Photo of challah from Modernist Bread by Nathan Myhrvold. Photo by The Cooking Lab, LLC
FROM THIS EPISODE
Restaurateurs, chefs and eaters await Jonathan Gold’s annual 101 Best Restaurants list with bated breath and hungry stomachs. Well, it’s in! It’s full of exciting newcomers and just a dash of controversy regarding his top pick. Also, Gold shares some memories of the late Tui Sungkamee, the beloved chef of Jitlada in LA’s Thai Town.
It’s very likely you’ve never heard of Patience Gray, the food writer who wrote the 1986 book “Honey from a Weed.” But if you were a cook during that period who spent time in the Mediterranean, her influence was inescapable. “Fasting and Feasting” is Adam Federman’s new biography of Gray’s life and work.
It can be a beautiful thing when art, food, and politics collide. Kim Abeles has lived in Los Angeles for the last thirty years and her recent collections marry the food we eat with the air we breathe. Abeles joins us to talk about how smog found its way to the dinner plate.
Laura Avery talks to author Amelia Saltsman about the 10th anniversary of the Santa Monica Farmers’ Market Cookbook and quince. She also talks quince with Becky Terry of Terry Ranch in Dinuba. Producer Joseph Stone
Photo of quince by Joseph Stone
Photo of the Smoked Fish Platter from Wexler’s Deli in Los Angeles, photo by T.Tseng
Most of the smoked salmon we eat in the US probably comes from one company: Acme. But Wexler’s Deli smokes their fish in-house. Co-owner Micah Wexler explains how his business smokes, kippers and barbecues salmon, sturgeon, whitefish and cod.
More From Good Food
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
LATEST BLOG POSTS
FAQ: KCRW’s ‘Good Food’ Pie Contest 2018 Registration is now open for the 9th Annual KCRW ‘Good Food’ Pie Contest on Sunday, May 6, 2018 at UCLA’s Royce Quad. To enter your pies in any of the nine… Read More
What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More