Edgar Jaime of Jaime Farms brings goose eggs to the Farmers Market (Wednesday Santa Monica, Saturday Pasadena). The eggs are large and have a thick shell. Each goose egg is the equivalent to about 3 chicken eggs.
Roxana Jullapat is the pastry chef at Ammo Cafe in Hollywood (1155 North Highland Ave.). She is candying kumquats (recipe) to use in a variety of ways, including hot cross buns for Easter. They store for a long time in the fridge and can even be used for your Christmas fruitcake. She uses the syrup to top the buns, in cocktails, and as a toping for Costa Rican prestiños.
Effervescent color tablets aren’t the only way to dye Easter eggs. The Ukrainian art of egg decorating, pysanky, dates back more than 1,000 years. The intricate designs have symbolic meanings – varying from region to region – which are delicately painted onto hollowed-out, raw eggs. Some of the most common symbols include the star (which represents the Sun God), flowers (representing happiness), and birds (representing fertility).
Sofika Zielyk is an artist who specializes in this fantastic art form. She regales us with the history of these incredible eggs – the legend behind them, what the symbols mean and just how long it takes to craft each egg. Additional images of Sofika’s pysanky and information about the craft are available on her website.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week he reviews Robata Jinya on Third St. and Crescent Heights in Los Angeles. Robata restaurants serve a very specific style of Japanese food, prepared on a charcoal grill. Oddly enough, one of Jonathan's favorite dishes is the tofu. He also likes the agedashi and the bagna cauda, which is like a cheese-fondue. They also serve ramen, which is the specialty of their sister restaurant in Studio City.
8050 W. Third Street
All of Jonathan's restaurant suggestions are on the Good Food Restaurant Map.
Taking Communion caused such a problem for those who couldn’t eat the gluten commonly used in communion wafers. While it sounds simple to eliminate the gluten, the Catholic Church requires that the wafers be made with wheat, including the naturally-occurring gluten.
Two nuns took this task upon themselves and set out to solve the problem. After much experimentation, Sister Lynn D’Souza created a communion wafer with the tiniest amount of gluten. So small, that most people with sensitivity to wheat gluten can still eat it; and just enough that it satisfied the requirements of the church. A miracle? Perhaps.
People in need of gluten-free wafers can contact the Altar Breads office at 800-223-2772 or use the website.
Jet Tila is a culinary instructor and the chef/owner of Wazuzu at the Encore in Las Vegas. He's a panelist at Good Food's Global Street Food event on May 1.
Joël Robuchon, restaurant lines, and Jonathan Gold on N.W.A. This week the world lost its most highly decorated chef, Joël Robuchon. Chef Ludo Lefebvre recalls lessons he learned at the hands of this master. We also revisit Evan Kleiman and Jonathan Gold’s 2014 visit to Robuchon’s Vegas restaurant. Jean Trinh investigates how some diners in LA can stand waiting two or more hours in line. Finally, we recall Jonathan Gold’s coverage of the influential rap group N.W.A.
Omega-3s, 'Downtime' with the Redzepis, and zucchini ice cream Paul Greenberg discusses what the Omega-3 boom means for our planet and lives. Nadine Redzepi talks about cooking for culinary giants like her husband Rene Redzepi in ‘Downtime.’ Crafting a menu takes more than exceptional produce, says writer Diana Henry. Also, a tour and history of LA’s pan dulce scene. Plus: ‘City of Gold’ director remembers Jonathan Gold’s 1992 piece on the LA riots.
Remembering Jonathan Gold (1960-2018) There’s a Jonathan Gold-sized hole in the heart of Los Angeles. The Pulitzer-winning LA Times food critic died on July 21, prompting an outpouring of grief and love from around the world. For this special tribute, we gathered the voices of colleagues, friends, chefs, and listeners to celebrate the man who taught us how to eat and live in LA. We dedicate this show to our former colleague of 20 years.
BONUS: Classic Jonathan Gold on KCRW In this bonus episode, we're resharing some of the late Jonathan Gold's classic segments on KCRW from over the past 20 years. These conversations had a tremendous impact on LA’s dining scene, helping Angelenos to get out of their silos to explore new neighborhoods and cuisines.
Why Gustavo is doing a Great Tortilla Tournament for KCRW It’s the perennial question: Corn or flour? We’re putting 64 Southern California tortillas head-to-head in our #MasaMadness bracket to see who will win the Golden Tortilla trophy. Gustavo Arellano fills us in on all the details. Read More
Joël Robuchon: My introduction to the refined world of luxury fine dining In 2014, Evan Kleiman took a road trip to Las Vegas with Jonathan Gold. The highlight of the trip by far was an opulent dinner at Joël Robuchon in the MGM Grand: the most luxurious meal she had ever experienced up until that point. In honor of the legendary French chef Joël Robuchon who passed away this week, we’re resharing Evan’s 2014 reflection on that unforgettable meal. Read More