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If you've eaten Brussels sprouts or broccoli you've eaten flowers. So why not eat tulips and nasturtiums too? Baker and cookbook author Miche Bacher shows off how to cook with lesser known edible flowers. Mother's Day is this weekend. Writer Elissa Altman shares her memories of growing up with a mother who routinely set dinner on fire, and kimchi-queen Lauryn Chun learns a traditional recipe for Korean chili paste (aka Gochujang) from her mother. Chef and mom Cindy Liu shares her story of having a daughter who couldn't eat when she was first born. Michael Pollan returns this week to continue a discussion on his new book Cooked. Plus, OC Weekly's Gustavo Arellano takes us out for soup in Little Saigon and Jonathan Gold ventures to Bell for an exciting new restaurant from young chef Eduardo Ruiz. At the market, Laura Avery talks to Robert Wemischner about Mother's Day dessert ideas and farmer Julia Tamai says her much-anticipated sweet white corn will be at the market until early June.

Banner image: Miana Jun

One Good Dish

David Tanis

Main Topic Market Report 7 MIN, 11 SEC

gf130511dessert.jpg Robert Wemischner is a professor of baking and pastry at Los Angeles Trade Technical College. He is the author of four cookbooks, including The Dessert Architect, now in its second edition. He's planning to roast some dates with sugar and creme fraiche for a quick Mother's Day treat.

Find the recipe for his Roasted Figs on the Good Food blog.

Julia Tamai is the daughter of Gloria Tamai, owner of Tamai Farms. This week they're selling first of the season white sweet corn. Unfortunately this year the season will be cut short due to early freezes during the planting season last Fall.

Music: "I Want you Back" by the Jackson 5

The Dessert Architect

Robert Wemischner

Main Topic Where to Find the Best Soup in OC's Little Saigon 5 MIN, 3 SEC

Gustavo Arellano is the editor of the OC Weekly and a KCRW contributor. He recommends Phuong Restaurant in Garden Grove for their hu tieu My Tho, what Arellano calls "a soup of kitchen-sink proportions." He also suggests trying the bánh hoi.

Main Topic Cooking with Flowers 7 MIN, 29 SEC

gf130511flowers.jpg Miche Bacher is the owner of Mali B Sweets and the author of Cooking with Flowers. She suggests sourcing edible flowers that you know have no pesticides. You can also purchase them from reputable sources such as Marx Foods or Koppert Cress.

Find a recipe for her Goat Cheese and Nasturtium Ice Cream on the Good Food blog.

Music: "Don't Look Down" by Fink

Cooking with Flowers

Miche Bacher

Main Topic A Mother and Chef Is Transformed by Her Daughter's Inability to Eat 9 MIN, 56 SEC

Cindy Liu owns LooHoos Catering. She shares her story about her daughter Samantha who was born with Down Syndrome just over a year ago. When Samantha was first born she was unable to eat. As a chef and a new mother, Liu's perspective on food, cooking, eating and business was changed by this experience.

Liu's ambition is to open a community space for children like Samantha. Check out her Facebook page where mothers and like-minded individuals can share their stories and ideas.

Main Topic Michael Pollan on Women in the Kitchen, Food Porn and Dinner Parties 8 MIN, 6 SEC

gf130511cooked.jpg Michael Pollan returns to discuss his new book Cooked: A History of Natural Transformation.

Music: "Where Did Our Love Go" by Supremes
Music: "Shotgun" by JR. Walker and the All Stars


Michael Pollan

Main Topic How Did Your Parents Influence Your Relationship with Food? 3 MIN, 11 SEC

gf130511feast.jpg Elissa Altman writes the James Beard Award-winning blog, Poor Man's Feast. She has a new memoir out with the same name. She shares her memories of growing up with her mother and father who had two very different perspectives on food.

Poor Man's Feast

Elissa Altman

Main Topic Gochujang: A History and How-To Lesson 8 MIN, 14 SEC

gf130511kimchi.jpgLauryn Chun is the owner of Mother in Law's Kimchi and the author of The Kimchi Cookbook.

Gochujang is omnipresent in Asian grocery stores - the red plastic boxes line entire aisles. Very few people make the fermented Korean chili paste from scratch, but Chun was inspired to learn how to make it from her mother who remembers making the chile paste from scratch when she was growing up in Korea.

The Kimchi Cookbook

Lauryn Chun

Main Topic Corazon y Miel Serves Chicken Hearts and Strong Drinks in Bell 7 MIN, 11 SEC

gf130511corazon.jpgJonathan Gold visits Corazón y Miel, a new restaurant from young chef Eduardo Ruiz. He enjoys the cocktails, the vibe and most of all the food. His favorite dishes include the corazón y miel (chicken hearts with honey and vinegar), potato chips with scallion dip, carnitas terrine, shrimp ceviche and pan con chompipe, an over-sized Salvadoran turkey sandwich.

Corazón y Miel
6626 Atlantic Ave
Bell, CA 90201

All of Jonathan Gold's restaurant suggestions are on the Good Food restaurant map.

Music: "30 Something" by Jay-Z

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