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Jonathan Gold feasts on a seven-course beef dinner at Vietnam, while chef José Andrés savors flavors "Made in Spain." Ted Haigh mixes up Valentine cocktails and Jim Walsh offers blessed chocolates. Nutritionist Carol Simontacchi fights against crazy-making additives and food scientist Harold McGee has tips on using heat effectively in the kitchen and David McIntyre celebrates Chinese New Year in Las Vegas and Laura Avery finds what's in season in the Market Report.

Guest Interview The Market Report 7 MIN


Laura Avery talks with Mary Sue Milliken, co-owner of Border Grill and Ciudad restaurants. Milliken lies to cook parsnips with Pink Lady or other mildly tart apples. Here is one way she does it.

Parsnips and Apples
The underappreciated parsnip’s rich earthy flavor really pops when paired with apples. This dish is an incredible accompaniment to grilled sausages or pork chops.

  • 1/2 lb parsnips (about 3-4 medium), peeled and cut into 1" chunks
  • 1/2 lb Pink Lady apples (about 2), peeled, cored, and cut into 1" chunks
  • 2 Tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste

Combine parsnips, apples, butter, salt and pepper in a small pot with a tight fitting cover. Cook over medium heat, stirring every few minutes, until tender throughout, about 15 to 20 minutes. Serve immediately.

Copyright © 2008, Mary Sue Milliken and Susan Feniger



Katie Ricketts runs the Farmers Market Basket Program, which bags up fresh produce from the Santa Monica Farmers' Market each Wednesday and delivers it to area businesses that have signed up for the service. Employees of the business can get a bag of fresh produce each week without having to leave the office.  Bags range from $20 for the classic or standard version to $30 which includes specialty items like eggs and strawberries.  To learn how you can set up a delivery for your company or business, call Katie at 310.740.7544 or email her at katie@sfma.net.

50 Ways to Leave Your Lover

Guest Interview Vietnam Restaurant 7 MIN

LA Weekly columnist and Pulitzer Prize-winning critic Jonathan Gold feasts on nem nuong (grilled meatballs), tasty barbecued squid, and a seven-course beef dinner at Vietnam Restaurant. Owner Michael Le, formerly of Golden Deli, runs this noodle-based eatery, which also serves cha gio (fried spring rolls) and pho.

Vietnam Restaurant
340 W Las Tunas Dr
San Gabriel, CA 91776

African Carnaval

Guest Interview Made in Spain 7 MIN


Acclaimed Spanish chef José Andrés, who is credited with bring the tapas concept to the US, talks about classic Spanish ingredients, paella and Spanish farmers' markets.  Now, Andres takes American audiences on a cultural and gastronomic tour of Spain's 17 regions in his PBS show, Made in Spain, which airs Saturdays at 1:30pm on KCET. Andres, who  also owns seven restaurants in the Washington, DC area, is the author of Tapas: A Taste of Spain in America.

Never, Never Gonna Give You Up by Barry White

Guest Interview Valentine Cocktails 7 MIN


Ted Haigh, also known as Dr. Cocktail, mixes up some sensual Valentine cocktails and talks about their connection to Valentine's Day. His Internet Cocktail Database offers a collection of mixed drinks from 1862 to the present. Haigh wrote Vintage Spirits & Forgotten Cocktails: From the Alamagoozlum Cocktail to the Zombie.

Doc’s Valentine’s Day Tipples

Parfait Amour (Perfect Love) Liqueur: Flavors of vanilla, cotton candy, grape jellybeans; generally consumed in dainty little cordial glasses by ladies in the 1890s. Marie Brizard still produces it.

Pousse L'Amour (Push the Love)
The Bon-Vivant's Companion; Jerry Thomas, 1862
Pour 1 oz maraschino liqueur into a sherry glass. Move 1 whole raw egg yolk in a spoon into the glass without disturbing the maraschino. Pour vanilla liqueur around the egg to cover it (Tuaca, vanilla vodka will do in a pinch). Top off with some good Cognac and drink it down.

Maiden's Prayer Cocktails by "Jimmy," Late of Ciro's (circa 1928)     
Shake in iced cocktail shaker & strain:

  • 1.5 oz gin
  • 1 oz Cointreau
  • 3/4 oz fresh lemon juice
  • 3/4 oz orange juice
Serve in a cocktail glass

Maiden's Blush Cocktails by "Jimmy" Late of Ciro's (circa 1928)
Shake in iced cocktail shaker & strain:

  • 2 oz gin
  • 1 oz absinthe
  • 1/2 oz Grenadine (to taste)

Serve in a cocktail glass

Maiden's Wish (so-called by Trader Vic, 1947)
Stir in mixing glass with ice & strain

  • 3/4 oz gin (2 cl, 3/16 gills)
  • 3/4 oz Lillet Blanc (2 cl, 3/16 gills)
  • 1/2 oz Calvados (1.5 cl, 1/8 gills)
  • 1/2 oz apricot flavored brandy (1.5 cl, 1/8 gills)

Serve in a cocktail glass (4.5 oz)

Post Valentine Follow-up
Between the Sheets (The Savoy Cocktail Book; Harry Craddock, 1930)
Shake in iced cocktail shaker & strain

  • 3/4 oz brandy
  • 3/4 oz light rum
  • 3/4 oz Cointreau
  • 3/4 oz fresh lemon juice

Serve in a cocktail glass

Wedding Punch (Crosby Gaige's Cocktail Guide & Ladies' Companion, 1941)

  • 4 bottles Champagne
  • 1 bottle good Sauterne
  • 4 oz Kirsch
  • 4 oz Triple Sec
  • 1 quart of fresh Strawberries
  • Crushed ice

Mix together in bowl

Merry Widow (Bartender’s Guide by Trader Vic, 1947)
Stir in mixing glass with ice & strain equal parts gin and Byrrh (substitute Dubonnet Rouge). Serve in a cocktail glass

The Ghetto 74 by Leroy Hudson

Guest Interview Intentional Chocolate 7 MIN


Jim Walsh, founder of Intentional Chocolate, offers serene chocolates that are prayed over and blessed by Buddhist monks. He explains the concept behind belief is biology and how he's applied it to these tasty confections.

Funky Folks Cha Cha by Booker T & the MG's

Guest Interview The Crazy Makers 7 MIN


Board-certified clinical nutritionist Carol Simontacchi fights against food additives and the food industry in her book, The Crazy Makers. She discusses sugar, junk foods and MSG, and explains the link between food and cognitive ability, thereby making children's brains especially vulnerable.

Fever (Instrumental)

The Crazy Makers

Carol Simontacchi

Guest Interview Kitchen Heat 7 MIN


Lauded food scientist Harold McGee has tips on using heat effectively in the kitchen. He talks about common ways people misuse heat, boiling water, gas range vs. electric stoves, and helpful heat management techniques. He is the bestselling author of On Food and Cooking: The Science and Lore of the Kitchen and The Curious Cook: More Kitchen Science and Lore.

Ain't It by Booker T & the MG's

On Food and Cooking

Harold McGee

Guest Interview Diaoyutai State Guest House Culinary Festival 7 MIN


The Chinese New Year began February 7, and this year is the Year of the Rat. David McIntyre, Vice President of Food and Beverage, celebrates the New Year with the Diaoyutai State Guesthouse Culinary Festival at the Pearl Restaurant in the Las Vegas MGM Grand. The festival features historic dishes that have been served to emperors of the the Ming, Quing and Jin Dynasties in The Forbidden City. The Diaoyutai State Guest House of Bejing was the exclusive retreat of Chinese royalty, and has extended its hospitality to over a thousand heads of state, presidents, and prime ministers. Every year, the festival is held in a different location around the world. This is the first time the festival has arrived in the United States.

Diaoyutai State Guest House Culinary Festival
February 6 - 12
Pearl Restaurant
MGM Grand Hotel
3799 Las Vegas Boulevard South
Las Vegas, NV 89109

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