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Want to make dad feel special this Father's Day? Kenji Lopez-Alt of Serious Eats explains how to grill the perfect steak for your dad. Deep End Diner Eddie Lin talks to chef Ernesto Uchimura of Plan Check about a curious burger condiment - ketchup leather. Author Dan Duane waxes poetic on what it means to "cook like a man." Orange County spirits guru Jason Schiffer walks us through the history of the Old Fashioned and offers tips on how to make one at home. Plus, Colman Andrews defines Catalan Cuisine and Jonathan Gold discovers Basque delights in Old Town Pasadena.

Banner image courtesy of Eddie Lin

One Good Dish

David Tanis

Guest Interview Market Report 6 MIN, 43 SEC

Nyesha Arrington is the Executive Chef at Wilshire Restaurant in Santa Monica. She's shopping for apriums at the farmers market to make an aprium chutney that she pairs with chicken liver terrine, wild arugula and toasted brioche. She shared her recipe for Aprium Chutney with us on the Good Food blog.

Alex Weiser owns Weiser Family Farms. He sells up to eight varieties of melons all summer long. This year the weather has cooperated and the melons arrived very early, only 70 days after he transplanted his starts from the greenhouse to his fields. He'll continue to have melons all summer long.

Music bed: "Cumbia Clash" by Quantic

Guest Interview How to Cook Like a Man 9 MIN, 9 SEC

gf120616cook-like-a-man.jpgDan Duane is the author of How to Cook Like a Man: A Memoir of Cookbook Obsession.

Music beds:  "Eva La Venere Selvaggia (Shake)" by Roberto Pregadio, "Torquay" by the String-a-Longs, "Lady Magnolia" by Piero Umiliani, and "Ain't No Mountain High Enough" by Marvin Gaye and Tammy Terrell

How to Cook Like a Man

Daniel Duane

Guest Interview How to Perfectly Grill a Steak 9 MIN, 27 SEC

Kenji Lopez-Alt writes the Food Lab column for Serious Eats. He explains how to achieve perfectly tender and flavorful steak on the grill. Check out the Good Food blog for outtakes from the conversation, including when to salt your meat, the importance of an instant-read thermometer and how many times you can flip a steak while it's cooking.

Music: "Baby Love" (instrumental) by The Supremes

Guest Interview Ketchup Leather 6 MIN, 46 SEC

Deep End Diner Eddie Lin interviews Chef Ernesto Uchimura of Plan Check Kitchen + Bar about his signature condiment, ketchup leather.

Guest Interview Basque Inspiration Comes to Old Town Pasadena 5 MIN, 50 SEC

racion.jpgJonathan Gold visits the newly opened Ración in Pasadena, a Basque-inspired restaurant serving tapas, sangria and txakoli. His favorite dishes are the crab salad, caramelized squid, sliced tongue, seafood stew, cured duck and fideua negra.

119 West Green Street
Pasadena, CA 91105

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

Music bed: "Queremos Paz" by Gotan Project

Guest Interview Catalan Cuisine 10 MIN, 4 SEC

gf120616catalan_cuisine.jpgColman Andrews is a prolific cookbook author and the editor of The Daily Meal. His seminal book, Catalan Cuisine, showcases the traditional food in the region. Find Evan Kleiman's adventures cooking from the book, as well as a recipe for Mar i Muntanya on the Good Food blog.

Catalan Cuisine

Colman Andrews

Guest Interview A Proper Old Fashioned 9 MIN, 42 SEC

Jason Schiffer is the owner and bartender at 320 Main in Orange County. He is also an active member of the OC Bartenders' Cabinet, a group dedicated to educating bartenders in Southern California.

Schiffer discusses the history of the Old Fashioned and offers tips on how to make it at home. When he wants a smooth cocktail he opts for a Sazarac 6-year rye in his Old Fashioned. When he wants more character and "rustic appeal" he reaches for either Bulleit or Templeton Rye.  At 320 Main he uses Buffalo Trace Bourbon.

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