FROM THIS EPISODE
When does eating become punishment? As more chefs move to lengthy fixed menus with bills that might very well cost your monthly rent, the decision to dine at restaurants with tasting menus has become a difficult one. Esquire's food and drinks editor, Jeff Gordinier, looks at the pros and cons of tasting menus in his recent article, “Tasting menus are bullsh*t (except when they’re not).”
Now, onto one of our favorite tools in the kitchen: the trusty cast-iron skillet. Cook and food writer Charlotte Druckman waxes poetic about these incredibly versatile and practically indestructible pans in her new cookbook, “Stir, Bake, Sizzle.” Try your hand at her pistachio-cherry Danish recipe on the Good Food blog.
This week, our favorite food critic, Jonathan Gold, experiences an existential moment while munching on toasted anchovies and salted peanuts at Irenia in Santa Ana. Named after chef-owner Ryan Garlitos’ grandmother, Irenia gives eaters a “Pinoy-California” taste of traditional Filipino dishes like tamarind-soured sinigang made from pork broth and cauliflower kare kare, using fresh ingredients sourced from local farmers markets. Tune in for more of Jonathan’s recommendations, or get the full review on the LA Times website.
Irenia’s toasted anchovies served with sukang sili and herbs. (Photo by Ed Olen)
Irenia: 400 North Broadway, Santa Ana, CA 92701 | (657) 245-3466
The terroir at Ava Winery boasts neither nutrient-rich soil nor a mesoclimate, but rather test tubes and Bunsen burners. That’s because the synthetic wines are produced in their San Francisco lab without a single grape. It’s enough to make Bacchus’ (and Evan’s) heads roll. Co-founder Alec Lee explains the science behind their grapeless wines.
For a full decade, Shane Mitchell travelled around the world with photographer James Fisher to gather stories for “Far Afield: Rare Food Encounters from Around the World.” Mitchell joins us to discuss the people she encountered and the foods she tasted for the book.
More From Good Food
Kitchen Creativity, Deb Perelman, and the myth of 'easy cooking' We’re looking inside the modern home kitchen. Cookbook authors Karen Page and Andrew Dornenburg are unleashing creativity. Deb Perelman looks back on Smitten Kitchen and talks everyday meals. Amy Trubek says home cooking has come a long way. And food historian Rachel Laudan explains why ‘easy cooking’ is far from it. Finally, there’s puntarelle at the market and Jonathan Gold finds superlative dim sum.
Curtis Stone, true crime in food, and gopchang Curtis Stone’s new theme for Maude takes eaters around the world. A new Netflix series explores crime in the food industry. Koreatown serves up an intimidating dish. Simran Sethi tells us how sound can change the taste of chocolate. Tết celebrations kick off with bánh chưng at Good Girl Dinette. We’ll talk mushrooms at the market and hear just how spicy Jonathan Gold likes his ramen at Killer Noodle.
Will Guidara, mezcal, and learning "Knife Skills" Will Guidara talks hospitality after opening The NoMad Hotel in LA. Former Good Food producer Gillian Ferguson heads to Oaxaca for a lesson on mezcal. Thomas Lennon’s “Knife Skills” earns an Oscar nom. We’ll hear how the Whole Foods diet began with hippies and long-hairs, and we’ll see if Laura Avery can get a date at the market. Also, Jonathan Gold visits Newport Beach for French food.
California's New Pot Era On January 1, recreational marijuana became legal in California. Although still federally illegal, the state is facing a major period of transition as it begins to regulate the substance. Looking particularly at cannabis cuisine and the farmers supplying the state with its crop, we are getting into California’s canna-business.
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What a great pie-dea: chocolate pecan slab pie When Deb Perelman started her blog it was to chronicle dating and eating in New York. Now, she has a massive loyal following and has just released her second cookbook, “Smitten Kitchen Every Day.” Read More
Why this Chinese dessert is so important during Lunar New Year The folks behind Chang’an Restaurant in Los Angeles explain why a Chinese New Year feast isn’t complete without the symbolic tang yuan dessert, and give an inside look at how to make it. Read More