Grilling up gopchang and vegetables in Koreatown. (By Jacklyn Kim)
FROM THIS EPISODE
Mahogany clams at Maude in Beverly Hills. (By Ray Kachatorian)
In 2017, chef Curtis Stone briefly closed the doors of his Beverly Hills restaurant, Maude, and retired his concept of showcasing a single ingredient each month. Now the restaurant is back with a brand new focus: a series of quarterly menus inspired by four of the world's great wine regions, starting with Rioja.
Grilling up gopchang and vegetables in Koreatown. (Photo by Jacklyn Kim)
We visit Koreatown for gopchang, a traditional dish made from grilled intestines. Contributor Jacklyn Kim reports on how the dish has become a favorite of some Angelenos. With help from the Independent Producer Project.
Just in time for Valentine’s Day, a new chocolate tasting experience. (By Jer Eskok)
How does sound transform the taste of a piece of chocolate when you pop it into your mouth? Deliciousness is an experience that we think is centered in our noses and on our tongues. But Good Food contributor Simran Sethi says it’s actually influenced by so much more.
‘The Slow Melt’ is Simran’s podcast on all things chocolate.
The Vietnamese New Year kicks off on February 16. For Diep Tran, chef and owner of Good Girl Dinette in Highland Park, Tết celebrations are not complete without a batch of bánh chưng. These labor-intensive cakes are made of sticky rice, pork and beans wrapped in banana leaves.
Learn how to make bánh chưng from Diep’s recipe on the Good Food blog.
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Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
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Try Nigella Lawson’s easily elegant chicken and pea traybake Just because a meal is low maintenance doesn’t mean it has to compromise on taste. Ask celebrity food personality Nigella Lawson! She says this traybake recipe is a favorite from her book “At My Table: A Celebration of Home Cooking,” because of its simplicity yet maximal flavor. Read More
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More