00:00:00 | 3:02:50




Jonathan Gold tells us about his favorite spots for oysters in Los Angeles and the Beekman Boys walk us through their savory hand pies. Plus, apples are back at the market.

Banner image courtesy of the Beekman Boys.

Jonathan Gold’s Favorite Oyster Bars in L.A. 5 MIN

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he talks about his favorite oyster bars in LA. Some of his favorite spots to slurp briny bivalves are:

Connie & Ted’s
Fishing with Dynamite
Water Grill (largest selection)
Ports o Call restaurants in San Pedro

He also recommends the fried oyster po-boy at Little Dom’s in Los Feliz.

All of Jonathan's restaurant suggestions can be found on the Good Food restaurant map.

Jonathan Gold (1960-2018), Good Food on the Road (@thejgold)

Potato Onion Hand Pies 5 MIN

Brent Ridge and Josh Kilmer-Purcell are the two halves that make up The Beekman Boys. Their new book is The Beekman 1802 Heirloom Vegetable Cookbook. Find a recipe for their Potato and Onion Hand Pie on the Good Food blog.

The savory pie category is always a favorite for the judges at the pie contest. Don’t forget to enter your pie in the 6th Annual Good Food Pie Contest.

Exotic Table 5 MIN

Aliya Leekong’s award-winning book, Exotic Table, was just listed in Food & Wine Magazine as one of the top 25 cookbooks of the year. Plus, it offers a lot of great inspiration for bakers looking to enter the World Pie Category in this year’s Pie Contest. A recipe for Aliya’s Moroccan Chicken Pie is on the Good Food blog.

Exotic Table

Aliya LeeKong

Market Report 5 MIN

Laura Avery talks to Nicole Rucker, pie champion and baker at GTA in Venice. She shares her tips for making her award-winning apple pie. She often uses as many as five varieties of apples in one pie. Nicole is one of the judges at the 6th Annual Good Food Pie Contest.

Farmer Mike Cirone grows more than 20 varieties of apples at his See Canyon Ranch. He says the warm weather coupled with the drought has made this crop a peak year for flavor but a low year for yield.

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