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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Jell-O and feminism, ‘Losing Earth,’ vertical farming A new book examines the intersection of American feminism and Jell-O. This Labor Day, throw some desserts on the grill. Nathaniel Rich dives into the consequences of ignoring climate change warnings. Does vertical farming yield the same nutrient content as open air agriculture? Also: Tien Nguyen remembers Jonathan Gold’s impassioned defense of San Gabriel noodle shops, including Nha Trang.
Thai food, from Bangkok to SoCal Thai food is having a renaissance. We revisit conversations with James Syhabout of Hawker Fare and Pok Pok’s Andy Ricker, who are showing U.S. diners the wider canon of Thai food. We also hear about Bangkok’s unique food culture. How does the history of Thai food in LA tell the story of Thai assimilation? Plus: hear Jonathan Gold’s original review of Jitlada, the beloved Thai restaurant in Hollywood.
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