FROM THIS EPISODE
Passover starts on Monday evening and is observed for seven days. We reached Joan Nathan, an insatiably curious researcher of Jewish food cultures, to talk about the significance of this holiday and the traditions and symbolism behind the seder meal. Her latest culinary exploration of Jewish cooking is the newly published “King Solomon’s Table.” Find Nathan's recipe for Libyan aharaimi on the Good Food blog.
Manischewitz ruled the kosher wine game for years. Choking down the requisite four ceremonial glasses of it before the seder meal was more often than not a chore that left behind a hard hangover of regret the next day. Thankfully those days are gone, says Lou Amdur, owner of Lou Wine Shop and Tastings in Los Feliz.
Not too chewy, not too crispy with a nice dough-to-chocolate bite and the right amount of butter and sugar. The search for the perfect chocolate chip cookie has sent enthusiasts on many a quest in pursuit of the elusive golden ratio. Our contributor Gideon Brower accompanied an unlikely critic on one such mission to hunt down his version of LA’s best chocolate chip cookie. This piece comes to us thanks to KCRW’s Independent Producer Project.
Nope, that’s not “lettuce” misspelled. If you’ve never had celtuce before, you’re not alone. Chef Zak Walters of Salt’s Cure in West Hollywood tells Laura Avery how he and his partner Chris Phelps first discovered the space age-looking stem lettuce during a trip to Coleman Family Farms in Carpinteria. Walters uses the long romaine-flavored stalks to make a chilled purée that he serves with marinated octopus, blood orange crisps and pungent mustard frills from Windrose Farms. Barbara Spencer describes the many different varieties of mustard greens that she and her husband grow at their farm up in Paso Robles. Find a recipe for Walter’s Marinated octopus with celtuce purée, blood oranges and olives on the Good Food blog.
“Trust the Gorton’s fisherman,” or so the slogan goes. But truth be told, if you were to eat a McDonald’s Filet-O-Fish sandwich in Alaska, the fish inside the breading will have crossed the continental United States twice on its journey to Gloucester, Massachusetts, to be sliced and batter-coated in breadcrumbs before returning west to the Golden Arches. Journalist Lee van der Voo dives into the commercial fishing industry in her new book, “The Fish Market.” In it, she exposes the monopolies, privatization and exclusionary practices that are just as rampant on the oceans as they are in America’s agricultural industry.
Lee van der Voo
Looking for a cool spot with a sweeping 360-degree view of Los Angeles where you can sip fancy cocktails and slurp poached oysters topped with uni and caviar? Take a trip to 71Above, the sky lounge and restaurant situated high above Downtown’s tallest building. LA Times food critic Jonathan Gold says it’s perfect for those occasions when you’re looking to impress. Read his full review of 71Above on the LA Times website.
71Above (Photo by Wonho Frank Lee)
71Above: 633 West Fifth Street, 71st floor, Los Angeles, CA 90071 | (213) 712-2683
More From Good Food
Joël Robuchon, restaurant lines, and Jonathan Gold on N.W.A. This week the world lost its most highly decorated chef, Joël Robuchon. Chef Ludo Lefebvre recalls lessons he learned at the hands of this master. We also revisit Evan Kleiman and Jonathan Gold’s 2014 visit to Robuchon’s Vegas restaurant. Jean Trinh investigates how some diners in LA can stand waiting two or more hours in line. Finally, we recall Jonathan Gold’s coverage of the influential rap group N.W.A.
Omega-3s, 'Downtime' with the Redzepis, and zucchini ice cream Paul Greenberg discusses what the Omega-3 boom means for our planet and lives. Nadine Redzepi talks about cooking for culinary giants like her husband Rene Redzepi in ‘Downtime.’ Crafting a menu takes more than exceptional produce, says writer Diana Henry. Also, a tour and history of LA’s pan dulce scene. Plus: ‘City of Gold’ director remembers Jonathan Gold’s 1992 piece on the LA riots.
Remembering Jonathan Gold (1960-2018) There’s a Jonathan Gold-sized hole in the heart of Los Angeles. The Pulitzer-winning LA Times food critic died on July 21, prompting an outpouring of grief and love from around the world. For this special tribute, we gathered the voices of colleagues, friends, chefs, and listeners to celebrate the man who taught us how to eat and live in LA. We dedicate this show to our former colleague of 20 years.
BONUS: Classic Jonathan Gold on KCRW In this bonus episode, we're resharing some of the late Jonathan Gold's classic segments on KCRW from over the past 20 years. These conversations had a tremendous impact on LA’s dining scene, helping Angelenos to get out of their silos to explore new neighborhoods and cuisines.
LATEST BLOG POSTS
Joël Robuchon: My introduction to the refined world of luxury fine dining In 2014, Evan Kleiman took a road trip to Las Vegas with Jonathan Gold. The highlight of the trip by far was an opulent dinner at Joël Robuchon in the MGM Grand: the most luxurious meal she had ever experienced up until that point. In honor of the legendary French chef Joël Robuchon who passed away this week, we’re resharing Evan’s 2014 reflection on that unforgettable meal. Read More
Getting Fresh with Salt & Straw’s Tyler Malek Market Report producer Joseph Stone caught up with Salt & Straw’s Tyler Malek at the Santa Monica Farmer’s Market to talk about the wonderful world of ice cream. Read More
¡Pasar el café! Nostalgia sparks new twists on pan dulce classics in L.A. With apologies to the New York Times, bakeries aren’t exactly a new thing in LA. Pan dulce has been quietly flourishing here for decades. Conchas, quesadillas, and orejas may be unfamiliar to many, but they’re treasured in LA’s Latino communities. Audrey Ngo reports. Read More