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'The Great Grilled Cheese Book' 10 MIN, 38 SEC

Is there any snack more classic than a grilled cheese? When chef Eric Greenspan turned the cheese plate from one of his restaurants into a grilled cheese, he won the Grilled Cheese Invitational. The rest is history. Greenspan’s preparing to divulge his grilled cheese secrets in a new book, “The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic.”


Chef Eric Greenspan’s caprese melt is a seasonal take on a
grilled cheese and it’s sure to impress. Photo by Colin Price.

'Pasta, Pane, Vino' 11 MIN, 10 SEC


The challenge of writing about Italy’s food traditions is finding something new to say,
according to Roads & Kingdoms co-founder Matt Goulding. Photo by Alfredo Chiarappa.

We’ve probably all dreamed of traveling the world and learning about different cultures through their food. But James Beard Award winning writer Matt Goulding, turned his nomadic spirit into a career. Goulding is the co-founder of the 2017 James Beard Publication of the Year, Roads & Kingdoms. His latest book is a love-letter to the culinary landscape of Italy, titled “Pasta, Pane, Vino.”

Elizabeth Minchilli's view of Italy 8 MIN, 31 SEC

Evan Kleiman credits Italian lifestyle writer Elizabeth Minchilli for showing her a different side of Italy over the course of their 25-year friendship. Minchilli’s now offering us a panoramic view of the country’s food traditions with her eighth book, “Eating My Way Through Italy.”

Eating My Way Through Italy

Elizabeth Minchilli

Vespertine's first year 11 MIN, 6 SEC


For chef Jordan Kahn, “intention is everything.” Photo by Christopher Ho.

According to Vespertine’s website, the restaurant “is a gastronomical experience seeking to disrupt the course of the modern restaurant.” And disrupt it did. Vespertine made a controversial debut at the top of Jonathan Gold’s 101 list last year. The food is cerebral and often served in deceptive ways, never fully showing diners the ingredients in their original forms. But now that the restaurant’s first year is coming to a end, chef Jordan Kahn reflects on creating Vespertine’s deeply curated dining experience.

A food justice pioneer looks back 6 MIN, 24 SEC

Marion Nestle began working in food advocacy in 1976. She went on to pioneer the field of food studies at NYU, inspiring countless careers in food justice. Recently she jumped on the phone with Evan to reflect upon her illustrious career as both an advocate and scholar.

Market Report: Santa Rosa Plums 8 MIN, 38 SEC

Santa Rosa plums are prized among stone fruit aficionados for their large, ruby red fruit and sweet gold flesh. Laura Avery’s talking about them with Nick Erven, executive chef of the newly opened Rappahannock Oyster Bar at The Row DTLA. She also learns more about their growing season from David Karp, a writer, pomologist, and investor in Andy's Orchard in Morgan Hill.

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