Photo of Ginger Jump Up cookies from Zingerman’s Bakehouse by Antonis Achilleos.
FROM THIS EPISODE
Gail Simmons’ culinary career didn’t begin on Top Chef or as the assistant for Vogue magazine food critic Jeffrey Steingarten. In fact, her mother was a freelance food writer and part-time cooking teacher. Gail looks back at on her career, travel, and mentors in her first cookbook, “Bringing It Home.”
New Orleans Times-Picayune dining critic and feature writer Brett Anderson joins Evan to talk about his months-long investigation into sexual harassment allegations against the Besh Restaurant Group. The revelations are forcing the restaurant industry to look afresh at its longstanding history of sexism and abuse.
Paula Wolfert never had a restaurant or television show, but her eight seminal cookbooks, published over nearly four decades, influenced much of what we eat today. Her diagnosis of dementia in 2013 prompted Emily Thelin to document Paula’s life and legacy in a new biography, “Unforgettable.”
Emily Kaiser Thelin
Photo of market-fresh Shunkyo radishes by Joseph Stone
Laura Avery gives us the 411 on those exceptionally versatile Shunkyo radishes at the Santa Monica Farmer’s Market.
When Zingerman’s Delicatessen opened in Ann Arbor, there were eight employees and six bread recipes. Thirty-five years later, the business includes a retail shop, a baking school, 150 people working around the clock, and a new cookbook. Amy Emberling and Ari Weinzweig discuss the secret to their success.
More From Good Food
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
LATEST BLOG POSTS
FAQ: KCRW’s ‘Good Food’ Pie Contest 2018 Registration is now open for the 9th Annual KCRW ‘Good Food’ Pie Contest on Sunday, May 6, 2018 at UCLA’s Royce Quad. To enter your pies in any of the nine… Read More
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More