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
David Tanis, a Thanksgiving cocktail, Cipe Pineles, and 'Sangsgiving' This week, we are prepping for Thanksgiving with seasonal stories of food, culture, and creativity. David Tanis offers market-inspired ideas for sides. Laura Avery talks persimmon and pinecone cocktails. Cipe Pineles just wants to be left alone with her recipes. Jonathan Gold enjoys a meal at Ink.well. LA Times and Pie Contest judge Noelle Carter gives us a holiday dessert pep-talk. Sang Yoon gives us permission to skip the Thanksgiving traditions this year.
Gail Simmons, sexual harassment in the kitchen, and Zingerman's Bakehouse Gail Simmons shares stories of travels and home cooking, Brett Anderson investigates harassment at the Besh Restaurant Group, and Jonathan Gold revisits Osawa in Pasadena. Emily Thelin’s new book ‘Unforgettable’ explores Paula Wolfert’s life and legacy. It’s all coming up radishes at the market, and Zingerman’s Bakehouse has a lot to celebrate.
Guerrilla Tacos, North Korea's seafood workers, and the Grand Central Market centennial Martha Mendoza updates us on North Korea’s role in the seafood industry, Maryn McKenna investigates how antibiotics changed poultry. Grand Central Market turns 100, celebrating with a cookbook. Jonathan Gold hangs at Sari Sari in the market. Wes Avila wants to ‘taco’ ‘bout it and sweet potatoes at the market.
Jonathan Gold's 101, modernist baking, and smoking salmon Jonathan Gold releases his much anticipated 101 Best Restaurants list and shares some memories of the late Chef Tui of Jitlada. Adam Federman researches food writer Patience Gray, and artist Kim Abeles discusses her work that marries smog with the plate. 10 years of Santa Monica Farmer’s Market cookbook, plus quince from Dinuba. Also, Micah Wexler of Wexler’s Deli takes us on a smoke break.
LATEST BLOG POSTS
An ode to Thanksgiving side dishes During his tenure as head chef at Chez Panisse, David Tanis perfected his market-fresh style of cooking. This year, we pressed him for some seasonal side-dishes, sure to please any Thanksgiving table. Read More
Spaghetti Pie: probably not Stanley Tucci approved Different recipes can evoke specific memories. For Gail Simmons, this spaghetti pie reminds her of backpacking across New Zealand and Australia at 19, eating at little roadside stops along the way Read More