FROM THIS EPISODE
Kate Holbrook is a historian at the Church of Jesus Christ of Latter-day Saints who has done extensive research into Mormon food traditions. In their kitchens, Mormons are encouraged to have large pantries full of at least three months of food. Popular Mormon dishes include jello salads and funeral potatoes (recipe here). This story first ran in 2011.
On January 15, 1919, 2.3 million gallons of molasses flooded Boston's North End. Twenty one people died and hundreds more were injured. Firefighters used seawater to clean up the sticky mess. Steve Puleo, who wrote “Dark Tide: The Great Boston Molasses Flood of 1919,” gives us the scoop. This story first ran in 2010. (Photo courtesy of The Boston Post/Wikimedia)
Since it is Labor Day weekend, we’re going to give you ideas for how to find (and eat) great fried chicken. Jonathan Gold says if it's Memphis-style hot birds you're craving, hit up Gus's in Mid-City. For Nashville-style hot birds, go to Howlin’ Rays.
It’s up to you how spicy you want your chicken sandwich at Howlin’ Rays.
The fried chicken comes on a soft bun with slaw, some great briny pickles and Mississippi
comeback sauce. (Photo by Stan Lee)
In 2008, Evan interviewed Dick van Nostrand about the sourtoe cocktail being served at Downtown Hotel in Dawson City, Yukon. The drink’s main feature is a real, preserved human toe.
More From Good Food
Eddie Huang, Pixar's 'Bao,' and eating like Walt Disney Food personality Eddie Huang announces a new show at the intersection of immigration and food culture. Likewise, Pixar’s latest short depicts the power of food in an immigrant home. A new book details how to eat like Walt Disney. Instead of produce, we’re talking heritage pork at the farmers market. Plus: rethinking tapas, and DineLA hits ten years.
LA's burger scene, the Berkeley Bowl, and 'New Rules' of wine What elevates a dish or market to cult status? Eggslut’s Alvin Cailan is eating through LA’s burger scene to figure out the city’s obsession with the sandwich (and who makes the essential LA burger). In Oakland, loyal customers have sworn by the fresh produce at Berkeley Bowl since 1977. Alon Shaya’s new book breaks down Israeli flavors that influenced him as a chef. And Jon Bonne wants to uncomplicate drinking wine.
'Repertoire,' Nancy Singleton Hachisu, and shishito peppers Cooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet. Jonathan Gold heads to the westside for Travis Lett’s take on Japanese cuisine. Martha Mendoza investigates fraudulent seafood labels. Plus: shishito peppers at the market.
Remembering Anthony Bourdain The death of Anthony Bourdain is a loss felt around the world. His nomadic spirit redefined how many of us ate and traveled. We dug through the Good Food archives for Evan’s past interviews with Bourdain about everything from “Kitchen Confidential” to No Reservations. Plus, a visit to a remarkable memorial in New York. Also, we learn more about Tony’s love of punk rock from his 2010 appearance on KCRW’s Guest DJ Project.
LATEST BLOG POSTS
dineL.A. returns with a summer lineup of over 400 chefs dineL.A. director Stacey Sun dropped by to share some highlights of this summer’s celebration of LA’s diverse restaurant scene from July 13-27. Read More
Stuff your squash blossoms (and friends) with this seasonal recipe For more than 40 years, Berkeley Bowl has been selling fresh and unusual produce to East Bay grocery shoppers. Author Laura McLively wrote “The Berkeley Bowl Cookbook” to share some recipes that teach readers how to use the unique ingredients found at the market. Read More
Creative and family friendly: Hot dog fried rice San Francisco Chronicle columnist Jessica Battilana says home cooks don’t need a million cookbooks to grow their kitchen confidence. In her first cookbook, Battilana gives readers 75 essential and fun recipes to please kids and adults alike. Read More