FROM THIS EPISODE
In Los Angeles, Valerie's Confections makes and ships thousands of pounds of chocolate each Valentine's Day. But this is not your grandma's run-of-the-mill box of chocolate. This year, 1950s pin-up girls and black-and-blush hearts inspired Valerie Gordon's collection.
Music: "Burial (Instrumental)" by Mike Snow and "Cupid/I've Loved You for a Long Time" by The Spinners
While we're on the subject of V-Day, did you know that sound can transform our perception of the taste of a piece of chocolate as it melts in your mouth? Deliciousness is an experience that we think is centered in our noses and on our tongues. But Good Food contributor Simran Sethi says it's actually influenced by so much more. Learn more on the Good Food blog. While you're there, check out Simran's new podcast, The Slow Melt.
Music: "The Angels Are Calling" (Instrumental) by Nikki Sudden
David King, owner and beverage director at Baldoria in Little Tokyo, discovers Marrakech limonettes at the Santa Monica Farmers' Market and details his plans to use them in a Darjeeling tea-infused vodka cocktail inspired by none other than Arnold "The King" Palmer. Find a recipe on the Good Food blog. Then, farmer Marguerita Smith explains how Marrakech limonette trees made it from Morocco to Mud Creek Ranch in Santa Paula.
Music: "Best Friend" (Instrumental) by Pharrell
The god of modernist cuisine, Ferran Adrià, hails from Spain. Jose Andrés has roots in the US and has established successful restaurants on both coasts. Yet Spanish food still hasn't quite caught on in the way that many other global cuisines have. At her restaurant Cúrate in Asheville, North Carolina, Katie Button is on a mission to prove Spanish cuisine is more than just tapas and paella. Button has penned a new cookbook she named after the restaurant.
Music: "Passin' Me By (Fly as Pie Remix)" (Instrumental ) by The Pharcyde
If the name Edward Lee sounds familiar, it's probably because you've seen him on Mind of a Chef or Bravo's Top Chef. Our supervising producer, Abbie Fentress Swanson, heads to 610 Magnolia in Louisville, Kentucky, to interview Chef Lee about his latest experiments in fermentation, the recent bourbon boom and his take on the Southern classics. Learn more on the Good Food blog.
Music: "The Way You Move" (Instrumental) by Outkast
This week, benne yeast rolls, buttered cabbage and grilled lamb porterhouse are on the menu for LA Times food critic Jonathan Gold. Read Jonathan's review of Brian Dunsmoor's restaurant, Hatchet Hall, on the LA Times website, and text “Good Food” to 69866 to get Jonathan's weekly restaurant recommendations.
Hatchet Hall: 12517 West Washington Boulevard, Culver City, CA 90066 | (310) 391-4222
Photo by Antoinette Bruno/StarChefs
Music: "Be-Bop-a-Lula" by Brian Seltzer and "Let 'em Have It" (Instrumental)
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