Photo: Lamb,market vegetables and dukkah from Elysian restuarant. Photo: Kayla Ton
FROM THIS EPISODE
James Beard Awardee Michael Solomonov is an Israeli-born, Philadelphia-raised chef/restaurateur. Together with his business partner, Steven Cook, he opened Zahav in Philadelphia in 2008. Their new cookbook, Zahav: A World of Israeli Cooking, is a personal expression of the broad-ranging culinary influences comprising Israel's ever-evolving cuisine.
Find a recipe for his Pumpkin Broth with Fideos on the Good Food blog.
Music: " Juicy" by Notorious BIG
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Broken Spanish, Ray Garcia's modernist Mexican restaurant in Downtown LA. He recommends coming with a group and sharing your way up to the platos principales.
1050 S. Flower St.
Los Angeles, CA 90015
Music: " Whole World" by Outkast
Nancy Singleton Hachisu originally moved to rural Japan to teach English for a year but, instead, fell in love with a farmer and has now lived there for 26 years. Her new book, Preserving the Japanese Way, looks at traditional methods of salting, pickling and fermenting that can be integrated into your own everyday kitchen repertoire.
She shares a recipe for Shiso Rolls with Miso on the Good Food blog.
Music: " Window Shopping" by Sharon Jones & The Dap-Kings
Nancy Singleton Hachisu
Santa Monica Farmers Market manager Laura Avery talks with farmer Scott Peacock of Peacock Family Farms about his walnut orchard. His Tehama walnuts are available now at the market, with his Hartley walnuts coming soon in a couple weeks.
Laura also talks with David Thorne, chef/co-owner of Elysian restaurant in Frogtown, as he shops for his “semi-Mediterranean, California market-driven” menu. Elysian is open for dinner on Thursdays and Fridays, as well as brunch on Sundays.
Try Thorne's fall recipe for Lamb with Market Vegetables and Dukkah. You'll find it on the Good Food blog.
Music: " If I Could Build My Whole World Around You" by Marvin Gaye
Have you ever pretended you were allergic to something on a restaurant menu, just so it wouldn't be served on your plate? If so, you're not alone, but be advised that those little white lies could end up hurting those with actual life-threatening allergies.
Music: " Rocket Science" by RJD2
Writer Steve Ettlinger teamed up with photographer Dwight Eschliman to present Ingredients: A Visual Exploration of 75 Additives and 25 Food Products. Their book is a visual examination of the processed additives found in America's most popular packaged foods, from MorningStar Farms breakfast patties to organic protein bars.
Music: " Make Her Mine" by Mayer Hawthorne
Lesley Bargar Suter is the dine editor for Los Angeles magazine. Its November 2015 issue celebrates the very best of Italian food in LA, from old school red sauce joints to classic delis. Lesley shares her picks for the very best pastas, deli sandwiches and more.
Music: "Rage Flows" by Born Ruffians
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Mark Bittman on grilling, the business of beef, and historic Filipinotown It’s summer cookout season, and Mark Bittman has some essential grilling tips. Third-generation butcher Katie Flannery talks life in the beef business. English chef James Whetlor wants us to consider eating more goat. As Filipinotown gentrifies, the owners of a new bar are trying to reach out to their neighbors. Jonathan Gold talks food-centric cinema. And a peculiar vegetable is popping up at the farmers market.
Nigella Lawson, peaches, and reimagining Jewish food at Freedman's Fine dining is nice, but sometimes the best bites are those that remind us of home. Nigella Lawson wants to celebrate home cooks in her latest book. Jonah and Amanda Freedman are recreating the bagels of their childhood at their modern Jewish deli, Freedman’s. Beyond the bagels, Jonathan Gold says the rest of the menu at Freedman’s is delicious and nostalgic in ways difficult to explain. Also, peaches at the market.
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