FROM THIS EPISODE
Deb Perelman’s recipe for ‘Every Day Meatballs’ debuted on her blog
and now it’s featured in her latest cookbook. (Photo by Deb Perelman)
Before there was ‘Smitten Kitchen,’ there was simply ‘Smitten,’ the blog started in 2003 by Deb Perelman to chronicle her dating life in New York City. Perelman was one of the first food bloggers to write a successful cookbook. Her latest is ‘Smitten Kitchen Every Day.’
Author Amy Trubek in her kitchen. (Photo by Brent Harrewyn)
Home cooking has the power to shape our memories, lives, and tastes– but isn’t a necessity anymore. Amy Trubek’s new book ‘Making Modern Meals: How Americans Cook Today’ looks at how making meals at home went from being a chore to a choice, and finally to a creative endeavor.
Amy B. Trubek
With food shows and newfangled gadgets, home cooking is a huge industry. But that’s not to say it’s getting any easier. Food historian Rachel Laudan offers some thoughts on why making a simple meal can be such a headache.
Top Chef Richard Blais grabs fresh puntarelle from the market.
(Photo by Joseph Stone)
Laura Avery drops by the Santa Monica Farmer’s Market to hear about puntarelle, the underrated shoots used in Italian cooking. She meets up with Richard Blais, chef and owner of Juniper & Ivy and Crack Shack in San Diego, and farmer Debby Takikawa of The Garden of . . . in Los Olivos.
The seafood dishes are fresh from the tank at Longo Seafood.
(Photo courtesy of Longo Seafood)
Jonathan Gold reviewed Longo Seafood Restaurant in Rosemead for the LA Times and found out why some dim sum aficionados are calling this the San Gabriel Valley’s most important dim sum restaurant opening in a long time.
More From Good Food
The Water Show Water may be the essence of life but it’s subject to near-constant misuse. Journalist Mark Arax profiles a couple running a water monopoly in the Central Valley. A once abundant Cambodian lake is in decline, leaving fisherman and half the population scrambling for fish. We’ve heard of using less water but what about eating less water? And Mark Gold (Jonathan’s brother) shares tips on water conservation in LA.
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.
Ramadan's culinary traditions, what's next for the Farm Bill, and avocados Congress failed to pass the Farm Bill last week. What tanked the legislation? London author Anissa Helou discusses some foods traditionally eaten after sundown during Ramadan, in addition to other foods of the Islamic world. And how is one of LA’s best chefs secretly running a clothing line? Plus, Jonathan Gold returns from Japan with a deepened respect for chef Yoshihiro Narisawa.
LATEST BLOG POSTS
Serving Cocktails and Culture in LA’s Historic Filipinotown Some say new developments and gentrification are threatening LA’s Historic Filipinotown. A new neighborhood gin bar is trying to do things differently. Contributor Paola Mardo brings us their story. Read More
Try Nigella Lawson’s easily elegant chicken and pea traybake Just because a meal is low maintenance doesn’t mean it has to compromise on taste. Ask celebrity food personality Nigella Lawson! She says this traybake recipe is a favorite from her book “At My Table: A Celebration of Home Cooking,” because of its simplicity yet maximal flavor. Read More
Ramadan recipes: Saudi roasted lamb shoulder on a bed of fragrant rice Ramadan is underway around the world. The month-long observance began on May 17 and will last until June 15. After sunset, many observant Muslims will break their fasts with customary meals. Anissa Helou shares a recipe from her latest cookbook “Feast: Food of the Islamic World,” to enjoy after dusk. Read More