markets and supermarkets. Andrea Azuma advocates access to healthy food in low-income neighborhoods of Los Angeles. Andrea's the project manager for Project CAFE (Community Action on Food Environments), which is a part of the Center for Food & Justice, Urban & Environmental Policy Institute at Occidental College. She discusses the challenges that the Pico-Union, MacArthur Park and South Los Angeles neighborhoods face in obtaining nutritious foods as well as CAFE's agenda for improving this situation.

Music break: Anything Goes by Tal Farlow

Guest Interview Croatian and Slovenian Wines 7 MIN


George Cossette, wine expert and co-owner of Silverlake Wine, decants Croatian and Slovenian wines from the Adriatic region. During a recent Sunday wine tasting, the wine store featured these unique wines and sold almost every bottle in stock. George recommends:

  • Bibich, Debit 2005 Croatia (white)
  • Kozlovic, Malvazilja – known more commonly as Malvasia-2005 Croatia (white)
  • Batic, Sivi Pinot Reserve - known more commonly as pinot gris – 1999 Slovenia (white)
  • Dingac, Plavac 2005 Croatia (red)
  • Zlatan Otok, Zlatan Plavac Grand Cru 2004 Croatia (red)
  • Santomas Refosk Big Red Reserve 2001 Slovenia (red)

Silverlake Wine
2395 Glendale Blvd.
Los Angeles, CA 90039

Music break: Nofretete's Headache by Power Dozen

Guest Interview How to Cook an Egg 7 MIN


Master cook and award-winning author James Peterson teaches kitchen basics, like how to cook an egg, in his book, Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education. A cooking instructor for over 20 years, James is also a self-trained food photographer.

Music break: Mirage by Robert Drasnin

Guest Interview Best Cookbooks of 2007 7 MIN


Tim Fischer, manager of The Cook's Library in Los Angeles, rounds up the best cookbooks of the year. He recommends:

Other resources:


Music break: Going Down South by Hutcherson & Land

Guest Interview English Pudding 7 MIN


Journalist Kate Colquhoun traces the origins of traditional Christmas foods, such as English pudding, the boiled dessert made with suet or lard, in Taste: The Story of Britain Through Its Cooking.

English Plum Pudding
Makes 8 servings

  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 cup currants
  • 1/4 cup cut-up candied fruit peel
  • 1/4 cup cut-up candied cherries
  • 1/4 cup chopped walnuts
  • 3/4 cup soft bread crumbs
  • 1 cup (4 ounces) ground kidney suet
  • 1/2 cup packed brown sugar
  • 2 eggs, beaten
  • 1 Tablespoon brandy
  • 1/4 cup brandy (optional)
  • Hard Sauce (see below)

Mix flour, spices, baking soda and salt. Stir in fruit, walnuts and bread crumbs. Combine suet, brown sugar, eggs and 1 tablespoon brandy, and stir into flour mixture. Pour into a well-greased 4-cup mold and cover with aluminum foil. Place mold on a rack set in to a Dutch oven, and pour boiling water into Dutch oven to rack level. Cover and boil over low heat until wooden pick inserted in center comes out clean, about 3 hours, adding boiling water if necessary.

Remove mold from Dutch oven. Unmold. Heat 1/4 cup brandy until warm, ignite and pour over pudding. Serve with Hard Sauce.

Hard Sauce

  • 1/2 cup butter or margarine, softened
  • 1 cup confectioners sugar
  • 2 Tablespoons brandy

Beat butter, confectioners sugar and brandy until smooth.

Music break: Cherry Pink by James Last

Guest Interview Spice Trade Wars 7 MIN


Food historian Michael Krondl recounts the spice trade wars amongst Venice, Lisbon, and Amsterdam in his book, The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. He talks about how spices have been used as currency, medicine, recreational hallucinogens, and to justify genocide. Krondl has more information about spice history on his website.

Music break: Blue Room by George Barnes & Carl Kress

Guest Interview Kitchen Kid 7 MIN


Culinary coach Samantha Saffir teaches kids how to cook healthy and tasty food. She's the owner of Kitchen Kid, an in-home cooking school for children and families. She exposes kids to new flavors, aromas, and textures as well as reinforces math and science skills. Kitchen Kids offers summer culinary camps, family cooking classes, after school food classes and other offerings.

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