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
Eddie Huang, Pixar's 'Bao,' and eating like Walt Disney Food personality Eddie Huang announces a new show at the intersection of immigration and food culture. Likewise, Pixar’s latest short depicts the power of food in an immigrant home. A new book details how to eat like Walt Disney. Instead of produce, we’re talking heritage pork at the farmers market. Plus: rethinking tapas, and DineLA hits ten years.
LA's burger scene, the Berkeley Bowl, and 'New Rules' of wine What elevates a dish or market to cult status? Eggslut’s Alvin Cailan is eating through LA’s burger scene to figure out the city’s obsession with the sandwich (and who makes the essential LA burger). In Oakland, loyal customers have sworn by the fresh produce at Berkeley Bowl since 1977. Alon Shaya’s new book breaks down Israeli flavors that influenced him as a chef. And Jon Bonne wants to uncomplicate drinking wine.
'Repertoire,' Nancy Singleton Hachisu, and shishito peppers Cooking at home doesn’t mean you need a million cookbooks, according to San Francisco Chronicle columnist Jessica Battilana. Nancy Singleton Hachisu is an authority on making Japanese food at home and her new book is her most ambitious yet. Jonathan Gold heads to the westside for Travis Lett’s take on Japanese cuisine. Martha Mendoza investigates fraudulent seafood labels. Plus: shishito peppers at the market.
Remembering Anthony Bourdain The death of Anthony Bourdain is a loss felt around the world. His nomadic spirit redefined how many of us ate and traveled. We dug through the Good Food archives for Evan’s past interviews with Bourdain about everything from “Kitchen Confidential” to No Reservations. Plus, a visit to a remarkable memorial in New York. Also, we learn more about Tony’s love of punk rock from his 2010 appearance on KCRW’s Guest DJ Project.
LATEST BLOG POSTS
dineL.A. returns with a summer lineup of over 400 chefs dineL.A. director Stacey Sun dropped by to share some highlights of this summer’s celebration of LA’s diverse restaurant scene from July 13-27. Read More
Stuff your squash blossoms (and friends) with this seasonal recipe For more than 40 years, Berkeley Bowl has been selling fresh and unusual produce to East Bay grocery shoppers. Author Laura McLively wrote “The Berkeley Bowl Cookbook” to share some recipes that teach readers how to use the unique ingredients found at the market. Read More
Creative and family friendly: Hot dog fried rice San Francisco Chronicle columnist Jessica Battilana says home cooks don’t need a million cookbooks to grow their kitchen confidence. In her first cookbook, Battilana gives readers 75 essential and fun recipes to please kids and adults alike. Read More