00:00:00 | 3:02:50




Want luck and prosperity in the New Year? Try a bowl of Hoppin’ John. Paris  pastry chefs are creating buche de noel in fabulous new shapes, and a tree scientist explains why the American chestnut is in danger.

Chestnuts roasting on an open fire...do those words sound familiar? Sara Fitzsimmons explains which varieties of chestnuts taste best when roasted over the open fire. Gabriella Gershenson tells us that in Paris, pastry chefs are competing for the most inventive buche de noel and independent producer Sasa Woodruff reminisces about the holiday cookies her mother makes each year preparing for the Christmas holiday. Lesley Barger Suter and Lesley Balla offer tips on how to make the most of New Year’s Eve, whether you’re dining in or dining out; and Stephen Stryjewski provides a recipe for Hoppin’ John, a dish that promises prosperity and luck in the new year. Plus, Jonathan Gold takes us to Coni’Seafood for a new look on an old favorite.

One Good Dish

David Tanis

Guest Interview Pescado Zarandeado

Jonathan Gold recommends the Pescado Zarandeado, which is sold by the kilo. He also enjoys the ceviche and the cooked shrimp dishes on the menu.

3544 W Imperial Hwy
Inglewood, CA 90303

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview Buche de Noel

Gabriella Gershenson is the senior editor of Saveur. She compares the pastry chefs in Paris to fashion designers because every Fall they unveil the flavors and designs of their buche de noel to the press. Read her entire article on the buche de noel here.

Guest Interview Chestnuts Roasting on an Open Fire

Sara Fitzsimmons is Regional Science Coordinator Supervisor for the American Chestnut Foundation. Her goal is to successfully restore the American chestnut tree which has for almost 100 years fallen prey to blight. She says that American Chestnuts may be the smallest in the world, but they are also the sweetest.

Guest Interview What To Do This New Year's Eve

Lesley Barger Suter is the Dine Editor of Los Angeles magazine; Lesley Balla is the author of chowballa.com and a frequent contributor to Angeleno magazine. Below are their picks for what to do this New Year's Eve if you're going out or entertaining at home.

The Bazaar at the SLS Hotel
$250 Spanish Masquerade party including tray-passed tapas, cava and Liquid Nitrogen Caipirinhas. Reservations required.

Il Covo ($65)
Four-course pre-fixe menu from chef Roberto Maggioni, featuring scallop ravioli, lobster with sea urchin, and cotechino with lentils. Reservations required.

Tony’s Darts Away ($75)
Vegan or Not Vegan feast, starting at 8pm. Includes unlimited beer pours all night, a reserved table for the whole night and a Tony's 2011 beer glass. Reservations required.

Mohawk Bend ($65)
An abbreviated version of Mohawk's omnivore and vegan-friendly menu as well as specialty items. Includes a beer toast at midnight with keepsake glassware. Make a reservation for anytime from 7-10pm and you'll have a table secured for you and your guests for the whole evening. Reservations required.


Cheese: The Cheese Store of Silver Lake, Andrew’s Cheese Shop, the Cheese Store of Beverly Hills and Artisan Cheese Gallery


Wine: Silver Lake Wine, Domaine LA, Venokado Wines and Gifts and Du Vin Wine and Spirits

Beer: For selection, Sunset Beer Company and for Growlers: Golden Road, Craftsman

Bar Keeper

Raw bar:
Santa Monica Seafood and Fish King

Take out: Joan's on Third, Tavern, the Market at Santa Monica Place

Party Favors:
Kimberly Berg's Psychic Fortunes

Guest Interview Hoppin' John

Stephen Stryjewski is the chef and owner of Cochon in New Orleans. A recipe for his Hoppin' John is on the Good Food Blog.

Guest Interview Christmas Cookies

Sasa Woodruff is an independent producer. She tells the story of her Slovakian mother who makes dozens upon dozens of Christmas Cookies each year for family and friends. A recipe for her mother's Christmas Cookies is on the Good Food blog.

Guest Interview Market Report

Josiah CitrinJosiah Citrin is the chef and owner of Melisse Restaurant in Santa Monica. His new cookbook is In Pursuit of Excellence. A recipe for Halbut with Smoked Bacon and Fava Bean Puree from Chef Josiah’s book is on the Good Food Blog.

Nate Siemens is one of the owners of Fat Uncle Farms. He is selling pickled almonds at the market this week. The green almonds are picked early in the harvest season when they are quite young and they are pickled with the shell and husk still on. He compares the taste to an olive, but without a pit.

In Pursuit of Excellence

Josiah Citrin

Subscribe to the Good Food newsletter

A delicious weekly recipe along with links to more from Good Food.


More From Good Food


Latest From KCRW

View Schedule


View All Events


Player Embed Code