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Halloween is just days away and author James Bartlett gives us plenty of spooky stories about haunted restaurants and bars in Los Angeles. Costume designer Hillary Parkin has ideas for DIY foodie Halloween costumes and Marcelle Bienvenu shares some vampire recipes from her True Blood cookbook. Wine guru Ray Isles explains orange wine - which is neither laced with orange food coloring nor made from oranges. Editor in Chief James Oseland walks us through 150 issues of Saveur. Plus, Jonathan Gold takes us out to another small-plates restaurant in Venice and LA Weekly food critic Besha Rodell declares five things that should never, ever, be served again in restaurants. At the market Laura Avery talks to Jessica Koslow of the recently opened Sqirl Cafe about her squash and Romanesco salad, and Gail Zannon of Santa Barbara Pistachio Company explains what is so special about so-called "green pistachios."

Photo: Todd Coleman

One Good Dish

David Tanis

Guest Interview Market Report 7 MIN, 46 SEC

Jessica Koslow is the owner of Sqirl Cafe and Sqirl Preserves. She's partnered with the two gentleman behind G&B Coffee at Sqirl Cafe in Virgil Village where she serves breakfast, lunch and of course, coffee. A recipe for Jessica's Kabocha Squash and Romanesco Salad with Brown Butter Vinaigrette is on the Good Food blog.

Gail Zannon and her husband, Gene, own the Santa Barbara Pistachio Company. This weekend is the last chance to buy "green" or fresh pistachios until next year. They're unique because of the high level of moisture still present in the nuts.

Guest Interview Venice Gets a Snack Bar 8 MIN, 5 SEC

superba.jpgJonathan Gold visits Superba Snack Bar on Rose Avenue in Venice. He's amused by the throngs of fit young Venice locals eating mound of chicken liver mousse and notices that there are no parking spaces for cars, but ample parking for bikes. He enjoys the meal and recommends the pheasant rillette, porchetta di testa pastrami, fried chicken, the kale salad, charred figs with burrata and the cauliflower t-bone. Though a bit more al dente than he might like, he also enjoys the homemade pastas.


Superba Snack Bar
533 Rose Avenue
Los Angeles, CA 90291

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

Guest Interview DIY Foodie Halloween Costumes 7 MIN, 3 SEC

Hillary Parkin is a costume designer with Western Costume. She shares her ideas for DIY food-inspired Halloween costumes.

Guest Interview Gourmet Ghosts of Los Angeles 5 MIN, 48 SEC

gf121027gourmet_ghosts.jpgJames Bartlett is the author of Gourmet Ghosts - Los Angeles. He chronicles the history and mystery behind haunted restaurants and bars in LA. Find an excerpt from his book describing which LA bars you can find "gourmet ghosts" on the Good Food blog.

Gourmet Ghosts - Los Angeles

James T. Bartlett

Guest Interview The True Blood Cookbook 7 MIN, 1 SEC

gf121027true_blood.jpgMarcelle Bienvenu is a culinary instructor and "Cooking Creole" columnist at the Times-Picayune in New Orleans. She developed the 85 recipes for True Blood: Eats, Drinks, and Bites from Bon Temps.

You'll find a recipe for Gumbo Ya Ya on the Good Food blog.

True Blood

Gianna Sobol

Guest Interview Orange Wine 5 MIN, 40 SEC

Ray Isle is the Executive Wine Editor for Food and Wine magazine. He describes orange wine, which is made by fermenting white wine grapes with the skins and seeds. Orange wine is growing popular among "hipster" sommeliers in New York.

Find a list of his suggested orange wines on the Good Food blog.

Guest Interview 150 Issues of Saveur 7 MIN, 27 SEC

James Oseland is the Editor in Chief of Saveur which celebrates 150 issues this month. Find all of the 150 recipes from the 10th issue here as well as a recipe for Joe's Special on the Good Food blog.

Guest Interview Five Things Restaurants Should Never Serve Again 5 MIN, 23 SEC

Besha Rodell is the restaurant critic for the LA Weekly. Her blog post, "The Top 5 Things Restaurants Should Never Serve Again," had the foodie world abuzz last week. Anthony Bourdain re-tweeted the link and gave it his full approval.

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